> If you were open every day of the year and assume no seasonality, that means your first 49 orders every day go just to regulatory fees.

This looks crazy because it is incorrect. In your premise, that 9% profit margin includes the regulatory costs for a brick and mortar restaurant already. The only way your logic works out is if truck regulations are on average $30k more expensive than a regular building, which they almost certainly are not.

You can’t even begin to do the calculation without knowing the breakdown underlying the profit margin you cite.