Browsing articles tagged with " Mobile Food Vendors"

Fresno Mobile Food Vendors Prepare for Annual Inspections

FRESNO, CA –  Food trucks are apropos an even bigger partial of a food stage in Fresno. But we might consternation if they are protected places to eat. The county health dialect does need them to be inspected, usually like restaurants.

dusty buns fresno

The final dual weeks in Mar is a time mobile food vendors need to be prepared for. That’s when they have to move their trucks or even bikes and pushcarts in to be looked over by a health department.

Dave Pomaville of a Fresno County Department of Public Health says it’s a large job.

Pomaville explained, “We have about 450 opposite mobile food vending vehicles of all opposite shapes and sizes any of them will come by here over a subsequent few days and be legalised by one of a dialect staff.”

Among things inspectors check are cleanliness, they make certain a H2O is prohibited and a refrigerators are cold.

Tony Mullings owns TakoBBQ a Valley’s usually Korean Barbeque truck. He doesn’t mind a investigation process.

Mullings said, “It’s necessary, we have to be purify and be inspected, let a people know that a lorry is purify so they will be gentle eating off of it.”

Mobile food operators can ready for this inspection, though Pomaville says warn inspections are also held.

Pomaville added, “While they are out in a village operative we will stop by and do unannounced inspections of these comforts while they are operational to make certain they have a correct food doing practices in place.”

Find a strange essay with video during here

Recommended Reading

Mar 28, 2013
Kim Rivers

Food truck inspection time in Fresno

Food trucks are becoming an even bigger part of the food scene in Fresno. But you may wonder if they are safe places to eat. The county health department does require them to be inspected, just like restaurants.

The last two weeks in March is a time mobile food vendors need to be ready for. That’s when they have to bring their trucks or even bikes and pushcarts in to be looked over by the health department.

Dave Pomaville of the Fresno County Department of Public Health says it’s a big job.

Pomaville explained, “We have about 450 different mobile food vending vehicles of all different shapes and sizes each of them will come through here over the next few days and be inspected by one of the department staff.”

Among things inspectors check are cleanliness, they make sure the water is hot and the refrigerators are cold.

Tony Mullings owns Tako Bak the Valley’s only Korean Barbeque truck. He doesn’t mind the inspection process.

Mullings said, “It’s necessary, we have to be clean and be inspected, let the people know that our truck is clean so they will be comfortable eating off of it.”

Mobile food operators can prepare for this inspection, but Pomaville says surprise inspections are also held.

Pomaville added, “While they are out in the community working we will stop by and do unannounced inspections of these facilities while they are operational to make sure they have the proper food handling practices in place.”

You can check out the inspection records of mobile vendors, or any restaurant by going to the Fresno County Health Department website. Click here

<!– POLL

ABC7 Poll


Get more Local »

local, gene haagenson



Recommended Reading

Boulder Considers Expanding Food Truck Program to City Parks

BOULDER, CO - Food trucks competence be removing some-more room to ramble in Boulder.

The city of Boulder is deliberation a summer commander module that would concede protected food trucks not usually to work during some city parks though also to offer late-night business in downtown Boulder.

Boulder food lorry park plan

Under the Mobile Food Vehicle Pilot Program for Parks, food trucks would be authorised to work intermittently during 6 Boulder parks — Tom Watson Park, Foothills Community Park, North Boulder Park, Harlow Platts Community Park, East Boulder Community Park and a city’s downtown Municipal Campus — from Jun 2 by Aug. 25.

The available series of food trucks and times of operation change by location.

Additionally, officials for Boulder’s Downtown University Hill Management Division and Parking Services are hashing out a summer commander module for late-night service. Under a due program, a integrate of mobile food vendors could work during a Park Central parking lot, nearby Arapahoe Avenue and Broadway, and offer from 11 p.m. to 3 a.m. on Thursday, Friday and Saturday nights.

The city also is conducting an online survey to obtain feedback about a program, that would need a go-ahead from a Boulder City Council. The legislature is approaching to cruise a mobile vending commander programs subsequent month.

“We determined some simple food lorry policies a integrate years ago,” pronounced Suzanne Jones, a Boulder City Council member. “Now it’s time to take a demeanour during those and tweak them, and also see if we can during slightest respond to additional desires on a partial of a food lorry village to see if we can’t enhance on what has worked good so far.”

If a commander programs are approved, city officials will weigh their effects.

Find a whole essay by Alicia Wallace at The Daily Camera here

Recommended Reading

Mar 27, 2013
Kim Rivers

Boulder weighs food truck pilot program for city parks this summer

Food truck pilot program

Boulder is considering a pilot program from June 2 through Aug. 25 that would allow food trucks at the following city parks:

Tom Watson Park

Number of food trucks permitted: 4

Days of the week: All

Hours: 8 a.m. to 8:30 p.m.

Foothills Community Park

Number of food trucks permitted: 2

Days of the week: All

Hours: 8 a.m. to 8:30 p.m.

North Boulder Park

Number of food trucks permitted: 2

Days of the week: All

Hours: 11 a.m. to 8:30 p.m.

Harlow Platts Community Park

Number of food trucks permitted: 2

Days of the week: All

Hours: 11 a.m. to 8:30 p.m.

East Boulder Community Park

Number of food trucks permitted: 5

Days of the week: All

Hours: 8 a.m. to 8:30 p.m.

Boulder Municipal Campus

Number of food trucks permitted: 6

Days of the week: Sundays

Hours: 11 a.m. to 4 p.m.

Food trucks might be getting more room to roam in Boulder.

The city of Boulder is considering a summer pilot program that would allow licensed food trucks not only to operate at some city parks but also to offer late-night business in downtown Boulder.

Under the Mobile Food Vehicle Pilot Program for Parks, food trucks would be allowed to operate periodically at six Boulder parks — Tom Watson Park, Foothills Community Park, North Boulder Park, Harlow Platts Community Park, East Boulder Community Park and the city’s downtown Municipal Campus — from June 2 through Aug. 25.

The permitted number of food trucks and times of operation vary by location.

Additionally, officials for Boulder’s Downtown University Hill Management Division and Parking Services are hashing out a summertime pilot program for late-night service. Under the proposed program, a couple of mobile food vendors could operate at the Park Central parking lot, near Arapahoe Avenue and Broadway, and serve from 11 p.m. to 3 a.m. on Thursday, Friday and Saturday nights.

The city also is conducting an online survey to obtain feedback about the program, which would require a go-ahead from the Boulder City Council. The council is expected to consider the mobile vending pilot programs next month.

“We established some basic food truck policies a couple years ago,” said Suzanne Jones, a Boulder City Council member. “Now it’s time to take a look at those and tweak them, and also see if we can at least respond to additional desires on the part of the food truck community to see if we can’t expand upon what has worked well so far.”

If the pilot programs are approved, city officials will evaluate their effects.

The proposed pilot programs come two years after the city expanded its code on mobile vending to respond to a growing number of food trucks.

In an effort to strike a balance between the food trucks and brick-and-mortar operations, city officials established boundaries on operating times and locations. Food trucks are allowed to operate in rights-of-way in industrial zones and also in business, mixed-use and downtown zones with property owner approval, but they cannot operate within 150 feet of restaurants and residential districts.

The regulations have hindered the potential growth of food truck businesses, said Lindsey Mandel, co-owner of the RollinGreens food truck. She estimated the truck’s sales could be triple what they are now if it was allowed to move freely in areas such as downtown Boulder.

Mandel said she understands the competitive concerns from brick-and-mortar restaurants, but she believes the two can coexist. She noted a recent trip to Washington, D.C., where she saw “hundreds of trucks lined up and there’s lines out the door, but there’s also lines out the door for the restaurants as well.”

Restaurateur Dave Query — whose Big Red F Restaurant Group holdings in downtown Boulder include Jax Fish House, Centro Latin Grill, The West End Tavern and The Bitter Bar — said he supports broadening the ordinance to have food trucks operate throughout the city.

The food trucks operate a different dining experience than a sit-down establishment, he said.

“(Food trucks) have been pretty handcuffed right up until now,” Query said. “It’ll make all the restaurants work harder and smarter and try to keep all the people in our seats.”

But downtown restaurant operators have expressed many concerns and fears about food trucks rolling up and affecting business, said Sean Maher, executive director for Downtown Boulder Inc., the nonprofit organization that represents the area’s businesses.

“We have 100 food outlets downtown; it’s probably one of the most concentrated and competitive districts in the country, and they pay huge rents to be down here and huge monthly overhead,” he said. “We support food trucks, just not right in the downtown core where they have an incredible competitive advantage over restaurants.”

City officials looked to find further middle ground when laying the groundwork for the potential pilot program. The late-night program, for example, is outside the downtown core and conducted after the neighboring Mustard’s Last Stand and Alfalfa’s have closed.

“We think it’s far enough away,” said Molly Winter, director of the downtown and parking services division. “We’re not recommending any changes to the current regulations to the downtown core.”

The proposed parks program builds off an effort last summer to have some food trucks serve parks, said Sarah DeSouza, senior manager of communications, marketing and partnerships for the city’s Parks and Recreation department.

The food trucks that took part in that initial effort did not bring in much business, but they believed there might be more strength in numbers, she said.

The latest proposed parks pilot program is meant to respond to food truck operators’ requests to set up in block party-like “pods” and serve neighborhoods.

“We’re amenable to mobile vendors coming in,” she said. “We see that mobile vending is a real community enhancement (at the parks).”

K.C. Slager, co-owner of Verde Food Truck and Cheese Louise Food Truck, said the pilot program could be very beneficial for the food truck industry in Boulder.

“There will be concessions there for the summer activities,” he said.

Slager added that he hopes the city might go as far as to open up areas around University Hill and the University of Colorado and also ease restrictions on late-night operations.

“But all in all, the fact that they’re backing us and starting to open doors for us, I think is great,” he said.

Contact Camera Business Writer Alicia Wallace at 303-473-1332 or

Recommended Reading

Preparing Your Food Truck for Spring Operation

preparing food lorry for springFor mobile food vendors who put their food trucks into hibernation over a winter months, open is an sparkling time given it’s time to get your business on a highway again.

AZNeats hibernationIf we close down your lorry properly, we done certain to prep your food lorry systems for winter storage. This will assistance to safeguard that a de-winterization routine will be simple. However, given we are all human, it’s probable to have skipped a step or worse — skipped a winterization routine altogether. This means scheming your food lorry for open operation might take additional work — even maybe regulating some damage. 

Here are some discerning stairs to assistance weigh how your food lorry weathered a winter:

  • First Look: Inspect inside a kitchen and cab for H2O leaks — roof or paneling stains — and animal infestation. Even if no H2O steam is evident, check a roof for areas where a sealant might have shrunk around vents and other seams. Once we have entirely checked for leaks and nothing are evident, rinse and polish your truck. You might also wish to request a petroleum distillate-free protectant in areas including rubber roofs, tires, moldings, and plastics.
  • Freshwater System: If we used a non-toxic antifreeze, empty it as entirely as probable around low-point drains, a H2O heater drain, and tank drains. Return a water-heater bypass to a operational position, and flush a complement entirely with uninformed H2O around a H2O siphon and a city H2O connection.
  • Electrical Systems and Appliances: If a batteries have been on a converter or drip charger, they should be prepared for a road. To be safe, only check electrolyte levels (if applicable) and make certain there’s no gnawing on a battery connectors. If all looks good, bond a seaside energy cord, and work all appliances — use a 30-amp (or higher) use to exam a A/C. Next, use a polarity checker to safeguard all wall outlets are functional.
  • LP-gas: After enlarged storage with a LP-gas supply incited off, a gas lines will be full of air. To purge, open a LP-gas tank or cylinder use valve, afterwards light a stove burner (this might need we to reason a fire subsequent to a burner adult to 30 seconds as atmosphere escapes). With a burner fire continuing, spin a fridge to gas, and check to safeguard a fire is lit. Repeat this for a H2O heater and other kitchen apparatus that uses gas to operate. If we think a trickle in a lines, we can use clean fatty H2O over a lines to endorse — froth will form where leaks exist for easy detection.
  • Running Gear: During storage, tires gradually remove inflation. Re-inflate to prescribed levels for protected transport — when in doubt use a vigour value listed on a tire sidewall. Food lorry owners might opt to increase tires according to load/inflation tables, when such total are available. This proceed might urge float quality, and contingency be used with accurate weight total for protected travel. You might also wish to supplement 10 psi as a reserve margin.

Hopefully, this analysis shows we that your food lorry has survived a winter with no vital damage. But in box you’ve stumbled on some teenager repairs needs, we during Mobile Cuisine have a slew of tips to assistance we by tiny jobs. If a pursuit is larger, get it to a veteran automechanic to have a problems resolved.

Recommended Reading

Mar 24, 2013
Kim Rivers

Dine / Food trucks on a roll: Fukuda joins today’s South Side round-up

Pittsburgh’s mobile food businesses are growing.

Fukuda in Bloomfield has its inaugural run at today’s food truck roundup in the LifeStone church lot on the South Side (157 S. 26th St.) from noon to 3 p.m. The truck will join Oh My Grill, Franktuary, BRGR, Pittsburgh Pierogi, PGH Taco Truck and Cake Eaters Sweet Shoppe for the event.

The Fukuda Truck (on Twitter @FukudaTruck) will feature Japanese street food such as okonomiyaki (a savory cabbage and seafood pancake) and takoyaki (a type of fritter), as well as handrolls and other items.

Last week, Jamie McLeland rolled out The Steer Wheel (on Twitter @steerandwheel), a burger truck that offers a half-dozen combinations and double-fried Russets. He sells “little” and “big” burgers such as the Andre, with bacon, lettuce, tomato, avocado, smoked gouda and grain mustard. The Muy Bueno wears a taco rub and is served with tortilla chips, iceberg lettuce, tomato and chipotle mayo on brioche.

Patties made with organic, hormone-free beef from Penn’s Corner Farm Alliance and bread from Mediterra Bakehouse elevate his take on street food. Mr. McLeland grinds beef right on the truck.

This brings the total number of such food trucks to eight.

Still, the city of Pittsburgh lags behind others in offering a variety of food trucks and food truck gatherings, partly because of laws that make it difficult for the mobile food vendors to set up near restaurants and stay in one location long enough to cook and serve food. The first roundup in the city was held last July in Lawrenceville with four trucks operating from 6 to 10 p.m. on 43rd Street.

Mr. McLeland said he was inspired to start a food truck from a friend, a New York transplant living in Pittsburgh, who marveled over lines for $16 lobster rolls from trucks such as Red Hook Lobster Truck in Manhattan.

After meeting with Megan Lindsey, a partner of the Downtown and Lawrenceville locations of Franktuary and its food truck, Mr. McLeland researched the city’s legislation and decided to roll on anyway. For his debut last week, he parked The Steer Wheel on a lot in Braddock, which does not have laws regulating food trucks. He hopes to locate inside Pittsburgh city limits at times.

“I took into account the changes proposed by [city councilman and mayoral candidate] Bill Peduto and I thought the timing could be perfect,” he said.

Current city law requires food trucks to relocate every 30 minutes, ostensibly to protect brick-and-mortar restaurants. The law also prevents sales after midnight, despite that it’s after the hours that most restaurants sell food.

Councilman Peduto is developing legislation that would address where trucks can and cannot operate as well as whether they can sell near restaurants at all or only during special events.

Starting a food truck for an independent operator such as Mr. McLeland is more daunting than it was for chef Brian Pekarcik from Spoon and BRGR in East Liberty. Mr. Pekarcik said his brick-and-mortar restaurants ease the labor of running the BRGR food truck.

“We add production right into our prep and our cost,” he said. His BRGR truck has refrigeration for up to 350 burgers. If the truck is swamped by customers at a festival or an event, “it’s just a phone call away to bring another 100, 150 more burgers. For most food trucks, when they run out, they’re done for the day.”

Here in Pittsburgh, food trucks affiliated with a restaurant lend legitimacy to the effort.

A pioneer of Pittsburgh Mobile Food Coalition, Mr. Pekarcik said that his presence, along with Hoon Kim of Fukuda and the Franktuary partners, convey support for the growth of food trucks. A petition with signatures from dozens of local restaurants helps.

“I haven’t come across any pushback from brick-and-mortar restaurants,” he said. “Owners generally want to see food trucks thrive here.”

Unlike other food trucks in the area, Mr. Pekarcik said that 90 percent of his food truck business comes from inside the city limits, the result of partnerships that allow him to park in two Downtown lots for weekday lunch service as well as corporate rentals.

Aside from events and roundups, Mr. Kim said he will likely end up selling outside the city.

“Because of the legal structure, we need a host with a private lot,” he said, citing the Coffee Buddha on the border of West View as the host for PGH Taco Truck.

Should Mr. Kim find a host, he would consider parking “three, four or five times a week,” he said.

Mr. Kim recalled a day last week during which he helped James Rich, proprietor of PGH Taco Truck, as he operated in the Coffee Buddha lot.

“There were lines of people waiting for tacos,” he said. “The turnout demonstrates that people want more trucks here. To drive around the streets and to sell food in town? That’s the hardest thing to do in Pittsburgh right now.”

Recommended Reading

NYC Law Would Impound Food Trucks For Parking By Hydrants

fire hydrantNEW YORK CITY, NY - A check introduced in a City Council yesterday would make it a lot harder for food trucks to find a mark to sell their tasty wares. Councilmember Margaret Chin is introducing legislation to moment down on food trucks that work in front of a glow hydrant. The law would demarcate mobile food vendors from handling within 15 feet of a glow hydrant, fining them $250 for a initial offense and $500 for a second offense within a 6 month period—at that indicate a car would be impounded by a NYPD.

“Every year, when a continue gets warm, we accept complaints about ice cream trucks and other mobile food vendors that park during glow hydrants for hours on end,” Chin says. “Not usually is guaranteeing unobstructed entrance to glow hydrants a open reserve issue, though a proliferation of mobile food trucks poses really genuine peculiarity of life issues, including sound and smoke from generators and car exhaust. It is needed that we refurbish and strengthen regulations as mobile food trucks turn some-more prevalent in a City.”

Finding a remunerative plcae to park is already one of a biggest hurdles confronting food trucks, so apparently travel vendors are flattering disturbed about this. Sean Basinski, Executive Director of the Street Vendor Project, tells us, “Right now, underneath city law, food lorry vendors have no place to legally park and offer their customers. That needs to change. Before it starts impounding food trucks, a City should concentration on formulating parking spaces where vendors can exchange legally. We demeanour brazen to operative with Councilmember Chin and others on this issue.”

Ben Van Leeuwen who operates ice cream trucks and brick-and-morter ice establishments, breaks down because vendors consider this due law is so ill-conceived:

The proof behind it is questionable. On a ice cream trucks, for example, we use Honda EU3000 generators. They bake 1.5 gallons of fuel in a 14 hour day. This is a diminutive volume of empty when compared with unchanging trade upsurge nearby any of a glow hydrant spots that would be fascinating adequate for a food lorry to park at. Our generators, and those of many other food trucks are ultra quiet. Ours work during 58 decibels and are afterwards commissioned in a sound dampening box. Their sound is probably unnoticeable in a normal New York City travel environment.The legislature woman’s indicate about “guaranteeing unobstructed entrance to glow hydrants a open reserve issue,” also concerns us. There is always someone operative on a mobile food truck, therefore it can be changed roughly instantly in a eventuality that a glow hydrant has to be utilized. A food lorry station during a glow hydrant in fact guarantees this, as it prevents bootleg parking. We park during a glow hydrant in SOHO on weekends. It generally takes us an hour to get a mark as people park illegally in front of them while they do their shopping.

These “very genuine genuine peculiarity of life issues” that a councilwoman claims as a outcome of food trucks are not valid. Her quote “as mobile food trucks turn some-more prevalent in a city,” is also worrisome to us. Since a 1980s a City of New York has not released a singular new mobile vending permit, so a series of mobile vendors has remained a same, so how are mobile food trucks apropos some-more prevalent?

It fascinates us to see a check like this be proposed, as a claimed ground is simply disproven, so suggesting it being no some-more than an astray greeting to a flourishing tarnish opposite food trucks in New York City.

Find a whole essay by John Del Signore at The Gothamist here

Recommended Reading

Weekend Food Truck Roundup Mar 15 – 17, 2013

OTW LogoIn 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 Seattle, Worcester, Gainsville and Hermiston.

March 15

Established restaurants, too, attack streets with food trucks – SEATTLE, WA - In a reversal, determined brick-and-mortar restaurants are holding to a streets in food trucks, perplexing to extend their brands and strech new diners.

Find a whole essay here

Food trucks strike a haughtiness with city – WORCESTER, MA - im Donoghue and Alec Lopez are in a same line of work; both possess restaurants and are used to a untiring work and unconstrained hours that go into creation their businesses successful. When it comes to either a city should palliate a restrictions on mobile food vendors, however, a dual group come down on conflicting sides. It is not distinct a City Council, where there is contrariety among a ranks over one councilor’s call to take another demeanour during an bidding that clamped down on where food trucks and carts can set up. Some contend a time has come, others contend a manners were altered for a reason.

Find a whole essay here

March 16

Second Food Truck Rally goes some-more uniformly – GAINSVILLE, FL - Michael Musoke stepped down from his food truck, Off a Griddle, and looked during a line of about 50 people watchful to try his food.

His jaw dropped.

“Wow,” he said, smiling.

Find a whole essay here

March 17

Mobile Vendors Consider New Regulations – HERMISTON, OR - Luis Diaz can see his home as he cooks adult beef for a lunch rush in his mobile taco lorry any morning.

He owns and operates Tacos Xavi, a mobile food truck, and his business is parked subsequent to a shoe store on North First Street in Hermiston. It’s only stairs from his behind yard.

Find a whole essay here

Recommended Reading

Foodiecall Nola Tops First Annual New Orleans Vendy Awards

Foodiecall Nola Vendy Awards

Owners of Foodiecall NOLA uncover off their Vendy Award (photo: Facebook)

NEW ORLEANS, LA - Last Wednesday noted New Orleans’ initial Vendy Awards, that crowns one internal mobile food businessman aristocrat of a streets.

“Taceaux Loceaux is a initial mark we strike of course. we adore Taceaux Loceaux,” pronounced Claudia Gehrke.

She was one of dozens who lined adult during a French Market to get a ambience of a New Orleans Vendy Awards.

“So distant a brisket taco and a lift pig taco,” pronounced Eric Brown, who is visiting from Kentucky.

From tacos to falafel to a crater of Yakamein, a dishes being served adult showcased what’s turn a flourishing food lorry trend in New Orleans.

“I adore a food businessman trucks. If it weren’t for them after Katrina. we substantially would have carnivorous in my neighborhood,” pronounced Gehrke.

Nine internal mobile food vendors spent a dusk feeding a flourishing inspired throng and anticipating to win their votes.

The Vendy Awards, that lets foodies opinion on their favorite vendor’s recipe, is partial of a New York-based Street Vendor Project.

“We’re perplexing to build a inhabitant transformation to support vendors, and New Orleans is a ideal fit for that,” pronounced Helena Tubis with Street Vendor Project.

As these vendors try to work with a city to emanate new laws on where and how best to operate, on Wednesday night they had a greenlight to set adult emporium in a French Quarter to a pleasure of a crowd.

“I consider food trucks are a good thing for a city. we consider they yield an affordable choice for people to eat,” pronounced New Orleans proprietor Matthew Newman.

The leader of the’s foe was “Foodiecall Nola,” that won both a judge’s and people’s choice awards.

As for a due mobile food businessman law, it’s being reintroduced for a third time to a City Council on Mar 21. A opinion on that commander module is slated to occur in April.

Find a strange essay with video from here

Recommended Reading

Mar 14, 2013
Kim Rivers

Food truck festival to roll into Harrisburg as part of Third in the ‘Burg

The food trucks are coming.

View full size

MAD Sandwiches will participate in the first MashUP Food Truck Festival.

This Friday, as part of Third in the ‘Burg, about a half a dozen mobile food vendors will share space at the Harrisburg Community College’s midtown campus parking lot at Fourth and Reily streets from 6-9 p.m.

The trucks will create a sort of makeshift al fresco food court. Visitors will be able to dine on everything from french fries to spanikopita, Cuban sandwiches and cupcakes.

The event is called MashUP Food Truck Festival. Its founder is Marissa Hockenberry. She recently returned to the midstate after living in San Francisco for six years.

San Francisco is known for its Off the Grid, which is a roaming mobile food event with more than 25 trucks held on Friday evenings. Hockenberry said she would frequently meet friends at Off the Grid to kick start their weekend and Friday night plans.

Hockenberry said she came up with the idea to host a food truck rally in the midstate while driving cross-country. She shopped the idea at a Friends of Midtown meeting in January where one of the members suggested teaming up with Third in the ‘Burg.

“There is such a huge opportunity in that arena for food trucks,” said Hockenberry, who runs Events by Marissa.

Most of the trucks participating in the MashUP will be driving in from Lancaster and include The Floating Lotus, SouvlakiBoys and Lancaster Cupcake. MAD Sandwiches, a Harrisburg-based food truck known for its sandwiches, will be joining the group.

In the near future, Hockenberry said she is hoping to include upscale food carts such as Dewz Dogz in Wormleysburg, as well as adding entertainment such as acoustic acts and bands.

“Hopefully, this will get bigger as the year progresses,” she said.

Recommended Reading

About - Contact - Privacy - Terms of Service