David stankunas feel about planning business

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Reference no: EM132272177

Nom Nom is a food truck that sells banh mi, Vietnamese sandwiches, in the Los Angeles area. Prior to the actual launch of the business, Nom Nom’s owners created a website and other electronic links to the venture, creating buzz with photos and descriptions of their as-yet non-existent products. Response for Nom Nom was so great that the truck sold out completely within 30 minutes of its first day of operation. Nom Nom has never looked back. It has become a key player in the cultural lives of many local Angelenos, with movie companies, reality shows, TV and newspaper reporters all clamoring to jump on the Nom Nom bandwagon. Currently Nom Nom owners plan to expand to “brick and mortar” restaurants, and are looking into franchising their business. The film is done mainly in interview form, with co-owners David Stankulas and Jennifer Green talking about their venture.

a. Do the special advantages of having a restaurant on a truck outweigh the disadvantages for the owners of Nom Nom? Explain.

b. What was the strategy of Stankunas and the other owners of Nom Nom when they began the venture? How has this strategy changed or evolved?

c. How does owner David Stankunas feel about planning a business? What advice does he give for would-be entrepreneurs?

Reference no: EM132272177

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