Show 158, February 6, 2016: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel and his son WilliamSlapfish started life as a popular food truck with a very loyal following developed via clever use of Social Media. As soon as Chef Andrew had a firm base with the truck he was on the hunt for an affordable brick-and-mortar location which resulted in the original Huntington Beach location.

The food truck business in Los Angeles and Orange County is not as lucrative as it once was. Competition is intense and there is a lot of duplication of successful concepts. Competition is fierce for the best stops at lunch on weekdays.

Chef Andrew suggests it’s a good way to test a food concept without breaking the bank. Understand it’s really hard work with very long hours. It’s not glamorous…

Taco Maria at SoCo, the darling of food critics, started as a food truck.


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