Derek and Debbie Kaye tell eager foodies who seek advice on starting a food truck one thing—don't do it.
The married couple cut an exclusive licensing deal with Eddie's Pizza, a restaurant on New York's Long Island, to sell a version of its bar pies out of a truck. Four years later, they say it's become increasingly difficult to make money on New York City's streets.
"On a monthly basis, we're spending over $1,000 in parking tickets and fines alone just to maintain our business on the streets," Derek Kaye said.
Tough rules and regulations, along with required permits and licenses, create obstacles that eat up their profits, the couple said. Truck drivers often wake up at 3 a.m. to fight for prime lunch spots, even though they can't legally park and operate at a paid meter.
"We even go to a spot knowing that we're going to get a $60 ticket, and we just take it because we like that spot," Debbie Kaye said.
Marcus Lemonis of CNBC's "The Profit" advises them on how to make more money, and how to hire help without spending a lot.