All of this is mouth watering and I would wanna try everything *GULP*

Some of that stuff is pretty messy. Is there a place to lean against, or simply sit down to eat?

You may want to make your options and put them on the exact plate you are going to serve them on, with the exact utensils and try eating it standing up. That may cull some of your delicious options since they may be impossible to eat with one hand off a paper plate (like the waffles I'm thinking).

We go to a LOT of competitions and virtually all of us eat standing up watching the riders in the arena. We tend to veer away from salads (for example) and go for the wraps because you can stand and watch without making a messy disaster out of your food. The salads are terrific but you can't cut grilled chicken while holding the plate AND standing up. Your burrito guy did well in part because his food is easy to handle and eat on the go.

While you may hope your customers will go into the restaurant that may not always be possible, some of them will be eating on the run.

which is has tables up by the sidewalk, then a bar then a backyard garden.

I think your advice about plating and trying it is excellent. Most of these would be in a 8oz or 12oz cup or bowl with a spoon or fork.

My friend is leaning toward spicy foods because they sell beverages and the smell travels better than sweet foods.

have to clean up after them, and have their table tied up, but not receive tips on the purchase?

I am not sure about that business model. Or does the restaurant compensate their staff in some way for the extra work?

I think of food trucks as a place to get a good quick lunch, or late night drunk food. So I chose the sausage sandwich. Good luck.

that's all you had to say

have a choice of dark or milk chocolate

local candy company makes a very dark, barely sweet chocolate that is total heaven for buttercreams or pretzels...

You know you want one.

What is it's identity?

The outside food needs to be a teaser for the inside food. There has to be a conceptual link between the two. What is the cuisine being served?

But also soups, salads and specials that make use of local seasonal ingredients and are more wide open and modern. And trendy: ramps, roquette, charcuterie, grass fed beef, artisan local cheese or small producer Vermont cheeses, local pates, risotto, nitrate free meats, gluten free dishes. It is a smart mix for this location.

She has to differentiate herself from the competition.

What does she offer that no one else does? In business school this is called the unique selling proposition. That is her hook into the marketplace. That is what should be offered on the cart.

There are dozens and dozens of food trucks, some based in pods and some in retail parking lots here and there.

Two of the most popular have been late night. One of those is specialty french fries. The other is fried hand pies. People go nuts for the hand pies, using social media to find out what flavors are available at any moment, etc. And late night food is a natural win for food carts.

Something to think about is the profit margin when considering food. A product made with potatoes is hella cheap food cost.

And did you know that we used to have a food truck expert here who now runs the trade magazine for the food cart industry? A former DU-er (he got banned for talking too much about his business venture, he told me). The magazine is called Mobile Cuisine and you can find it on facebook. He's also finishing a book called "Running a Food Truck for Dummies."

Okay, here's an idea, which would compliment the other fare.

Oysters on the half shell. A street-side oyster bar, shucked while you watch. Various sauces, some different-sourced varieties of oysters. A mignonette sauce, a habanero, etc. If you wanted to do Rockefeller, you would just need a little convection oven.

Offer a discount coupon on a bottle of champagne or pitcher of beer inside.

discount on beer or wine

I'd say that's the safest bet. You'd probably be picking up "fast-food" customers IN ADDITION to the ones who were lured into the restaurant.

BTW, that's an interesting list of choices. I can't imagine what kind of kitchen you have doing all those at once.

BTBTW, "small town"? You mean your username is a lie ?




ETA: Think about what happens to the food you prepare but don't sell right away. That makes some of the options listed less attractive.

with the creme brulee a very close 2nd.