I’m helping out with my friends’ food turck business. They were looking to launch in August, but were getting lost between health dept, commissary, fire inspection, parking permits, and city vs county rules. For those who launched recently, what was the exact sequence you followed (with timing), what it cost, and any surprise requirements (e.g., handwashing sink specs, grease trap, hood type)? City/state call-outs appreciated so I can sanity-check our checklist.