How to Sell Food on the Streets

April is known for showers that bring flowers in May, but it also brings a rush for warm-weather permits for food trucks, most of them ice cream vendors, and one of the more chaos-inducing annual rituals in the highly competitive world of the city’s mobile food dealers. The business environment is complex enough to warrant its own 265-page survival manual, and the man behind the Rickshaw Dumpling trucks, David Weber, president of the city Food Truck Association, has written one. Read about Mr. Weber’s book on Diner’s Journal »

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