The owner of Cupcake Stop, a cupcake truck that recently went brick and mortar has an excellent guest post on Zagat today where he explains the difficulty of staffing a truck—getting employees certified can take two months—and the advantages of the brick and mortar spot. It's not affected by weather, there's no need to search for bathrooms, he can expand the menu, and the cupcakes won't melt during NYC's next heatwave. [Zagat]
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