← Food
Food Truck
A food truck is the other half of the plan. It costs a fraction of a storefront, it goes to where the people are, and it lets me test a menu for real before I ever sign a lease — and it becomes the rolling storefront for the bakery, selling my bread, bagels, cookies and jam alongside tacos, smash burgers, breakfast sandwiches and smoked specials. This is the deep dive: buying used versus new, fixing one up system by system, the Michigan rules you actually have to meet, the menus that make money, and exactly what it costs to run.
Why a Food Truck Lower capital than a storefront, mobility to chase the crowd, and a low-risk way to test a menu — plus the truck that sells my bakery’s bread, bagels and jam. Explore →
Buying Used vs. New Truck vs. trailer vs. cart, price bands and mobility — everything a used build hides, a full inspection checklist, and when a custom new build is worth the wait. Explore →
Fixing Up a Truck Rehabbing it system by system — power, water tanks, propane, the cooking line, the Type I hood and ANSUL suppression, washable surfaces and the wrap. Explore →
Rules & Regulations The Michigan reality — cottage food and why a truck outgrows it, MDARD mobile licensing and the STFU, the commissary requirement, fire and LP-gas, and sales tax. Explore →
Menus That Sell Tacos, dogs and smash burgers, breakfast sandwiches off the griddle, smoked specials — and the bakery cross-sell that no other truck has. Plus how to engineer a menu. Explore →
The Numbers: Truck Economics Startup cost used vs. new, the monthly operating line-up, and the break-even math — average ticket times covers a day until revenue crosses the cost line. Explore →
The Truck + The Bakery The whole plan in one place: the bakery is the licensed commissary, the truck is the storefront on wheels, and each one feeds the other through the seasons. Explore →
Get new content
Occasional emails when something significant ships. No spam, unsubscribe anytime.