Part 3/9:
Running a food truck is no small feat. With no permanent location, the owner reveals that the operation demands shopping every single day, ensuring fresh ingredients for the hungry patrons that await. The truck’s journey begins as early as 3:30 AM, maneuvering through the city to secure parking spots that can make or break the day's sales. This dedication translates into nearly 18-hour days filled with hard work and anticipation of the lunch crowd.