So I've been working the past 2 years or so in a country club as the Sous and Chef for about 30 or so people. I cook exclusively for them--one meal per day usually--and I help handle inventory, staffing and some of the other book keeping. It is also worth mentioning that before these two years, I worked in the same place as a linecook for two years. About a month ago, a guy I respect and look up to that owns a successful coffeeshop in the area approached me with a job offer: to run his food truck. It's his first time going into the business and wanted someone with experience in both foodservice and management to run it. His involvement woukd be fairly minimal though he is a bit knowledged when it comes to food. He wants one more individual working the truck at all times that I would get to choose and it needs to be open 6 days per week, if possible. Pay wasn't really mentioned, though he's aware of my current pay at $14/hr and mentioned 'payouts based on revenue'. So this is a good guy, and he wouldn't take advantage of me unless I pretty much made it difficult for him not to. I suppose my question to you guys is: how does this sound? What sorts of questions should I ask about this thing? What sorts of things can I expect? It would be the first time RUNNING something like this before, or even completely designing a menu for something like this. While I feel pretty confident in my skills, I also feel pretty clueless. I should also mention that the vision for the truck is breakfast. Mostly biscuit sandwiches, with gravy, grits and tater-tot applications.