Clark’s tablet chimes every time an order comes in.
Box Chickenoperates out of a West Los Angeles CloudKitchens location.
If it weren’t for the interview, his kitchen would be even quieter.
It’s a one-man operation.
Without a storefront, he lacks visibility and brand recognition.
The family business was beloved, busy, and eventually expanded to multiple locations throughout Atlanta.
It’s different in Los Angeles.
Box Chicken opened its ghost kitchen doors last year and doesn’t yet have a cult following.
He was convinced a similar strategy could work for Box Chicken.
Running hypothetical numbers solidified his decision.
It’s like, how are these places surviving?
And they’re not.
They’re always closing," Clark said.
“So, it is definitely cheaper.”
Plus, as a one-man kitchen, he eliminates a major industry expense: labor.
Zeus Ferrini, the cofounder of the Los Angeles-based pop-upThe Arepa Stand,said that’s his main expense.
“Most of your money goes to pay your employees.”
Six years later, they have 12 staff members who help them operate in six different farmers markets.
That’s the downside."
Plus, their market revenue is capped.
“you’re free to only sell so much that one day,” Ferrini said.
Setting up and breaking down multiple stands is time-consuming and logistically complex.
“Having a brick-and-mortar presence is absolutely essential toLa Tejana’s longevity,” May said.
However, their expenses, particularly labor, are much higher.
“We went from two part-time employees to a staff of 18 in a matter of a few months.
Our profit margin percentages are less, but our overall revenue is way up.
I think this is probably true across the industry.”
Both Box Chicken and The Arepa Stand hope to open their first storefronts in Los Angeles this year.
When they do, they plan to keep at least a version of their current setups.
The farmers market pop-ups will help get people in the door, Ferrini said.
They have big dreams but aren’t delusional.
In the meantime, they’ll keep making hefty, colorful arepas.
