The Trucks Trump

Recently there's been a few of examples of the right way to open a restaurant and a lot more examples of how not to do it:
First the Americanized/fusion Korean bbq. Shin, Jian, Gyenari all opened outside of the delicious confines of Koreatown boasting smokeless bbq and high quality meat in a trendy/upscale environment. Not sure how their doing financially but I haven't heard great things about any of them. Shin was ok, but I'd much prefer a Koreatown restaurant than one in the heart of Hollywood (especially one where most of the tables don't have bbq's and can move for "parties"- be a restaurant, focus on the food first and worry about the parties later).
At the same time a brilliant new concept has opened to rave reviews in the form of Kogi Korean BBQ taco truck. It's an example where fusion works, price is right and eventually they'll grow (while Shin, Jian, Gyenari will eventually disappear).
Another concept that continues to fail is the foodie nightclub. Three ventures opened this year; Foxtail, One Sunset and Kress (Apple can probably be added soon)- all of which initially claimed to be for foodies but have scaled back their menus to simply be bar food to accommodate the freeway-and-canyon club-goers.
At the same time Let's Be Frank started selling healthy/gourmet hot dogs from mobile locations outside the otheroom and now outside Silverlake Wine. There's a right way to combine drunk people and food- don't serve both from the same location. Let the bars and clubs handle the booze and let the foodies handle the food.