What advantages do food trucks have over stationary restaurants? Disadvantages?

Joshua Henderson, a chef who once cooked at the Avalon Hotel in Beverly Hills, is one of the few entrepreneurs who does not worry about whether his restaurant’s location is suitable. If he finds business to be too slow in one locale, he simply moves to another one in just minutes. Henderson is one of a growing number of restaurateurs who operate food trucks that travel to different locations in a city, set up shop, serve hungry customers, and move on. Once shunned as nothing more than lowly lunch trucks slinging secondrate hash and bland sandwiches, these mobile eateries are a far cry from their forebears, offering gourmet cuisine equivalent to that offered in Michelin-starred restaurants, but at far lower prices. Henderson, owner of Skillet Street Food, operates two trucks that serve about 200 lunches each per day, generating sales of $400,000 per year.