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I've gotta pick lobster rolls. Mexican is a close second.
Mariscos de Maine
My friend started a Lobster company in 2009 and is doing pretty well with it. It is called Luke's Lobsters. I met Luke in NYC right before he started the business.
Depends on your location. Here in TX mexican/bbq fusion would probably do pretty well.
Don't we call that Tex-Mex already? And that'd be my vote.
Brisket tacos are the bomb. Or pull porked nachos.
lol it's "pulled pork" hahaha this cracked me up
Tex Mex doesn't typically use traditional bbq for its meats. Just calling a taco a brisket taco doesn't mean the brisket is smoked in the way texas brisket is traditionally smoked in bbq.
kebabs
Burger and fries, always bet on the fats
if it has an oven, a zapiekanka food truck would be cool. Would be pretty good in NYC or Chicago.
Caviar, trout, champaign
that would be pretty good at music festivals like Coachella for clout-chasing
Chipotle, but an even narrower menu.
Honey bacon cheddar chicken & waffles.
Honestly I'd go for something simple yet profitable. I would imagine an ice cream/lemonade truck would do fairly well during the summers. Conversely, I would sell hot cocoa/soups during the winter.
burgers, taco, and hotdog joint.
Acai bowls
kbbq / mexican fusion so basically kogi truck. other than that would maybe try something slightly upscale like a bougie smørbrød plus wine/beer truck if i could get an alc license
American. It’s always been a dream of mine to own a world class hotdog stand.
Nice. Who makes your favorite hotdog? 5 guys?
Five Guys is fine. I’m a big fan of just plain hotdogs with mustard. My favorite places are all local in my college town. Only fast food places that have them are Five Guys and BK. Five Guys is fine, but BK sucks. In New York, Nathans is the best on the street. Halal Guys carts are hit or miss. Some of them heat the buns and some don’t. Nathan’s is consistently the best imo
On a side note, a permit to have a stand in parts of Central Park can hit nearly $300k per year. Don’t expect below $175k ever. Not sure what the margins are.
I'd be down to do that with you, hot dogs are a great simple meal that can be customized in interesting ways that customers would love. I went to Japadog in Vancouver (menu) which had so many options and was packed when I was there (I think Bourdain had gone there).
I’ve thought about an ‘anabolic style’ food truck. Focused on low-cal high protein foods. Thought it would be interesting to have outside of some huge gym location or something
.
Scotch EggsA delicious delicacy that's easy to make with low cost inputs.
May just make some this weekend now.
https://healthyrecipesblogs.com/scotch-eggs/
Grilled cheese and soup. There was a panini truck that would stop by on my college campus occasionally, it was closest I've seen but it wasn't quite what I was looking for.
I'm talking different breads: sourdough, rye (especially with a pumpernickel blend, such an underrated bread), white, multigrain and all sorts of cheeses. Toppings would be tomatoes, pickles, pickled onion, and mustard. Tomato and French onion soup on the side. I'd probably have to have meats on the menu, too, but that isn't how I normally make my grilled cheese, that's veering into melt territory.
Assuming this is NYC, I would go with authentic Japanese ramen noodles.
Nothing cures a hangover faster than a hot steaming bowl of Japanese ramen noodles, and there are plenty of people nursing hangovers in the City That Never Sleeps...
Less impacted by seasonality as demand remains resilient in the winter (most dining/restaurants naturally see sales go down during colder months)
$16-$19 a bowl with 60%-70% gross margins (depending on the type of broth and toppings)
no one is paying that much for a bowl of ramen at a food truck
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