COVID-19 Outbreak (Update: More than 2.9M cases and 132,313 deaths in US)

I think that there is a general assumption that food trucks are islands unto themselves. I beleive that this is a bit off. In fact most trucks use common rental or commissary kitchens for food prep. These kitchens are often shared with many other trucks or ventures. So the food you are eating off the truck is likely prepared at some other location and not on the truck. Yes your Taco is built on the truck but the components were likely cooked elsewhere.
I'm not saying that trucks are better or worse from a virus spread standpoint. But I am saying there is a whole operation that you never see or even know about where the cooking of the whatever you are eating takes place.
If you are feeding 40 people a truck is fine but they carry neither the supplies nor ability to feed 100's people effectively 3 meals a day after day.
https://www.citylab.com/design/2013/02/are-food-trucks-worse-environment-storefronts/4538/Here is a link to a story a friend of mine used to decide on a store vs a truck. You can scale a store but you cannot scale a truck.