Running a food means mastering the art of doing more with less. Restaurants tend to have spacious kitchens and test teams, while food truck chefs have to experiment in tiny spaces with a limited amount of time. Here’s how food truck chefs do it:

• One Ingredient, Many Uses: Food truck chefs stay profitable by making every ingredient count. That’s why chefs experiment with recipes that transform one ingredient into multiple menu items. Testing involves maximizing flavor and minimizing waste which in turn maximizes profit.
• Micro-Testing: Restaurants tend to test food in big quantities. Food trucks don’t have this luxury, so they test in smaller quantities. This kind of micro-testing helps to keep waste low, try multiple variations quickly, and avoid taking up a lot of storage space. 
• Gathering Inspiration From Where They Serve: Food truck chefs are constantly gathering inspiration from other trucks, farmer’s markets, etc. Testing often begins with inspiration that leads to an idea such as a trending ingredient on social media.