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Food trucks LA: True niche
By Charles Martin | April 6, 2010
My family experienced the Slice Truck in LA again yesterday. I follow them on Twitter and we’ve chased them down twice. It’s pretty good.
It’s one of those things that make you ask yourself repeatedly: “How come I never did this in college?”
Slice of Pizza. Next to USC all day. Delivery to dorms and frat parties. A dream made in B-School heaven. He had a multi-pizza order in play for a frat when we arrived.
There were two others there yesterday. They were 1/2 as busy as the slice guy. But people love choices.
In Venice on Saturday nights The Brig has about 20 parked outside for the drunk and weary revelers to peruse before the possible DUI. Good idea. Seems through some inside info I got, all the trucks are owned or leased from one company so they band together.
This is true niche.
There is no better niche example than this. Your particular food, down to the last ingredient, is on separate wheels and in front of your door (possibly). You can be sure that I am thinking of the next birthday party for my kid with the Slice Truck in the driveway. It’s as if you are at your favorite restaurant and there are separate chefs for each person’s order and they are waiting to customize whatever you want. I see this ironing out like any fad and becoming a standard for the main ingredients: Pizza. Dessert. Tacos. Then, the others might lose faith and roll up their doors or band together with the survivors.
It’s going to this – even at restaurants.
We also like CubeLA. They deliver charcuterie and cheese tastings so well, you never want to order from the main event. There process could be easily delivered through a smaller venue (although they only have 10 tables as is) or a truck. Spitz is another place taking the street food from the middle east and presenting it in a quick format.
Give the people what they want. Hold the excess and pomp and circumstance.
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