06/06/2026
We would like to address some things we’ve seen people comment about since stopping service at our stationary location. We have tried to be a part of a community that doesn’t understand how a food truck works. We are not a brick and mortar and still have 2 food trucks with two concepts.
A Little Food Truck Reality Check 🚚❤️
We often hear things like:
“Why aren’t you open more?”
“Why don’t you stay in one location?”
“Food trucks must have low overhead.”
The truth is, running a food truck is one of the most demanding small businesses out there.
Before we serve a single grilled cheese or smash burger, we’ve already invested hours of work and hundreds of dollars into the day.
Here’s what many people don’t see:
🧀 Commissary kitchen rent
🧀 Employee wages
🧀 Food and supply costs
🧀 Insurance and permits
🧀 Event and vendor fees
🧀 Fuel and travel expenses
🧀 Equipment maintenance and repairs
🧀 Loading and unloading the truck
🧀 Prep work before service
🧀 Cleaning and restocking afterward
🧀 time away from family since we work long unusual hours
And then we wait and hope enough customers come out to support us.
Food trucks don’t just unlock a door and start serving. Every event requires planning, shopping, prep, transportation, setup, service, breakdown, cleaning, and doing it all over again the next day.
We’re not sharing this for sympathy. We chose this business because we love feeding people and being part of our community.
We’re sharing it because every order, every share, every recommendation, and every customer truly matters.
When you support a local food truck, you’re supporting a small business, local jobs, and a dream that takes an incredible amount of work behind the scenes.
Thank you for helping keep our little truck rolling. ❤️
— Cheez’d & Confuzed 🧀🚚
