53. Food Trucks

Summary

The Economics of Everyday Things

Episode 53: Food Trucks

Host: Zachary Crockett (Freakonomics Network)

Date: July 2, 2026

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Episode Overview

This episode explores the surprisingly complex world of food trucks in America. Journalist Zachary Crockett investigates how food trucks evolved from humble "roach coaches" with dubious reputations to a trendy, multimillion-dollar industry. Through interviews with industry insiders like Senor Sisig's Evan Kadera and National Food Truck Association president Matthew Geller, the episode digs into the economic realities, operational challenges, evolving regulations, and the sheer hustle of thriving in the food truck business.

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Key Discussion Points & Insights

1. The Food Truck Phenomenon: Origins and Transformation

• Historical Roots ([02:42])

  • Food trucks trace back to wagon trains and stagecoach-era America.
  • Matthew Geller: "Food trucks go back to the wagon train of people coming west and having to feed people out of one of the stagecoaches."

• From the 1890s, horse-drawn tamale carriages in Los Angeles served growing populations lacking restaurants.

• Up to the 2000s, food trucks had a reputation for poor quality, a view partly shaped by prejudice against immigrant-run vendors ([03:19]).

• Transformation in the 2000s ([03:37])

  • New generation of owners use eye-catching branding and social media to find wider audiences.
  • Food trucks turn into cultural events and urban community gatherings.

2. Industry Scope & Start-up Economics

• Industry Value and Diversity ([04:30], [04:41])

  • Estimated 35,000–50,000 trucks nationwide; $2+ billion industry.
  • Range: from anonymous taco trucks to gourmet lobster roll operations.

• Startup Costs ([04:51])

  • Basic truck: $60K and up; top-end can exceed $250K.
  • Ongoing costs: prep kitchen (often over $1K/month), parking, fuel (gas/diesel), maintenance, commercial insurance, liability, ingredients.

• Bulk Purchasing Disadvantage ([05:45])

  • Food truck operators can't match the bulk buying power of McDonald’s or institutional food companies.

3. Senor Sisig: Case Study of a Successful Food Truck ([06:16])

• Founder's Story ([06:16])

  • Evan Kadera leveraged experience from his father's sushi restaurant and a stint as a rapper.
  • He and partner Gil Paillumo fused Filipino and Mexican cuisine for originality.
  • Evan Kadera: "Sisig traditionally is made out of pork's head...very tangy, spicy, sweet, very flavorful. And so we tested that recipe out in a taco." ([07:18])
  • Spent $30K on a used truck, $25K more on renovations. Took ~18 months to launch.

• First Big Event ([08:26])

  • Immediate success—sold out during a roller derby.
  • Evan Kadera: "It was that wow moment of, oh, it's real now, we can't go back." ([08:26])

4. The Business Model: Revenue Streams and Operations

• Multiple Revenue Streams:

  • Private events (corporate, weddings, schools, etc.)—about 20% of business ([09:34])
    • Pricing varies: flat fee or per person/event minimums.
  • Street sales—the main source, requiring careful location choice ([09:41])

• Choosing Locations

  • Some operators use foot traffic data; others like Kadera use low-tech methods with a clicker to count pedestrian flows ([09:57])
  • Finding good spots can be bureaucratic: every office in a building might get a say if you claim that parking ([10:24], [10:35]).

5. Daily Logistics & Operational Challenges

• A Day in the Life ([11:47])

  • Prep starts as early as 4–5 a.m.; truck load-up by 8 a.m.
  • "They prep the meats, ... and then the truck lead comes in around eight and gets the truck ready to drive off. So make sure the things are loaded. Nothing's gonna fall off. She's got gas, she's got propane." – Mariel Edwards ([12:16])

• Unique Problems

  • Deep fryer fires, truck breakdowns, parking hassles, having to pay for tickets even while operating ([12:37], [13:00])
  • Permit bureaucracy: must secure (sometimes multiple) business, health, fire permits for each location/county ([13:13], [13:31])
  • Permit costs can run into thousands yearly ([13:49])

• Regulatory Hurdles

  • Cities often impose minimum distances food trucks must keep from brick-and-mortar restaurants (e.g., 75 ft. in SF), plus notification requirements ([14:51]).
  • Matthew Geller: "Clearly, that is 100% protectionist and has nothing to do with public safety." ([15:01])

6. Food Truck Parks: An Emerging Solution

• Dedicated parks handle land acquisition and permits ([15:13]).
• Trucks pay a fixed fee plus ~10% of revenue ([15:25]).
• "From an economic standpoint, it's a better choice for them." – Matthew Geller ([15:31])

7. The Economics of Service

• Pricing and Margins

  • Customers have price expectations—people expect tacos from trucks to cost $1 ([15:49]), but costs force higher prices.

• Speed is Critical

  • “Senior CCIG staff members are trained to serve each customer in around one to two minutes.” ([16:06])
  • Menu must be simple for rapid service ([16:57]).

• Efficient Operations

  • "It's really just go, go, go. ... working out of a closet sized space, what we learned is the menu has to be pretty simple so that you can get it out quickly." – Evan Kadera ([16:57])

• Old School Masters

  • Longstanding immigrant-run trucks run “routes,” serving construction sites in extremely efficient fashion ([17:14]).

8. Breaking Down the Numbers

• Service Volume and Revenue Targets
  • Kadera: “Between 100 to 200 [orders] would be a pretty good service.” ([17:55])
  • Weather and events produce major fluctuations ([18:08]).
  • Salesforce Tower example: 177 orders in 3 hours = $3,100 revenue, ~$300 profit after all costs (~10% margin) ([18:32]).

9. Business Longevity and Exit Strategies

• High Attrition Rate ([19:05])

  • ~65% of food trucks shut down within five years.
  • Others use trucks as a launchpad for restaurants.

• Graduating to Restaurants

  • "We didn't have the capital to start a restaurant in 2010 and we really didn't have the risk tolerance... the food trucks are an entry to a business that you can start to grow your brand." – Evan Kadera ([19:45], [19:58])

• Never Lose the Love of the Street

  • Despite now owning three brick-and-mortar locations, Kadera says: “We're always going to continue to be a food truck business. We're still hungry and we're still humble.” ([20:21])

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Notable Quotes & Memorable Moments

• On Stereotypes about Food Truck Profits
  "[People think] there's no overhead in food trucks, so you're just rolling in the dough. And that's very far from the truth." – Evan Kadera ([02:16])

• On Food Truck Community Culture
  "Every food truck line was a community event, people talking about it, enjoying it... All of a sudden, it was like a fun space to hang out for your hour after work or your hour during lunch." – Matthew Geller ([03:59])

• On Location Bureaucracy
  "If you're parking next to a building, everybody in that building, you know, 3D vertically, gets a say in whether you get that parking space that's coming up." – Matthew Geller ([10:24])

• On Regulations
  “The problem that we have in many locations is that people have decided that protecting public health and protecting public safety is secondary to protecting other businesses profits.” – Matthew Geller ([14:34])

• The Love of the Game
  "We're always going to continue to be a food truck business. We're still hungry and we're still humble." – Evan Kadera ([20:21])
  "God, I love food trucks." – Matthew Geller ([20:50])

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Timestamps for Important Segments

• [02:42] — Food truck history and the role of immigrants
• [03:37] — Food truck transformation in the 2000s
• [04:30/04:51] — Industry size and start-up costs
• [06:16] — Story of Senor Sisig and Kadera’s entry
• [09:34/09:41] — Revenue breakdown and street operations
• [11:47] — Typical day and major logistical challenges
• [13:13] — Permit requirements and costs
• [15:13] — Food truck parks as an alternative model
• [17:55] — Revenue targets and operating challenges
• [18:32] — Real-world sales and profits
• [19:05] — Failure rates and the path to restaurant ownership
• [20:21] — Enduring passion for the food truck lifestyle

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Tone and Language

The podcast balances a friendly, informative tone with a healthy sense of realism and respect for the hustle behind food trucks. The narration mixes curiosity (“How did food trucks become so big?”) with an appreciation for entrepreneurs working in challenging conditions.

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This summary captures the key economic, cultural, and entrepreneurial insights from the episode, providing useful context and details for listeners and non-listeners alike.

Transcript

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[Zachary Crockett]

Mommy. Every Thursday on a busy intersection in

[Sarah Lilly]

downtown San Francisco, you'll find a bunch

[Zachary Crockett]

of young professionals waiting in line to buy food out of a truck.

[Sarah Lilly]

In a financial district that has struggled

[Zachary Crockett]

to recover in the past few years,

[Sarah Lilly]

this food truck called Senor Sisig, is

[Zachary Crockett]

a beacon of economic progress. It distributes $15 burritos with lightning speed as its propane powered generator hums along at maximum power.

[Sarah Lilly]

Trucks like this are now a common

[Zachary Crockett]

sight across American cities.

[Sarah Lilly]

These mobile restaurants sell every kind of food imaginable. Tacos, pizza, fried chicken, vegan grain bowls, barbecue, Thai, Indian, Burmese, even cupcakes. Some of them have devoted fans who

[Zachary Crockett]

track them on the Internet or seek them out every lunchtime.

[Sarah Lilly]

The trucks pop up for a couple hours, then disappear, leaving behind nothing more

[Zachary Crockett]

than an oil stain and a tumbleweed of discarded wrappers.

[Sarah Lilly]

When did we start getting so much of our food from mobile kitchens?

[Zachary Crockett]

What's it like to cook in one?

[Sarah Lilly]

And is a popular food truck a gold mine?

[Evan Kadera]

I think there's a stereotype. A lot of people would say there's no overhead in food trucks, so you're just rolling in the dough. And that's very far from the truth.

[Sarah Lilly]

For the Freakonomics Radio Network, this is

[Zachary Crockett]

the economics of everyday things. I'm Zachary Crockett. Today, food trucks Serving food on four wheels is not a new concept.

[Matthew Geller]

Food trucks go back to the wagon train of people coming west and having to feed people out of one of the stagecoaches.

[Zachary Crockett]

That's Matthew Geller. He's the founding president of the National Food Truck Association.

[Sarah Lilly]

It's a trade group that represents mobile

[Zachary Crockett]

food vendors across the U.S. we had

[Matthew Geller]

horse drawn tamale carriages in the 1890s in Los Angeles that were going out and servicing areas that just didn't have the food yet because they didn't have the density to have a restaurant. As the years went on, you saw as more and more of the suburban areas were going through, like, big construction booms, Food trucks would go out and feed the construction workers.

[Sarah Lilly]

Geller says that until around the 2000s,

[Zachary Crockett]

food trucks had a slightly unsavory reputation. They were often called roach coaches and were perceived as dirty and low quality. That was at least partly a result of prejudice.

[Sarah Lilly]

Most food trucks at the time were

[Zachary Crockett]

run by immigrants and catered mostly to manual laborers.

[Sarah Lilly]

But in the mid-2000s, food trucks found a broader market.

[Zachary Crockett]

A new generation of operators started buying food trucks and branding them with hip logos.

[Sarah Lilly]

They used social media to share their

[Zachary Crockett]

location with fans On a daily basis. Food trucks became trendy.

[Matthew Geller]

Every food truck line was a community event, People talking about it, enjoying it. And then when we started to get a little momentum, Then there were two food trucks, and then there were three food trucks. All of a sudden, it was like a fun space to hang out for your hour after work or your hour during lunch. And all these people are bouncing into each other like, hey, I'm gonna get the korean tacos from kogi. You go get the burger from baby's badass burgers, and then we'll share. And that really invigorated the industry and grew the industry so fast.

[Sarah Lilly]

Today, that industry is worth more than $2 billion. It's estimated that there are between 35,000

[Zachary Crockett]

and 50,000 food trucks in operation all over the country.

[Sarah Lilly]

They range from unmarked trucks that sell

[Zachary Crockett]

tacos at construction sites to gourmet operations offering $23 lobster rolls to tech workers.

[Sarah Lilly]

Starting one of these businesses isn't cheap. You can expect to spend at least

[Zachary Crockett]

$60,000 for a new, fully outfitted truck. The fanciest costs more than a quarter of a million.

[Matthew Geller]

When you think about the square footage of a restaurant versus a food truck, I would say per square foot of cooking area, A food truck is definitely more expensive.

[Zachary Crockett]

And there are ongoing operational costs.

[Sarah Lilly]

Many food truck operators rent out a

[Zachary Crockett]

kitchen to prep their food before hitting the road.

[Sarah Lilly]

In a major city, these so called

[Zachary Crockett]

commissary kitchens can cost more than $1,000 a month.

[Sarah Lilly]

Then you have to pay to park your food truck somewhere overnight.

[Zachary Crockett]

You need gasoline to drive the truck and propane or diesel to run the generator that powers everything inside of it. There's labor, maintenance, Commercial auto insurance, Liability

[Sarah Lilly]

insurance, and, of course, the food itself.

[Matthew Geller]

When McDonald's buys beef, they're buying it in A bulk that we could never imagine. When Aramark, Sodexo or Compass, the three largest food service providers are managing a cafeteria in a hospital or an office park, they're buying bulk. When a food truck buys short rib, they're going to go buy £12 for the day.

[Sarah Lilly]

But starting and running a food truck

[Zachary Crockett]

is still much cheaper than a brick and mortar restaurant. And the business attracts a certain type of intrepid entrepreneur.

[Evan Kadera]

My name's Evan Kadera. I'm the CEO and co owner of Senor Sisig.

[Zachary Crockett]

Kidera was born in San Francisco and grew up in the kitchen at his father's sushi restaurant. He was always interested in the food business.

[Sarah Lilly]

In 2008, he saw the beginnings of

[Zachary Crockett]

a burgeoning gourmet food truck scene.

[Evan Kadera]

I was a rapper at the time and outside of my full time job, I was able to go on tour here and there with some of my friends and to shows. We were doing a show in LA and passed by a food truck and there was a line of 40 people at three in the afternoon, which at that time for me was pretty mind blowing.

[Sarah Lilly]

Kadera returned to San Francisco and started

[Zachary Crockett]

brainstorming ideas for a food truck with his friend Gil Paillumo, then a chef at a hotel chain.

[Sarah Lilly]

The duo came up with a distinctive

[Zachary Crockett]

concept, a fusion of Filipino and Mexican cuisine.

[Sarah Lilly]

It's centered around a traditional Filipino dish called sisig.

[Evan Kadera]

Sisig traditionally is made out of pork's head, using the snout, the ears, the cheeks, and it's marinated soy sauce, vinegar, sugar, very tangy, spicy, sweet, very flavorful. And so we tested that recipe out in a taco.

[Sarah Lilly]

Once they had the food down, they

[Zachary Crockett]

started looking for a truck.

[Evan Kadera]

We spent hours and hours researching food trucks and going to visit every single one that was on Craigslist for a matter of six to nine months. And we found this Chinese food truck that was going out of business that was selling for $30,000.

[Zachary Crockett]

It took another $25,000 to retrofit the truck with new equipment, paint it and commission a logo. An angry looking pig surrounded by flames.

[Sarah Lilly]

In total, it was nearly a year

[Zachary Crockett]

and a half of work before Senior C Sig made its debut at a roller derby in San Francisco. The payoff was worth the wait.

[Evan Kadera]

Immediately upon opening the windows, there was a line. And that line just went on and on and on and it never stopped until the end of the event. And we sold out of every single thing that we had on the truck. It was that wow moment of, oh, it's real now, we can't Go back today.

[Sarah Lilly]

Signor Sisig is one of the most

[Zachary Crockett]

recognizable food truck brands around San Francisco.

[Sarah Lilly]

The business has three trucks and it

[Zachary Crockett]

deploys them to various locations across the Bay Area every day. Food trucks have a few ways of making money.

[Sarah Lilly]

For starters, they can do private events

[Zachary Crockett]

like weddings, birthday parties and corporate luncheons.

[Evan Kadera]

That cake can be cut in many different ways. You can charge a flat fee just based on the amount of people that want to be served. It's like we're going to feed all our employees and their families. So that's just more of a buyout. Whereas maybe for a school, they want to just have the food truck there, but they want the attendees to pay. Sometimes we'll set minimums just because we don't know if it's going to be a good event or not.

[Sarah Lilly]

But private gigs only make up around

[Zachary Crockett]

20% of senior C SIG's business.

[Sarah Lilly]

The rest of their revenue has to

[Zachary Crockett]

be hard won on the streets.

[Sarah Lilly]

Some food truck operators use data tools

[Zachary Crockett]

to analyze things like historical foot traffic and neighborhood demographics to try to determine worthwhile intersections. Kadera's process was a bit more trial and error.

[Evan Kadera]

I would go out to the locations downtown and sit there from 11 to 2 and 1. Do some just visual observation, but I also would have a clicker and would kind of just get a feel of what the flow of traffic was for each individual location.

[Sarah Lilly]

Finding a good location to set up your truck is perhaps the most important

[Zachary Crockett]

part of the business, but it can also be a bureaucratic nightmare.

[Matthew Geller]

So if you're parking next to a building, everybody in that building, you know, 3D vertically, gets a say in whether you get that parking space that's coming up.

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[Sarah Lilly]

For senior csig. The courtyard outside of the Salesforce tower

[Zachary Crockett]

in downtown San Francisco is a prime location.

[Mariel Edwards]

There's always people here. There's always meetings happening here. In the middle of all the Salesforce buildings, the transit center is right there.

[Zachary Crockett]

That's Mariel Edwards, the operations manager for Senor Sisig.

[Sarah Lilly]

She says the staff's day begins long

[Zachary Crockett]

before the customers start lining up. The meats are cooked daily starting at 4 or 5 in the morning.

[Sarah Lilly]

By 7, the truck staff is in

[Zachary Crockett]

the commissary kitchen chopping onions, prepping beans, and blending fresh cilantro cream sauce.

[Mariel Edwards]

They prep the meats, you know, get it all packaged up, and then the truck lead who tased Andrea, she comes in around eight and gets the truck ready to drive off. So make sure the things are loaded. Nothing's gonna fall off. She's got gas, she's got propane.

[Sarah Lilly]

Orchestrating the operations of a mobile restaurant

[Zachary Crockett]

comes with some challenges.

[Mariel Edwards]

We've had a deep fryer fire happened. Yeah. And they actually have to pull the extinguisher and put it out. I was driving to the location one day, and then the suspension just went out and I had to guide the truck off of the freeway.

[Zachary Crockett]

And in urban centers, parking is always an issue.

[Mariel Edwards]

Yeah, we still have to pay the meter. And some meter maids are cool about, but some will ticket us. Sometimes I'll just tell a staff it's really not worth you guys stopping what you're doing, you know, like, we'll pay the ticket.

[Zachary Crockett]

But the biggest hurdle is securing operational permits. On permit applications in San Francisco, you need to identify every location where you want to park.

[Mariel Edwards]

You can't just apply for a permit in the city and park your truck. There's a lot of things that go into it.

[Zachary Crockett]

Permit laws vary from city to city,

[Sarah Lilly]

but in order to operate, a food truck generally needs a business permit, a

[Zachary Crockett]

health permit, and a fire permit.

[Sarah Lilly]

Some places require operators to get a

[Zachary Crockett]

set of permits for every county they operate in.

[Sarah Lilly]

And in a region like the San Francisco Bay area, where there are a lot of counties close together, permit fees

[Zachary Crockett]

can run to thousands of dollars per year. Again, senior CCigs owner Evan Cadera.

[Evan Kadera]

At one time, each food truck can be holding five health permits, five fire permits, and so on and so on and so on. So it gets Pretty ridiculous on the permit fees.

[Zachary Crockett]

Matthew Geller of the National Food Truck association says these permits are necessary to ensure public safety.

[Matthew Geller]

You want the build to be safe, as in, you want to make sure that the serving window is out onto the sidewalk and not out on the street. You want to make sure they're cleaning up their trash. You want to make sure they're not blocking sight lines.

[Sarah Lilly]

But he also sometimes questions who all

[Zachary Crockett]

of these regulations are serving.

[Matthew Geller]

The problem that we have in many locations is that people have decided that protecting public health and protecting public safety is secondary to protecting other businesses profits.

[Sarah Lilly]

Some cities have made it illegal to park a food truck too close to

[Zachary Crockett]

a brick and mortar restaurant in San Francisco.

[Sarah Lilly]

Senor Sisig has to be at least

[Zachary Crockett]

75ft away, and they have to put out a notice to every restaurant in the area before getting a permit approved.

[Matthew Geller]

Clearly, that is 100% protectionist and has nothing to do with public safety.

[Sarah Lilly]

Headaches like this have led to an

[Zachary Crockett]

alternate system for food trucks.

[Sarah Lilly]

In many cities, dedicated food truck parks have emerged. The park operator takes over the hassle

[Zachary Crockett]

of finding land and getting permits from the city.

[Sarah Lilly]

And in exchange, the food trucks pay

[Zachary Crockett]

a fee, typically a small fixed amount, plus around 10% of their revenue.

[Matthew Geller]

From an economic standpoint, it's a better choice for them. A lot of times, food truck operators

[Zachary Crockett]

like Evan Kadera have to walk a fine line when it comes to balancing all of these costs because customers are

[Sarah Lilly]

only willing to pay so much for

[Zachary Crockett]

food that comes out of a truck.

[Evan Kadera]

Yeah, I think there's some price sensitivity there. Some people expect tacos to come out for a dollar out of a food truck.

[Sarah Lilly]

There's also a limited tolerance for waiting

[Zachary Crockett]

in line, especially on a workday. Turning a profit depends on quick turnaround.

[Sarah Lilly]

Senior CCIG staff members are trained to

[Zachary Crockett]

serve each customer in around one to two minutes.

[Mariel Edwards]

Where the order starts is with the cashier taking the order, making sure it gets the order correct, passes the ticket over to our expediting window, and here they're communicating to the grill cook what's coming up next. He starts the base of the burrito, then passes it over to the line cook. Whether it's, you know, extra guac, no guac, any special mods. She's also kind of listening to what the expediter is saying. So she knows what's coming up to her line next, verifies it with the grill, and then passes it over to the expediter. One last confirmation from her on what that item is. It's pork, it's shake, whatever it is sticks that label on there and then passes it.

[Evan Kadera]

It's really just go, go, go. It probably compares to a really, really busy kitchen. But working out of a closet sized space, what we learned is the menu has to be pretty simple so that you can get it out quickly.

[Sarah Lilly]

Geller says the true masters of this

[Zachary Crockett]

system are the older food trucks that cater to construction sites and immigrant communities.

[Matthew Geller]

We call them a route truck. They have the grill top at the back and it's just easier for one person to do all the cooking, one person to be the window person. And a lot of times the route truck doesn't have any branding on it. It will stop for 30 minutes, feed people at a construction site, go to another spot, maybe hit 10 spots for L. Their cuisine is assembled, not made. And their ability to serve a quality product with the speed necessary to hit all the locations is unparalleled. They know how to make money from food.

[Zachary Crockett]

Kadera has a rough standard for how many orders he wants to sell each shift.

[Evan Kadera]

Between 100 to 200 would be a pretty good service. We really look for where, you know, hopefully we're doing at least say 30 orders an hour.

[Zachary Crockett]

But he can't count on hitting that bar every day.

[Evan Kadera]

If it's raining, you're gonna do probably half of what you would do on a sunny day. So it's very weather dependent day of the week dependent. Is there a conference in town? Is there not? It's really hard to kind of predict what you're gonna sell when you go out. But there is a bottom line threshold of what we know.

[Sarah Lilly]

On that Thursday afternoon at the Salesforce Tower in San Francisco, the senior SISIG

[Zachary Crockett]

truck had 177 orders during the three hour lunch shift. That was good for just over $3,100 in revenue. After paying for labor, ingredients, gas, propane, upkeep on the truck, permits from the county, and maybe a parking ticket that might work out to $300 in profit.

[Evan Kadera]

I think most would try to land anywhere between 10 to 20% margin. 10% is probably pretty standard.

[Sarah Lilly]

Food trucks are a tough business. Geller says that around 65% of them

[Zachary Crockett]

shut down within five years. Some never quite figure out the mobile business model.

[Sarah Lilly]

Others end up using a food truck

[Zachary Crockett]

as a stepping stone to opening a traditional restaurant.

[Matthew Geller]

The ones that become really, really successful, a lot of times they go brick and mortar and they leave their truck or they'll keep their truck for a little bit for catering and then they realize they don't want to do it anymore because it's too expensive. Some of them just get tired of it.

[Sarah Lilly]

Evan Kadera opened the first brick and

[Zachary Crockett]

mortar Senior SISIG restaurant in 2019. Today he has three stationary locations.

[Evan Kadera]

We didn't have the capital to start a restaurant in 2010 and we really didn't have the risk tolerance at that point either to sign a 10 year lease on a place that we probably couldn't afford.

[Sarah Lilly]

Right.

[Evan Kadera]

And so the food trucks are an entry to a business that you can start to grow your brand.

[Sarah Lilly]

But Kadera says there's still no feeling like being out on the street feeding a new crowd of people in a

[Zachary Crockett]

different spot every day. For him, the food truck is a way of life.

[Evan Kadera]

We're always going to continue to be a food truck business. We're still hungry and we're still humble

[Sarah Lilly]

for the economics of everyday things.

[Zachary Crockett]

I'm Zachary Crockett.

[Sarah Lilly]

This episode was produced by me and

[Zachary Crockett]

Sarah Lilly and mixed by Jeremy Johnston. We had help from Daniel Moritz Rapson.

[Matthew Geller]

God, I love food trucks.

[Sarah Lilly]

The Freakonomics Radio Network the Hidden side

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of Everything with my Sapphire Preferred card,

[Zachary Crockett]

we took a trip to a desert

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Oasis earning five times the points on Chase Travel, two times the points on all other travel, plus $100 hotel credit.

[Angie Hicks]

Chase Sapphire Preferred a car that's preferred for a reason.

[Chase Sapphire Preferred Announcer]

Cards issued by JPMorgan Chase bank and a member FDIC subject to credit approval terms apply.

[Capella University Announcer]

There's a fire inside you you can't ignore. Stand still. Not a chance. You're a lifelong learner who's come this far. Now we are here to help you keep going further. Capella University what can't you do? Visit capella.edu to learn more.

[Angie Hicks]

Hi, I'm Angie Hicks, co founder of Angie. One thing I've learned is that you buy a house, but you make it a home. For decades, Angie's helped millions of homeowners hire skilled pros for the projects that matter. Angie the one you trust to find the ones you trust. Find a pro for your [e-mail].