Episode 53
53. Food Trucks
How did mobile kitchens become popular with hipster gourmands? And just how much money can a popular truck make from a lunch shift? Zachary Crocket drops some napkins.
The Economics of Everyday Things
June 24, 202419m 15s
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Show Notes
How did mobile kitchens become popular with hipster gourmands? And just how much money can a popular truck make from a lunch shift? Zachary Crocket drops some napkins.
- SOURCES:
- Mariel-Leona Edwards, senior operations manager for Señor Sisig.
- Matthew Geller, founding president of the National Food Truck Association and C.E.O. of the Southern California Mobile Food Vendors Association.
- Evan Kidera, C.E.O. and co-owner of Señor Sisig.
- RESOURCES:
- "Seed Planted in SF State MBA Program Grows Into Mini-Filipino Food Empire," by Jamie Oppenheim (SF State News, 2022).
- "Inside Señor Sisig, the First Restaurant for a Pioneer of Filipino-American Cuisine," by Luke Tsai (Eater, 2019).
- "Tamales, L.A.’s Original Street Food," by Gustavo Arellano (Los Angeles Times, 2011).
- EXTRAS:
- "Why You Shouldn’t Open a Restaurant (Update)," by Freakonomics Radio (2019).
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