Operators: Share repeatable systems & copy‑paste assets that actually grew your food truck

Operators and founders — looking for the practical, repeatable stuff that actually moved the needle for mobile food businesses. Please post concrete, copy‑paste assets and short how‑tos (not theory): checklists, permit templates, pricing rules, menu templates, supplier contacts, shift rosters, photos of kitchen/layouts, sample route/spot spreadsheets, and 1–2 short case studies with results.

When you post, please include: 1) city/region, 2) one‑sentence outcome (e.g., +30% weekend sales; cut food cost from 32%→24%), 3) the asset or 3‑step tactic (paste/link file), 4) measurable metrics and time frame, 5) any fees or contacts, and 6) whether it’s free to copy or needs permission. Flag paid/sponsored tools.

Specific prompts to answer if you have them:
- How do you reliably find and verify profitable street spots or event leads? (scripts, outreach templates, scout checklists)
- How did you design a tight, high‑margin menu for a tiny kitchen? (menu engineering worksheet, portion cards, batch prep plan)
- Pricing rules and calculators you use (markup rules, contribution margin targets)
- Permit/inspection checklists and templates (local contacts, timeline, common pitfalls)
- Shift staffing rosters and peak‑hour playbooks (stations, timesaving prep lists)
- Scaling notes for adding a second truck or moving to brick‑and‑mortar (supplier contracts, SOPs, training checklist)

Please post first‑hand experience only. If you prefer to share assets privately, say so and include city. If this is useful, I’ll compile top resources by region into a community playbook.