SHREVEPORT, LA (KSLA) -
Food trucks are a tasty trend taking over cities from Austin, Texas to Miami, Florida.
With the addition of “Food Truck Fridays” in Shreveport, they could become the next big thing here in the ArkLaTex, as well. They line up in the parking lot of Collier’s Custom Classics and Hot Rods on the corner of Youree Drive and Kings Highway every week, from 10 a.m. to 2 p.m.
“We’ve been out here three weeks, and every time it gets better,” says Adrian Walton of Salsitas.
It started with 6 mobile food vendors, and the number of trucks and hungry lunch-time crowds has grown in those three weeks. Customer Andrew Crawford says it’s the variety that’s bringing them in. “In one parking lot, you can get sweets, you can get Po Boys and tacos…all in one location.”
Ange Posey, owner of Some Like It Hot, came up with the idea to bring the area’s food trucks together to create the weekly food court and take advantage of the draw that variety would bring.
Those who can’t take the heat can take heart: Food Truck Fridays will continue into the fall.
Copyright 2013 KSLA. All rights reserved.
In a query to keep a readers adult to date with a latest stories relating to a food lorry attention has gathered a list of a stories that strike a handle this weekend from Atlanta, San Francisco, Boston, Fort Collins and Cranston.
New gift food lorry serves twin purpose - ATLANTA, GA -
City of Refuge, a homeless shelter, recently began handling a food lorry that not usually helps financial a services though also helps homeless people mangle a cycle of poverty.
Folks operative inside a lorry aren’t only scheming peculiarity foods. Some are preserve residents who are training culinary skills to start over.
Find a whole essay here
Restaurants fighting food trucks with food trucks – SAN FRANCISCO, CA - The sepulchral food lorry business in San Francisco is now confronting new foe as brick-and-mortar restaurants are bringing their food downtown in hopes of removing a square of a lunchtime action.
Ever given food trucks exploded onto a stage a few years ago, there’s really been some tragedy with brick-and-mortar restaurants. Now, restaurants have motionless to strike a road. They don’t demeanour that opposite than standard food trucks and they can now be found bringing San Francisco’s grill stage to a 9 to 5 crowd.
Find a whole essay here
Find a whole essay here
Fort Collins removing ambience for flourishing food lorry options – FORT COLLINS, CO - A year after a city loosened a manners to acquire food trucks to Fort Collins, mobile food vendors contend residents and tourists have proven inspired for their offerings.
But they contend Fort Collins still has a prolonged approach to go before formulating a kind of food lorry enlightenment enjoyed by Longmont, Boulder and Denver. And they contend a city and a regulations could be doing some-more to inspire a scene. The trucks and carts offer all from waffles and poutine — gravy-covered fries with cheese curds — to smoked meats, Hawaiian sandwiches and American-style tacos.
Find a whole essay here
As food trucks benefit traction in R.I., Cranston might change new manners that strengthen restaurants – CRANSTON, RI - On a moist summer night, Tara Devany gobbles a sharp fish taco from Shuckin Truck, a seafood lorry that sells uninformed oysters from Salt Pond.
The environment — a city beach parking lot — isn’t elegant. But a food is terrific, says Devany, who visits a lot any week to representation thin-crust pizza, lobster rolls and grill burritos sole by a half-dozen food trucks.
Find a whole essay here
- Weekend Food Truck Roundup Jul 12-14, 2013
- Weekend Food Truck Roundup Jul 5-7, 2013
- Weekend Food Truck Roundup Jul 27 – Jul 29, 2012
- Weekend Food Truck Roundup Jul 29 – 31
LAS VEGAS (FOX5) -
Mobile food vendors wanting to do business in downtown Las Vegas have until 5 p.m. Monday to register for a lottery that would allow them access to three legal parking spots on a rotating basis.
The city of Las Vegas announced licensed food vendors are eligible to register for the lottery, which will take place on July 29 at City Hall.
Under a program regarding the spaces, the designated spots will allow mobile food venders to operate legally. The proposal, which was approved by Las Vegas city council in February, was created after a vote last October that banned food trucks from setting up within 150 feet from brick and mortar restaurants.
Violations of the ordinance will carry fines of up to $1,000 and/or six months in jail.
The lottery registration requires a $50 non-refundable fee with a complete form filed with Parking Services, which is located at the ground floor of the City Hall parking garage at 500 S. Main St.
Registration can also be made at the Business Services Division on the sixth floor of the Development Services Center at 333. N Rancho Dr.
The three designated spaces are located at 100 Bonneville Ave. near the Bonneville Transit Center; 400 block of S. Third Street, near the Regional Justice Center; and 1 Lewis Ave. near City Hall.
Copyright 2013 KVVU (KVVU Broadcasting Corporation). All rights reserved.
While many of a food lorry owners we pronounce with aim amicable media users in their selling strategies, a age ranges they aim come from a users in a 18-34 year age brackets. Some engaging information has recently come out about because usually targeting a immature throng might be causing mobile food vendors to be skip a good event to boost their patron base.
The fastest flourishing demographic on Twitter is a 55–64 year age bracket.
- This demographic has grown 79% given 2012.
- The 45–54 year age joint is a fastest flourishing demographic on both Facebook and Google+.
- For Facebook, this organisation has jumped 46%.
- For Google+, 56%.
Those are considerable numbers opposite a prevalent thought that amicable media is ‘just for teenagers.’ It positively points to a significance of carrying a plain amicable media plan if these age brackets fit into your aim demographic.
Food Truck owners need to keep comparison users in mind when regulating amicable media, quite on these 3 platforms. Our age creates a disproportion to a ambience and interests, so if you’re focusing on younger users with a calm we post, we could be blank an critical demographic.
- Focus on Facebook
- Using Google Analytics to Track Your Website’s Social Reach
- Getting to Know Your Food Truck’s Social Media Customers
- Developing Your Food Truck Social Media Strategy
A set of regulations that would establish specific laws for food trucks in Baltimore County was unanimously passed by the county Planning Board Thursday, which now sends the legislation onto the County Council for codification.
“We’ll see how it goes with the council,” Willy Dely, president of the Maryland Mobile Food Vendors Association, said. “Overall, that’s what we expected. We think it’s a good compromise for food trucks, brick-and-mortar restaurants and for our customers.”
In addition to outlining in county code the definition of a food truck, the proposed legislation focuses on designating where food trucks are allowed to park and how long they can park in street-side spaces.
According to a presentation given to the Planning Board at a public hearing June 20, food trucks are defined as, “A self-contained mobile vehicle that sells food from the curb side of its vehicle to customers on the curb side of a public street.”
That designation removes them from a previous classification which includes door-to-door salesmen and hot dog cart vendors.
The legislation was crafted as a result of several meetings with Department of Planning staff, restaurateurs and food truck owners.
Food truck vendors and the Maryland Restaurant Association asked the county in 2011 to clarify the laws, because, as the two parties said, current regulations are prohibitive to food truck vendors and frustrating to restaurant owners.
Restaurant owners, especially those in Towson, said the current law’s guideline for a 100-foot buffer zone from brick-and-mortar restaurants was too close.
Food truck operators said they couldn’t set up, serve food and break down in the time allotted on county parking meters. Currently, the food trucks are subject to the same meter limits as any other vehicle parked on Towson streets.
During the June 20 hearing, some restaurant owners lobbied that the newly proposed 300-foot buffer zone from established restaurants should be extended to 500 feet. The Planning Board agreed to 300 feet.
In downtown Towson, under the new regulations, that stipulation would prohibit food trucks from setting up on York Road, and Chesapeake, Allegheny and Pennsylvania avenues east of Washington Avenue. Parking west of Washington Avenue near the courthouses is permitted, but the brick-and-mortar restaurants east of Washington Avenue prohibit food trucks from parking on those streets.
The issue of parking time limits was also addressed by the legislation. Like all other vehicles parked for longer than the one-hour limit, food trucks will be assessed a $50 fine. A second $50 fine will be levied if the food truck stays in one spot for longer than four hours. That provision placates restaurant owners who were concerned the food trucks could set up for an entire day.
Two amendments were also made to the proposed legislation. The Planning Board stipulated that a food truck that is issued more than five violations of the parking regulations in one year could have its county license revoked.
In the second amendment, a clause that allowed restaurant owners to bypass the buffer zone and give food truck vendors permission to park in front of their restaurant was removed.
The proposed legislation must now be presented to and approved by the Baltimore County Council, though no timeline for a vote has been set.
July 14, 2013
Sun Jul 14, 2013, 10:41 PM EDT
NORTH ANDOVER — A food vendor cannot just drive a truck to North Andover and start selling hot dogs, ice cream, frozen yogurt or fried dough.
The vendor needs to obtain a permit from the town Health Department. The selectmen are scheduled to review proposed new regulations for mobile food vendors at tomorrow night’s meeting of the board.
The selectmen will meet at 7 p.m. on the second floor of Town Hall. Town Manager Andrew Maylor is expected to present a draft study on the Route 125 corridor.
The selectmen have often said they want to encourage economic development along Route 125, which now has large areas of unused land.
Running will have a prominent place on the agenda – running in road races, that is, not running for office. Representatives of the Borderline Running Club will be at the meeting to present a donation to the Friends of the North Andover Senior Center.
The proceeds of the 4th of July Road Race, which the club resurrected, were dedicated to the Senior Center. Eli Bailin of Green Stride has requested permission to hold the Earth, Rock, Run on the streets of North Andover on April 24 of next year. This event is slated to start and finish at 1600 Osgood St.
E. Alexandra Coakley of the North Andover Athletic Association is seeking permission to hold the 3rd Annual Knights on the Run road race Oct. 19. This race will start and finish at the home of the Scarlet Knights, North Andover High School.
While most of the younger generation is in the middle of summer vacation, the members of the North Andover High School Chorus apparently want a break from their time off. Chorus director Sara Durkin has asked to reserve the Common for a concert Aug. 1, 5 to 9 p.m.
David, plus her brother, Jacob, and now three employees, have run the business for about two years, serving up Middle Eastern food with an Assyrian touch, including falafel — a fried chickpea patty — shawarma and fried cauliflower, three of the food truck’s best-selling items, Lisa David said.
Shawarma is similar to a gyro or doner kebab, a pita sandwich served with spit-roasted chicken, lamb or beef.
David is Assyrian, part of an ethnic minority indigenous to parts of Iraq, Iran, Turkey and Syria. She grew up in Toledo, Ohio, but her father is from Baghdad, she said.
David, 34, eventually came west to attend The Evergreen State College, then, following graduation, she taught ceramics and tended bar at Quality Burrito — two things she continues to do today.
She also had a goal of running her own business.
David got grounded in the business basics at Enterprise for Equity, the Olympia nonprofit that helps those with low-income backgrounds achieve their business dreams.
And she graduated the program with a key concept in mind — the value of controlling overhead costs. Rather than borrow money and invest in an expensive storefront, there was less risk, she decided, in buying a truck.
The truck was purchased in Michigan and then driven to Olympia by her brother and his best friend.
“It’s been great,” David said about the business, particularly the past two months as she does more and more catering.
Mobile food vending, too, is beginning to catch on in Olympia.
Other trucks, or “carts,” dot various locations in Olympia, and the city has issued 12 temporary use permits to mobile food vendors, planning permit specialist Paula Smith said. That might not sound like a lot, but she’s also getting calls almost daily from people inquiring about the guidelines to be a mobile food vendor, Smith said.
David also caters, including a recent meeting of the Thurston County Board of Health.
County Commissioner Karen Valenzuela, board chairwoman, praised David’s food, especially the baklava, grape leaves and hummus.
But she also said Nineveh and David’s catering is a good example of the local food movement, a business that sources local ingredients and yet still can produce food with a “decidedly Middle Eastern flavor.”
She also said David’s lemonade, made with rosewater, was a revelation.
“It’s quite wonderful,” she said. “You really have to taste it.”
Nineveh Assyrian Food Truck
Location: The 20-foot food truck is near the corner of Fourth Avenue East and Plum Street, Olympia.
Owner: Lisa David; her brother, Jacob David, also helps run the business.
Years in business: About two years.
Service: Retailer of Middle Eastern food, such as falafel, shawarma and fried cauliflower. David also caters events.
Hours: 11 a.m.-9 p.m. Monday through Saturday; noon-7 p.m. Sundays.
Did you know? The business name — Nineveh — is the name of the ancient capital of Assyria. David also is a longtime ceramics teacher and bartender at Quality Burrito.
Rolf Boone: 360-754-5403 email@example.com theolympian.com/bizblog
Columbus’ iconic Schmidt’s Restaurant and Sausage Haus recently became the first business permitted to operate a food truck on a recurring business in Upper Arlington – albeit temporarily.
Although food trucks have been allowed to do business in the city for special events, including the Labor Day Arts Festival, Upper Arlington had not allowed mobile food vendors to operate on a regular basis.
That is until June 25, when City Manager Ted Staton authorized Schmidt’s to operate its food truck at Sunoco gas station, 1800 W. Lane Ave., every Thursday, Friday and Saturday from July 11 through Sept. 1.
According to Chad Gibson, senior planning officer for Upper Arlington, the Schmidt’s food truck is being viewed as a “test case” for the city as it seeks to balance the public’s desire for access to mobile food vendors with the impact they might have on existing, permanent businesses operating in UA.
Gibson noted the city “wants to support existing, permanent businesses as much as possible” and hopes to prevent mobile food vendors from “cannibalizing” them.
“The city currently is studying the issue and determining if regulations are needed for food trucks,” Gibson said. “We want to make sure we have rules in place to ensure it is fair for all.
“We’ve got to make sure it’s safe. Is there enough parking? Is the food truck in a location that’s an obvious determent to existing, permanent businesses?”
Representatives from Schmidt’s could not immediately be reached for comment on Wednesday, July 10.
However, a press release from the company, which has operated for 127 years in German Village in Columbus, stated the food truck would be open from 11 a.m. to 2 p.m. Thursday through Saturday, and information about additional hours would be available online at www.schmidthaus.com.
Gibson said the food truck is permitted to operate a total of three hours each day.
He also noted Schmidt’s was allowed to conduct business all day at Sunoco, located at the corner of West Lane Avenue and Northwest Boulevard, July 3 and 4, and the city received no complaints related to its operation.
Look for additional information regarding Schmidt’s Upper Arlington food truck and the city’s position on mobile food vendors in the July 18 edition of ThisWeek Upper Arlington News.
To the list of unlikely challenges to the state constitution, you can add Steven Pruner and his controversial hot dog cart.
Pruner is the 60-year-old owner of Durham’s aptly named Outlaw Hot Dogs. Between 11 a.m. and 3 p.m. on most weekdays, he can usually be found hawking Nathan’s-brand hot dogs outside the Duke University Medical Center.
And if the North Carolina Court of Appeals rules in his favor on Sept. 26, he will move one step closer to changing how the state regulates the mobile food industry.
Mobile food vendors such as Pruner have long butted up against “commissary rule,” the state law that requires them to secure space in commercial kitchens or brick-and-mortar restaurants as a prerequisite to obtaining an operating permit.
Mark Meyer, general inspections supervisor with the Durham County Public Health Department, says the commissary rule is an “essential” part of mobile food vendor operations.
The rule is how county health officials ensure that mobile food vendors have a place to, among other things, clean their equipment each day. It also allows officials to ensure that food trucks and food cart owners are “held to the same sanitation standards as other, more traditional food vendors,” Meyer says.
But Pruner says the rule presents an unnecessary and costly hurdle for mobile food vendors. Renting space in commercial, properly permitted kitchens can cost upward of $200 per month for a food cart, he says.
So restrictive is the commissary rule, Pruner contends, that it conflicts with state law, specifically the provision that guarantees the right to work must be “protected from undue restraints and coercion.”
“This is a right-to-work state,” Pruner says. “All I’m trying to do is force the state to live up to the law.”
However, Pruner’s interpretation of right-to-work laws is unrelated to their actual premise: They don’t guarantee anyone a right to work but rather are part of federal and state legislation that prevents employees who don’t belong to a labor union from being denied benefits negotiated by union members.
The challenge itself can be traced to April of last year, when Durham police hit Pruner with a misdemeanor citation for operating his cart without a license. That happened after nearly three years of arguing with county officials over what he admits was his staunch refusal to comply with the commissary rule.
Why did he fight the state over a requirement to secure kitchen space? “Partly because it’s hard to find some,” says Pruner.
A coordinator for pharmaceutical tests, Pruner jumped into the hot dog business after the economy went south in 2008. He opened his business in 2009.
Initially it was difficult to find adequate commissary space. So Pruner says he began operating without a permit. In the subsequent months, he was arrested twice for selling hot dogs without proper documentation.
Today, Pruner operates in full compliance with the public health regulations. But he’s not happy about it, as evidenced by his appeal of the 2011 citation. According to Pruner, not only is the rule impractical, it is unconstitutional.
In briefs prepared by his pro bono lawyers from the right-wing North Carolina Institute for Constitutional Law (NCICL), which is largely funded by the arch-conservative Pope Foundation, Pruner’s argument against the commissary rule is peppered with tea party-flavored invectives against excessive government regulation. In conversation, he takes a slightly different tack, railing against the restaurant interests and bureaucrats that “are trampling on my freedom to work.”
The commissary rule, Pruner says, makes little sense for hot dog sellers such as himself. Unlike other types of mobile food vendors, serving hot dogs requires little prep in a traditional kitchen, he says. “Unless I’m a total idiot, what health hazard is there?” he asks.
Actually, there are a lot. According to the United States Department of Agriculture Food Safety and Inspection Service, eating undercooked hot dogs poses an increased risk of consuming Listeria monocytogenes, the bacteria that causes Listeriosis. Symptoms include fever, abdominal pain, chills, diarrhea and a host of other food-poisoning related ailments.
Not every local hot dog vendor is opposed to the commissary rule. Josh “Zeus” Pfohl runs The Four Corners of Durham hot dog stand, which usually can be found at the foot of the county courthouse steps in downtown Durham. Pfohl rents space in the kitchens at Grill 46 in Durham, where he stores franks and other supplies.
While sympathetic to some of Pruner’s argument, Pfohl says the commissary requirement is necessary.
“Of course I’d rather have the extra $200 to $300 a month,” he says. “But I don’t mind it so long as it keeps everybody [vendors] aware of the sanitation guidelines and customers from eating bad meat. People throwing up isn’t going to help anybody.”
Jeanette Doran, the NCICL’s general counsel, insists that if protecting public health is the commissary rule’s goal, then the state’s inspection powers should be focused elsewhere.
According to Doran, the commissary rule should be narrowly tailored to accomplish its purpose while presenting as little burden to the business owner as possible.
In other words, given the process for “cooking” hot dogs, an inspection of Pruner’s cart would be more appropriate, she says. “If the government’s goal is safety, then inspecting the cart itself is exactly what they should be doing.”
Assistant Attorney General Joseph Hyde, who is handling the case for the state, declined to comment, saying he is not authorized to speak about the case.
But in court documents, Hyde argues, “the public good resulting from a pushcart’s daily cleaning and supplying at a commissary outweighs the burden on pushcart operators of maintaining a commissary agreement.”
Should the three-judge appeal panel side with Pruner, Doran expects the state to immediately appeal the decision to the state Supreme Court. But because the court has discretion as to which cases to take on, it may be some time before Pruner’s challenge is finally resolved.
Meanwhile, the state policy that governs the 77 active mobile food vendors is changing. In late June, near the end of the last legislative session, state lawmakers approved an amendment to the commissary rule that will give food truck operators the option of maintaining a commissary or making their food trucks the base of operations.
Larry Michael, head of the state Department of Public Health’s Food Protection Program, says that those trucks will have to meet all of the statutory requirements placed on kitchen commissaries. That means these mobile kitchens will have to be equipped with, among other things, wastewater disposal systems, says Michael.
Along with that change, as of Sept. 1, all mobile food trucks will be inspected and graded for sanitation by county health officials.
Unfortunately for Pruner, the new language doesn’t cover mobile pushcart vendors. Under the amended rules, these operators are still required to secure commissary space.
Pruner says he’s arguing his case on principle.
“They’re saying that I can’t work without their permission,” he says. “But if I’m doing everything right, and just don’t have a piece of paper, too bad for them.”
[Correction: In print, the photo caption incorrectly stated Steven Pruner's first name.]
This article appeared in print with the headline “When hot dogs go to court.”
Food lorry catering has spin a profitable source of income for mobile food vendors. From private parties to marriage receptions, food lorry owners have found a good approach to attraction themselves to a communities they work in.
While many food lorry owners find these forms of catering events a good choice to conflict a streets dual or 3 times a day, 5 to 6 times a week, some we have oral with have had issues with shutting these deals and so remove out on a event altogether.
There always seems to be 3 skeleton of conflict when it comes to assembly with a couples. The representation designed before assembly a couple, a one that is indeed made, and a one they wish they’d given afterwards.
Most lorry owners have had a suspicion after sitting down with a celebration or spousal integrate who is uncertain or who never called back. Was it something we said? Or, perhaps, was it something that was left unsaid?
Today’s spousal couples are intensely knowledgeable. But many unequivocally need a lot of coaching from a food lorry owner, so they can assistance them spin their dreams into reality. Most will determine that lots of couples come in, and when asked either they’d like a buffet, seated-served or food stations, we mostly get a vacant stare.
Great salespeople ask a right questions during a right time, keep their mouths shut, listen and take thriving notes. That’s because they’re good and because they tighten some-more sales than other salespeople who start articulate and never stop.
Here are 10 questions that we might wish to ask while assembly with celebration or marriage couples and deliberating proposals. Their answers to any of these questions will assistance we brand things that they will not tell we if we ask them directly – all we need to do is listen, and listen between a lines.
- What would we like to know about a food lorry catering business?
- Why did we confirm to accommodate with us?
- What is of high significance and what is of obtuse significance for services such as food, venue, bar service, music, etc.?
- Are there sold areas that we would like to plead today?
- What do we wish your guest to contend about your celebration or reception?
- In determining that catering association to use, what’s many critical to you?
- What aspects do we like about us, a business and a proposal? we clarity that we have some hesitation. Can we assistance me to know what is behind that?
- What aspects regard you?
- Who will be creation a final catering decision? Is there anyone else who we need to accommodate with?
- From your perspective, what is a subsequent step?
Obviously, there are hundreds of additional questions, though these are good starters, and we pledge if start seeking your impending clients and listen earnestly (and between a lines), we will extremely urge your shutting percentages.
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