{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Ftheleap.simplecast.com%2Fepisodes%2Fc711f636-5ad8e58a","width":444,"version":"1.0","type":"rich","title":"Scaling from Food truck to brick-and-mortar","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b1df5f/b1df5f5e-a787-4490-b169-493ce67788ad/b4c6228b-c388-4160-9669-7b055634b0b5/1540398900artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b4c6228b-c388-4160-9669-7b055634b0b5\" height=\"200\" width=\"100%\" title=\"Scaling from Food truck to brick-and-mortar\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"When it comes to food business startups—some entrepreneurs\r\nprefer to start on wheels before expanding to a brick-and-mortar\r\nlocations. Tune in to hear how Mike Lenard scaled DC's beloved fast\r\ncasual Takorean from a single food truck to five locations in two cities."}