The restaurant industry looks a whole lot different these days. But for owners with seasonal food trucks in storage, they have an interesting opportunity — and they wasted no time starting up their engines.
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There was once a time when “modern” was not considered an aesthetic.
It was synonymous with innovation and forward thinking, first gaining popularity in the 1920s as it reshaped the design industry. It was a word for pushing bounds and drumming creativity — a challenging of the status quo, of sorts.
Most importantly, it was not a trend. It was a way of life.
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