OPERATIONS
AT THIS SOUTHERN CALIFORNIA CAR DEALERSHIP, YOU CAN GET A PATTY MELT WITH YOUR PORSCHE
A car dealer is building a $5 million restaurant empire in its showrooms. Guests love the quirky aspect of finding a “hidden gem” where they least expect it.
S itting in the Horseless Carriage diner in the Los Angeles area, one wouldn’t have the impression the restaurant industry is struggling. Tables were packed on a Friday lunch, with guests waiting at the door. A steady pace of takeout customers picked up bags at the register. A couple of cheerful servers bounced around the room, bantering with what appeared to be many regulars, while delivering dishes heavy with steak and eggs, chicken and waffles, patty melts and baked- in-house pies. What made the scene so unusual, howev- er, was the fact that the 140-seat diner is in a car dealership. Just feet away from the 1960s-era coun- ter and booths of the Horseless Carriage, shiny new Fords were on display. Across the street, it was Land Rovers and Aston Mar- tins. Down the road, Volvos, Lincolns and Volkswagens. In fact, the Horseless Carriage is just one concept in a growing restaurant group oper- ated by Galpin Motors, a family-owned oper- ation that dates back to 1946, when it began selling Fords. Now the sprawling dealership with outlets across the greater LA area sells about 13 brands, from Honda to Polestar. And at those dealerships, Galpin operates restaurants, bars and coffeeshops, from the
signature Horseless Carriage diner to a Ger- man (inspired) concept called Boxenstopp (in the Porsche dealership), where guests might sit down to a Bratwurst omelet, schnitzel or a Boxster Burger with truffle fries. Leading the restaurant operation is Exec- utive Chef and Food-and-Beverage Director Geovanni Euceda, who spent seven years with the Beverly Hills Hotel before joining Galpin in 2002. That may seem like an odd move. But the Boeckmann family behind the Galpin em- pire is investing in the restaurant side of the business. Next up is a sushi concept Euceda is planning for a new Mazda dealership un- der construction (“It’s a Japanese brand,” he noted). For a massive car dealership like Galpin, it makes sense, argued Euceda. The late owner Bert Boeckmann, who died in 2023 at age 92, wanted to create a full-service experience, one that would keep people on the property if they got hungry while car shopping or waiting for service. “It’s a complement to anybody who comes to purchase a car, while they’re wait- ing to sign the paperwork, to enjoy a meal with us,” Euceda said. “We pride ourselves on putting really gourmet food out there.” While most car dealerships might of- fer snacks like stale popcorn or chips from
LISA JENNINGS
LISA.JENNINGS.US@INFORMA.COM
14
RESTAURANT BUSINESS APRIL 2026
Powered by FlippingBook