In Los Angeles, warehouses make excellent creative office conversions because of their high ceilings and industrial features. However,the neighborhoods with these creative office candidates typically do not have many restaurants or food amenities in easy walking distance. One example is the Hayden Tract in Culver City that has numerous warehouses converted to creative office. However, the area has only one or two restaurants in walking distance. True, Downtown Culver City and the Helms area with numerous exciting food and beverage options are a short drive by car. Culver City has ample parking in these areas.
Many employers and employees have expressed that most of their employees do not want to drive to lunch. Yes, they will drive for a business lunch or occasional change of pace. Yes, these drivable restaurants and bars offer an excellent after work amenity. However, many creative office workers do not have time to go to a long lunch. These workers bring their lunch, and some employers have lunch catered in for their creative workers. These creatives would welcome a variety of alternatives to catch a fast lunch time bite. These food amenities increase the desirability of the area. As the area grows, and if zoning allows, more restaurants and food amenities will appear.
In the meantime, food trucks can provide a temporary solution to lunch time boredom. Once only used by construction workers, food truck have gone gourmet and appeal to a more discriminating pallet. Further, food trucks can rotate and provide a wide variety of alternatives.
Professor Kung of UCLA shows foot trucks provide variety, and variety is desired by office workers. Kung discusses the benefit of food trucks for office workers with limited brick and mortar options:
“Without food trucks, his only options are the set of restaurants nearby, which are the same every day. With food trucks, his options are increased, and the food trucks outside his office can be different every day because food trucks are mobile. Foodtruck mobility allows the same number of restaurants to serve a greater number of customers,and increases the variety of food options available to each customer.”
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