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“We tried to be very specific about the trucks we launched; we were looking for good business models and good food,” says Hiller of the months that followed Kogi’s launch 21/2 years ago and its unexpected success. At the time, Angelenos, united by Twitter, lined up for two hours or more to taste the truck’s signature Korean barbecue tacos…
Read more at LA Times.com: A wrong turn for L.A.’s food truck scene?
The trend toward food trucks in Los Angeles is moving full steam ahead. The gourmet food trucks are giving local businesses a run for their money. So much so, that many of these threatened businesses are buying their own food trucks to compete. Don’t get me wrong, it’s not a simple business and the food trucks that are successful are generally serving high quality food similar to that of a gourmet restaurant….but at a more affordable price. This is possible because the overhead and start up costs are greatly reduced. Anyone who attempts or has attempted to open a restaurant in Los Angeles knows it’s insanely expensive and that can be exacerbated by and excruciating permit process. The process is so severe that many businesses are drained of their start up capitol before the doors even open. It’s no wonder top chefs throughout the Los Angeles are opening a food truck as the first resort.