How do you run a profitable mobile food business in a tight space? That question makes you think about lean ways of working as I learned working for German automotive companies. The short answer is to do only what that adds real value to the final product and remove everything else. For example, limit the amount of supplies and tools you need to carry, streamline and standardise your processes to make them efficient etc. The lessons are the same for a small street food business or a large factory. Some of us may need an MBA or a Six Sigma certification to understand this, but the Chinese, they are quite natural in this aspect.