doesn’t describe food trucks.
masterminds behind local food trucks Chez Yasmine and Schmear It convened last
night to discuss the challenges and rewards of serving healthy fast food.
The Healthy Food
Truck Panel was held in Huntsman Hall and drew in nearly 75 students. College and Wharton junior Robert Hsu and Wharton sophomore Jessica Chen organized the panel as part of the Healthy Food Truck Initiative, an organization that they co-founded. The two
food trucks, along with Magic Carpet, have been working with Philadelphia
Healthy Food Initiative to offer and advertise healthier options since fall.
Over the past
year, HFT has fostered relationships with Chez Yasmine’s owner Jihed Chehimi and Schmear
It’s owner Dave Fine, a 2011 College graduate. HFT does not
have specific criteria for the food trucks that they partner with, but
according to Chen, “We do all the reaching out. We have an idea of which food trucks are healthy.”
opened Chez Yasmine, he worked in a research lab and enjoyed lunch from food
trucks for 20 years. His
familiarity with food trucks inspired him to take a different approach.
and different. I didn’t want to
sell hot dogs,” Chehimi said.
Chehimi offers a
Swedish Berry Salad, which earns its finishing flair from fresh mint and rose
water. He also serves quinoa, a
grain that is “the best you can eat in terms of health.”
and Sweetgreen became successful on Penn’s campus, Schmear It’s Fine noticed that people
were willing to pay more for quality food. Fine saw that a niche for
Schmear It and envisioned it as part of Penn’s array of food trucks. However, both Chehimi and Fine admit
that the biggest challenge is balancing cost with fresh, healthy
“I think when
you’re trying to offer healthy options, they are more expensive. Sometimes they are reflected in the
prices, but [the customers] recognize it as a special offering they can’t get
elsewhere,” Fine said.
offers vegan cream cheese, a “veggie delight schmear” and Greek yogurt cream
cheese, but the cream cheese is not the only ingredient that can get a healthy makeover. Customers can request that bagels be
scooped out — having the bulk of the dough removed to reduce calories while maintaining
the shell, as well as the idea, of eating a bagel.
Fine said that the option to scoop out a bagel is
“polarizing, like to toast or not to toast.”
The Healthy Food Truck Initiative, which is Penn-affiliated through Campus Health Initiatives, was launched by Hsu and Chen last March. The panel was the first campus event for HFT, which collaborated with MUSE and Phi Gamma Nu and received funding from the Social Impact Advisory Board of Wharton Social Impact Initiative. The event was to feature Magic Carpet as well, but the owner was unable to attend.
According to Ashlee Halbritter, Health Educator of Campus Health Initiatives, Hsu was volunteering with Campus Health when he developed the idea to improve eating habits by targeting local food trucks.
“Robert really took an idea to an actual thing. He started out doing surveys on his own and figuring out how often Penn students eat at food trucks,” Halbritter said.
Hsu then presented data to the truck owners. Respondents’ top three suggestions for healthy eating at food trucks were healthier meals and options, displayed nutritional information and cleanliness. Three-quarters of survey respondents stated that they would perceive a food truck more favorably if nutritional information was posted.
ST. PETERSBURG — The city is moving forward with changes to make it easier for food trucks to operate downtown.
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The issue began more than two years ago as mobile kitchens like Maggie Loflin’s began popping up in St. Petersburg, part of a larger trend that’s already saturated much of the rest of the nation.
While other cities have welcomed the trucks, (there are rallies in Tampa regularly), the approach here has been more conservative.
The trucks aren’t allowed on public streets downtown. And if a truck wants to sell to the public on private property, they must get a $40 temporary use permit each time, said Loflin, a veteran food trucker who operates Maggie on the Move.
The new regulations were presented to food truck operators, promoters and restaurant representatives Friday during a workshop at City Hall. They would allow for street parking in limited areas of downtown, establish an annual permit for operations conducted on private property and allow food truck rallies under certain conditions.
Anticipation couldn’t be higher.
“We just need to get something set,” Loflin said. “We need more than our seven trucks in St. Pete to build the scene.”
Under the new regulations, the trucks still would be excluded from public street parking in the downtown core, but could potentially park in limited areas near Dr. Martin Luther King Jr. Street and Arlington Avenue. They would need to get a peddler’s license, required for all street vending.
The new rules also would eliminate the need for trucks to get permits several times a year by creating an annual permit. It’s unclear how much that would cost. Trucks would have limits on the number of days they could park at one spot, a provision that did not please some operators Friday.
City planner Derek Kilborn said officials are seeking a balance between the needs of a burgeoning industry and existing restaurants. There could be options for revision later, he said.
“We hope by doing it this way we can secure the approval you guys are looking for,” he said.
Loflin, a founding board member of the Gulf to Bay Food Truck Association, has found a way to navigate existing rules.
She often sets up near Bayfront Health and All Children’s, just outside the downtown boundary, or goes elsewhere around town.
“We just go and park for a couple hours, feed people and go along our way,” she said.
Still, she said, the food truck scene here won’t grow if changes aren’t made. Many of the ideas in the draft ordinance have been talked about for months, or years.
Ironically, the lag may have worked in operators’ favor, Loflin said.
The trucks are becoming more visible around town, especially near breweries and establishments that don’t serve food.
“I’ve seen how things have really softened,” Loflin said, “People just see us differently than they did two years ago.”
Kameel Stanley can be reached at firstname.lastname@example.org, (727) 893-8643 or @cornandpotatoes on Twitter.
HOUSTON — You dream it, they make it! Custom Confections has been crafting over-the-top desserts from their food trailer for over three years, and they already know the sweet taste of victory.
Husband-wife team Kimberley and Tony Revis have taken home awards from the Houston Livestock Show and Rodeo and the World Food Championship in Las Vegas.
“They’re not afraid to try anything and that’s what makes them unique,” raved customer Amanda Brady.
They are known for such items as their “Cake-dae” (a sundae-cupcake hybrid), “Frosty Bite” (a cupcake stuffed with ice cream), and fried bananas foster.
Kimberley says their creations are always fresh because, unlike many other trucks, they bake everything in their on-board oven.
“So not only were they baked today, but they were probably baked within the last hour,” she explained.
Tough-guy Tony, who mans the fryer, gave up his steel working job for his soft-spot for sweets and his sweetheart. The couple said they don’t mind working in close quarters.
If we have a disagreement that morning and we’re on the truck, it’s OK, ‘cause my husband is in his happy place … and I’m in my happy place,” Kimberley said.
Together they have found the perfect recipe for sweet food truck success.
If Denton’s too far of a drive, check out the Uptown Truck Stop which opened last month in uh, Uptown. Situated next to the swanky Sisu Uptown Resort, this park’s roster of frequent guests includes Easy Slider, Salsa Limon, Nammi, Ruthie’s, SSahm BBQ and the Yim Yam truck. Access to Sisu’s bar for $4 beers and margaritas makes it a sensible spot for lunch or late-night (scope out the Facebook page for schedules).
Of course, these two recent additions have plenty of more established competition in the Metroplex. Lower Greenville’s Truck Yard is a particularly stiff contender boasting not one but three bars and those mighty fine cheesesteaks that have made it a destination in and of itself. On a typical weekend, the Yard will play host to trucks like Easy Slider, Oink Moo BBQ, Pompeii and Tutta’s.
Head west and you’ll find the Fort Worth Food Park, with regular appearances from Bombay ChopStix, Cajun Tailgators, Eat Jo Dawgs, Holy Frijole, Life is Sweet, Po Boys Rich Girls and many more. The park features a cantina with a few craft beers on tap, plenty of canned selections and a surprisingly deep wine list.
Fort Worth’s other contender is Clearfork Food Park, right on the edge of the Trinity River. It boasts a covered dining area, a full bar and mainstays like the Good Karma Kitchen, The Butcher’s Son, The Smoke Wagon and Top Nosh. Now that warm weather and sunshine are (hopefully?) here to stay, any of the above would make an excellent place to while away the weekend with a few cold ones.
· Austin St. Truck Stop [Facebook]
· Uptown Truck Stop [Facebook]
· Truck Yard [Official]
· Fort Worth Food Park [Official]
· Clear Fork Food Park [Official]
· More food truck coverage on Eater Dallas [-EDFW-]
Reporter- Birmingham Business Journal
The Tillman Levenson Annex was purchased and renovated last year to be a commissary and kitchen space for the Fresh Off the Bun food truck.
Brad Wardlaw, principal at SAS Architects helped to purchase the building for his wife, who owns the Birmingham food truck business.
In May, Wardlaw hopes to close on the property next to the 8,800 square-foot building in order to create a “food incubator” for food startups in the city. It’s address is 1215 Second Ave. N.
“It falls in line with what they’re doing down the street at Innovation Depot,” Wardlaw said.
The new property will be 14,000 square feet which can be sectioned off into a number of different business ventures.
Wardlaw says it will be perfect for students just coming out of culinary school to hone their craft in the food incubator.
“We may not be as sophisticated as the biotech industry, but I think it will impact Birmingham just as well,” he said.
There will also be a common area for events, parties and food tasting events.
REV Birmingham has worked closely with Wardlaw in securing a loan for the new property.
Working through the Urban Food Initiative, Wardlaw hopes to host food classes within the incubator to educate potential food service businesses on regulations and food safety.
With downtown set for more revitalization and the coming of Alagasco’s new metro operations center, Wardlaw believes the demand for downtown food service will only rise in the near and distant future.
Bryan Davis covers real estate, retail and manufacturing for the Birmingham Business Journal. Click here to follow him on Twitter.
ELYRIA — A chef on wheels rolls to a location and serves food from a mobile kitchen.
The food truck craze has hit Elyria.
For the second Thursday this month, Todd Berry set up in downtown Elyria with his Krav food truck to serve up one of five signature dishes to an eager lunch crowd. On this particular day, a spot near Elyria City Hall was the locale of choice. The menu consisted of a popular Korean barbeque pork loin with a kimchi Asian slaw and smashed avocados.
The prepared-fresh meal stood up well against the others — a Philly cheese steak, lamb or chicken gyro, veggie pita and grilled barbeque chicken thighs.
“It’s a good menu of flavorful food that we can prepare right here on the truck,” Berry said in between quickly assembling meals for a growing crowd of customers. “We have to do everything on the truck, prep and cook on the truck.”
Brick and mortar restaurants don’t have the luxury of picking up and relocating to where the business is best — Berry works in Lorain, Avon, Avon Lake and Vermilion.
Watching customers line the street a stone’s throw from where she has served food for years was a hard pill to swallow for Donna Dove, owner of Donna’s Diner.
“I don’t know why they would do that when we are having a hard time as it is,” she said. “If they were to move in every day, it would be one thing. It would be a constant draw to downtown that helps everyone. But once a week just brings people in, takes their money and then they leave.”
Dove said there was a noticeable difference in her Thursday sales, especially lunch deliveries. But instead of protesting, she said she plans to fight back.
“If they want to park their truck, then I will get my grill out,” she said. “Once people have my $5 roast beef sandwich with peppers and onions, they will want to know why they have never had it before.”
Berry, who operates the food truck with his partner, Kathy Swearingen, said he never wants to be seen as competition for established restaurants.
“We try not to step on anyone’s toes,” Berry said. “We give people an alternative. We bring something different into an area.”
Elyria may be a little late to the food truck trend, but the mobile eateries are so commonplace in larger urban areas that entire events are designed with the idea of numerous food trucks parking nearby.
In just a few weeks, Walnut Wednesday will return to downtown Cleveland. Sponsored by the Downtown Cleveland Alliance, the lunch-time event is all about live music from local bands and delicious food from numerous food trucks.
Maybe, Thursdays in Ely Square — when the Summer Concert Series kicks off weekly musical acts — could be that event for Elyria.
“They have a permit to be here all summer, one day a week,” said Elyria Safety Service Director Mary Siwierka.
Siwierka and Mayor Holly Brinda let the aroma of the food truck bring them to Court Street for lunch. Both walked away with veggie pitas for $7 each.
Brinda said local restaurants shouldn’t feel threatened by the food truck.
“I think it will help with what is already here,” she said. “It’s one day a week and for special evening and weekend events when other places are not open. We want to be able to provide food options for residents during those times when they are downtown enjoying events.”
Just as every restaurant has a story of its birth, the Krav food truck has a story as well.
Berry, of Avon Lake, said the idea was born out of corporate boredom. He got tired of being stuck inside all day, came home and told Swearingen he wanted to open up a food truck.
“I said yes. I didn’t even hesitate,” she said.
The truck, decorated with a scene from the French Riviera, was driven up from Fort Lauderdale. The couple is in their third season.
Contact Lisa Roberson at 329-7121 or email@example.com. Follow her on Twitter @LisaRobersonCT.
Tonight – April 18- is food truck night in the Burg. The Harrisburg Food Truck Feast will kick off its season 5-9 p.m. during 3rd in the Burg.
About half a dozen mobile vendors will be parked at 1601 N. Third St. with live music from The Groove featuring Marissa Elise.
So bring your lawn chairs and your appetites. If you miss this one, the Food Truck Feast will take place every third Friday of the month through October.
Here’s what you’ll find:
Up in Smoke BBQ: Marc and Alanna McMullan recently set up a stand at the Broad Street Market in Harrisburg but continue their mobile food operations. Menu covers barbecue chicken, pulled pork and sausage.
MAD Sandwiches: This popular blue food truck often seen parked in Harrisburg specializes in Cuban sandwiches, cheese steaks, tacos and empanadas.
Baron Von Schwein: This truck is rolling in from Lancaster with ihts pork buns, pulled pork sandwiches and baked corn.
The Chicken Truck: This Harrisburg-based food truck dishes out all things chicken from fried chicken to grilled chicken as well as deep fried Oreos, pickles and mushrooms.
Bountiful Feast: Based in Lititz, Lancaster County, this food truck doles out chicken/pineapple kabobs, chicken tortilla wraps and rice boats with grilled chicken.
Forno Inferno: Wood-fired pizza, everything from pesto to Philly to Hawaiian style and Margherita.
Grills Goin’ Wild: Another Lancaster County based truck. This one serves burgers and hot dogs as well as creative sandwiches such as The Voo Doo Chicken along with Wild Fries, various fry combinations with meats, seasonings and cheeses.
Huntsville, Ala. (WHNT) – Food Truck fans get excited! Tonight will kick off the city’s first ever food truck season.
This event is organized by Downtown Huntsville, Inc.
Up to 15 food trucks will gather the third Friday of every month until October. The event will meet in different parking lots throughout downtown. There will be live music and other surprises.
Tonight’s event is set to take place from 6-9 p.m at A.M. Booth’s Lumberyard, 108 Cleveland Ave.
The event is free to attend.
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Hurrah – it’s a Bank Holiday weekend. Which can either mean:
a) Spending lots of time on the motorway
b) Spending lots of time at the garden centre/DIY store
c) Spending lots of time eating and drinking
We sincerely hope your plans fall into camp ‘c’, in which case, we’ve got just the thing. Head down to Queen’s Walk on the South Bank (the bit next to the river, either side of Hungerford Bridge), where you’ll find the World Street Food Festival – a one-off Bank Holiday street food market from the ‘Real Food’ folk. The current line-up of global flavours include dishes from Cheeky Italian, Donostia Social Club, Dosa Deli, The Frenchie, Jamon Jamon, Korrito, Mama’s Jerk Station, the Polish Deli and lots more. There’ll also be a central seating and bar area with craft beer, wine and cocktails, plus live music. It’s free to attend – just pay for what you eat (or drink). And don’t attempt any DIY after a few drinks. Tania Ballantine
April 18-21, Queens Walk, South Bank. Find the full line-up at realfoodfestival.co.uk.
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