Trucks have to pay the host a daily rental fee plus a percentage of the gross. I don’t know what it is at SoMa StrEat Food Park, but OTG Fort Mason Center charged $50+10% last I knew. The physical limits of an on-truck kitchen limit productivity, especially for items like ramen where they boil the noodles to order for every serving. They can’'t scale up supply very well when demand rises.
Hapa Ramen (not that I’ve ever been a fan) launched their B&M with ramen prices ranging from $15 for vegetarian to $28 for Duck Ramen, but that is a reflection more of Richie Nakano’s megalomania than any economic forces.
I haven’t been to Orenchi Beyond.
[SHOUT TO ADMIN: Can you please add “ramen” to your spellcheck dictionary? It is a thing.]
