Selling a specialty item and hoping to make a profit is iffy business. Whether it's empanadas or egg rolls, Jamaican patties or arepas, chicken wings or gyros, establishing a successful restaurant that revolves around a single dish requires a client base large enough to fill seats every day of the week without counting on repeat business. No matter how much a patron might like a dog with the works, for instance, chances are he's not going to eat one more than every seven days or so. That's why most small businesses that purvey such targeted dishes don't bother with seats and permanent locations, preferring to peddle their wares from lunch trucks, carts, and... More >>>