Those are definitely state fair prices! Nobody would pay that on the street tho. We are in the resto biz transitioning into R/E eventually as well. I've mentioned here before that if done right, the cash generated on a daily basis in foodservice can be OBSCENE. (I'm sure you remember from the industry)
The flaw with food trucks here in the Midwest is seasonality but in warmer climates it *could* be worth it. You do have a finite product capacity on the truck and also must deal with overhead of a commissary kitchen but they make money. Operator can be all in for 40k without the overhead you mentioned. Challenges could include:
Having the population to make it a sustainable day-to-day venture.
Finding quality staff is tough these days, don't care what you pay them.
Breakdowns/service
Inclement weather
Pennies on the dollar at exit
If the truck does say, 1000 bucks and after labor/cost of goods the operator's left with 500 - 600, then has commissary expenses and a possible split with a partner(s)
Ehhhhh...burnout.
There were dozens of trucks here 5 years ago and only a handful have really survived the grind.