Browsing articles tagged with " New Food"
Mar 25, 2014
Tim Lester

Anthony Bourdain Opening Street Food Hall in New York City

Anthony Bourdain and his business partner Stephen Werthen are planning an enormous street food emporium that will serve diverse snacks from all over the world. Bourdain told Eater that the innovative food market will include “a dream list of chefs, operators, street food, and hawker legends from around the world,” and might expand to other cities if things go well.

According to Departures, Bourdain’s new food project will have “40 to 50 single-concept stalls,” each offering one or two specialties.

Although a location has not been announced, the space is expected to be divided into three major sections: a group of stalls dedicated to Asian street food (especially Singapore and Malaysia, “where each of the chefs will present a family dish passed down from generations”), a rotating “geographic spotlight” that will change throughout the year, and finally, a selection of gourmet street food from international and domestic chefs.

Although we still don’t know when or where the food hall will open, Werthen told Departures that the space has a clear vision: “authentic and theatrical but not Disney-like.”

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.

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Mar 24, 2014
Kim Rivers

New Food Truck Court in Downtown Little Rock

LITTLE ROCK, AR — A food truck court will be coming soon to downtown Little Rock.

A businessman plans to operate a food truck park of sorts on West Third St. behind the Capitol.

The operator is currently working with chefs to decide who will appear there and when.

The food truck court could be up and running in the next month.

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Mar 24, 2014
Tim Lester

Posted Toronto Political Panel: Will a new food truck regime launch Toronto …

Jonathan Goldsbie, Matt Gurney and Chris Selley consider whether a new food truck regime might launch Toronto into the street food big leagues; what it would say about the city if it fails; and whether we should care.

Selley: Here’s the thing about food trucks: I don’t give a damn about food trucks, and I don’t understand the obsession about them. “Wow, it’s take-out food! Made in a truck! And there’s nowhere to sit down and eat it!” I do, however, care about people being allowed to open businesses to serve consumer demand. Last week the licensing committee approved new rules for food trucks that are supposed to bring us into the big leagues. And yet they raised the price of an annual permit to a whopping $5,000, which seems to be about 10 times what they charge in food truck Mecca Portland, Ore. And there’s a process by which councillors and business improvement areas can appeal to have various locations decreed off-limits — and if I know them, they will, and they’ll win. Truck owners themselves sure don’t seem very positive about this new regime. Do you fellows think these regulations might improve things for street-food fanatics? And do you care if they don’t?

Gurney: I’m glad you mentioned Portland. I was there for a family wedding a few years ago. By a quirk of flight scheduling, I ended up there much earlier than everyone else, and spent some time just wandering around. Nice city. And the assortment of food trucks is what stood out (along with a fantastic book store whose name I’m blanking on). I remember thinking that it was so weird that a small, progressive-minded city like Portland could figure out food trucks way better than Toronto … and then I remembered all that I knew about Toronto and it didn’t seem so weird anymore. Chris, to answer your questions, no, I don’t think it’ll be much of an improvement — Council has made the process of operating a profitable food truck marginally less impossible than it is. Hurrah. As for caring, I don’t often find myself walking down the road feeling a sudden need to eat something standing up in that exact moment. But you know what? Yeah, I care. This isn’t about food trucks, it’s about trying to live and work in a city where we can’t even figure out a way to let people sell fancy tacos to hungry people and yet being indignant when we can’t build multi-billion-dollar infrastructure projects. It’s embarrassing.

Aaron Lynett / National Post

Goldsbie: Like the A La Carte project before it, Toronto’s food truck rules are taken to be a metonym for everything that does and doesn’t work about our civic government: the idea that prudence, good intentions and a desire to please various stakeholders will inevitably manifest as a mess of impractical regulations. While I think it’s unfair to use the city’s street food vending misadventures as a lens through which to view the role and efficiency of government at large, it seems to be a significant part of why the issue consistently receives disproportionate play. That, and the general trendiness of the subject. Will the new rules make things better? It certainly seems that they will. I mean, I’d be surprised if there aren’t a couple hyper-local conflicts between food trucks, residents and/or established restaurant owners that’ll blow up and snowball into larger questions about the bylaw, but that’s how these things work.

Selley: I think we’re more than a few creative food trucks away from a solution, Matt. This is a city that banned new restaurants on Ossington, and then in Parkdale, because they were “changing the character of the neighbourhood.”

Gurney: Maybe we’re thinking about this the wrong way. Maybe the solution is to throw open the city to food trucks, but only on the condition that the trucks be convertible into boring machines to tunnel out the Downtown Relief Line. And that they serve ethnically diverse fare, when not drilling through rock.

Goldsbie: That’s what I mean: I’m not sure it’s fair to tie various city issues together in this way. There may be some elements in common between, say, food truck regulations, neighbourhood-level zoning studies and multi-billion-dollar public infrastructure projects, but surely looking at them all as facets of the same problem does a disservice to the specifics of each.

Gurney: I get that they are not exactly the same. You will have different committees, different oversight bodies, different regulations, etc. Everyone gets that. But it’s ultimately the same group of people at the top exercising leadership. If that’s what we call it. Someone who is totally incapable of getting something simple right over several years should not be asked to go take on something vastly more complicated over several decades. It’s cruel to them and us.

National Post

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Mar 20, 2014
Kim Rivers

New food truck park pops up in Uptown

On opening day, Easy Slider, Salsa Limon, Nammi and Ruthie’s food trucks were stationed at Uptown Truck Stop. (Sarah Blaskovich)

They paved paradise and put in a food truck park.

Uptown Truck Stop opened Wednesday in the parking lot next to the club-slash-pool called Sisu. Could this be competition for Truck Yard on Lower Greenville?

Uptown Truck Stop is located in the parking lot of Sisu, the nightclub with a pool. (Sarah Blaskovich)

On opening day, four well-known food trucks lined up serve a few dozen urban professionals. Picnic tables were first-come, and it was quick and easy to chow down on a slider or taco and then head back to work. Just don’t expect this food truck park to have that park feeling that nearby Klyde Warren does. There’s not a blade of grass in sight, and the seating area is situated on pavement between the trucks and Sisu.

The park is, in part, an attempt to make Sisu more approachable. (You need only to flip through these photo galleries to get a feel for the regular clientele.) Sisu’s Wade Hampton wants to get away from the misconception it’s “this swanky, bottle-service-only type of club,” says Robin Skinner, marketing director for Ruthie’s food trucks. Ruthie’s partnered with Hampton to help dress down the place, which is open for lunch Wednesday, Thursday and Friday; from 4 to 8 p.m. Thursdays and Fridays; and midday on Saturdays and Sundays, when there’s likely to be an (undressed) pool crowd.

But on opening day, the food truck park didn’t feel like a club.

“We don’t want people to think they have to get all dressed up and go to Sisu. I think bringing in the food truck element will help soften that,” Skinner says.

Dogs are welcome, and foodtruckparkgoers can order alcohol inside Sisu and use the restrooms.

2508 Maple Ave., Dallas.

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Mar 8, 2014
Kim Rivers

IBM’s New Food Truck Uses a Supercomputer to Dream Up All Their "Surprising …

IBM Watson Food Truck, Chef Michael Laiskonis, IBM scientist Florian PinelIBM Watson/Facebook

The future is here. And the future is food trucks!

Oh wait, food trucks aren’t new. They’re popular, but just buying your food from a truck is not the future. The future is buying your food from a truck in which the recipes are dreamt up by a supercomputer. The singularity is here and it has never been more delicious!

The IBM Watson supercomputer (which you may recognize from its appearance competing on Jeopardy), in partnership with the Institute of Culinary Education, has become the IBM Watson food truck, which uses “computational creativity” to create surprising new recipes.

Or, as IBM explains, the food truck will be used to explore “whether a computer can be creative by designing a machine that can create surprising yet flavorful recipe ideas no cookbook has ever thought of.”

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Here’s how it works

The system begins by capturing tens of thousands of existing recipes through natural language processing techniques to understand ingredient pairings, ingredient-cuisine pairings and dish composition, which it rearranges and redesigns into new recipes. It then cross references these with data on the chemistry of food ingredients, and the psychology of people’s likes and dislikes to model how the human palate might respond to different combinations of flavors.

“Creating a recipe for a novel and flavorful meal is the result of a system that generates millions of ideas out of the quintillions of possibilities,” IBM writes. “And then predicts which ones are the most surprising and pleasant, applying big data in new ways.”

IBM says computational creativity could “radically transform” the food industry by “identifying new recipes and pairings that are not only tasty and healthy, but also efficient to produce.” 

Watch a demo of how the IBM Watson food process works now:

According to Laughing Squid, the IBM Watson food truck will by in Austin, Texas for South By Southwest “across from the convention center at the corner of Red River and 4th Street from March 7th to March 11th.” So if you’re there, go let a robot make you lunch.

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Mar 8, 2014
Kim Rivers

Upcoming Food Truck Frenzy In Uptown Dallas


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DALLAS (CBS 11 NEWS) – Robin Skinner knows the food truck business. She’s the marketing director for Ruthie’s Rolling Café.

Now she’s teaming up with the folks at Sisu Restaurant and Bar in Uptown Dallas to take advantage of one thing it has that every food truck needs — parking space.

“This is prime real estate that’s not being utilized,” said Skinner.

Wade Randolph Hampton is a partner in Sisu. “I was actually walking out in the parking lot one day and I said how am I going to get people to hang out more hours of the day, more hours of the week.”

Together, the two businesses will open a new food truck park, Uptown Truck Stop, on March 19. Sisu’s owners see it as an opportunity to draw more customers. The restaurant’s pool and patio are big attractions, but only during warmer weather.

“I’m walking through an empty parking lot more in winter,” said Hampton.

The new park’s schedule is already filling with food trucks, like Trailercakes, the cupcake company. “It’s a new location and it’s a great location,” said Heather Zidell, Trailercakes’ owner.

Zidell says, food truck parks offer readily available spots, cutting down the work for truck owners. “Instead of getting on the phone, saying,  ‘Can I park there? Can I park there?’”

Visitors will have access to the whole property with a  chance to grab a cocktail or hit the pool. Organizers call it a win win opportunity for them and the community.

Click here for more information about the Uptown Truck Stop.

(©2014 CBS Local Media, a division of CBS Radio Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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Mar 7, 2014
Kim Rivers

IBM puts Watson in a food truck

IBM Food Truck

If you’re at South by Southwest, you can visit IBM Watson’s food truck. Or suggest some ingredients for the supercomputer to analyze too.

Ben Fischer
Reporter- New York Business Journal

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Would you trust a computer to make your dinner? What about diagnosing a strange illness?

Probably not by itself. But if you pair an advanced computer with a highly trained chef of doctor, then maybe we’ve got something.

That’s the theory IBM is hoping to show off at South by Southwest with its  new food truck, a made-in-New York partnership between the IBM Watson division and the Institute for Culinary Education.

They call it Cognitive Cooking, and they’re blending suggestions from Twitter with Watson’s supercomputing power to scour the universe for innovative flavor combinations. Some of its early computer-generated inventions? Indian Turmeric Paella and Italian Grilled Lobster.

Yesterday, IBM Research Vice President Mahmoud Naghshineh explained their thinking in a piece of  sponsored content(content provided by IBM) in Slate magazine.

“There’s no better place to explore computational creativity than cooking,” wrote Naghshineh, who’s based here. “Great food can seem so mysterious. We tend to think of it as a product of art, of intuition. Yet, in fact, there’s a massive amount of chemical and neural science that helps explain why one dish is sublime and another isn’t.”

This makes a lot of sense, considering IBM Watson’s first big commercialization effort  in health care. The stakes (steaks?) are different, but a chef is not unlike a physician. 

Their crafts are both traditionally seen as a finely tuned art, a blend of expertise, intuition and training that’s sometimes difficult to quantify. But both also exist in a world with almost endless possibilities and data, when you think about all of the things that can possibly go wrong in the human body — or the quintillions of different combinations of ingredients that could conceivably end up in a meal.

Ben Fischer covers local and regional business in greater New York City.

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Mar 7, 2014
Tina George

South Australia Could Be the New Food and Wine Capital of the World

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South Australia food and wine

Is South Australia the food and wine capital of the world?

If you think Australian foodie culture extends about as far as meat pies and cold, metallic lager, then prepare to be surprised.

(PRWEB) March 06, 2014

Exsus, the luxury tour operator, and Shout, the multi-award-winning strategic digital agency, have collaborated on a long-form epicurean experience that explores the best of South Australia’s burgeoning foodie scene.

With features including an exclusive interview with the region’s legendary celebrity cook and restaurateur, Maggie Beer, and an exploration of the fascinating history of South Australian wine, interspersed with the view from the ground from many of the great and the good of South Australian cuisine and viniculture, the project offers a taste of a newly-minted food and wine capital. Users can discover the myriad highlights of eating and drinking SA-style, from street food festivals, to unimpeachably fresh fish, to luxe, beachy picnics, to wine that’s celebrated around the world.

The project celebrates the launch of Exsus’ tailor-made Australasia and South Pacific holidays, and the arrival of top Australia and New Zealand travel expert, Annette Morrissey.

To experience it for yourself, please visit:

South Australia food and Wine

The London-based tour operator specialises in creating bespoke, luxury holidays and tailor-made tours and itineraries around the world. For further information, please visit:

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Mar 5, 2014
Kim Rivers

Is the Food Truck Industry For You?

Patrons gather around the Pollo Palenque taco truck in the p
Getty ImagesIt’s a car! …It’s a van! …It’s a taco truck!

By Jon Fortenbury,

There’s a reason ABC News called food trucks the “hottest new business venture.”

According to IBISWorld, a leader of business intelligence and industry research, the street vendor industry, which includes food trucks, has reached a revenue of one billion dollars, with approximately 30,810 businesses and 35,502 employees. It took the food industry by storm, with hundreds of new food trucks opening each year. But before you race to join the food truck industry, there are some things you should consider.

Is the food truck industry for you?
To determine if you should go into the food truck industry, consider these three facts:

1. A lot of food trucks go out of business: Though it’s tough to put an exact number on it, one estimate in a Huffington Post article showed that of the 100 food trucks that opened in 2012 in Los Angeles, 35 of them have closed. And though perhaps California doesn’t represent the situation everywhere, no one doubts that the situation is similar elsewhere. Can you deal with that risk?

2. Food trucks thrive in big cities: As IBISWorld pointed out in its research, the food truck industry is “located in areas which have a large population” and is “more concentrated in the most populated cities, and particularly, in the central parts of these metropolitan areas.” According to Zagat, the American cities with the “hottest food-truck scenes” are: New York City; Chicago; Miami; Austin, Texas; Portland, Ore.; Los Angeles; Cleveland; Boston; Houston and Washington, D.C. If necessary, would you be willing to live in a large city where food trucks thrive?

3. Food trucks are still businesses: With its flexible location and hours, it may be tempting to lose sight of the fact that food trucks, in many ways, still run like any other business. Have you earned a bachelor’s degree in business or studied independently on how to build a successful business? Since opening a food truck is entrepreneurial, a business-related degree may not be required, but anyone starting a business may benefit from it.

If you can accept the risk, you’re open to the possibility of relocating if necessary, and you prepare yourself for the business side of food trucks, then you may be ready to enter the food truck industry.

How to break into the field
You can’t just buy a vehicle and call it a food truck. There are more hoops than that to jump through. According to Mobile Cuisine magazine, there are several steps to undergo as you’re breaking into the food truck field, including:

• Decide on a menu, which requires demographic research and perfecting recipes
• Choose a location, which requires finding legal spots to park and areas that are popular
• Decide if you’re going to rent a food truck ($2,000-$10,000 a month, according to the article), buy a used food truck ($10,000-$75,000), buy a new food truck ($75,000-$125,000) or buy a custom food truck ($125,000-$300,000)

And then, according to the article, there are legal considerations, such as finding a legal spot to park the truck when you’re not using it, taxes, permits, licenses, insurance and more. A business degree or a knowledge of how businesses run could be beneficial when tackling all of these factors. Some culinary degree programs also offer instruction on running a food business.

The future of food trucks
No one can be certain, but there seems to be a general consensus on the food truck industry’s future. According to an Emergent Research report published by financial company Intuit, food trucks are expected to generate between 3 and 4 percent of the total restaurant revenue (about $2.7 billion) by 2017, which is a fourfold increase from 2012. Over time, according to the report, food trucks will expand to smaller cities and suburban areas, gaining share in catering and special events, such as weddings.

The food truck industry has a bright future. Deciding to be a part of it takes a lot of work. You’ll need money up front, a passion for and knowledge of food, some degree of business acumen, a desirable menu and location and a good understanding of the law. Only you can make that call.

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Jon Fortenbury is an Austin-based freelance writer who specializes in higher education. He’s been published all over the place, ranging from the Huffington Post to USA Today College, and is a featured contributor to Follow him on Twitter. This article was originally published on

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Mar 5, 2014
Kim Rivers

New Food Truck Rules Approved by Council

Food trucks will now have to abide new rules approved by the San Diego City Council Monday.

The ordinance requires the food truck operators stick to set hours of operation while in residential areas. If the truck is within 300 feet of a home, it can serve between 6 a.m. and 10 p.m. Sunday through Thursday and between 6 a.m. and 11 p.m. Friday and Saturday.

The rule is an effort to reduce late-night noise for residents, according to a release from City Council President Todd Gloria’s office.

Also under the ordinance, any private property owner who wants to host a food truck must first apply for an over-the-counter permit from the city’s Development Services Department.

Food truck operators themselves are not required to get the permits, and neither are schools, hospitals, religious facilities, construction sites or other industrial area property owners.

If they pick a space with “limited on-street parking,” the trucks will be required to move to private property to preserve the vehicle spaces and avoid pedestrian-vehicle crashes.

Operators are also required to clean 25 feet around their vehicle before serving.

“The ordinance is a fair approach to protect public health, safety and welfare while providing for mobile food truck operations on private property and in the public right-of-way, and I know food truck operators will benefit from having this clarity,” said Gloria in the release.

But some food truck owners are not as thrilled with the new restrictions.

When asked about the possibility of rules last month, Stuffed food truck owner Alex Gould spoke out against them.

He said he and his wife could be forced to move to a different city if the restrictions become too harsh. 

The city council is required to review the ordinance in one year to take into account its effectiveness, public input and potential changes.

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