The very nature of food trucks restricts the amount of food they can make and sell. They don’t have drive up windows with hundreds of items to choose from. Instead, they offer what they can fit and make inside their kitchen. When the ingredients are out, they close up shop and come back another day. With food being made in smaller batches, there is less room for error. There is also less room for greasy boilers and cheap meals made in massive batches. Smaller batches means more control over what goes in and what comes out.