Food for Thought: Startup Lessons from the Food Truck Revolution

by Fast Company

Without question, the food truck revolution is here. You can experience it televised (from the Cooking Channel’s Eat Street to Food Network’s The Great Food Truck Race), all over social media, or simply the old fashioned way, serving up tasty grub – and startup business lessons – from a corner near you.

In a guest post for Fast Company, author David Weber — also founder and president of the NYC Food Truck Association — sits down with Natasha Case of Coolhaus, the first gourmet branded food-truck business with trucks operating nationwide, to discuss how she built her brand and business.

As it turns out, the interview provides solid lessons for entrepreneurs of all stripes, but especially for those who are developing and/or expanding a startup. Items on the menu include tips on managing production, successful brand building, product launch, and OpenView’s favorite topic: expansion-stage challenges.

For a heaping helping of entrepreneurial advice served fresh, quit spinning your wheels and head over to Fast Company for the full interview.

Related Content from OpenView:

Sometimes the best startup lessons can be found in the most unlikely of places. Read this post to discover business advice you can pick up from simply sitting back and watching a few movies. And for more on what to do once your business has hit the streets and looking to grow, read this OpenView blog post on the three key adjustments you need to make to scale your business model.


  • Eric

    When I was growing up (a long time ago) we had the milk truck, the bakery truck and the fish truck (on Friday) arrive every week at my house.  People still got to shop once or twice a month for the “center store” stuff (cause people like to shop and pick out their own stuff, it seems–a reason Peapod still struggles) at the big A&P, but the staples were replenished in our driveway by nice men in clean trucks.  Then both Mom and Dad went to work and the latch-key kids at Twinkies and the home delivery business died. . .And now, Mom and Dad are both telecommuters and, I think, would love to see the high-end bakery truck with gourmet coffee and the sushi truck (on Friday) and the organic-free-range truck arrive once a week.  I’m thinking the article above suggests we are moving forward, into the past.