Weber is an instructor at the Institute of Culinary Education; the founder of Dispatch NY, a food truck event production company; and co-founder of Rickshaw Dumpling Bar, a growing fast-casual chain of restaurants, food trucks, and a kiosk in Times Sq. Prior to his experience in hospitality, Weber was a technology and business consultant. Weber holds an MBA from NYU and a BA in English from Yale. Weber was recently included in a list of “20 People Who Are Changing New York City's Food Scene” by Business Insider.
This year, Weber published the "The Food Truck Handbook" with Wiley & Sons, which provides a step-by-step guide to help entrepreneurs interested in mobile food start, grow, and succeed in the moble food industry. "The Food Truck Handbook" was listed in the "top ten small business books" by The Independent and has consistently been in the top ten books, listed on the Amazon hospitality chart.
Weber argues persuasively that food trucks are "hospitality incubators:" they allow aspiring entrepreneurs an opportunity to test out their operations, brand, and food in different areas of the city and hone their concept before taking the leap to open a brick and mortar concept.
In addition to writing, teaching, and advocacy, Weber has developed a number of vending opportunities in the form of lots and events, including a food truck lot at the World Financial Center, to provide food trucks operating under in NYC's harsh regulatory environment an alternative to street vending.