It's a good time to be a craft brewer, as Americans are thirsty for full-flavored and local beers. But when small breweries grow, they can also risk losing some of the "craftiness" their fans love. And when they expand, many brewers have to rewrite their recipes — starting with the water.
With recent news that even Paris has one, food trucks are certainly in vogue these days. In the U.S., they're now spreading from the hot scenes in Los Angeles and New York to smaller cities, like Milwaukee and Madison. Even school systems are jumping on the food truck bandwagon.
And today's last word in business is: Crispy and cheesy and really, really profitable.
You might remember when we introduced you to Taco Bell's Doritos Locos Taco a few months ago. It's a taco made with a shell of Nacho Cheese Doritos. Taco Bell's chief executive hailed it as a flavor pairing waiting to happen. And after a huge media rollout, taco lovers have spoken by buying 100 million Doritos Locos Tacos in about 10 weeks. That is a whole lot of tacos.