Portable Kitchens

establishing a small business that will hopefully prosper into a beautiful company.

Customers might come to a food truck often, although they visit and see the basics like the name of the truck, how the truck looks, and possibly the names of the owner and the chef. They won’t know it like the chef or the owner would. A chef from a Mexican food truck said that he had a sixth sense when it came to making the cafe welcoming, the chef said “It’s just a feeling that I have.” A recurring subject throughout the interviews at these Mexican food trucks was that the chefs had a “sixth sense”,a ”feeling”, or a “Natural habit” Those three phrases were by far the most common ideas from the eight Mexican food trucks I talked to. I did go to Mueller Park and talk to a few different people there, mainly customers though because the majority of the interviewees I had were cooks and a few owners. Enrique, who owns a small food truck,had quite a bit to say.He had said that he changed his menu once a month and only kept the most popular dishes on the menu, so if a dish was doing well one month,he kept it on the menu. Conversely, if a dish did not do well, next month it would be taken off