We Asked: “What Does it Take to Build a Viral Menu?”  | Eater

"On day one I made three burgers and by day five we were making 123, which turned the kitchen into a complete disaster because we had no systems; what I thought would work (writing names on bags) failed, so we quickly brought in printers, tablets, and other technology to stabilize operations since no one was going to come back a second time otherwise. In our first 90 days we were also shut down by the Department of Health because the gas station we were in was operating under an Agriculture license, even though we were told that was okay; we reopened two weeks later with the same equipment and a different piece of paper on the wall, which taught me to keep my head on a swivel." - Eater Staff