May 22

Airport Food Trucks! Finally, Great Food at Low Prices in Airport Terminals

Airport Food TrucksThe Orlando International Airport now has 6 food trucks in their commercial parking lot and in the taxi area. The LA International Airport has one food truck but plans to erect a new structure to accommodate more food trucks. As a matter of fact, rumor is that the new building will look like a food truck! Tampa International in Florida also has become another major food truck lover since November 2012. The customers are coming in droves even among Tampa residents who are at the airport to pick up or send off friends and relatives. It’s incredible! The airport officials decided to extend the 30 day trial period up to middle of 2013 and every day, they bring in a new food truck or rotate the food trucks so anytime you’re in Tampa International, the food truck at the cell phone parking lot is probably going to be different. Part of their current list of food truck participants are Dude and His Food, Cheesesteak Truck, Graffeaties, and Nicos Arepas Grill.

The Austin-Bergstrom International Airport also had a pilot food truck program recently. Naturally, Texas food took center stage. The airport even provided a seating area with picnic tables in the cell phone parking area. The response was exciting and there is talk of continuing with the program on a more formal and permanent basis.

This is America’s newest food trend that people from around the world are copying and excited about. From Asia to Europe, food trucks are sprouting up so it really does make sense to showcase the best of the country’s food trucks at major ports of entry.

Food truck owners are super enthusiastic about the idea because it’s one way they can depart from the constant bickering between brick and mortar restaurants, the local government councils and their new food truck ordinances or rules, and the growing competition among food truck owners.

According to Tom Bradley of Cheeseteak Truck in Tampa, his once-a-week schedule is perfect because regular workers look forward to his food and talking about his menu and sandwiches with new arrivals is amazing. Furthermore, the business is a steady stream of customers unlike the roadside parking which is usually the lunch crowd only. Cheekily he says that, “My favorite are flight delays.”

May 15

Here Today, Gone Tomorrow: How To Find Your Fav Food Truck

paniniOne of the biggest drawbacks of the food truck industry is that you can never tell when your favorite food truck will simply vanish. With the growth in the food truck industry soaring in the past few years, local governments are working overtime to put some semblance of order to what they see as mayhem and to answer brick and mortar business owners’ outcry over the loss of income from food trucks.

One such food truck that feel victim to the interests of restaurant owners in the DC area is the Pinup Panini food truck. They announced their plans to close shop because the new government regulations were proving to be too much for them.

Pinup Panini is owned and operated by Cori Bryant and in the course of 12 months or so, he has had to undergo 3 extensive changes in his food trucks in order to comply with new city ordinances. Bryant simply said, she “just can’t afford the war on trucks.”

How then does one deal with looking forward to your favorite food truck meal and get shocked when it isn’t where it’s suppose to be. Aside from having to brush aside that annoying feeling that the meal you want is going to be a treasure hunt of sorts, you’ll also need to find alternative food in the meantime. Here are some suggestions on what you should do:

Look Up Alternative “Food Truck Friendly” Zones

Arlington is the new food truck stop for many food truck businesses out of DC. It’s a friendlier zone and it’s just across the river. However, Arlington officials are starting to discuss the implementing rules for food trucks concentrating mainly on operating hours and sites. The good news is that they are also thinking of opening new sites.

Check Social Websites, Apps

Another great way to find your favorite food truck would be through social media platforms like Facebook, Instagram, and Twitter. Majority of food truck owners have an active account in one or more of these platforms. You could also download apps that provide locations of food trucks. Then there are the food truck guides that are available online. Finally, look up food festivals in your area. There’s a pretty high chance of finding your favorite meal in these festivals.

May 8

Unusual Food Trucks: Floating Food Oyster Truck

A floating food truck, Oyster Float is currently being worked in Long Island. It is the legendary 1891 “Laurel” oyster boat known as America’s oldest. This boat carried seed oysters to Peconic Bay from Connecticut for many years and is now owned by Jean Paul Vellotti. His plan is to continue the run but as a floating food truck once the restorations are complete.

Vellotti calls himself an accidental oysterman when he decided to buy the boat two years ago during a typical work day.  The boat was actually scheduled to be destroyed by its owner which tipped the decision to buy the vessel. Vellotti is a professional photographer and was a photojournalist and editor for 20 years. He already has a schedule for the Oyster Float that includes participation in the 35th Norwalk Oyster Festival in September.

Some of the work being done on the boat is replacing the decade-old deck and repair the leaks. It’s an astronomical task but he feels he is equal to the task having some maritime experience and a love for rebuilding almost anything under the sun. The cost is tremendous which led Vellotti to start accepting donations through crowd-funding at the Kickstarter website. Investors will be given a piece of the original wood from the Laurel shaped into unique wood crafts like picture frames. The first 250 investors will also get their names carved on the new deck as an everlasting reminder of who helped make the Laurel seaworthy again.

The Oyster Float will be serving more than oysters and will be cruising through the same route it did some 100 years ago.  The plan is to have a local chef serve farm-to-table dinners on deck with a regular cocktail hour all for very reasonable prices. The cruise will start from Saugatuck before heading to Southport, Norwalk, Port Jefferson, Northport, and the Great Peconic Bay. You might even get to see it on Pier 19 once in a while. The Laurel’s base will be at Westport if all goes according to plans and the Planning and Zoning office allows it After all the Coast Guard, fire marshal, and health department have all given their hearty “Yes!” to the project.

Apr 29

Getting Tipsy From Food Trucks?

Not all food trucks sell alcoholic beverages but some do. When the Turkish Taco Truck got a license to sell alcohol from its food truck, it was a milestone event. Their business name will forever be in the annals of history as being the first food truck with a liquor license. However, since then many food trucks have declined to apply for the same license. Why?
One reason is that food trucks given the permit to sell beer, spirits, or cocktails can only do so if the customer sits in his designated sitting area. One cannot buy a beer and walk away from the food truck, drinking it.  It would be a violation of the permit.
Another reason is that local governments are stingy about approving liquor licenses for fear of a backlash from bars and the general public. There is a certain element of risk involved that they are not willing to gamble on.
Early this 2013, 2 groups composed of local citizens filed a petition with the District of Columbia to put a moratorium for liquor licenses in 2 areas: the U Street NW and the 14th.  They cited increase in noise pollution, crime, and parking problems as their reasons.
However while all these reasons for not applying for a liquor license makes sense, there is one more: many food truck owners stand by their food and believe it doesn’t need alcohol to sell. In short, they’re proud of their menu.
People don’t go to food trucks to buy beer; they go to food trucks to buy something different, something special. They also patronize food trucks because it’s convenient and they are rushing.
When the Turkish Taco Truck got its permit in 2011, many thought it would start a precedent. The forecast didn’t really come true. Of course many food trucks also don’t have a sitting area which automatically will result in an approval of a liquor license. To have a sitting area means being in a more permanent setting and probably paying rent.

Apr 22

Your Food Truck Guide To Negative Feedback

Handling negative feedback can be a volatile situation if your employees are not careful.  At the same time, there is a certain way to approach customers whom you would like to get feedback. Just like multinationals have their SOP (Standard Operating Procedures) food trucks should also have a manual on how to handle customers and all kinds of feedback.

The advantages of soliciting feedback does not just include getting the insights of customers on how they like or don’t your food. It’s an aggressive way to put customers off guard. Studies show that great service can often compensate for mistakes made in cooking or lack of ingredients. For example, if your food truck runs out of onions for your sandwiches, getting your employees to suggest alternatives and putting on a show that they care about the people they are serving can turn a potential negative feedback into something less devastating. It will also leave the door open for another visit and possibly lead to a new loyal customer.

How To Ask For Feedback

When designing your customer feedback guide, think about the employees who face the customers. Can they do what you want them to do? Are they approachable, friendly, presentable, and neat? Depending on what your answer is, choose the right approach from the following list:

  • Have cue cards prepared for your employees to read
  • Use social media and get people to send in comments on a Twitter account
  • Have the standard survey form/comment cards available for those who would like to rate the service and food
  • Have an onsite web camera where you can monitor what your customers really say
  • Be around at peak times so you can talk to your customer face-to-face

 

What To Do With Feedback

Use feedback to improve your business. The best ways to do this are:

  • By answering tweets on Twiiter or posts on Facebook
  • Getting to know your customers by name and letting them know you appreciate the time they took to send in some feedback and what you plan to do about it
  • Giving every comment some consideration. Not all of them will make sense or be right but over time, you will see a trend and then you should act on it

Finally, if you plan on responding to feedback, do it within 2 days or 48 hours. Your response should always be mature (not petty), thankful, and sincere.

Apr 18

Up In Arms! DC Mayor Proposes New Food Truck Regulations

Mayor of DC, Vincent Gray has trained his eye on new food truck regulations that many food truck owners fear will be severely disadvantageous to them. The Food Truck Association has even gone so far as to say if the regulations are approved, it would drive them out of business.

 
According to the Mayor, the new regulations are focused on the more important aspect of public safety, not economics. However, food trucks in the DC area have been doing the city a big favor by offering locals and visitors a different slant on street food, not to mention the number of jobs the food trucks have been able to generate. In addition, the food trucks have aided the city in creating a more colorful ambiance for the city streets by becoming a new attraction. People on the go appreciate the fact that you can easily buy your food while touring or shopping – and many of the food choices are amazingly delicious.

 
Thus, food truck owners are begging the question, “Why try to fix something that doesn’t need fixing?” For some, the move of the mayor could be politically-motivated or part of the ingenious work of influential restaurant lobbyists.

 
The proposed regulations include granting sweeping powers to the District Department of Transportation (DDOT) to decide where food trucks can park and sell. There will also be a limit to the number of sites for food trucks which would increase the competition among food truck owners if not drive some of them out of business. The DDOT will also set up a Mobile Roadway Vending Association that will monitor the locations for food trucks and even disallow food trucks to sell across each other.  Many of the proposed locations will take the food trucks out of the streets where there are brick and mortar restaurants and high foot traffic streets like 21st and Virginia.

 
Finally, another proposed regulation is sketchy in that it disallows food trucks to sell in a section of a street that has less than 10 feet of “unobstructed sidewalk.” Unfortunately, the proposed rule does not specify what qualifies as an obstruction so it could be a phone booth, fire hydrant, and even a sidewalk street sign.

 
The plan of the Food Truck Association is to file a counter proposal to address the concerns of the mayor’s office while allowing them to continue to do business.

Apr 7

Boston’s Hub Streets Come Alive With 50 + Food Trucks

The City of Boston has approved its 2013 program for food trucks and 56 new food trucks are now allowed to offer their goodies in Boston’s streets.  Compared to 2 years ago, Boston had 4 times less food trucks so the choice this year is going to be amazing.

The city council has approved food truck permits for an incredible gastronomic experience for Bostonians and visiting guests. Almost if not all food cuisines and combinations are going to be available. Walking the streets in Boston is definitely a food trip you are not likely to forget in months.

The full 56 fleet of food trucks hit the streets of Boston last April 1 and were seen all over from Copley to Dewey Square. There are 18 sites that have been assigned as food truck territory with a maximum of 3 food trucks per location. Some of the food trucks sites to visit are Dudley Square, East Boston, and Charlestown.

Some of the new food trucks that will be plying the streets of Boston are Fugu Foods, Mother Juice, Area Four, Jimmy’s Ice Cream, Taco Party Truck, Pasta Post, Sweet Tomatoes, and Biryani Park.

Biryana Park is Sri-Lankan vegetarian cuisine while Sweet Tomatoes is a pizza brick and mortar chain which decided try launching their own food truck. Area Four is another brick and mortar with a new food truck which really is a clear sign that brick and mortar restaurants are starting to throw in the towel and join the party!

One other interesting launch will be the craft beer in cans which is a product brewing with local beer company, the Sly Fox Brewing Company located in Pennsylvania. The beer is called a topless beer because its packaging has a unique solution to it and has spawned the nickname the 360 Limited.

Also, don’t forget that the Rose Kennedy Greenway Conservancy has its own food truck program known as Greenway Mobile Eats. Their 2013 program offers 22 food trucks and food bikes in 6 different locations in the Greenway. Last year, they made quite a bundle with an increase of 74% from 2011 sales and are expecting a banner year again this 2013 with estimated earnings of about US$ 260,000. How’s that for grand income spikes from a low $26,000 in 2010!

Mar 31

Food Trucks in Downtown London, Ontario: Soon To Be Around?

Canada is not behind the United States at all when it comes to the food truck business. In fact, food trucks across Canada are going through the same struggles in battling brick and mortar restaurants for a share in the food industry. The City of London in Ontario is one such case.

Within the next few days or weeks, the city council will vote on whether to allow food trucks into their downtown area. The proposal is being met with stiff resistance from existing restaurants in the downtown area so the council has scheduled a public town meeting to discuss all sides.

One of the concerns of brick and mortar restaurants is the mobility of food trucks that will allow them to be choosy on where to park and be able to move elsewhere when the crowds thin out. Others are worried about sanitation, food quality and preparation. The City of London could become dirtier because of food trucks.

Some of the suggestions to be discussed in the meeting are:

  • Distance restrictions
  • Standard health and safety requirements
  • Payment of property taxes
  • Not selling food that competes directly with a brick and mortar restaurant close by

In Canada, there are some amazing food trucks to try. If you find yourself in Toronto, watch out for Gourmet Gringos with their Mexican food and satisfying servings of waffle and ice cream. In St. Catherine’s in Ontario is a food truck called El Gastronomo Vagabundo which serves delicious and filling snacks. They have Asian-inspired food like miso soup and tom yum and some of the tastiest salads and comfort foods.

Gorilla Cheese is always attracting customers wherever it parks. Their grilled sandwiches are good as snacks or a dessert. Other food trucks in Ontario are the Blue Donkey, Ben and Jerry ice cream, Bonfire Catering with great wood-fired pizzas, and Caplansky’s Deli Truck, among many others.

Mar 25

Off The Grid Food Truck & Stanford’s New Food Truck Policy: A Case of David Vs Goliath?

Last November 2012 the University of Stanford decided to create its own campus food truck program wherein all food trucks have to apply and get accreditation with the school. The policy will enforce strict regulations and compliance guidelines for food trucks in order to operate and sell inside the campus. Some of these regulations include insurance, parking, and sustainability.

The University of Stanford has hired the services of Off The Grid, a food truck festival operator from the Bay Area to run the program. In addition to these changes, the school announced that only invited food trucks will be allowed to apply for accreditation which basically means that there was a pre-qualification criteria for on campus food trucks.

According to the Assistant VP for Business Development, Susan Weinstein, the choice of food trucks was based on a variety of cuisine so there would not be duplication. Weinstein also said, “Off The Grid’s rotating schedule will bring a variety of cuisines that wasn’t possible when the same trucks came on campus every day.”

In response, there are a number of students who have been vocal against the program because their favorite food truck was not included in the short list. They vow to solicit signatures against what they call “an oligarchy” within the school’s administration.

The food truck business that these students are fighting for is Net Appetite which serves delicious Thai food. It has been a part of the Stanford campus on Santa Teresa Avenue for over 10 years. This new policy will kick them out from campus effective last January 7. According to the operator and founder of Net Appetite, theirs is a nonprofit food truck business with all profits given to the Aid to Children Without Parents organization based in Vietnam. It feeds these children 2 meals a day from the profits and donations to the food truck. They have also never violated any food safety, sanitation, or health regulation during their stay in the campus.

Net Appetite received their unsigned notice that gave them one week to pack up and leave or appeal for reconsideration. The problem was the school went on holiday break and by the time they got the letter; all available spaces were already assigned to other food trucks.

 

Mar 18

The Debate on The Eco-Friendliness of Food Trucks: What’s Really Going On?

Since food trucks have become popular and perceived to be a threat to brick-and-mortar restaurants, the people behind food truck businesses have had to deal with so many obstacles. One of these is the consistent and persistent accusation that food trucks are not eco-friendly. They use fuel and cause pollution because cooking equipment onboard a food truck usually uses a generator.

For a regular bystander with no investment in both brick and mortar or food truck, the common assumption is that food trucks are less environment-friendly. As one person says it, food trucks run on fuel and make daily trips compared to brick and mortar which can rely on electricity and liquid gas. However, before one comes to a definitive conclusion, let’s look at the situation more precisely.

The Infrastructure

Instead of looking merely at the face value of energy consumption, let’s start at a more basic level. A brick and mortar requires land, construction materials, controlled temperature, utility connections, strong water supply not just for kitchen use but also for guest rest rooms, and a lot more. The investment needed for a brick and mortar is one clear indication of the amount of energy required by this type of food business.

A food truck does not need to invest in land or infrastructure outside of the truck itself nor open an account with any utility company. It has a smaller footprint on the environment.

Use of Energy

When in park mode, the food truck does not keep the engine running. Cooking is done with propane. The average consumption of propane for a food truck is about 900 gallons annually. This does not include the fuel needed to drive the truck around. However, keep in mind that a food truck has the option of using biodiesel and while it does need to run a generator for its electricity, the consumption is rather small since food trucks do not operate at night. They tend to rely on natural light.

The brick and mortar restaurant uses a combination of natural gas and electricity for its cooking needs. On the average, a restaurant would need about 38.4 kilowatts per sq. foot every year. If the restaurant has an area of 1,000 square foot, it would need approximately 83,400 kWh a year – and these are rates based on the 2003 Commercial Building Energy Consumption Survey. The kilowatt rate has gone up considerably since then.

Waste

Food trucks tend to have more waste because they have to serve their food on disposable plates using plastic utensils and glasses. However, there are now biodegradable plates, utensils, and glasses on the market.  Brick and mortar restaurants also use take-out containers and it may even be at the same volumes as a food truck if the restaurant offers delivery service.

Clearly, food trucks are not a threat to the environment – not with all the available energy-efficient technology and environmental-friendly materials.