Road Stoves supplies many of LA’s newest trucks

Posted by Cyrus Farivar on October 19, 2009

So you know how there’s all these new trendy Twittering trucks hitting the streets of Los Angeles these days? Well, just as there’s a new generation of trucks, there’s a new generation of truck vendors too. Many of these fancy-pants trucks — Nom Nom, Kogi, Marked5 and others — are supplied by Road Stoves, a downtown Los Angeles truck company.

These guys do the whole deal: permits, insurance, maintenance, marketing and all the rest.

As Los Angeles Downtown News reports:

Road Stoves has received hundreds of food truck proposals, Appel said, the majority of which it rejects. Some were duplicate ideas of what is already on the streets, or trucks they feel won’t deliver the type of quality cuisine that will ensure the trend outlasts the hype.

“We had people that wanted to do noodles, but you can’t boil the noodles on the truck unless it’s the Top Ramen kind where you throw hot water on them, and for that you really don’t need a gourmet truck,” [co-owner Morris Appel] said.

[Co-owner Josh Hiller] added, “When someone comes to us and says, ‘I want to do exactly what so and so is doing,’ we don’t feel that’s the best way to enter the marketplace.”

The article also includes the first reaction from some of the more classic trucks that I’ve seen so far — I want to believe that the market is big enough for everyone.

Juan Torres, president of the Asociación de Loncheros L.A. Familia Unida de California (Caterers Association L.A. United Family of California), which represents food truck drivers in the city, said many of the newcomers bring positive attention to the industry.

“They look good, they’re well managed and clean, and that makes all of the industry look better,” he said.

Appel said within the next five years Road Stoves plans on going national. In the meantime, they have a few new trucks in development, with operators prepping a grilled cheese truck, a gourmet hot dog truck and a dessert truck.

“The food is the most important thing,” Appel said. “As long as it’s good food this can go on forever.”

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