Part 3/8:
The conversation turned to the hidden costs that often take new vendors by surprise. For Dan, who sources supplies from Costco, the typical vendor would go through a commissary kitchen—an arrangement that could cost around $250 monthly. This operational model is designed to ensure that food safety standards are met.
As I inquired further, it became clear that the real challenge lies in securing permits. Vendors face a labyrinth of regulations. While there’s a perceived ease in running a hot dog cart, the reality is starkly different. To operate legally, one would need a variety of licenses, including a sales tax ID and a mobile food vending license, which are often difficult to obtain due to heavy restrictions imposed by the city.