Small to Big: Kenny Lao, Rickshaw Dumpling Bar

“We’d never had a cash crunch before”
The chicken and Thai basil is a New York favorite Photograph by Victor prado for Bloomberg Businessweek; food styling by Roscoe Betsill

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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