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Make sure you know what it costs to get your truck inspected by the health inspector and what it takes to get yourself licensed to serve out of it - it can add to your startup costs quite a bit. Research your local laws as well, some cities have some pretty hostile laws/regs for food trucks. If you want you go a county over, you’ll likely need new licensing and more $$$.
Also, no offense meant but if you don’t have at least a few years of experience in a legit commercial / restaurant kitchen, you need that first IMHO. Cooking consistently at the scale that restaurants require is legitimately hard and is a skill that needs honing. Best to do that on a business’s dime.