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In his book, The Food Truck Handbook: Start, Grow and Succeed in the Mobile Food Business, author David Weber offers step-by-step advice on developing, starting and operating a successful food truck business. In this edited excerpt, Weber details some of the challenges inherent in running a mobile food business. I get about three to four e-mails a day from people looking to open food trucks. People who are passionate about food and weighed down by an office job are often attracted to the promise of freedom that owning a food truck seems to convey. While the concept of owning a food truck looks like a carefree way to cruise around the city and make a lot of cash on a sunny day, the reality is much different. Food truck entrepreneurs often work on their trucks on a daily or near-daily basis. Some aspire to grow their businesses and move out of the daily operations as they build a fleet of trucks or settle into a brick-and-mortar establishment. But regardless of your goals, you'll be spending a lot of time on your truck. To service just the lunch shift could easily require a 10-hour day, from 8 a.m. to 6 p.m., including prep and end-of-day cleaning. To make ends meet, some trucks run breakfast, lunch, and dinner, with load-in...

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