A New Kind of Food Truck Makes Millions on Raw MeatBy
The food truck business stinks in New York City, writes Adam Davidson in this week’s New York Times Sunday Magazine. The business model’s not the problem. Food trucks let budding entrepreneurs get into the restaurant business at a fraction of the cost of opening a brick-and-mortar establishment. But in New York, the regulatory morass makes it “nearly impossible (even if you fill out the right paperwork) to operate a truck without breaking some law,” according to Davidson.
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