The food truck world has to date been the province of culinary renegades and business world outsiders. Trucks gave these mobile entrepreneurs a way to break into the business at the ownership level—instead of becoming someone else’s employee—while typically lacking the capital need to open a brick-and-mortar restaurant. Get one truck rolling and they’re in the game. A mini fleet of two or more trucks and you’re a giant in the food truck world. Now it looks ...
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