Food start-ups seek creative ways to cut corners

04/29/2013 | Washington Post, The

Three Washington, D.C.-food entrepreneurs share the creative ways they got their businesses off ground. Kristina Kern, of Stella's PopKern, opted for a food truck in place of a pricy brick-and-mortar store, Emily Robins uses her parent's kitchen in place of renting local commercial kitchens, and one confectioner sells her sweets inside an established cupcake store.

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