VitalSource Bookshelf: OM Cases 81307754483/pageid/243 Q italy 101 one year. over tie course vi tie year, Try Hau Icallieu a few things about operating a lou ack. In particular, she had discovered there were certain factors that had a strong effect on her sales- e weather, the day of week, and the population of the city. Consequently, setting up shop in a different ty each day offered Fry an opportunity for increased sales. ry also noticed that the price she charged had a significant impact on how many people wanted to buy a urger. She had tinkered with location and price throughout the year but wished she could take a more ational and systematic approach to these decisions. Unfortunately, Fry lacked analytical aptitude, and she id not know how to make statistically informed decisions. One thing she did know for sure was that people loved her tasty burgers. THE FOOD TRUCK INDUSTRY Food trucks were born out of the old tradition of the chuck wagon- a mobile kitchen that would feed hungry cowboys in the Wild West back in the 1800s-and from the concept of pushcarts that could not heat or cook food but could provide lunches to workers in large urban cities. Since then, food trucks had come a long way. Roy Choi's truck, Kogi, was largely credited as being the first modern food truck. Specializing in Korean- truly a mobile gourmet eatery. Starting in Los Angeles in 2008, Choi would park