Loco’l Tackling Fast Food

Chefs Roy Choi and Daniel Patterson are very close to launching Loco’l, a unique way of doing fast food that uses high-quality ingredients at low price points, and still pays workers a decent wage. Roy Choy states, “We’re not trying to be Fast Food Plus and that’s exactly why the cornerstone of Loco’l is that we want to make a 99 cent burger.” Tartine Bakery’s chef Chad Robertson has been brought on to the project by Roy and Daniel in order to craft a koji burger bun, and the chefs have a spot already in the San Francisco Tenderloin neighborhood. Loco’l is now focusing on raising more capital to cover the rest of the location’s build-out. Below are some of the values of Loco’l:

Loco’l is a team of innovative chefs.
Loco’l is locally sourced.
Loco’l is using quality ingredients.
Loco’l is providing fair wages.
Loco’l is leveraging state of the art technology.
Loco’l is community based.
Loco’l is crazy.

The campaign launched on Indiegogo has raised $12,000 so far of the $150,000 goal. To check out the Indiegogo campaign, click here.

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