In 2016 Liz Solomon Dwyer was trying to perfect the taste and consistency of the Austin-style breakfast tacos she was selling from a cart in Prospect Park, fiddling with her scrambled eggs and sourcing sturdy, preservative-free 5-inch flour tortillas from Texas, her home state.
Today, thanks to several evolutions and pandemic-era pivots, her company, King David Tacos, has contracted to become the latest local vendor at four Manhattan Whole Foods—a major shot for a homegrown small business.
“The last five years we have been perfecting the system,” Solomon Dwyer said.
To meet Whole Foods’ criteria and pass its rigorous audit, “you need to have that system down,” she said.
→ Continue reading at Crain's New York Business