Operating a food truck during a lunch rush can be one of the most stressful things in the world. Just ask Max Crespo, whose Neapolitan Express trucks do an average of 300 covers in a two-hour timespan in Manhattan. Is it scrambling to make the wheat flour-crusted pies quickly that drives him crazy? No, it’s swiping customer’s credit cards, waiting for the transaction to process and issuing receipts. “I can’t tell you the number of times I wanted to turn my iPad into a ...
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