Stacy Vogel Davis
Associate editor- Milwaukee Business Journal
Spring has finally arrived, more or less, in southeastern Wisconsin, and that means food trucks are hitting the streets once again.
A $5 ticket buys you admission and one beer, although you still have to buy the food. Food trucks such as The Fast Foodie, Simmer Truck and Streetza Pizza have confirmed their attendance. The event also will feature live music.
You can read more about the upcoming food truck season in my Table Talk column in the April 18 weekly edition.
As evidenced by Horny Goat’s event, the relationship between food trucks and carts and brick-and-mortar restaurants in Milwaukee tends to be higher than it is in many cities. For example, the city of Chicago didn’t even allow food trucks to prepare food on site until 2012. But the trucks still are banned from operating within 200 feet of any brick-and-mortar business that sells food, including convenience stores, coffee shops and bars. The Institute for Justice, a libertarian law firm known in Milwaukee for challenging the city’s taxi permit regulations, is suing Chicago over the laws.
Associate Editor Stacy Vogel Davis covers retail and tourism for the Milwaukee Business Journal. She also covers restaurant news through her Table Talk blog on The Business Journal website and column in the weekly edition.
North Station, the North Portland food cart pod, could be replaced by a mixed-use development as soon as next year, The Oregonian has learned.
The upcoming project, spearheaded by Lake Oswego’s Jacobsen Development Group, calls for 25 condos, no on-site parking and as much as 2,000-square-feet of retail space, according to a development proposal filed with the city.
The North Killingsworth Street lot is currently home to several businesses, including Farmfood, a farm-to-table sandwich cart, El Retoño Taqueria, a Mexican food cart, and Handsome Pizza, a brick-and-mortar, wood-fired pizzeria.
Handsome owner Will Fain says he heard about the proposal after the development company presented their plans to the Overlook Neighborhood Association earlier this year. Demo on the cart pod could begin in the first quarter of next year.
Fain, whose pizza was named one of The Oregonian’s favorite Portland slices last year, says he hopes to stick around the neighborhood, either in one of the project’s new retail spaces or in a different location in North Portland.
“I’m keeping my eyes open,” Fain said. “I want to stay in the neighborhood, because that’s where my clientele base is.”
– Michael Russell
“The venture needed an instantly-recognisable iconic mark that could be replicated across a number of touch points” explained Danii Maltman, designer at Aesop, “and it needed to look fresh and contemporary but also ‘real’ and down-to-earth.”
Using the toast theme, the identity uses ‘grill’ lines to create a T, with pastel colours used to show off the brand.
Palo Alto now has a grand total of two eateries where diners can pay with notorious e-currency bitcoins, with Curry Up Now jumping on the bandwagon last week (joining Coupa Cafe, which has been accepting bitcoins since last year).
“Hello awesome people. We now accept #bitcoin at our Palo Alto location,” Curry Up Now tweeted on April 11. “Coming to other locations very soon. Everything is awesome.”
Curry Up Now’s downtown Palo Alto location in January 2013. Photo by Veronica Weber/Palo Alto Weekly.
Darrel Oribello, general manager of the casual Indian street food restaurant at 321 Hamilton Ave., said they were encouraged by a Curry Up Now fan who wanted nothing more than to be able to pay for the eatery’s Indian-style burritos with bitcoins.
“It’s fast, cheap, private and (we) believe it to be part of our paying future,” Oribello added.
Curry Up Now is currently using BitPay, a payment platform for the e-currency, to accept payments, but Oribello said he expects the restaurant’s point of sale (POS) software to have an integrated bitcoin payment system “shortly.”
Curry Up Now was born as a food truck and morphed into three brick-and-mortar locations (Palo Alto, San Mateo and San Francisco). The trucks still operate, too, and Oribello said all outposts — mobile or otherwise — will soon accept bitcoins.
“Palo Alto is the heart of the Silicon Valley, why not start here first?” he said.
April 17, By Christian Murray
The food vendors at 40th Street have been removed.
Earlier this week, the police arrived and notified them that their time was up and that they needed to go elsewhere.
Joe Conley, chairman of Community Board 2, said the vendors were violating the law by operating out of that location. He said they were too close to the subway stairwells, putting riders at risk in case they needed to make an emergency exit from the subway platform.
This was the primary reason cited for removing the vendors at 46th Street at the end of last year.
Conley, who last month called for the vendors’ removal at 40th Street, appeared somewhat empathic about the vendors’ plight. “I realize it is about income and making money… but at the same time it has got out of hand and it is about the law,” Conley said.
He said that the 40th Street vendors were also operating where an art installation is located, a space which will be used as part of the plaza program.
Sheref Abdelshafy, who had operated his food cart under the 40th Street No. 7 train station for 10 years, was removed as well as the operator of the Halal cart.
When Abelshafy discovered that the community board wanted him gone last month, he said it was unfair.
“I’ve been here 10 years selling bagels and coffee and I have never had any problems with anyone,” he said at the time.
ROCKPORT — What does the fox say? It says: “I’m hungry.” The Midcoast just gained a new gourmet food truck with the launch of Fox on the Run, owned by Lauren Jellison and assisted by her partner, Kevin Allen.
The bright red truck with the sprinting fox logo will be easy to find once Jellison finds the ideal spot. She’s kicking off her soft launch in May in downtown Belfast, then moving to Rockport Marine Harbor for the summer. On weekend nights, she’s working on securing a late night position in the Rockland bar district.
“We’re looking to be available after the restaurants are closed, because there’s really no place to get food from 11 p.m. to 1 a.m.,” she said
Jellison said she plans to offer healthy, fresh and well-crafted food made from locally sourced ingredients. “A lot of the flavors I enjoy eating and cooking are inspired by Asian and Hispanic flavors,” Jellison said. The menu will include salads, soups, chili, flank steak and fish tacos, pork ribs, bahn mi sandwiches, noodle bowls, curry dishes, breakfast sandwiches, and even mango and espresso sugar-free snow cones. “Healthy stuff that we can grab and go,” she said.
Jellison purchased the truck from a man from Warren who formerly used it for selling sandwiches on the side of the Route 90. She had it repainted red with the new name and logo. Inside, she took out the electric stove and replaced it with propane. The interior has a 50-gallon water tank with a sink, a prep station with steaming tables and two refrigerators.
“We always liked the song ‘Fox On The Run,’ from the band Sweet, and we just thought the name fit the food truck concept pretty well,” said Allen.
“This is a new venture for me,” said Jellison. “I’ve been working in Maine restaurants for years and always wanted to do my own thing. It just really fell into place once we found the truck.”
Both Allen and Jellison are originally from Maine. Jellison has a Bachelor of Fine Art from the University of Maine for studio art, as well as an associate’s culinary degree from Johnson Wales University. She started working in the food industry when she was 19 and has worked at Primo Restaurant, Flatbread Pizza and Francine Bistro.
While preparing for the launch she’s been spending her time crafting recipes and experimenting with flavors, something Allen has enjoyed. “I’ve gained 10 pounds since we got the truck,” he said, laughing.
”I’m excited to get up first thing in the morning, drink coffee and fire up the smoker,” Jellison said. “For me, I’m used to that schedule of being in restaurants, working late and being a zombie all day. This allows me to re-arrange my schedule.”
She’s coordinating with Beth’s Farm Market, Jess’s Market and other local farmer’s markets to secure the produce, seafood and meats for the menu and has a friend who is raising two pigs for the business, so that in November, she can offer her own bacon, sausages and pork belly sandwiches.
The tentative schedule will offer breakfast and lunches in Belfast throughout May. “We’ll do breakfast sandwiches and Huevos rancheros to start and kind of test the waters there,” she said. When they move to Rockport, the hours will be Monday through Friday for lunches. Stay up-to-date on where Fox on the Run will be this spring and summer by visiting their Facebook page.
Kay Stephens can be reached at firstname.lastname@example.org
One of the more successful local food trucks is town happens to be El Guapo, which bills itself as a fresh Mexican grill. It’s not unusual to see people lining up for food, be it at Wayne State University, Eastern Market or Campus Martius.
The truck keeps its followers abreast of it’s whereabouts on Facebook. On Wednesday for instance, the folks at Guapo posted this: “We’re at Wayne State UGL today from 11-5!”
The menu includes chicken, brisket or chorizo burritos and spicy shrimp and Korean beef tacos.
The website Detroit Girls About Town sat down recently with co-owner Anthony Curis. Here’s a discussion sampling:
Q: We know you do tacos now and run Saltwater and Bourbon Steak in MGM Casino downtown, but how did you get into food?
A: I was born and raised in the Grosse Pointe area and worked in my family’s Big Boy franchise restaurants. There was a natural transition into real estate, and that is where I ended up.
Q: Where do you eat when you’re not working on the truck?
A: My wife and I love to eat, so we have tried a lot of the food in Detroit. Some of our favorites are Supino’s Pizza, Roast — the best happy hour, Le Petit Zinc, Wolfgang Puck Grille, and El Barzon.
Click below to read the rest.
Managing Editor- Triangle Business Journal
Raleigh food truck American Meltdown recently won the judge’s award at the Grilled Cheese Invitational in Los Angeles for its aptly-named “Hangover Melt,” featuring Cultured Cow and Cabot pimento cheese, salsa verde and egg.
The crew also won second place in the bread/butter/cheese category for its grilled cheese made with Guglhupf’s pumpkin seed cheddar bread, Cultured Cow’s Durham Jack cheese and a Havarti cheese crust, reports WRAL.
American Meltdown also snagged third place in the dessert category with its La Farm brioche sandwich topped with peach balsamic compote and sheep’s milk ricotta cheese.
Hungry yet? The truck will be at the Brewgaloo festival in downtown Raleigh on April 26.
Rebecca Troyer manages the day-to-day process of delivering the daily digital content and the weekly print edition. Troyer also handles inquiries on news coverage and newspaper deadlines.
Created: 04/16/2014 3:45 PM WHEC.com
City leaders are deciding how to move forward with the food truck vendors program.
Food truck owners say there are too many regulations. For example, they claim a rule says they are only allowed to stay open until 1:30 a.m., but food carts can stay open later.
Wednesday night, City Council is expected to work on new legislation that could allow food trucks to sell in more locations and for longer hours. The Council is expected to officially vote on the issue next month.
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Dan Oskey, longtime bartender at St. Paul’s Strip Club Meat and Fish, is leaving to join Hola Arepa, yet another food truck opening a stand-alone restaurant, this one on Eat Street in Minneapolis.
Hola Arepa’s food truck serves Venezuelan arepas, which consist of a variety of tasty fillings encased in a cornbread cake sliced open like a pita pocket. The restaurant will serve a more expanded menu and will add a full bar. It should be open within a month, Oskey said.
Oskey makes a mean cocktail and is also co-owner of Easy and Oskey, which sells kits to help home bartenders make their own bitters.
The new Hola Arepa restaurant will be on Nicollet Avenue, so we’ll still be able to belly up and chat with Oskey about movies, TV and gardening, but we’ll have to cross the river to do it.
Hola Arepa: 3501 Nicollet Ave., Minneapolis; 612-227-0635; holaarepa.com
Jess Fleming can be reached at 651-228-5435. Follow her at twitter.com/jessflem.
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