Small to Big: Kenny Lao, Rickshaw Dumpling Bar
We were one of the first branded mobile food trucks, and we were definitely one of the first to actually go from a restaurant to a truck. In 2011 we opened up a new store on Lexington, as well as a kiosk inside a shipping container in Times Square. We ended up being really tight on operating cash. The challenge for a lot of companies is making enough top-line revenue to be able to pay for the corporate expenses that some large companies are able to spread over 200 to 300 restaurants.
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