Mexicue Graduated from a Food Truck to Three Restaurants Today, in Five Years

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Janet Morrissey, Graduating from a Food Truck; The owners of Mexicue moved into restaurants with chain ambitions. New York Times, May 14, 2015.
www.nytimes.com/2015/05/14/busin ... the-food-truck.html
(David Schillace "left your $150K corporate job," partnered with Thomas Kelly (a chef with an MBA from New York University), got $80,000, in 2010 started with a truck, pulled in “$500,000 in its first year,”  in 2011 opened the first restaurant, in an unspecified year opened a second restaurant (all events happened in Manhattan), and "Mexicue’s revenue topped $6 million in 2014"))

Excerpt in the window of print: Taking cues from Shake Shack and Chipotle.

Note: Mexicue
www.mexicue.com/#about
(home page: "Mexicue serves unique food from our kitchen inspired by two of America’s favorite comfort foods: Mexican & BBQ [thus 'cue' in the name]")