How to Run Your Own Food Truck Business | Eater

"Started at age 22 after the founder’s homemade mac and cheese proved popular, this mac and cheese truck gained traction by being a unique offering at festivals where long lines and high demand set it apart from more common fare. Success on the road led to a small storefront supported by loyal regulars, but the business remains focused on keeping the menu simple, staying true to its mac-and-cheese core, and maintaining owner presence to handle issues firsthand. Future plans emphasize cautious, small-scale growth—expanding into wholesale/retail cheese sauce and concession opportunities—while acknowledging the intense, seven-day-a-week work ethic required to build and sustain the brand." - Annie Burdick