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Kogi BBQ Serves At MOCA Starting Friday

April 19, 2012 at 12:36 am Uncategorized

Roy Choi – Flavor of Los Angeles from The Avant/Garde Diaries on Vimeo.

The deal, straight from Kogi’s website: Mike D’s curating a 17-day audio-visual event at the MOCA called Transmission LA: A/V Club and Papi Chulo Roy Choi’s been chosen as one of the artists for the food space. Yes, there will be specially prepared Kogi specials that you can only get when we park it there at the MOCA and no, we will never serve these specials to the public again.

Kogi is serving Friday & Saturday this week, and Thurs-Sat for the next 2 weeks. Dinner on Thurs/Fri and lunch & dinner on Saturdays, so stop on by.


  1. Ezequiel says:

    I enjoy eating at the food trcuks all around the Triangle. As a former small business food service owner, however, I understand the concern from businesses that are paying premium rents to operate restaurants. Here are the things to be considered. I had to provide 2 handicap access restrooms, , comply with ADA design requirements for access to my restaurant, obey sign ordinances that required me to pay extra for custom signage, and I was not allowed to use public areas outside my business for seating, signage, trash receptacles, or serving my food. A quick service restaurant does not provide full service and does not usually serve alcohol. The rent it pays is based on location and visiblity. If a food truck can park in the public space in front of my quick service restaurant and use the public spaces to vend its food, does that mean that I can move my operations to the sidewalk in front of my location or somebody else’s? Can I park my painted delivery truck in front of my business without being issued a ticket for violating the sign ordinance (true story!)? Where will the food truck vendors and patrons dispose of their trash? Will the food truck be required to pay for dumpster and recycling services, as all restuarants currently do? And what about supporting local business? How is a food truck owned by a guy in Clayton that drives all around the Triangle selling his food a local business? How does that business invest in the local community? Does he pay taxes on his food truck in Orange County? Where does the sales tax he collects on his food go? where the truck is registered, where the sales occur, where the owner lives, or where his business is incorporated? Demonizing small business owners who have made a commitment to this community by complying with all local laws and who pay premiun rent to do business here because they are concerned about their business’ viability if this ordinance passes is wrong. Instead we should be asking ourselves what expectations we would have of any business, mobile or stationary, that wants to set up shop in our community and benefit from our purchasing power. I think there is a solution that can accommodate both, but the business community’s concerns are valid and should be part of the discussion. Otherwise you may wind up with a bunch of empty storefronts (that are empty 24 hours a day, 7 days a week) and a bunch of food trcuks parked downtown from 11-3 M-F. Does that sound like a desirable outcome?

  2. admin says:

    Hi Ezequiel, I think it is good to get your thoughts out there as a restaurant owner and to consider these counter-thoughts:

    1) Food trucks are essentially restaurant incubators, where many entrepreneurs who don’t have the means to open a restaurant can get started by operating a food truck. There are many examples of food trucks opening brick and mortar restaurants after just a couple of years of service. This is not only good for LA, but it’s *awesome* to increase demand for brick and mortar retail space and increase tax revenue considering the bad economy that we’re in.

    2) LA Food trucks have incredibly restrictive rules governing where they can serve. Only in LA does a truck have to have written permission to use a bathroom within 200ft of where they are serving, or they can’t serve in that location. Imagine if someone told you that you couldn’t open up a restaurant where you wanted to because all of the locals banded together to keep you out (by not allowing use of a bathroom nearby, in the case of the food trucks). The 200ft rule is also not “as the crow flies” but the distance one would have to walk without jaywalking, further restricting food truck serving areas.

    As for the alarmist argument that food trucks will take over downtown LA and all of the restaurants will be forced to close, that is drivel. No restaurant has ever had to close down due to food trucks operating in the vicinity. In fact, no restaurant has been able to prove any lost business due to food trucks.

    At the end of the day, food trucks bring more choice to their consumers. It is the consumers, the residents and office workers, who choose to dine at food trucks; no one is forcing a consumer to eat at a food truck. And, food trucks will only serve where there is demand for their cuisine. If a restaurant is afraid of competition from a food truck, with its limited menu & hours and lack of seating, then that restaurant is probably not offering a good product in the first place.

    There are many other disadvantages to owning and operating a food truck which I will not get into. But, to say that food trucks have it easy and restaurants have it hard, is completely the opposite of what’s true. Any food truck owner prefer to have a brick and mortar restaurant if they could afford it.

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