Traditional recipes

Fukuburger Truck Makes Leap to Brick-and-Mortar Restaurant

Fukuburger Truck Makes Leap to Brick-and-Mortar Restaurant

Restaurateur Harry Morton of the Pink Taco brand is bringing the Las Vegas-based Fukuburger food truck concept to Los Angeles as a brick-and-mortar restaurant.

Colin Fukunaga, co-founder and co-owner of the Las Vegas Fukuburger truck, said Morton — son of Hard Rock Café founder Peter Morton and grandson of Morton’s Steakhouse chain founder Arnie Morton — discovered the burger truck when he was looking for new concepts to add to his portfolio.

“I love everything about Fukuburger,” Morton said in a statement. “Colin and [co-owner Robert] Mags [Magsalin] are a totally unique duo, and I also love the street scene that Fukuburger attracts. I think it will translate very well to Hollywood, where it has the potential to become a great local hangout.”

Los Angeles-based Harry Morton Holdings owns the Pink Taco restaurant and bar concept in Los Angeles, as well as nightclubs such as the legendary Viper Room and Beacher’s Madhouse.

Fukunaga, who plans to continue operating the truck in Las Vegas, will be Morton’s partner in the Los Angeles Fukuburger location, a 2,000-square-foot restaurant in Hollywood with about 60. It is scheduled to open before the end of September.

Magsalin will serve as head chef.

Morton has committed to opening two more Los Angeles locations, as well as a unit in Las Vegas, Fukunaga said.

Like the truck, the brick-and-mortar location will have a small menu of six burgers with beer and wine.

Fukuburger is known for its “all-American burgers with a Japanese twist,” said Fukunaga, who was born in Los Angeles.

“We focus on the flavor of our meat, which comes in fresh daily from our butcher, and we marinate it and hand-form our patties,” Fukunaga said.

The signature Fuku-burger, for example, includes the marinated-beef “fuku-patty” with lettuce, tomato, onion and pickled ginger, topped with American cheese and “fuku-sauce.”

All burgers are $5, though Fukunaga said prices will likely be somewhat higher at the brick-and-mortar locations.

The limited menu aims to replicate the In-N-Out Burger model of a simplified menu executed well, said Fukunaga.

Clint Clausen, director of operations for Harry Morton Holdings, said Fukuburger’s appeal lies in the, “simplicity of its food and dynamic flavor profile.”

“Rock-and-roll clothier” Kelly Cole is designing the Los Angeles restaurant with a red, black and gray color scheme that reflects the truck’s design.

Before the end of the year, Harry Morton Holdings also plans to open a 16,000-square-foot flagship Pink Taco location, with more restaurants planned for the Los Angeles area and other cities.

Hard Rock International, owners of the Hard Rock Café, operates the Las Vegas Pink Taco location. A previous Pink Taco unit in Scottsdale, Ariz., closed during the recession, Clausen said.

— Lisa Jennings


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Chicago Wins Food Truck Fight, But The Shrinking City May Come To Regret Its Protectionism

Food trucks are an American culinary phenomenon, revolutionizing both how we eat and what we eat. The low cost of food truck ownership allows food entrepreneurs to take risks and sell creative foods that may be too niche to succeed in a brick-and-mortar location. For instance, one of the earliest big food truck successes was Korean tacos, a work of fusion cuisine by L.A. chef Roy Choi. Innovative cuisine made him a celebrity chef with several restaurants and even a movie based on the food truck movement he helped kick off.

Trucks are disrupting the food scene nationwide. While this has been good for consumers and entrepreneurs, entrenched restaurants selling uninspiring cuisine have felt threatened. And rather than upping their game with their own creative ideas, some restaurants have run to local legislators to make it difficult for food trucks to operate. This was the case in Chicago in 2012. Because of regulations barring cooking on trucks and a provision banning food trucks from operating within 200 feet of any brick-and-mortar location serving food, Chicago watched the food truck revolution pass it by.

Chicago made most its downtown a no-go zone for food trucks. Laura Pekarik opened her Courageous Cupcakes truck in 2011. Her success with mobile food allowed her to open a brick-and-mortar location of her own, but enforcement of the rule pushed Laura’s truck away from her customers. Rather than simply give up on the truck, however, she chose to fight back on behalf of herself and other entrepreneurs by teaming with the Institute for Justice to challenge in court the 200-foot rule as well as a requirement that food trucks track their whereabouts with GPS.

Central Chicago is a virtual no-go zone for food trucks.

Laura and IJ had strong reasons to think that the city’s law did not square with Illinois’ constitution. Chicago’s 200-foot ban had nothing to do with health and safety. The city explicitly said it existed to protect existing restaurants from competition. In fact, one of the Alderman who pushed for the rule owns several restaurants himself. Courts throughout the country, and even in Illinois, have struck down restrictions like Chicago’s that were created for the sole purpose of protecting existing businesses.

Yet after years of litigating, the Illinois Supreme Court ruled in late May that the city could pick winners and losers. The city argued that it could so because it was protecting property tax paying businesses even though no evidence suggested that an increase in food trucks leads to empty storefronts. In fact, it’s quite the opposite. Real-world evidence from Los Angeles and Washington, D.C. shows that food truck freedom lead to cities with both robust food truck and restaurant industries. The GPS requirement, likewise, was given a pass by the court.

What Chicago accomplished with this ruling is effectively knocking out the first rung of the ladder to economic success in the food industry. Investment in brick-and-mortar operations is increasingly expensive. Imagine if an unknown Roy Choi had walked into a bank and tried to get a massive loan to sell beef bulgogi tacos topped with kimchi? Ownership of a food truck or food cart is a first step into the restaurant industry, a way that entrepreneurs can road test their recipes and hone their management skills.

This may ultimately prove to be a hollow victory for the city. On the same day the Illinois Supreme Court issued their ruling, the Census Bureau reported that metro Chicago had dropped in population for the fourth straight year. A few months ago, the New York Times reported on how the lack of opportunity and high crime have been driving African American residents away. In fact, the 200-foot ban effectively shut down other aspiring entrepreneurs who operated the Schnitzel King truck, which had joined in the suit at the beginning. The owners were unable to make the leap to brick-and-mortar success and left Illinois to find opportunity elsewhere.

For years Chicago has been the third largest metropolitan area in the U.S., but it seems that like only a matter of time before it falls into fourth place behind rapidly growing Houston. Texas, by contrast, is well-known as a state friendly to entrepreneurs.

And it may get even better for food truck owners in the Lone Star State. IJ is currently challenging restrictions on food trucks in South Padre Island, Texas. There, food trucks have to get permission from brick-and-mortar restaurants before being allowed to operate. Recent precedent indicates that the Texas constitution doesn’t square with government regulations that choose winners and losers. Another decision in favor of economic liberty may tip the scales even further in Houston’s direction.

Americans have always moved where economic opportunity is available. At the beginning of the 20 th century, when it was home to a dynamic, job-creating economy, Chicago doubled in population in just two decades. It was during this time that Chicagoan’s work ethic led poet Carl Sandburg to dub his home the City of Big Shoulders. Now it seems that hard-working and creative entrepreneurs may be better served by taking their good ideas elsewhere, to states that don’t tip the scales toward entrenched industries.


Watch the video: Fukuburger: Inside the Truck (December 2021).