Transition from Food Trucks to Brick-and-Mortar Restaurants

How did mobile kitchens become popular with hipster gourmands? And just how much money can a popular truck make from a lunch shift? Zachary Crocket drops some napkins.

• SOURCES:
  • Mariel-Leona Edwards, senior operations manager for Señor Sisig.
  • Matthew Geller, founding president of the National Food Truck Association and C.E.O. of the Southern California Mobile Food Vendors Association.
  • Evan Kidera, C.E.O. and co-owner of Señor Sisig.

• RESOURCES:
  • "Seed Planted in SF State MBA Program Grows Into Mini-Filipino Food Empire," by Jamie Oppenheim (SF State News, 2022).
  • "Inside Señor Sisig, the First Restaurant for a Pioneer of Filipino-American Cuisine," by Luke Tsai (Eater, 2019).
  • "Tamales, L.A.’s Original Street Food," by Gustavo Arellano (Los Angeles Times, 2011).

• EXTRAS:
  • "Why You Shouldn’t Open a Restaurant (Update)," by Freakonomics Radio (2019).