What Kind of Food Truck Would You Run?

TODAY'S MENU. Starter: one wild dream of quitting your office job, lightly toasted. Main course: a secondhand van with a mysterious smell, served with a generator that only works if you talk to it kindly. Side dish: parking tickets, unlimited refills. Dessert: the joy of a stranger taking a bite and closing their eyes. Drinks: coffee, in alarming quantities. Prices may vary depending on how many permits the city demands this week.

Running a food truck is basically a personality test on wheels. The menu you choose says everything about you, from your sleep schedule to your opinions on cheese. Some owners serve tacos to the hungry crowd stumbling out of a concert at 2 AM. Some craft grilled cheese with cheddar aged longer than most marriages and strong feelings about sourdough. Some fill bowls with kale, seeds and good intentions. And some fry tiny donuts and toss them in sugar while children press their faces to the window.

Fifteen questions about cooking, customers, rainy days and kitchen disasters will decide your truck. Are you The Late Night Taco Hero, The Gourmet Grilled Cheese Snob, The Green Bowl Guru or The Mini Donut Dealer? Order up. Your window opens now.