Concept Overview

The Hole in the Wall is a walk-up food concept designed as a food truck in a wall—a compact, chef-driven operation that serves expertly crafted pressed sandwiches through a single circular opening in a simple facade. The concept blends the speed and informality of a food truck with the permanence and reliability of a built-in retail presence.

Operating within approximately 100 square feet, the business is intentionally sized to adapt to underutilized retail frontage, side yards, or narrow urban gaps that are otherwise difficult to lease. For landlords, this micro-footprint transforms inactive space into a steady revenue source with minimal structural modification, limited utility demand, and low operational impact on the existing building. For the lessee, the small footprint significantly reduces rent, and build-out costs.

The operation is designed to comply with Department of Building and Safety and Los Angeles County Department of Public Health requirements, utilizing electric-only cooking equipment, rear-only plug-in utility connections, and a no-customer-entry service model to simplify permitting and code compliance. Orders are placed digitally, and the streamlined service window model supports efficient, contact-minimized transactions.

The menu centers on three pressed formats—Bao, Savory Crepes, and Sourdough Melts—paired with a curated selection of gourmet fillings. Plant-based dairy and protein options are offered as natural choices, reflecting a modern, inclusive approach to comfort food without increasing operational complexity. Select prep is handled offsite to ensure consistency and efficiency.

Together, these elements create a highly disciplined, scalable food concept that delivers the charm and immediacy of a food truck with the regulatory stability, predictability, and long-term viability of a fixed retail operation.