Owner Angela Posey serves up breakfast standards, burgers, and fries at her business, Some Like It Hot. But this isn't an ordinary restaurant.
Her mobile food trailer might be the first of its kind in the Shreveport-Bossier area. Being the first, comes with some challenges.
"You have to go down to the permit office and say 'I'm a mobile kitchen,' and they're not quite sure how to handle that," says Posey.
This is a familiar story for Adrienne Adams. She carries a book with all the permits and plans for her idea: Green House Food Truck.
"Because it's new here, at first we were told there weren't any rules and we could not do it," says Adams.
A quick search of the municipal code turned up a few rules and regulations for food trucks. Once Adams presented them to the city, she says everyone understood what she was trying to open and she says officials were excited.
"They started calling around for us," says Adams. "They were returning calls because they were really excited for it.
There is one incentive that overshadows the complications of being a trailblazer: money. Adams says used food trucks start as low as $18 thousand, escalating to more than $100 thousand for high-end custom creations. On average, food trucks are still about a third of the price of opening a tradition restaurant from scratch.
And both owners agree the novelty of a food truck sparks the interest of potential customers.
"They walk up to the window and maybe it's like a kid at the fair. They just stand there like this," says Posey as she strikes an inquisitive pose. "It's exciting."