Restaurant Hospitality’s 10 to watch in 2010
January 13th, 2010
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JOSH HILLER AND MORRIS APPEL
Partners, RoadStoves, L.A.
What’s watchworthy? Without them, there might not be a Kogi Taco Truck.
Little more than a year ago, you would probably scoff at the idea that two guys selling Korean tacos prepared inside a roving truck would launch one of the hottest food trends of the year. But Kogi, thanks to a company called RoadStoves, changed all that.
Hiller (the tall guy, below) and Appel (in the shorts, next to dad Herman) helped Kogi Korean BBQ founder Mark Manguera get moving by renting him a truck to could bring his food to the tweeting masses.
Kogi caught on quickly not just for its taste, but for the vehicles and the use of social media to promote their locations. The trucks and the promotions created a buzz and a receptive audience almost from Day 1. Read the full article HERE
In these lean times, few have the capital to open a brick and mortar restaurant. Crafty chefs and entrepreneurs are turning trucks into kitchens and hitting the road in some American cities. Jessica Machado investigates …
Ah, the California Dream. Girls in short shorts, sunny afternoons in Venice Beach, drives down the Hollywood Walk of Fame. A cheesy truffle burger named “the cougar.”
The ladies behind Baby’s Badass Burgers in Los Angeles are living the young entrepreneurs’ fantasy: a cheap start-up (under $15,000), a hip theme (hot chicks serving meat) and a lucrative trend that’s only gaining momentum (mobile food). Read the full Article HERE
Baby's Badass Burgers, Kogi, Marked5, News
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Elina Shatkin | November 17, 2009 | 7:00 am
Melissa Hanna and Laurel Tincher think they’ve found their sweet spot. Backed by food truck juggernaut Road Stoves, the two college-age entrepreneurs recently launched the Little Spoon dessert truck (Twitter: @weliketospoon), bringing together a wealth of freshly made baked goods from a variety of local vendors. Prior to the current food truck craze, Hanna had spent two years developing a business model for a dessert company that was based on partnering with local bakers and chocolatiers. “We’re not trying to be a cupcake truck,” Hanna says. “That’s already out there.” Click here to read the full article in the L.A. Times
Little Spoon Desserts, Reviews
Kudos to the Grilled Cheese Truck for its successful launch. CBS shows viewers what the GCT is all about (although CBS doesn’t provide an embed code so here’s the link). http://www.cbs2.com/video/?id=119149@kcbs.dayport.com
The food truck company that helped put Kogi Korean BBQ on the map is in talks with several Orange County operators who want to join the gourmet-food-on-wheels trend.
“Orange County is the next frontier,” said Morris Appel, co-founder of roadstoves.com, which leases food trucks to restaurateurs joining the mobile food craze. Read Full Article in the O.C. Register
Morris Appel (left), Josh Hiller (center) and Herman Appel (right)
DOWNTOWN LOS ANGELES – These days in Los Angeles, it is virtually impossible to escape the gourmet food truck craze. But one question is usually left unasked amid the appearances of upscale barbecue, ice cream, hot dog, cupcake and other mobile kitchens: Where do they come from?
The answer, at least for many of them, is Road Stoves, a company on Oak Street, near where the 110 and 10 freeways meet. Read full article in Los Angeles Downtown News
RoadStoves Hiller and Appel with the women behind Baby's Badass Burgers
Until recently, food trucks were were more convenient sources of fast food than popular dinner destinations. Typically used by taco vendors and construction sites, food trucks made lunch possible for working people in a city that doesn’t tend to cater to those on foot.
dineLA Sponsored by RoadStoves
It’s a sign of the times: Anisette’s Alain Giraud will be handing out free samples from a food truck on the Third Street Promenade. “I’ve never worked inside a truck so I don’t want to get too ambitious,” he says of the French delicacies he will prepare.
Food Trucks Keep it Rollin
On a typical Thursday night in downtown L.A., a $2 taco from the Kogi Roja truck will also cost you 45 minutes of your life. As the 50-person line snakes through the courtyard of the Japanese American National Museum, a DJ spins a mix of reggae, hip-hop and ’80s hits. Tourists pose for pictures in front of the Kogi logo while Twitter-addicted truck junkies, grooving to the beat, patiently wait. Some people show up too late to get a taco at all. source
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