In the past, Street Food vending’s business model was fairly straightforward: place yourself between the highest number of customers and their destinations, and offer a product that is quick and inexpensive. That business model works, but it is completely passive with no way to build brand identity, no recognition of the quality of food being [...]

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This is part II (of a five part series) leading up to, “How to Start a Mobile Food Business (Legally!!!),” a La Cocina Incubator workshop. You can read part I on Business Planning here.
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Its a simple question: Who is going to buy your food?
Good products fill a need and yours (if its going to be [...]