The debate over food trucks in Jacksonville is moving forward at City Hall.
A committee formed to come up with legislation outlining guidelines food truck operators have to follow, will meet again Monday.
They’re popping up all over the country and Jacksonville is no exception. You see food trucks on any given day in Hemming Plaza, near the courthouse and in corporate parks.
In February, Jacksonville City Councilman Reginald Brown proposed a bill that would put restrictions on how food trucks do business. There was immediate backlash from food truck owners who feared their business would be compromised or at risk of even shutting down. Working together, the councilman formed a committee to work on the bill.
“Very excited about the progress you know, we went from a very concerned industry to basically an industry that realizes that city legislation is needed and they embraced it and I believe that we are going to come away with a god product that everyone can work up under,” said Brown.
Jennifer Kline co-owns a food truck named Up in Smoke BBQ and she’s also a member of the committee.
“We went through line by line at the last meeting and we went through and got a bunch of stuff that we got thrown out and a bunch of stuff that’s going to stay,” said Kline.
Meeting for the second time Monday, Kline expects they’ll go over items the committee tabled at their first meeting.
“You know being within so many feet of a brick and mortar with like food so we’re trying to fight that it’s free enterprise… We would like to see us be able to park where we’re allowed to park with regulation but we should be able to park anywhere and be competitive,” said Kline.
A concept that once had food truck operators frantic, Kline said she believes this way of drafting the legislation, they’ll have to follow, is reasonable and fair.
“I think it’s gone really great. Reggie Brown has done a great job of making us feel included in the decision making as well. I don’t know where the brick and mortars stand because they haven’t shown up yet so we’ll see how the next meeting goes.
Councilman Brown said he gave himself 90 days to get the bill finalized, so that means he hopes to have it done within the next two months.
The meeting Monday is at 4 p.m. at City Hall and they welcome the public to come and give input.
INDIAN WELLS — The city may not have the crowds or prime public places food truck operators desire, but Indian Wells City Council members are still concerned with their impending presence.
The City Council on Thursday discussed at great length various restrictions regarding food trucks and asked city staff to return at a later date with more information and a possible ordinance for adoption.
Mayor Pro Tem Ty Peabody, whose wife owns Don Diego’s and who used to operate food trucks in the 1990s, proposed more than a dozen requirements be part of an ordinance.
He recommended the trucks be banned from operating on private property, not be allowed to serve after 5 p.m., and must be 150 feet from a retail business.
“If you allow them on private property you are going to see nothing but trucks,” said Peabody. “If you don’t have very clear restrictions … it’s going to be a huge mistake for the city.”
On March 14, Palm Desert became the first valley city to approve a food truck ordinance. Most valley cities are beginning to look at food truck regulations after Riverside County adopted an ordinance that permits food trucks to operate within the county. It goes into effect April 8.
The county left it up to individual cities, however, to regulate and prohibit or restrict food trucks.
Some Indian Wells council members are concerned about adopting an ordinance that is too restrictive and could be challenged in court — as has happened in other cities across Southern California.
In Palm Desert, a day before the ordinance was adopted, an email was sent by an attorney for the SoCal Mobile Food Vendors Association to City Attorney David Erwin objecting to a portion of that city’s ordinance, which requires a 750-foot buffer zone between food trucks and existing restaurants, as well as limits on hours of operations: 9 a.m. to 5 p.m., or 7 p.m. May 1 through Sept. 30.
Peabody believes 750 feet is unreasonable and that the 150 foot buffer he’s proposing is fair for trucks while at the same time protecting businesses.
“When I operated trucks along with the other 10,000 trucks at the time, we were restricted by 100 feet from any food facility; 150 feet is not unreasonable,” he said.
Peabody said he’d rather err on the more restrictive side, however, and risk potential litigation than be bombarded with food trucks.
“I say we put it in and let them challenge us,” he said.
Councilwoman Mary Roche prefers to have an ordinance that cannot be challenged in court especially knowing that Indian Wells is not a prime food truck location.
“There really …. isn’t any place for them to operate in our city. They want to go where people are in an organization or business where they have a half hour for lunch…. and we don’t have any places like that in our city. “
Roche suggested city staff review Peabody’s many recommendations in addition to what Palm Desert is doing for comparison. She would also like to see the health aspect of food trucks examined to ensure they are clean and safe.
“We don’t want anybody … to get ill from food,” she said.
Tuesday saw an outbreak of that rarest of commodities at city hall: common sense. After a day of debate, the city’s licensing and standards committee voted to overrule city officials and loosen proposed curbs on the operation of food trucks on Toronto streets.
It could be the start of a street-food revolution in Toronto. The city that claims diversity is its strength could finally move beyond the hot-dog-and-sausage cart and get a whole range of food from the curb.
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The new regulations that city licensing staff took to the committee on Tuesday were already a huge leap forward for street food. They lifted many of the rules against food trucks, which have flourished in cities around North America in recent years. Trucks would be allowed to stop at pay-and-display parking spots on city streets and to congregate in private parking lots.
This was big progress after years of dithering and fumbling by city hall on the street-food issue. But restaurant owners who worried about competition from the trucks managed to get a number of restrictions put on the truck operators. They would not be able to park within 50 metres of a restaurant, they could not stay longer than three hours, and no more than two of them could park on the same city block. Worse, the new rules would have allowed city councillors and Business Improvement Areas, which represent restaurateurs and other businesses, to apply to ban or limit food trucks in “restricted zones.”
“It’s death by regulation,” said Zane Caplansky, who runs both a delicatessen on College Street and a food truck, Thunderin’ Thelma. “What you have here is BIAs being able to tell us where we can and can’t operate.”
Mr. Caplansky has travelled the world checking out street food and he warmed to his theme. “As a restaurant owner, I can tell you that food trucks are great for the city and competition’s great for the city,” he told reporters. “Restaurants shouldn’t be afraid of competition. Competition gives consumers choice, value, quality and, above all, vibrancy to the city.” Well, hear, hear. Caplansky for mayor!
Restaurant owners – surprise, surprise – do not agree. Their lobbyist, John Nunziata – yes, that John Nunziata, the former MP who once ran for mayor – retorted that Mr. Caplansky “believes it should be the Wild West out there. He doesn’t want any rules or regulations. We don’t believe that’s in the best interest of the restaurant industry.”
He said that if food trucks are allowed to run amok, big fast-food chains like McDonald’s could get into the business and park their trucks outside city schools. Not only that, but food trucks could open the door for other kinds of retailing on wheels. He said we could even see trucks selling flowers roaming the streets at will. Yes, tha’s right. Flowers. From trucks. In Toronto. It is too horrifying to contemplate.
Fortunately, city councillors saw past this fear-mongering and listened to Mr. Caplansky’s plea for lighter regulation. They voted to increase the number of hours a truck can operate in a street-parking space to five hours instead of three, lift the two-truck-a-block limit and, for the first year of the new regime, take away the right of BIAs and councillors to seek to create no-food-truck zones (though the 50-metre rule stays.)
The intention, refreshingly, is to let the food trucks operate fairly freely, with all the usual environmental and food-safety checks in place but a greater liberty to set up where they want. Mr. Caplansky argues that far from stealing business from restaurants, food trucks will bring foot traffic and a general buzz to the places they park, to the benefit of restaurants and residents alike.
“I love Toronto. I want Toronto to be a world-class eating city,” he says. “Food trucks work everywhere except here. Why can’t we get this right?”
Perhaps, at last, we will. The new regulations go to city council for approval next month. Cross your fingers and think of fish tacos.
Digital Producer- Jacksonville Business Journal
One week after the original food truck fiasco, Councilman Reggie Brown hosted a meeting to bring together truck operators, fans and legislators to draft legislation to regulate mobile food establishments.
The second time seemed to be a charm.
Proposed legislation that critics said would have rendered the operation of food trucks impossible were modified during the meeting to allow food trucks to operate in the city, according to a report from WJCT News.
Rather than the midnight closing time that had been proposed, the legislation would make trucks shut down at 3 a.m. During the meeting, city lawyers also clarified that the discussion around bathrooms did not apply to commercial food trucks, but only those giving away food.
For WJCT’s full report, including feedback from food truck operators, click here.
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.
A City Council committee considering new regulations for Baltimore’s growing food truck industry plans to hold work sessions as members evaluate more than 50 proposed amendments.
Councilman James B. Kraft, chairman of the committee, said he’s been inundated with letters as major parts of the legislation remain undecided. During a meeting Tuesday on the legislation, Kraft told a crowd of vendors that he received a pro-food truck petition with 700 signatures from across the country. He said he plans to throw the document in the trash.
“It’s absurd,” Kraft said, noting that many of those weighing in weren’t from Baltimore. “Call the people off. It’s wasting our time. It’s wasting their time.”
The Rawlings-Blake administration has proposed setting up zones for the food trucks, which sell hamburgers, tacos, cupcakes and other items. The legislation was written to encourage the vendors while also limiting where they operate to protect brick-and-mortar restaurants.
But some truck operators have expressed concern that the limits would hurt their business, and the city’s proposal has been in flux. A city official said Monday that the administration plans to ask the council to allow trucks to operate outside the zones.
Some truck owners have criticized the plan as vague. They point out that the city has not established where the zones will be and has not released the rules of a proposed lottery to determine which trucks can go where.
Kraft and Councilwoman Mary Pat Clarke said Tuesday that they want the administration to establish the zones before the council votes on a bill.
“Could you start figuring out where the zones are going to go?” Clarke asked.
Rawlings-Blake spokesman Kevin R. Harris said the administration has worked collaboratively on the legislation and that the new rules would be subject to a public comment and review period.
The legislation is the city’s effort to adopt comprehensive regulations for the industry, which has operated under temporary rules since 2011. Under those rules, the trucks can operate throughout the city. They are prohibited only from selling within 300 feet of an existing restaurant.
Kraft said dates for the work sessions have not been set. In the meantime, Kraft asked food truck operators to “build a better relationship” with restaurants in their area.
In January, the Baltimore County Council passed rules barring food trucks within 200 feet of brick-and-mortar restaurants. The county has set up food truck parking zones near the County Courts Building in Towson and Towson University.
The nation will be watching Sunday as a pair of Chicago-based food truck operators duke it out on “Food Court Wars” for a permanent eatery at Spring Hill Mall in West Dundee.
As part of the show, which airs on the Food Network, the teams spent several days in the village late last fall testing their concept, marketing their brand, running their outlet for a day and feeding hungry shoppers.
The team that earns the most money gets to open their eatery rent-free for a year at the mall’s food court. “Food Court Wars” airs at 7 p.m. Sunday.
Both teams, “Glutton Force 5” and “The Fat Shallot,” are part of the daily grind of the Chicago food truck industry, which means they jockey for limited parking spots in the city. But the teams couldn’t be any more different.
“Glutton Force 5″ features Patrick “Deep Dish” Bertoletti, 28, and Barrington native Tim “Gravy” Brown, 35. They are competitive eaters who live in Chicago and have traveled the world gorging themselves on food that’ll clog your arteries on sight.
Bertoletti, once Major League Eaters’ No. 2 competitive eater in the world, has inhaled 10.63 pounds of corned beef and cabbage in 10 minutes, 21 pounds of grits in 10 minutes, and 275 jalapeños in 10 minutes. He also once took second place at Nathan’s Famous Fourth of July International Hot Dog Eating Contest on Coney Island.
Brown is no slouch himself. In 2012 he broke the world record for eating the most baby back ribs in eight minutes, according to media reports.
The duo met eight years ago on the competitive eating circuit and have been in business for four years.
The men pride themselves on creating “gourmet junk food” like corn dogs battered in macaroni and cheese, fried cheeseburgers and fancier versions of food you’ll find at any state fair. The person who came up with the Doritos taco is their hero.
“I don’t have a sensitive palate, so I really like strong, rich, salty foods,” Bertoletti said.
“Glutton Force 5″ is more than just a food truck in Chicago. They call themselves a lifestyle brand that melds competitive eating, social media and marketing. The two, who have day jobs — Brown works in marketing and Bertoletti works at a catering company — decided to do the show for additional exposure.
“We don’t want to attach ourselves to just one thing,” Brown said.
“The Fat Shallot” team features Sarah Weitz, 31, and her husband, Samuel Barron, 30. The pair grew up in Highland Park and have known each other since middle school. They fell in love after reconnecting in 2009.
The couple, who also run a gourmet catering business, specialize in creating simple, recognizable sandwiches but with a gourmet twist.
For example their BLT is made of arugula rather than iceberg lettuce, truffle aioli instead of mayo, and inserted between slices of Texas Toast.
And their salami sandwich includes a fried egg with pickled red onion and homemade barbecue sauce on a pretzel bun.
“It’s not necessarily just for foodies,” Barron said of “The Fat Shallot’s” offerings. “It’s for people that appreciate things of high quality.”
“The Fat Shallot” is a play on Chicago’s “The Big Onion” nickname.
“Because we’re a little more gourmet, we felt like a shallot represented us more,” Weitz said. “We like the ring of ‘The Fat Shallot’ and our sandwiches are big and fat.”
Barron has a background in fine dining and worked in a three-Michelin star restaurant in Spain. He graduated with an associate of culinary arts degree from Kendall College in Chicago. Weitz, who has worked as a cook and dietitian, also attended Kendall College.
The couple started their catering business three months after they wed in 2012 and opened their food truck in May 2013.
Barron likes the food truck business because it attracts people from all walks of life, like office workers, attorneys, students and construction workers.
Business has been booming in Chicago, and the couple are ready to take their business to the next level in a food court restaurant. Their goal is to make enough money so they can move into a bigger home and start a family.
Weitz said her father, Len, who died just before she got married, is a consistent source of inspiration.
He was a businessman and taught her to set goals for herself and follow her own dreams.
“I know he would be so proud if he could watch us on the show,” she said.
West Dundee and Spring Hill Mall, which recently renovated its center court, will be the silent stars of Sunday’s episode.
“Having exposure on a national program on a popular network like the Food Network is always a good thing,” Village President Chris Nelson said. “I know there are a lot of shopping options now … so having them tell the story (about the mall) is important.”
The teams and the network aren’t allowed to dish on the winner. The date has yet to be determined for when the winning eatery will open, said Seth Hyman, a Food Network spokesman.
Rouse Properties, which runs Spring Hill Mall, declined to comment.
The owners and patrons of Jacksonville’s food trucks have been speaking out this week following proposed city legislation some say would make operating the mobile eateries impossible.
Food trucks have become more and more popular around the country in recent years, including on the First Coast. At the same time, owners of brick-and-mortar restaurants say the mobile trucks are siphoning business away from their establishments.
Proposed new legislation to regulate food trucks in Jacksonville drew a large crowd to a public meeting on the matter yesterday.
Supporters of Councilman Reggie Brown’s bill saying more controls are needed, while opponents see the legislation as a heavy-handed attempt to quash free enterprise.
Terry Lorince, executive director of Jacksonville business organization Downtown Vision, Inc., and Dale Stoudt, co-owner of Jacksonville-based Super Food Truck, joined Melissa Ross to discuss the legislation and the city’s food truck scene.
“I think a lot of the outcry simply came from the fact that we had draft legislation that was created without input from anybody who owned a food truck, and obviously nobody knew what a food truck was when they wrote the legislation,” Stoudt said.
Stoudt said during discussion with city officials and residents at Wednesday’s meeting, he realized that people did not understand the food truck concept or how they operate.
“The more we talked yesterday, we found out that they didn’t know that we had health inspections or licenses or $1 million in insurance policies,” he said.
Stoudt outlined measures in the draft legislation he said would make it impossible for food trucks to succeed in the city, namely restrictions that would prohibit the trucks from operating close to residential or commercially zoned areas.
After the meeting, Councilman Reggie Brown announced that he will form a committee made up of local stakeholders to work on refining the legislation.
“We’re really excited that this conversation is actually happening and that people are talking about downtown and they’re talking about the vibrancy of downtown,” said Terry Lorince of Downtown Vision.
Over the last several years, Lorince said, the organization has done several surveys about making downtown more attractive to visitors, pointing to one survey completed two years ago about improving Hemming Plaza.
“Other than cleanliness and safety, the first issue that came out is (to) have more food vendors,” she said.
A recent survey on improving Jacksonville Art Walk revealed similar results; people requested more food options downtown.
An online survey posted by Downtown Vision asking about food trucks following release of the draft legislation received 300 responses just yesterday.
“Of our 300 respondents, three-quarters of them basically said, we want to see them, they add to the vibrancy of downtown, and we want to seem them really with no restrictions,” Lorince said.
About 16 percent of respondents did say there should be some restrictions, and that they should be mindful of existing eateries.
“They’re looking for predictability,” Lorince said of local restaurants. “They want to know what the rules are… they want to know how many food trucks can come, and they’re also looking for communications.”
Stoudt responded to the owners of local eateries who say food trucks are unfair competition by comparing the competition between stationary and mobile businesses to a food truck rally, where several food trucks operate in a specific area at the same time.
“I don’t get upset when somebody looks at my window, at my menu board, and then goes to the next truck because they decided they don’t want to eat what I’m serving that day,” he said.
“It’s about being able to choose what you want to do. Choices are exactly what’s there for people, and that’s what we want downtown. People want more choices to come downtown.”
Stoudt said he is currently hoping to lease a previous Starbucks location downtown to open his own standalone eatery, crediting the success of the Super Food Truck with building the brand and business to make the expansion possible.
You can follow Melissa Ross on Twitter @MelissainJax.
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
SAN DIEGO – Proposed municipal code amendments that would clarify rules for the 78 food truck operators in the city of San Diego were forwarded out of committee Wednesday to the full City Council, but without a recommendation for passage.
Food truck vendors have been frustrated with code provisions that make it difficult to operate on public streets and illegal to conduct business on private property except in downtown — and that’s only if the property-owner obtains a conditional use permit. Such trucks have exploded in popularity due to improved menu quality and options.
Interim Mayor Todd Gloria told 10News in a statement that city leaders gathered input from all parties involved and that he supports the changes.
A staff report to the council’s Smart Growth and Land Use Committee said the city’s limitations on sales in the public right-of-way “are not consistent with the current desired mobile food vending business model.”
The other problem has been how to resolve concerns by restaurant owners that nearby mobile purveyors of meals are cutting into business.
“It’s a tough one for me. Being a small business owner, I can see some of the merits on both sides,” Councilman Scott Sherman said. “It’s one of those tough decisions we have to make here.”
The proposed regulations would not only make it harder for customers to find their favorite foods, but could hurt business for truck owners like Christian Murcia.
“A lot of these guys have second jobs, working late at night and they’re supporting families, be it single mothers, single fathers, and they need the extra income and it’s really hurting them,” said Murcia, owner of Curbside Bites.
Some food truck operators have posted signs in their windows hoping their customers will help convince city leaders that the regulations are too strict.
Not everyone is against stricter rules for food trucks.
“It impacts us really, really bad; our sales went down 70 percent every Wednesday,” said Maria Weaver, manager of Sabrina Cafe Deli.
Weaver said they recently had to fire two employees because they’re losing customers to the mobile trucks.
“I understand everybody has to make a living but don’t go where [there are] already established businesses,” Weaver said.
Committee Chairwoman Lorie Zapf said there are a lot of good places for food trucks to conduct business, but brick-and-mortar restaurants have made huge investments and have to support employees.
“We’re talking about people’s lives and livelihoods,” Zapf said.
The committee members voted unanimously to have staff and the City Attorney’s Office fine-tune the proposals and bring them back to the full City Council at a later time.
The proposal seeks to create an entirely new land use category for food trucks that clarifies where they’re allowed to operate and which land use regulations apply, creating what city staff calls a “reasonable” approval process.
The trucks would be allowed to operate without a permit in industrial, commercial and high-density residential areas. The proposal would generally prohibit them from low-density residential neighborhoods, the restaurant-heavy Gaslamp Quarter and Little Italy, streets near the beach and roadways close to the city’s three major universities.
They would generally be allowed on private property with a permit that would cost up to $935, which the staff report says is consistent with other cities.
Among other proposed regulations:
– the trucks would not be allowed to sell alcoholic beverages, general merchandise or commercial services
– no equipment aside from refuse containers would be allowed outside the trucks
– operators would be required to collect litter within a 25-foot radius of the truck before changing locations
– no amplified music would be allowed
– pedestrian and vehicular traffic should not be impaired
Food trucks would not be allowed to operate between 10 p.m. and 6 a.m. Sunday through Thursday, or 11 p.m. and 6 a.m. Friday and Saturday, within 500 feet of a residence. The regulations also set out how large the vehicles can be and how far away they need to park from intersections and schools.
Amanda Lee, of the city’s Development Services Department, said most of the prohibitions in the plan have exceptions. Also, an earlier proposal to keep food trucks a certain distance from restaurants was not included because it would not be consistent with state law.
Regulations would go into effect in most areas of the city after being adopted. However, the rules would not apply near the shoreline until the California Coastal Commission granted its approval, or near local airports until the San Diego County Regional Airport Authority weighed in.
Copyright 2014 Scripps Media, Inc. City News Service contributed to this report. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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