Opening a restaurant is a hard. So hard it’ll add a fair amount of grey hair to your head. Opening up a chain of restaurants means a lot of grey hair. You can’t be in two (or five) places at once. You have to rely on your staff — trusting that they share your ideals and work ethic. Then you hope for the best. Chefs Roy Choi and Daniel Patterson have a lot of restaurants and food trucks. They’re bankable commodities in the food world.
Instead of cashing in their hard-earned chips on more celebrity and fancier restos, they took their mettle to the world of fast food at affordable prices. The goal was good food at a good price for low-income neighborhoods, a fast food chain for the 21st century called LocoL.