It took a while for food trucks to take off in New Orleans compared to other American cities, but mobile food vending has captured the love of Big Easy diners. Nothing proves this more than the Vendy Awards, which celebrates food trucks and event caterers at an event at the French Market April 3.
The Vendy Awards, a nonprofit event established in support of the Street Vendor Project (www.streetvendor.org) and the Urban Justice Center (www.urbanjustice.org), holds street food events in New York, Philadelphia, Chicago and Los Angeles. This event marks its second year in New Orleans.
Last year, the food truck Foodie Call took home the Vendy Cup, but there was stiff competition from Empanada Intifada, Fat Falafel, Hot Tamale Mama, La Cocinita, Ms. Linda’s Soul Food Catering Company, Taceaux Loceaux, Vaucresson Sausage Co. and Woody’s Fish Tacos.
”We’re so happy to come back to New Orleans,” says Vendy Awards managing director Zeina Muna. “It has such a rich food history, and that’s one of the reasons we picked it as a place we wanted to expand. There’s a great culture of street fairs and parades and of course there’s always food, so we’re just hoping to celebrate that and be a part of it.”
All sorts of mobile vendors are encouraged to get in the ring. “We like to call them ‘sidewalk chefs,’ which encompasses all the mobile vendors, whether they have a truck, a cart, or a catering company,” Muna says.
The list of competing vendors is growing, but confirmed participants include Foodie Call, 2013 finalists La Cocinita and Empanada Intifada, and Linda Green, aka The Ya-Ka-Mein Lady. A list of finalists and their bios will be posted on www.vendyawards.streetvendor.org/neworleans.
A panel of judges will select the Vendy Cup winner, which comes with title, glory and a silver medal. Attendees can vote for the People’s Choice award.
The Vendy Awards are from 7 p.m. to 10:30 p.m. Thursday, April 3 at the French Market. Tickets are available online for $6 for a basic ticket, which includes a drink ticket and allows attendees to pay as they go, or $36 premium admission, which includes four beers and a sample from each vendor. The “date night” special includes two premium tickets for $65.
The City of Knoxville released guidelines Tuesday afternoon for its Mobile Food Vendor Pilot Program.
It includes designated metered areas where the mobile vendors will be permitted to park, established hours of operation and a $500 annual mobile food vendor permit.
This program comes on the heels of a July 31 public forum that focused on the growth of mobile restaurants in Knoxville and the 1960s city ordinance that some perceived as antiquated because it limited food truck operations to private property and/or special events.
Another public forum will be held tonight at 5:30 p.m. at the Southern Depot, 318 W. Depot Ave. where the city will present program details.
Patricia Robledo, business liaison for the City of Knoxville, said she explored how other cities had handled the influx of mobile food vendors into their town, and then sat down with representatives of downtown merchants and food truck vendors to come up with a plan.
“I’ve had a very small group of people I call my advisory group that I have been working with since January,” she said.
They are Bo Connor of Connor Concepts, who also represents the Greater Knoxville Hospitality Association; Edwin Wong, president of the Knoxville Mobile Restaurant Association (KMRA); Johnathan Borsodi, co-founder of Saw Works Brewing Co. and member of the KMRA; and Keith Stewart, downtown resident and attorney, who represented the Central Business Improvement District (CBID) following the July 31 public forum.
“They worked great with us and each other. We had good conversation, feedback, and some compromising,” Robledo said.
The Pilot Program, which is scheduled to roll out on Tuesday, April 1, will provide mobile food vendors seven downtown locations in which they will be permitted to operate seven days a week. Hours are stipulated for each location.
They are Main Street and Locust Street (10 a.m.-2 p.m.); Locust Street and Cumberland Avenue (10 a.m.-2 p.m.); West Church Avenue and State Street (7 a.m.-2 a.m.); 300 block of South Gay Street (10 a.m.-2 p.m. and 10 p.m.- 2 a.m.); 200 block of South Gay Street (10 p.m.-2 a.m.); 300 block of Depot Avenue (7 a.m.-2 a.m.); and 200 block of East Jackson Avenue (10 p.m.-2 a.m.).
Wong said the KMRA is happy with the new plan.
“I feel good about it. The city has worked really hard getting input from everybody involved. It’s a pilot program which means we have a year to work through it and tweak things as needed,” he said.
Currently the KMRA will be in charge of scheduling, with each mobile vendor allowed to schedule two locations daily. However, if other locations are available later in the day they can call back and book another site.
“If they book a breakfast slot and a lunch slot, that’s their two reservations. Once those time slots have passed they could have another reservation on the same day if a location is available. Obviously we may need to tweak this as it goes along,” Wong said.
Comments on social media have questioned the required $500 annual fee. Robledo said that will be covered more extensively at tonight’s public forum but essentially the city is calculating the amount of money it might have generated if the public were using the metered spaces now designated for mobile vendors. They also included cost for required signage and garbage disposal.
“This is a pilot program and the beauty of that is that it allows us the flexibility to change things. There might be a zone that doesn’t work as well as we thought and we can evaluate that and change it without having to go through the City Council for every little change. In the second year the cost may be less or more. Who knows? We’ll have to see how things go,” she said.
Reporter- Baltimore Business Journal
Baltimore food truck owners say they’re worried a bill regulating where they can do business in the city doesn’t have enough specifics.
Food truck operators made a strong showing at a Tuesday hearing of the Baltimore City Council’s Judiciary and Legislative Investigations Committee regarding a proposal to regulate where food trucks can park, how they would report their business practices and who would enforce those standards.
Although the food truck owners indicated their willingness to work with the city — and with local brick-and-mortar restaurants — the biggest issues that arose surrounded where food trucks would be allowed to park and exactly how the regulations would be implemented.
While the bill proposes regulating where food trucks can vend, it doesn’t explain the nitty-gritty details of how that regulation will actually take affect — who will receive licenses, which trucks could park where, how zones would be established and other considerations.
Councilwoman Mary Pat Clarke, vice chair of the committee, recognized the bill was vague as it’s written. She said the City Council would hammer out rules and regulations with the Department of General Services, which requested the bill and will administer the program, in the 150 days following the bill’s passage — before it takes effect.
Vendors like Chris Cherry, who owns Charm City Gourmet, worried about passing a vague bill without understanding how it would affect his business.
“We have to pass the bill to find out what’s in the bill,” he said.
The proposed regulations would apply not only to food trucks, but to any mobile vendors, including Baltimore’s emerging fashion truck segment.
Sarah covers hospitality/tourism, minority business, marketing and new media
The food-truck business is known for grueling hours and razor-thin margins. So, when Jessica Iannuzzi was offered a windfall of free tomatoes for her Sum Pig food truck, she couldn’t pass it up.
Those tomatoes, though, came with a catch: The truck would become, quite literally, a marketing vehicle for Muir Glen organic canned tomatoes.
“We feel that people connect with food trucks,” Muir Glen’s Katie Proctor said.
In Philly’s maturing food-truck economy, promotions tied to trucks are a booming business – but a somewhat controversial one, given that large companies are invading entrepreneurs’ turf. If mobile vendors don’t choose their partners carefully, they can be in for a perilous ride.
For Iannuzzi, 32, who owns Sum Pig with her fiance, Stephen Koste, 37, the Muir Glen promotion was a major boost for their year-old business. For about a month, the truck displayed Muir Glen posters, distributed coupons, and incorporated the tomatoes into menu items like vegetarian chili, crawfish étouffée, and buffalo-chicken nachos.
At an event at City Hall last fall, Muir Glen gave pallets of canned tomatoes to Philabundance and also laid out a trail of 300 gift boxes, each containing a can of tomatoes and a coupon for a free meal at Sum Pig or a second truck, Street Food Philly.
“It was great exposure,” Iannuzzi said. “Typically, we don’t vend in City Hall, so it was great to be able to vend there. And we loved using the product.”
As a marketing strategy, Proctor said, the company selected trucks that shared its philosophy and devotion to organic foods.
“We really wanted to have a mutually beneficial partnership, so that Muir Glen became a featured ingredient rather than a Muir Glen-branded truck,” she said. “We thought it would be more authentic.”
Of course, not every company doing food-truck marketing goes that route.
Stouffer’s, for example, wanted a total truck takeover to promote its macaroni and cheese in King of Prussia on Black Friday. The company hired USA Mobile Commissary, a local company specializing in food-truck marketing.
“We gave out over 4,000 samples of product in front of Neiman Marcus on that day,” said USA Mobile’s Gary Koppelman. On subsequent days, Stouffer’s actually sold servings of mac and cheese out of the truck.
He said the promotional work required significant resources: a backup truck to supply all that mac and cheese, plus extra staff to serve it for nearly 24 hours.
Koppelman, who is building out a 30,000-square-foot commissary in Brewerytown, also recently distributed bagels, coffee, and doughnuts from a truck branded to promote Fox’s new comedy Brooklyn Nine-Nine.
While he does some one-off promotions, he said, more corporations now see trucks as an ongoing part of their marketing efforts.
For example, he said, he is working with Johnsonville Sausage to put 200 trucks on the street in the next five years. Burger King also has a fleet of 40 trucks. And in the last few years, Sizzler, Applebee’s, and Taco Bell have all rolled out trucks.
As far as George Bieber, 45, is concerned, all that traffic is not good news. The president of the Philadelphia Mobile Food Association and owner of the Sunflower Truck Stop said he has received inquiries about wrapping his truck with ads, but he declined.
After all, his truck is already advertising something: his restaurant, Shorty’s Sunflower Cafe in Pottstown. He doesn’t want to compromise that.
“I think my truck looks awesome,” he said. “I don’t want to pimp myself out to hand out bagels for a TV show. I like cooking.”
More than that, he worries about corporations’ invading a marketplace populated by entrepreneurs. “The mobile-food business, to me, is a good way for an independent person to get into being their own boss,” he said. “When big businesses step on that, it’s not good.”
For example, major corporations could easily outbid independent vendors for slots at high-traffic locations, such as LOVE Park.
Jeff Henretig has experience with the problems that can arise from asymmetrical partnerships between small vendors and big companies.
In 2010, a marketing firm hired Henretig and his partners at a truck called Coup de Taco to promote the syndication of the HBO series Entourage. They’d wrap the truck with the show’s signage and hand out free tacos at two events.
“It seemed like a dream come true, to get paid to get our product out there,” he said. “We were maybe a little too eager. The idea conceptually sounded so good that we kind of overlooked some things in the nitty-gritty details of the documents we signed.”
Instead of a few days, the wrap remained on the truck for a month. Customers were confused and accused Coup de Taco of selling out. And when the wrap came off, the truck’s paint job was destroyed. Worse, Henretig said, the marketing firm claimed Coup de Taco hadn’t fulfilled its contract, and shorted the pay.
“We had no recourse, really,” said Henretig. After the damage to the truck and the brand, the partners decided to close.
Henretig, who’s now a small-business consultant at New York’s East Fourth Partners, said he still believed food-truck marketing could work – in theory.
“If you’re going to do something like this, it should be, above all, a partnership.”
Sum Pig Food Truck’s Crawfish Étouffée
Makes 6 to 8 servings
10 tablespoons butter, divided use
2 tablespoons flour
4 cups chopped onion
3 cups chopped celery
3 cups chopped bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
1 cup canned diced tomatoes
4 1/2 teaspoons salt
½ teaspoon crushed red pepper
2 tablespoons hot sauce
4 teaspoons Worcestershire sauce
1 1/2 teaspoons cayenne
1 teaspoon freshly ground black pepper
1 pound crawfish tails (or substitute shrimp)
Juice of 1/4 lemon
1 cup sliced green onions
2 tablespoons chopped parsley
12 to 16 mini pie-crust shells (2 per serving)
1. In a large, heavy saucepan, melt 4 tablespoons of butter, and whisk in flour to combine well. Cook, stirring occasionally, until roux is a peanut-butter color.
2. Add onion, celery, bell pepper, garlic, bay leaves, and thyme, and cook until soft, 6 to 8 minutes. Add tomatoes, salt, red pepper, hot sauce, Worcestershire sauce, cayenne, and black pepper, and bring to a boil.
3. Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
4. Add crawfish tails (with their orange fat), lemon juice, green onions, and parsley, and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter, and stir to combine well.
5. Fill mini pie-crust shells, top with crushed pie shell and chopped green onion or parsley.
- From Jessica Iannuzzi of Sum Pig food truck
Per serving (based on 8): 279 calories; 15.6 grams protein; 15.9 grams carbohydrates; 5.6 grams sugar; 17.1 grams fat;
140 milligrams cholesterol; 1,553 milligrams sodium; 3.2 grams dietary fiber.
Street Food Philly’s Tomato Sauce
Makes 6 cups
¼ cup extra-virgin olive oil
1 Spanish onion, ¼-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme
½ medium carrot, finely grated
½ cup celery, diced
2 (28-ounce) cans fire-roasted tomatoes, crushed by hand, juices reserved
Salt and black pepper to taste
1. In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
2. Add the thyme, carrot, and celery and cook 5 minutes more, until the carrot is quite soft. Add tomatoes and juice, and bring to a boil, stirring often.
3. Lower heat, and simmer for 30 minutes.
4. Taste and add salt, if needed, and freshly ground black pepper to taste.
- Michael Sultan of Street Food Philly food truck
Per Serving (based on 1/2 cup): 76 calories; 1.3 grams protein; 8.3 grams carbohydrates; 3.8 grams sugar; 4.3 grams fat; 0 milligrams cholesterol; 498 milligrams sodium; 2.7 grams dietary fiber.
Sum Pig’s Fire-Roasted Chili
Makes 6 to 8 servings
11/2 cups yellow onion, chopped
2 tablespoons garlic, minced
1 medium zucchini, ends trimmed and diced
2 cups corn kernels
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoon salt
1/4 teaspoon cayenne
1 28-ounce can fire-roasted, diced tomatoes
1 14.5-ounce can fire-roasted, diced tomatoes with green chilies
3 cups cooked black beans, rinsed and drained
1 cup cooked kidney beans, rinsed and drained
1 cup vegetable stock or water
1/4 cup chopped cilantro leaves
Sour cream and sharp grated cheddar, for garnish
1. In a large, heavy pot, heat oil over medium-high heat.
2. Add onion, garlic, zucchini, and corn and cook, stirring, until vegetables are soft and begin to brown around the edges, about 9 minutes.
3. Add chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, about 30 seconds.
4. Add both cans of tomatoes, and stir well. Then add beans and vegetable stock or water, and bring to a boil.
5. Reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.
6. Remove from heat, and stir in cilantro. Adjust seasoning and serve, garnishing with sour cream and cheddar.
- Jessica Iannuzzi, Sum Pig food truck
Per serving (based on 8, with 1 tablespoon each of cheese and sour cream): 453 calories; 26 grams protein; 79 grams carbohydrates; 8 grams sugar; 5 grams fat; 7 milligrams cholesterol; 3,577 milligrams sodium; 18 grams dietary fiber.
The proposed regulations would require mobile vendors to complete a background and would increase a annual permit fee to $500, according to a December village board packet.
In addition, the new rules would not allow vendors to sell in residential areas between 9 a.m. and 9 p.m., would limit sales at one site to eight hours, limit each vendor to four sales per zoning lot per twelve-month period, according to village documents.
The regulations were first brought up last summer after more mobile vendors started operating in the village, according to the Chicago Tribune.
“Over the past few years, mobile vending of both foods and good has surged in popularity locally and nationally,” according to the village board packet.
The Chicago Tribune reports the regulations have been reported to the village board and will next need approval from the planning commission, according to the Chicago Tribune. The plan commission next meets on Jan. 27, according to the village of Libertyville website.
Libertyville officials are closer to approving regulations for mobile vendors.
Last summer, the Libertyville Village Board considered regulating mobile vendors, such as food trucks, after more of the businesses started popping up in the village. Officials have now drafted a list of proposed regulations, which would include where and when the vendors can do business.
The proposed regulations include a $500 annual permit fee and a background check for mobile vendors, as well as a requirement that sales in residential areas be confined between 9 a.m. and 9 p.m.
The requirements also would limit sales in one physical location to eight hours, and businesses would be limited to four sales per zoning lot during a 12-month period.
The regulations have been reported to the village board and will now move to the village’s planning commission.
Currently, mobile vendors are allowed to park on public streets, however vendors say they normally utilize parking lots or private residences to do business.
In a memo, Director of Community Development John Spoden said food trucks have been multiplying in the area. He said that because of the trend, communities big and small are trying to figure out how much regulation is needed.
“Proponents of mobile vending provides residents more options when it comes to food and goods and can increase activity in struggling business districts,” he wrote. “However, opponents argue that the option of mobile vending takes away business from brick-and-mortar establishments that have heavily invested in the community.”
Dominic Balbi, owner of Fashion in Motion, a mobile fashion truck, spoke to the Village Board in December about his concern surrounding a few of the regulations. He said he and his business partner were confused with some of the zoning regulations, and he wanted officials to consider an exemption for special events.
“You were saying last time there would be a special basis type of use,” he said.
Mayor Terry Weppler said the committee that formed the regulations did consider certain exemptions. Now that the revised ordinance was going to the planning commission, although it could change even more, he said. He said anyone concerned with the proposed regulations should take up any new issues with the planning commission, which would be hashing the issue out before it came back to council.
Mobile food vendors are on the move — politically speaking.
A new group calling itself the Central Pennsylvania Mobile Food Association has organized to promote the region’s growing restaurant-on-wheels community.
Their first order of business, according to Jordan Pfautz, is to encourage support of a proposal that would allow more hand-operated food carts in an expanded area of York City. The city council could vote as early as Tuesday on the ordinance, which would increase the number of cart licenses from one to six and expand the food-cart district to several blocks surrounding Continental Square.
As it is currently written, the ordinance would not apply to food trucks.
The mobile-food association wants “to make sure that everybody understands the facts,” said Pfautz, a co-owner of a Lancaster-based food truck that sells pulled pork.
“There is established studies and data on what happens when you introduce that element to an economy,” he said. “The mobile vendors tend to increase foot traffic.”
There’s little evidence of negative impacts on brick-and-mortar restaurants, Pfautz said.
Whether that argument will allay the fears of folks who own some downtown York eateries remains to be seen.
Earlier this month, several restaurant owners attended a council meeting to protest the proposal. They expressed concerns about the potential for mobile vendors to siphon business from existing restaurants in an already competitive market.
Support: Not all York restaurant owners oppose the idea, however.
Rob McGrath, owner of Roburrito’s in York, said he supports the city’s effort to loosen its food-cart regulations because there’s “no reason not to.”
“Some of the best food I’ve ever had has come out of a truck or a cart,” McGrath said.
McGrath, whose burrito chain includes a stand in Central Market that resembles a food truck, said he signed up to support the new mobile food association. But, McGrath said, he remains skeptical of York’s ability to support an expansion of mobile food businesses.
“I would have a hard time believing anyone could make a living doing it,” he said.
Regional: Pfautz said the association is loosely comprised of about 20 vendors in seven Pennsylvania counties, including York.
The numbers of regional food-cart and food-truck operators continues to grow, Pfautz said.
“Probably every month I’m hearing of two, three or four new trucks,” he said.
Councilman Henry Nixon, who’s been the proposal’s primary proponent on the council, said he plans to suggest at Tuesday’s meeting that the council table its vote and move the proposal back to committee. Nixon said he’s interested in creating a committee of stakeholders to further study the issue and make a recommendation within a year.
“I believe it’s something that is useful to the downtown,” Nixon said. “But I don’t want to do anything that would jeopardize the current fragile businesses that we have.”
Perhaps, Nixon said, the committee should consider adding food trucks to the proposal.
Coincidentally, a group that organized a successful food-truck rally in October announced Monday that it will host a second event in York on April 11.
Philip Given, one of FoodStruck’s organizers, said the April event will offer an even more diverse menu.
“It’s hard for us to say ‘bigger and better’ because it was so amazing the first time,” Given said. “We’re hoping that we can double the number of attendees this time.”
– Reach Erin James at firstname.lastname@example.org.
JANESVILLE—It was 22 degrees at noon Friday. Snow and ice covered the ground, and mobile food vendor Chad Measner was trundling a cash box from his Cajun food truck across a parking lot and into the lobby at Crosby Place Banquet Facility.
A customer had just ordered a to-go platter of fish tacos. The customer seemed to know the routine: Give your order at the food truck, walk over to Crosby Place, pay for it, get your receipt, and then go back to the food truck to pick up your food. After all that, you can eat.
Odd? Unwieldy? Measner thinks so.
Measner, a Janesville resident, runs South Padre Streetfood, a Cajun seafood restaurant on wheels that he’s operated for a little over a month out of a converted recreational vehicle. He’s got a licensed kitchen, insurance and health code permits to sell food, and he says he has a slowly growing customer base.
But otherwise, it’s been a tough six weeks for Measner’s fledgling business in Janesville.
After Measner sunk money into converting and licensing his mobile food truck, he learned from city code officials that the city has an ordinance that doesn’t specifically allow mobile vendors on public property or rights of way.
Also, officials told him, a set of city zoning rules prohibit vendors other than “seasonal” merchants from operating out of vehicles in business districts, and other city rules don’t seem to clearly spell out how food trucks can handle point-of-sale cash payments for vendors, according to city officials.
Turns out the city apparently doesn’t offer licenses for individual food truck vendors, and its ordinance on street businesses and sidewalk sales doesn’t even mention motorized food trucks.
As it stands, Measner now is handling business transactions in an unorthodox way–greeting customers and taking them inside Crosby Place–a licensed food seller–to pay.
Measner said he has permission from Crosby Place’s owners, who own the private parking lot where he parks and operates six days a week. For cash transactions, he’s got permission from owners to use the lobby and Deano’s West Side Pub.
So far, Measner believes he’s toeing city rules and county health codes with the system, although he’s not happy with it.
“I’m trying to operate by the books, but this can be a fiasco. It’s not an easy way to operate,” Measner said. “It’s weird, and it looks weird to customers. I don’t want to make people feel like I’m running some kind of half-cocked thing. It seems a little ludicrous, and in the end it’s a pain in the butt for the customers.”
City Building and Development Services Manager Gale Price has told The Gazette he’s advised Measner his operations don’t seem to fit with city rules. For Measner or any other food truck sellers to be in outright compliance, the city would need to amend its zoning rules and its ordinance on street businesses, Price said.
The city’s zoning code on vendors limits selling to “excess parking lots” and prohibits food trucks or other vendors who sell out of vehicles from permanently locating in parking lots or another private business areas and using their vehicles as “principal” buildings to selling goods.
“The intent of the ordinance is to prohibit somebody from popping down in a parking lot and starting up a (permanent) business,” Price said.
The zoning rule exempts “seasonal” sellers, such as produce and fireworks sellers. And Price said Janesville’s downtown farmers market operates under a separate rule, which allows an organized farmers market board to apply for blanket city permits to operate a street market as an “event.”
The muddier issue, Price said, is whether Measner can be allowed to toggle back and forth from his food truck and into a “bricks and mortar” business to do cash transactions.
“I haven’t been able to learn, yet, what constitutes a transaction. Is it exchange of money or food? Both?” Price said.
Price noted he’s told Measner that, ironically, there are no city rules preventing him from selling food outside local industries or factories if he gets permission from owners.
Measner indicated he wants the ordinance changed so he can lawfully park in private parking lots and take payments at his truck. He’s had a few local factories in Janesville and Edgerton ask him if he’d food at their properties, and he’s considering the option. But for now, Measner said, he likes his current location along Crosby Avenue because it’s at a high-visibility, well-traveled area just a block north of Court Street.
Measner has heard Price and other city officials explain how the city cracked down on street businesses in the early 1980s after a young girl was hit while chasing an ice cream truck.
“In all fairness, I realize they’re trying to not have 100 different people set up and sell trinkets on the streets. But I think I’m a little bit of a different case. I’m not riding around with bells, pulling around on the streets. I’m static. I’m parked in one spot,” Measner said.
Some area cities such as Beloit, Fort Atkinson and Whitewater allow mobile vendors along streets and in public areas under certain conditions. The city of Green Bay allows mobile vendors, but limits them to a section of downtown.
The city of Edgerton and the city of Milton both have no specific rules on mobile food trucks. Milton has grappled with mobile vendor issues in the last two years amid “bricks and mortar” businesses that have complained that mobile vendors have an unfair advantage because they can move around and don’t pay property taxes.
Outside of the issue of business competition, ordinance changes for mobile vendors isn’t a cut-and-dried issue, Price said. There are zoning rules that must be followed or altered, and the city would have to discuss how food trucks or other mobile vendors could best work in Janesville.
He said the city could hold a set of public forums, the first as early as January, to discuss the issue.
“The issue is so broad, and it’s a unique enough issue that we should have public discussion before we try to draft an ordinance (for the city council’s review,)” Price said. “Is it something that’s acceptable in the community? I’ve seen it work in other places, but I can’t answer for 65,000 people.”
<!– SJJ: Moved 'story related info' to Phase 2 –
Sacramento International Airport is looking for a few good food trucks.
The Sacramento County Department of Airports is asking for bids from mobile food concession operators to provide breakfast, lunch or dinner fare to airport visitors in the free waiting area, also known as the airports cell phone lot.
The department said food truck service could be expanded to the rental car facility if customer demand warrants it.
The airports free waiting area allows temporaray parking for those waiting to get a call from passengers arriving at the airport. Airport officials said they want to encourage use of the lot and offer waiting parties food selections from mobile vendors.
Qualifying food truck operators must have been operating a gourmet mobile food truck business for at least one year. Selected vendors will sign month-to-month rental agreements for up to three years.
Interested parties can get more information and apply by clicking on the bids requests link at the bottom of www.sacramento.aero/scas. Applications are due by 2 p.m. Oct. 3.
More details also can be obtained by contacting Donna Scranton at (916) 874-0910 or email@example.com.
Call The Bees Mark Glover, (916) 321-1184.
Food trucks on Labor Day weekend: A food truck rodeo with more than 60 mobile vendors is planned to be held from 12:30 to 4:30 p.m. on Sunday at Durham Central Park.
In addition to the food truck sales, there will also be live music, beer sales by Fullsteam and Triangle Brewing Co., and handcrafted items.
Northgate sale: Northgate Mall stores will be holding a sidewalk sale from 10 a.m. to 5 p.m. on Saturday.
Allison Savicz, a spokeswoman for the mall, said many merchants will have clearance items offered for sale on tables in front of their stores during the sale hours.
In addition, more than 50 merchants will also be offering deals throughout the Labor Day weekend at the mall, which will be open from 10 a.m. to 9 p.m. Saturday and from noon to 6 p.m. Sunday.
In addition, Northgate is holding a fixture sale at its outdoor plaza from 11 a.m. to 3 p.m. on Saturday. The sale will include lighting fixtures, display cases, counters, cash registers, countertop displays, chairs, and desks.
Savicz said the sale is of items that the mall’s owners have accumulated over time that they’re ready to get rid of.
“It’s kind of a mixed bag,” she said. “That will take place outside on the plaza.”
More on Main Street pet supply shop: The Other End of the Leash, a new pet boutique and bakery, is targeted to open in September at 1000 W. Main St.
The shop will offer pet supplies such as nutritional supplements, food, toys, as well as treats for dogs and cats in 1,300 square feet of space.
There will be an on-site bakery where dog treats will be made fresh daily. The store will also offer informational workshops, professional speakers and special events.
It will be owned and operated by Durham residents Diane Groff and LeAnn Hinson, who were inspired to launch the store after as a result of the special dietary needs of their dog Bailey.
“Our goal is to create an environment that is as fun as it is informational where our knowledgeable staff can present the highest quality, off-the-beaten-path products right in the heart of downtown Durham,” she said.
The boutique and bakery will be open seven days per week.
Have an item for The Buzz? Contact Laura Oleniacz at firstname.lastname@example.org or at 919-419-6636.
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