To an extent, it's already being done. I mean, look at taco trucks. I don't know about your community, but they're common as dirt around here. They're tasty and

To an extent, it's already being done. I mean, look at taco trucks. I don't know about your community, but they're common as dirt around here. They're tasty and cheap. But you still need a market, and need to cover costs. Can you generate enough customers to keep the kitchen working at maximum efficiency? Ingredients aren't the only cost, or even the majority cost. Yesterday, I took my daughter out for a very fancy lunch at a fine-dining place which would probably rate a Michelin star if Michelin ever visited us in flyover country. My rabbit spaetzle was $13, and her crab tagliatelle was $15... not a whole lot more than the cost of Olive Garden. And both were flawless, nearly magical, unlike Olive Garden pasta (alas, no unlimited breadsticks). Let's look at this another way... who is your customer when you're competing on cost? You're trying to underprice below the dollar menu at Burger King. That's very hard. Whereas for professionals, the difference between an $8 meal and a $12 meal is just no big deal. You can see this with restaurant chains - most have certain economic zones. You won't see a Noodles & Co in a poor neighborhood, and you won't see White Castle in a rich one.