I'm talking about the hours of service, not the hours of prep and cleanup. Prep and cleanup hours don't bring you revenue. In fact they cost you money in fuel a

I'm talking about the hours of service, not the hours of prep and cleanup. Prep and cleanup hours don't bring you revenue. In fact they cost you money in fuel and employee expenses. Food trucks may do a dinner service but there is no comparable continuous volume like there is during the lunch hour when there are tens of thousands of people with limited food options in search of food at the same time. With a restaurant you can prep and serve simultaneously. The ideal setup would be to have a restaurant sourcing a food truck to soak up revenue from additional corners of the city from a central kitchen location.