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I've listened to professional chefs, owners, and Chef Owners, and a bunch have said that's why everyone WANTS to get bought out. It's not just the cheque, it's the fact that now they can do what they love and someone else does the bullshit.
I don't personally know any of these people, but I have eaten about a quarter to half of this food, and the people are genuinely nice. Maybe hit one of them up for a forum or FBG hint.
https://www.seattlefoodtruck.com/