We operate a commissary (esserscommisary.com) in Durham and we have seen an increase in people requesting information because they are starting their food truck or push-cart business.... so more trucks/carts seem to be on their way (yay!) Since we also operate a hot dog cart danggooddogs speaking from experience... we love trying out new locations, but there are a lot of restrictions as to where you can go if you are not on private property, so sometimes its just easier to stick with the places that you already have a rapport with.

As I said, there are definitely two schools of thought. I don't disagree with anyone...we can go either way. :-) DrewPBrown , we have several base customers that like to see us on a regular basis, but those guys are, for the most part, doing a good job following our FB/Twitter.

Point taken, but from my standpoint (that is having a very regularly scheduled stop at Fullsteam with the Sausage Wagon every Friday night) there are plenty of folks that appreciate the regularity as much as you all might like a little more variety. I don't suppose that there's any way to quantify it exactly, but we have plenty of customers that I think would be dissapointed if they showed up at Fullsteam at our usual slot and found another truck. Not that they would be disappointed by the other truck's product (because that's highly unlikely with the triangle's current mobile food line up) but because they made the trip over to Fullsteam or wherever looking forward to a particular thing. It's like if I were on my way to Dain's really looking forward to a big messy burger and then realize it's one of the days that they're closed. Totally ruins my night. Now I realize we're talking about food service with wheels but it seems like we're thought of as a restaurant by many (which is to say with fairly stable hours and location) and not like some sort of restaurant roulette.

There are different approaches to running a food truck for sure, but our experience has shown that regularity increases business and makes operation more efficient.

Having said all that I'm fine with switching it up with fellow food truckers. I just wanted to put out there one food truck's perspective.

not 100% certain, but I believe these guys have to get permission from the city or private owners and sometimes pay a fee to use private lots. That may be one reason trucks aren't as impromptu as one might want them to be. Again, not 100% certain of the legalities involved.

I'm going to respectfully disagree. I would suggest that you're hyper aware of who's where at any given time and you see the patterns that wouldn't be obvious to the casual diner. I think for a less connected diner, they may frequent certain bars/locations because they can count on certain trucks being there at certain times. I know there are specific cases like that for me.

Hey @CrankyDiner, I agree with you...posted this link to our FB page. We just need a few more dinner locations to move about. It's funny...there are definitely two schools of thought on this, a lot of our people want us to have a set schedule...I tell them to follow us on twitter...we're mobile! But...we have established our Tuesday-Wednesday dinner (FullSteam, Fitch), and we're USUALLY in Carrboro on Friday or Saturday night...not this week, private events. Hope you get to catch us soon!

Carol, the & in Will & Pop's