I had two initial thoughts when I saw your recipes; firstly, if you're serving the 'masses', some of those sauces are going to be way hot for the 'average joe'. My second thought is that you're running a food truck - to my mind, that means fast, fast, fast food. If you're going to be standing at the counter explaining your sauces to people, the lines are going to be very long indeed. Too much of anything confuses people - like those 10 page diner menus?
Have you given thought to your 'purpose'/reasoning for the food truck?
-Who will you be serving? (your 'average joe' person who likes the flavor but not the heat, or some savvier folks who will say 'wow' at your sauces?).
- Food truck = Fast, in my opinion. Have you thought about your timing, what you'll have ready to go and what you'll prepare at the last minute?
- How can you simplify your operation to put out the very best food you can without getting in the weeds because you have too much on the menu.
-Have you investigated licenses, health dept. requirements, etc for your town?
- Where will you park your truck?
Just some thoughts.
