The best food made on the street is not just about the ingredients.
It’s about the culture.
The street food culture is a way to bring the ingredients to a place, and to connect people with one another, says Suresh Srinivasan, a co-founder and co-owner of New York-based food-distribution company Srinas.
For many people, food-and-drink culture is part of their everyday lives, and Srinavans food-related business is based on that idea.
“When I think about it, street food is about connecting people with food, not about making money,” he says.
“We want people to feel at home.”
Srinivasans food, like so many other food-serving businesses, is driven by a culture of food sharing, where people gather at street corners to make homemade food, usually from local ingredients, often with little knowledge of how to make it.
People gather at the corner of a street to eat their meals and share the knowledge they acquire on the streets.
This is a cultural shift in which we are starting to see a lot of people starting to make their own food in small, informal ways, Srinivans says.
“We see the people making street food and sharing it, sharing it in a way that’s different than what you would normally see in a restaurant, but it’s not only about eating, it’s also about culture and about what people are living on the ground,” he explains.
When you’re making food that people enjoy, you’re more likely to be seen as a great entrepreneur and entrepreneur-in-residence, Svinas says.
And with more people making food on the go, this has the potential to bring in more revenue and more business.
The Food Network show Food Revolution, in which Srinases food-making business, Sri-La Kitchen, became an American phenomenon, has drawn a huge audience for the citys food movement.
Food Revolution is also a show that gives viewers the opportunity to create their own menu, and in the show’s first episode, a food truck driver named Tami and her boyfriend, Matt, are asked to build a food cart.
Tami is the owner of Sri La Kitchen, and Matt is a chef, and they’ve been selling a lot more food on their street carts than what they normally would.
Tami has been known to sell food from her street cart and sell it at a discount, and is making a lot less than she would be making at a traditional restaurant.
“I think it’s an opportunity to be more independent, to do things that you might not normally do,” Matt says in the episode.
“I’ve been thinking about doing that since I was little.”
“I’ve learned to cook, I’ve learned how to cook for myself, I think I have a lot to teach people.”
But as a result of their small business, the couple have a few customers who are willing to pay extra for the food.
“People are really into it,” Tami says.
They’ve been very appreciative of it.
And people are really enjoying it, she adds.
Food is also more accessible than ever, as more and more people are making their own meals at home, and restaurants are finding ways to make food more affordable and accessible.
For Srinakas, the biggest challenge is getting people to understand the different food-service businesses on the market.
“There’s a lot going on with the street food, but people don’t understand it.
They think it has to be like at McDonalds or Burger King, and it’s just another food-ordering business,” Srinasar says.
That’s because, like a lot other foods, street foods are a way of life.
And that’s where Srinajas food-selling business is different from other street food businesses, because it is not a restaurant.
And unlike a lot street food restaurants, Srisavans is also not selling burgers.
Instead, Srikas food truck sells its food through its own website and on its mobile app, and you can even pay for it online.
“Our goal is to connect with people and help them understand the difference between food and what we do.
People will have a better understanding of the difference.”
Food trucks can make money, Sranas says, because they are a fun way to meet people and build relationships.
“That’s a big difference.
You’ve got people that have a job that’s boring, but that’s also the people who are interested in cooking and sharing their cooking with the world,” he notes.
“You can make it a lot easier for people to make a lot, and that’s a really big advantage.”
For now, Sisrias is just starting out, but he hopes to open his first food truck in a year.
He is working on a second, and he plans to