Originally posted on Quartz:
The first time I called my food truck business a startup was in a brief that I sent to one of the better B-schools in Delhi to get some students to do a project with us.
It made sense. Our business was a new and exciting concept with great potential for scale, and my partner and I were professionals who were pursuing our dream. Our “startup” was a little over a year old and by then, it had iterated several times and started to look somewhat like what it does now.
The idea was simple: We would serve the familiar south Indian cuisine at the doorstep of the customer. On weekends, we would drive into gated communities, taking and serving orders. On weekdays, we would be in driveways of companies and office complexes or colleges. We were right there, super convenient and very compelling.
A Dosa Inc truck in action.
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