Hi folk, new to Roadfood but I feel your pain. We built my truck (out of a 32 ft Coachman RV) with our own bare hands. Got open the end of Aug. Had several small & one large event through the fall. Now its butt cold. We built with water inside & I was lucky enough to find a custom RV storage to rent ( with water, dump station & electric all inside) so no freezing. I can operate year round but several times it hovered around 40 inside (& it’s not really winter yet). Several locations I too sit open- and wonder why for 40-60 bucks, but I keep thinking at least I am being seen- people see my truck everywhere so in the warm weather they will remember I was out when the others weren’t. I do comfort foods, I like to park at a location by 8 am, opening for breakfast & stay for through lunch (3-ish). I am actually growing, I contacted a pre-fab construction place with over 300 employees, 1/2 hour lunch and only vending/byo/ or fast food as options. I go there once a week and make around $300. Since that worked so well, I contacted several others and now will be starting two more similar locations & have even had places contact me to come to them. My “worker bee” people eat a lot heartier than my “office dwellers”. My biggest problem is I am by myself so it can get crazy “doing it all” & making sure they all get fed with their limited time. I do as much as I can in advance- hot dishes, egg bakes, roast beef, bars/desserts, soups etc. These locations are Mon-Fri, leaving my weekends open for me, family (we have 10 grandkids), or other events that may come up. Maybe this is an option for some other “Winter Warriors” like me???