The food-truck trend exploded onto the quick-serve scene in 2009 and 2010, inspiring hundreds of wannabe operators to put their own set of wheels on the road. But with some believing the trend may already be dying—and with streets becoming more saturated with mobile food—many food-truck operators are planting firmer roots by opening traditional locations of their concepts.
Erwin Tjahyadi, the executive chef of Los Angeles–based Komodo, says the decision to add a storefront location complementing his company’s successful three-truck fleet was based on the need for more prep space. Full article.