August 22, 2018 Charleston City Paper | By Mary Scott Hardaway The standard real estate adage applies when it comes to opening a restaurant: location, location, location. But when you're a mobile eatery, driving hot dogs, ramen bowls, and chicken wings from parking lot to brewery to festival, location is all relative. The real linchpin…Read more
About: Meredith Stockbridge
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Aug 6, 2018 The Post and Courier | By Stephanie Barna The bright red walls are now a simple white. Red and yellow Chinese prints have been supplanted by pastel pink chairs and teal wallpaper with a golden sugar skull motif. The transformation of the funky Lee Lee’s into Semilla is finally complete, and the…Read more
OUTSIDE INSIGHTS | MAY 2018 | BY KATIE LUNDIN Branding your food truck business is no small task. Deciding how to brand your food truck may be the most important decision you’ll face as a food-on-the-go entrepreneur. A well-branded truck can draw attention to your business all day, every day, everywhere it goes. Follow this…Read more
New dishes and new practices help food trucks remain relevant. By Elyssa Goodman Posted: 06/19/18 Updated: 06/25/18 Nobody could've predicted how popular food trucks would become when they began trending on the culinary scene a decade ago. Today, they're still a hot commodity, offering a unique dining experience for foodies as well as a way…Read more
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