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Taco truck in Portland vs a brick-and-mortar spot - which one actually makes more profit?
I talked to a guy last week who runs a taco truck in downtown Portland. He said his overhead is like 60% lower than any restaurant but he's capped at how many people he can serve per hour since it's just him and a small window. Then I met a dude who opened a tiny taco shop near Ohio City in Cleveland 3 years ago and he claims his margins are actually better now because he can crank out 3x as many orders with a real kitchen setup. Both of them swear their model is superior. I'm trying to start my own thing in a year so what's the real deal here - food truck or storefront if you're working with $30k?
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colesanchez4mo ago
My buddy tried the taco truck route in Seattle and spent half his savings just fixing the transmission on his second week. He said it was like owing a boat that also made food.
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