Starting up a mobile food business seems like a snap—at least when viewed from afar. All you need is a truck, a few tasty menu items, a Facebook and/or Twitter account and maybe one other employee and you’re good to go. In no other part of the restaurant industry are the barriers to entry so low. Which is why food trucks are proliferating like crazy. Truck owner wannabees range from starry-eyed foodies to renegade line cooks to full-service operators in search of an extra ...
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