Street food season is nearly complete for the year but this insider view is still worth a peek if only to justify 15 buck nachos . . . Check-it:
"Food truck owner Dwight Tiller let us step inside his fully loaded kitchen on wheels, giving us a driver’s view of how much these moveable restaurants cost and how these entrepreneurs make the most of their limited space."
Read more via www.TonysKansasCity.com link . . .
The Anatomy of a Food Truck: From fryer to fender, see what makes it roll
Comments
Post a Comment
TKC COMMENT POLICY:
Be percipient, be nice. Don't be a spammer. BE WELL!!!
- The Management