If you have always dreamt of allowing people to taste the delicacies that you cook but don’t want to invest a fortune in doing so, then a food truck business is exactly what you need, and this book will guide you from the ground level. In book two, you will have all the essential tools you need at your disposal so that you know what to do and whom to contact in case some legal issues arise or how to make your customers aware of your business. The purpose of this book is to let you know of your probable mistakes so that you don’t make those common mistakes.

Great ideas often come from a simple spark: A soccer player on the New Zealand national team notices all the unused wool his country produces and figures out a way to turn them into shoes (Allbirds). A former Buddhist monk decides the very best way to spread his mindfulness teachings is by launching an app (Headspace). A sandwich cart vendor finds a way to reuse leftover pita bread and turns it into a multimillion-dollar business (Stacy’s Pita Chips).

ALL IN is the pinnacle book in Mike Michalowicz's Entrepreneurship Simplified series, setting the standard for building high-performing teams in today’s challenging work environment. Whether dealing with remote work, flex schedules, or generational divides, ALL IN provides a proven framework for recruiting top talent, transforming underperformers into superstars, and cultivating a culture where every employee is as dedicated as an owner.

Using the greatest material from his popular Blog Maverick, Cuban has collected and updated his postings on business and life to provide a catalog of insider knowledge on what it takes to become a thriving entrepreneur. He tells his own rags-to-riches story of how he went from selling powdered milk and sleeping on friends' couches to owning his own company and becoming a multibillion-dollar success story.

Tilman Fertitta, also known as the Billion Dollar Buyer, started his hospitality empire 30 years ago with just one restaurant. So he knows the challenges that business owners face, as well as the common pitfalls that cause them to go under. Over the years, he’s stayed true to the principles that helped him scale his business to what is believed to be the largest single-shareholder company in America, with more than four billion dollars in revenue. He’s also sole owner of the Houston Rockets. In Shut Up and Listen!, he shares the key insights that made it all possible.

Everyone has something they want to change. Marketers want to change their customers' minds and leaders want to change organizations. Start-ups want to change industries and nonprofits want to change the world. But change is hard. Often, we persuade and pressure and push, but nothing moves. Could there be a better way? This book takes a different approach. Successful change agents know it's not about pushing harder, or providing more information, it's about being a catalyst.

In Purple Cow, first published in 2003 and revised and expanded in 2009, Godin launched a movement to make truly remarkable products that are worth marketing in the first place. Through stories about companies like Starbucks, JetBlue, Krispy Kreme, and Apple, coupled with his signature provocative style, he inspires readers to rethink what their marketing is really saying about their product.

A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.

Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).

Legal marijuana is the hottest story in the US today. Twenty-five states, and the District of Columbia, have authorized sales in some form; Denver has more legal marijuana dispensaries than Starbucks franchises. We are witnessing the dawn of a new industry. And like the early days of gourmet coffee chains, the rules and players are being established on the fly.

In this lively and authoritative guide, Greene teaches listeners about whiskey and encourages them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life - and including recipes for delicious cocktails by some of today's most celebrated mixologists - Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.

At the age of 47, when he was a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, 30 years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called "one of the world’s greatest wineries".

Grahame Wood opened the first Wawa Food Market in 1964 as an outlet for Wawa dairy products. Since then, the convenience store has grown into a well-known company that competes against the biggest industry players in the world in three areas: fuel, convenience, and food, all while maintaining their personal approach and small business mentality. Now, almost 50 years later, Wawa has opened its first store in Florida and begun to play on the national field. How did it happen?

Best selling author Jack Trout doesn't beat around the bush. He takes marketers to task for taking the easy route too often, employing high-tech razzle-dazzle and sleight of hand when they should be working to discover and market their product's uniquely valuable qualities. He examines successful differentiation initiatives and outlines the many ways you can achieve differentiation.

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique, and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!

If there’s anyone who can prevent a bar or restaurant from going belly-up, it’s Jon Taffer. Widely considered the greatest authority in the food and beverage, hotel, and hospitality industries, he runs the biggest trade show in the business and has turned around nearly 1,000 bars and at least that many restaurants.

There are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful? Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the "experts" have been telling you. Acclaimed wine writer Jon Bonné explains everything you need to know in simple, easy-to-digest tidbits. And the news is good! For example: A wine's price rarely reflects its quality. And you can drink rosé any time of year.

When Mark Rampolla filled a notebook with potential start-up ideas, his wife asked him some tough questions. What about this idea is exciting, beyond the possibility of a profit? How will it fit into a life that makes you and your family happy? How will it change the world? Eventually Mark found his great idea: coconut water. He had seen the developing world use coconut water, but this valuable resource was being discarded in the US. While taking on the beverage industry was a big goal - high-hanging fruit - it was worth the risk.

Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.

In early 2012, Jim Tselikis visited LA and met up with his cousin Sabin Lomac. Over a few drinks they waxed nostalgic about their childhood in Maine, surrounded by family, often elbow deep in delicious lobster while gathered around the picnic table. From this strong memory was born the very first Cousins Maine Lobster food truck. Smart, authentic marketing, and sustainable, delicious ingredients helped turn that one food truck into an overnight sensation.

The Smithsonian's National Museum of American History houses, amid its illustrious artifacts, two bottles of wine: a 1973 Stag's Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Chardonnay. These are the wines that won at the now-famous Paris Tasting in 1976, where a panel of top French wine experts compared some of France's most famous wines with a new generation of California wines. Little did they know the wine industry would be completely transformed as a result....

Richard Koch has made a career out of spotting "Star businesses" - and has made millions from them. Star businesses are ventures operating in a high-growth sector - and are the leaders of their niche in the market. Stars are rare. But with the help of this book and a little patience, you can find one - or create one yourself.This is a vital book for any budding entrepreneur or investor (of grand or modest means).

In this lively and authoritative guide, Greene teaches listeners about whiskey and encourages them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life - and including recipes for delicious cocktails by some of today's most celebrated mixologists - Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.

ALL IN is the pinnacle book in Mike Michalowicz's Entrepreneurship Simplified series, setting the standard for building high-performing teams in today’s challenging work environment. Whether dealing with remote work, flex schedules, or generational divides, ALL IN provides a proven framework for recruiting top talent, transforming underperformers into superstars, and cultivating a culture where every employee is as dedicated as an owner.

Grahame Wood opened the first Wawa Food Market in 1964 as an outlet for Wawa dairy products. Since then, the convenience store has grown into a well-known company that competes against the biggest industry players in the world in three areas: fuel, convenience, and food, all while maintaining their personal approach and small business mentality. Now, almost 50 years later, Wawa has opened its first store in Florida and begun to play on the national field. How did it happen?

Using the greatest material from his popular Blog Maverick, Cuban has collected and updated his postings on business and life to provide a catalog of insider knowledge on what it takes to become a thriving entrepreneur. He tells his own rags-to-riches story of how he went from selling powdered milk and sleeping on friends' couches to owning his own company and becoming a multibillion-dollar success story.

Big new ideas rarely make great businesses. Laboring on a business plan can be a waste of time. You are going to need dramatically more start-up money than you think you do. Counterintuitive concepts like these have helped the world's best entrepreneurs succeed. Yet most of us only learn them the hard way. Len Green, an experienced investor, entrepreneur, and business professor, shares inside secrets and proven tactics for launching a business.