[GordonJ]

Recently, a valued member asked for an old report I had on Food trucks. I couldn't find it quickly cause that was like, 4-5 computers/hard drives ago...and I'm (regrettably) just not that organized.

My response, which I stand by, is that any food truck or food kiosk concept needs ONE thing to be successful: a great LOCATION.

This request had me doing a deep dive TODAY into food trucks, and food kiosks concepts to see what is new, different or better.

Not much.

Now over a decade ago I talked to Steve D. who operated some Nut concessions he had placed at golf courses and bowling alleys and I loved that once a week concept of having a route.

Good news; people still eat, still snack, still are keeping the hot dog vendors busy...and maybe those guys more than normal with the cost of food on the rise...I could still make a profit on a buck hot dog, but NOT on a buck burger.

I asked AI (Co-Pilot, ChatGPT, Gemini and others) about which was most profitable, easiest to start, least liability, etc.

Some might recall the pic I posted a long time ago of the coffee truck at Central Park across from Trump Towers, coffee and tea are some of most profitable food concessions out there.

After doing this deep dive into FOOD trucks, food concessions, all things fooderroo...if anyone has questions, I can now answer them.

My family had a Mister Softee truck, and I had a partner with several food trucks (I was a silent, absentee partner) who did very well with both Ice Cream and Taco trucks, he had a small fleet of them.

It is not unusual for a good Ice Cream truck to make 100k in the Summer months up North in USA, especially if they have good LOCATIONS.

As a potential absentee owned business, I think there is a lot of UPside with having a working partner willing to do the work...but in the instance of filling Nut warmers, or similar things, a once a week "job" might work for you too.

Sometimes, we forget about the old world ways of making a buck or two here and there, so THANKS to all who remind me of many scores of ways I've been involved with over these past 6 decades.

Now for some lunch.

Any Questions?

Gordon