With little overhead and just a few menu options, one person can run a food truck all by himself. He can be chef, driver, owner, waiter and recipe tester. “The way to do it is to make three items and do them well,” says Matt Rohdie, owner-operator of Carpe Donut, which serves homemade cider doughnuts in Charlottesville, Va. “I’m not going to have room to be
Dunkin’ Donuts, so I have to stick to serving one type of doughnut, locally roasted coffee and hot mulled cider. And people love it.”. read more…
