Kat Johnson sits down with Lex Scala and Johnny Angeles to discuss the rapid evolution of mobile food in the San Francisco Bay Area.

Lex Scala is the Head of Events of offthegrid.com, a platform that unlocks the value of under-utilized spaces through curated food and event design services. What began with one market in the Fort Mason Center, has now grown to 15 Bay Area locations, including over 60 events routinely serving more than 100,000 people weekly. They recently released a mobile food report to track the trends and reveal insights in the industry.

Off the Grid also provides a incubator-type space for “dabblers.” Dabblers are passionate home cooks and would-be small business owners who view their mobile food venture as a controlled experiment on the open market, an added source of income, or perhaps even a creative outlet from their nine-to-five.

Johnny Angeles is the co-founder of Lobsterdamus, a mobile food business serving a beloved family recipe: mesquite-grilled lobster. After success at NY’s Smorgasburg last season, Lobsterdamus is participating at Off the Grid markets for the first time in 2019. Johnny shares his passion for lobster and explains why he’s chosen to keep his business mobile and forgo expansion to brick & mortar.

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