You've got a fridge full of ingredients and enough fuel to visit all the important venues.
Enough to turn a good profit of course, but maybe there's a way to get even more buck for your bang. Owning a food truck is more than just having quick hands and being good with a knife and the deep fryer. To truly become the best of the best, you will need to show you can use *tactics*. People are picky eaters, and not everyone will approach the fat, cheese-dripping hamburger with the same hungry gaze in their eye. Stocking up on food means stocking up the right types of meals for the right venues, and those we have aplenty.
Take the business district, for example. Over here, people spend their entire days in picturesque, but sweltering-hot glass towers, inside cubicles and offices where the AC works without failure only so very often. Naturally, your customers will find themselves ordering drinks to every meal they may think of, and even these will fall into specific categories. Light foods that do not require too much energy to digest, low on fat, yet rich in carbohydrates. Salads, greens, vegetarian and vegan fillings to make the burger as succulent as always, but half as heavy in calories.
On the opposite end of town, the skyscrapers are yet to raise. Instead, men and women work and sweat on construction yards in impressive, yet bare frameworks of the office buildings yet to come. These people are hardy, tired and usually very hungry, so gin and salad will not only fail to satisfy, but easily break a dozen safety regulations straight from the get go. To cater well, you will have to prepare foods rich in power and protein to satisfy the rigorous needs of a blue collar worker.
Sounds like a lot? Nobody said owning a food truck will be easy! But with enough skill and some trial and error, it won't take you long to get a good feel of your clientele. And when you satisfy the customers' needs for sweet, sweet food you will get to bask in the sweet, sweet profit. Good luck!