The key question for a food truck—even before checking the tires and finding a good spot—is this: Is the menu road-worthy? Each item must be some combination of bold, original, exotic, comforting, fun, delicious and portable, preferably with a memorable name. And the offerings must appeal to the traffic you expect to intercept. To avoid getting left in the dust, each selection must be a virtual powerhouse. Weak menu items will only weigh things down. “This is a ...

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