Swarms of customers and tons of media exposure for gourmet food trucks in Los Angeles and New York have would-be truckers in many other places eager to try mobile foodservice.
 But given the burgeoning segment’s novelty, guidance for creating kitchens on wheels is sparse. Most street food pioneers are traveling a road of trial and error as they outfit their mobile businesses, with some trading tips among themselves and tapping the few consultants familiar with the life of a food truck ...

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