Starting a Food Truck is No Easier than Starting a Restaurant


“It’s certainly not any easier than operating a brick-and-mortar restaurant. There’s a whole other layer of problems … mechanical issues like the batteries get drained, the on-board POS system doesn’t work … and you have this finite amount of space…I wanted to do a ‘soft’ opening, but had 2,500 followers on Twitter before we even got the keys to the truck.” -Dave Danhi, founder of The Grilled Cheese Truck, on the difficulties of running a mobile restaurant. [QSR Magazine]