Even when you don't have a lot of money or time, you still want a tasty meal, and mobile food businesses are uniquely positioned to provide it. Whether serving crepes from a splashily painted food truck, a bacon-wrapped hot dog from a pushcart, or Baskin-Robbins ice cream from a franchised kiosk, food is going where consumers are. Here we have an introduction to the food truck. Larger than carts, trucks can carry more food and handle more business. However, food trucks need more space to park both when doing business and when off-duty. A food truck can carry more sophisticated equipment for storing, serving, cooking and preparing foods. Food trucks can serve traditional quick lunch fare, be stocked with food from concessionaires, be run by a chain restaurant like In-n-Out or pizza kitchen, or serve gourmet fare by an up-and-coming chef. They can do big business in corporate parks and places that have limited access to restaurants. There are two types of food trucks, where food is prepared as customers wait or which sells only prepackaged foods. Both cost more than a food cart. Complying with additional health department rules and regulations can also drive up food-truck costs.