Hello all, I hope you are doing fine, I am working on an upcoming opening of food truck and the current phase is creating the menu. My goal is to provide amazing gourmet touch to the food, that's why I choose the following products which I'll use on a daily basis: Veggies: Spinach, Potatoes, Artichoke, Mushrooms, Avocado, Romaine Lettuce, Tomato, Eggplant, Onion, Green peppers, Garlic, Pickles, Cucumbers Cheese: Brie, Parmesan, Mozarella, Cream Cheese, American, Provolone, Cheddar, Feta Meats: Chicken breast, Ham, Crab, Pepperoni, Bacon, Beef patties, Steak I'll also have some Soda Drinks, breads(Italian, French, Sourdough, Wheat) SaucesKetchup, Mayo, Ranch, Blue cheese, Spicy sauce), and ton of spices. I know the cheese and meats looks a lot, but keeping my menu with all that different choices will be the winning success over the competitors who are using half of those products providing limited menu items(4 to 6) which is keeping the crowd visiting them less frequently as if they had wider menu options. My plan is to shop once a week, store and cook the food at the commissary kitchen and just heat it up and assemble at the truck, this procedure will assure I am serving all in a timely manner. Any thoughts if the above plan sounds sustainable will be greatly appreciated.