Run a street-food truck day by day. Mix up SIP (a fizzy purple slushie soda) and SHRUB (a tangy fruit-vinegar cooler), price your menu, buy ingredients before they spoil, pick a parking spot with the right foot traffic, then watch the day play out as customers buy on weather, price, quality and hype. Reinvest profits into a bigger cooler, new menu items, decor, reputation and even a second truck. How rich can your food-truck empire get?
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