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 [...]

—————————————————————————————————–
This is part IV (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. You can read part II on “Defining your Market” here. You can read part III on “Setting Realistic Expectations” here.
—————————————————————————————————–
The recent [...]