A truck is not a restaurant with wheels. The menu has to fit the box. In this episode of Optimized Entrepreneur with Jeremy Hanson — Part 5 of “10 Steps to Open a Food Truck or Trailer” — Grinder Gus treats the menu as operations: what you can cook fast, cost out, and repeat when the line is twelve deep.

Killer does not mean forty items. It means a short list, a signature people talk about, shared ingredients so you are not running a grocery store in 80 square feet, and prices that survive food cost. If it cannot be executed in the truck, it does not belong on the board.

You’ll learn

• Why a short menu beats a long one
• How to pick a signature item
• How ingredient overlap saves money and sanity
• How speed of service is a menu decision
• How to price so the ticket looks good and the margin is real ...