In Hawaii, L&L Drive-Inn is ubiquitous. The red-and-white sign beckons customers to its comfort food menu of teriyaki-glazed barbecue plate lunches and otherToday, the chain has more than 200 franchise locations in 15 states, with more than 30 in the Bay Area, serving up 20,000 Spam musubi per day, 3 million cups of rice a month and a half million pounds of macaroni salad a year.
Eddie Flores Jr. purchased L&L for his mother in 1976. Flores had immigrated with his parents from China to Hawaii in the ’60s. His mother couldn’t speak English, but she dreamt of owning a restaurant. Eddie Flores Jr. partnered with Johnson Kam to found L&L Drive-Inn in 1976 and made it the brand it is today.After acquiring L&L, the Floreses partnered with Johnson Kam, another immigrant to Hawaii who had restaurant experience and owned a manapua truck. Together, they built the brand to what it is today. Kam was responsible for creating the menu and managing operations, while Eddie grew the business and created the franchise model.
She is proud of her family’s path to success. “It’s a really tremendous story to me of these two immigrants who came in with so little and they were able to create step by step this really, really great business,” says Elisia. “And now we in turn have so many franchisees, also immigrants, who are creating their American dream.”
The Hawaiian plate 😋
I almost never ate at L&L when I lived in Hawaii, but now that I’m on the Mainland, I feel really tempted. Weird. BTW, poké is the superior food from Hawaii found in Mainland restaurants.
Saimin please. Never even heard of ramen as a kid.
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