Time, money, gift items -- local organizations weigh in on what they really need, now and through the rest of the year.
Guest Host: Matt McCleskey
Can a business thrive on a trend? Ask the bakeries that specialize in macarons or cake pops, or the cafes that capitalize on cold-pressed juices, kombucha, or single origin coffee. Branding your business off food trends can be lucrative, but what happens when diners’ preferences change? Ten years ago, food trucks were hot spots for weekday lunches. Now that these businesses are more heavily regulated and commonplace, some vendors are seeing a loss of revenue. What can local eateries do to insure long-term success? Guest host Matt McCleskey surveys veterans of the young food truck industry to find out.
Listeners' Favorite Food Trucks
Hands down, @bigcheesetruck. The Mt Fuji is not to be missed.
— KB Vickery (@kbvickery) January 10, 2018
Phõ junkies by a mile!
— Jamie Sycamore (@sycamore4dc) January 10, 2018
@TempoDiPasta from scratch authentic Italian cuisine! Great alternative for the lack of a Little italy Neighrbor in DC 🍝
— Hitomi (@Hito_tempo) January 10, 2018
@FarEastTG has some great tacos!
— Ashley 1980 (@folkartbird) January 10, 2018
— Meg McCormick (@megster67) January 10, 2018
One caveat: @bakedandwiredDC was already a small but thriving and acclaimed business before the Gtown cupcake wave. People finally figured out that they were better than the newer spots with trendy long lines.
— BalkansBohemia (@BalkansBohemia) January 10, 2018
— Ali Davis (@travelingali) January 10, 2018
— Kat (@kuswe14) January 10, 2018
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