What makes them line up? What keeps them coming back? How do they find out about you? Is it really cheaper than opening a restaurant? How much will it cost? How to maximize those sunny days in Seattle and what to do about the wet ones while operating an outdoor restaurant. These and more are very important to think about when opening a mobile food business. Whether you want to do something seasonal, year round or as a catering extension of your brand just for festivals, there are a ton of regulations that need to be navigated. Having navigated those before, I can help speed that process and get you rolling down the road to your next stop.