there's a ton to consider. First off your health department. I don't know about your state. but in NY most food trucks fall under whats considered "mobile fast food" truck. Which means you need to have a commissary or commercial kitchen that you do most of your prep work/cooking. After the health dept requirements. there's a ton more.
First off, a decent truck, or truck and trailer is going to run you between 60-100k. if you get into an accident, something doesn't work, you're not making money that day.
Secondly, you need a place to park it, where it's highly accessible, easy to park, and on a road with plenty of traffic.
Think a lot about this, food trucking is a hard business. Don't forget the saying, the best way to make a small fortune in the restaurant business is to start with a large one.
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