5
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?
2 comments
Log in to join the discussion
Log In2 Comments
colesanchez5d 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.
3