The challenge of starting somewhere new is getting the people educated that we’re here. It helps when a building invites you because typically they’ll advertise for you,” Kushner said. “I’m on my fourth month and it feels like my 15th year. You learn a lot really fast
The objective of this initial stage is to meet these challenges by striking the right balance between food truck and restaurant owners. We want to attract a wider range of food options that would be successful on their own and not compete with already established food venues.
The idea is to make it more consistent so people know who’s going to be out there on any given day
Food truck chef and his partner deliver healthy choices to followers.