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Mobile Cuisine

Mobile Cuisine is the complete online resource destination for the mobile food industry. We are dedicated to delivering our faithful readers every must-read street food, food truck, food cart and food stand story bubbling up across the Web, along with exclusive news, interviews, and amazing photos.

thoroughfare food truck

GREENVILLE, SC - Greenville could get a regular food truck rodeo if ideas discussed at a recent meeting between city officials and food truck owners come to fruition.

The meeting was part of the city’s efforts to reassess the ordinance City Council passed in 2013 and to hear how food trucks in Greenville were doing.

“This was just to get some feedback from the food truck industry,” said Amy Ryberg Doyle, one of the members of city council who attended the meeting. “And they gave us some pretty honest feedback.”

About 12 food trucks were represented at the meeting, along with several city officials and city council members.

Doyle said she thought the meeting was a success, and was a good starting point from which to help food trucks grow in Greenville.

Food truck owners and operators seemed to feel the same about the meeting. Neil Barley, who owns ThouroughFare with wife, Jessica, said the meeting went “pleasingly well,” and commended Kai Nelson, director of city’s office of management and budget for listening to the food truck vendors and for presenting ideas for possible changes to the current food truck ordinance.

“Jes and I attended the meeting because we want to see improvements to the food truck scene, especially in the immediate downtown area,” Barley said in an e-mail following the meeting. “We know there are a handful of events that Greenville host’s every year and we personally think we could enhance those experiences at the events.”

Bo Wilder, of Henry’s Hog Hauler, said he felt reassured by the gathering, that there were members of City Council who were supportive of food trucks and receptive to the concerns of owners like himself.

Find the entire article at <here>


BUFFALO, NY - There are more then a dozen food trucks in Buffalo but one local church is adding a new spin all to help the hungry and homeless in our communities.

True Bethel Baptist Church and Pastor Darius Pridgen are rolling out a new project, a new food truck named the “Bread of Heaven”. “What will be different about this food truck then every other truck, as long as True Bethel owns it we will never sell food, only give away food to those in need”, said Pridgen.

Pridgen says he’s working through permits with the city and hopes to have the food truck on the road by next month. “We wanted to do something different”, said Pridgen. The project will work with the food pantry at the church but is also open to donations.

Find the original article at <here>

vendor poll

With the food truck industry continuing to grow we are on the look out to assist food truck vendors by collecting industry data. From time to time we run polls to gain industry information that truck owners can use to help better their customer service and the options that they provide to the communities that they serve. Other times our polls are set to find out general information “we” want to know.

In today’s featured article we delve into this topic and show you how to make customer lifetime value calculations if you don’t already track this information.

Our poll this week is to help us understand if mobile food vendors calculate their food truck customer lifetime value.

Do You Calculate Your Food Truck's Customer Lifetime Value?

View Results

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We would also ask owners to share the link to this poll with other owners in your area so we can gain as much data as possible. Once we have this information we will share the findings with our readers.

food truck lottery

BOSTON, MA - Boston’s food truck vendors are 10 weeks from opening for the season, but they already have some idea of where they’ll be hawking their wood-fire pizza, fish tacos, and other moveable feasts.

The city held its annual food truck lottery to assign sales locations on public ways Tuesday evening at Faneuil Hall. Some 22 locations around the city were made available for food trucks, with each location divided into different time slots — breakfast or lunch, for example.

Altogether, 351 time slots were raffled off during a long and tedious process. The available spaces did not include some of the popular food truck spots in the city — those on the Rose Fitzgerald Kennedy Greenway, which the nonprofit Greenway Conservancy awards separately.

As in sports, a high draft pick can be a big win. A primo spot can mean getting to park within sniffing distance of thousands of hungry people. But with food purveyors planning to roll out 81 trucks this year — 23 more than last year — the odds of landing a top selection weren’t great. While the city has not capped the number of licenses it issues, it does limit the number of trucks that can sell in one place at any given time.

For example, at the Innovation and Design Center on Drydock Avenue in the Seaport District, there are just two lunchtime spots available each day. City Hall Plaza has three.

“If you’re in the first tier in the lottery, you can count on getting one good shift,” said Toirm Miller, the co-owner of Stoked Wood Fired Pizza. “After that it’s a crap shoot.”

Miller didn’t do too badly: Stoked snagged a lunchtime serving on Clarendon Street in the Back Bay.

It took three hours to divvy up the daily schedule for the 22 locations, as officials and truck owners labored through a low-tech selection process.

Returning vendors were split into two tiers, with those rated highest on inspections and compliance with city rules in the first lottery group and those with lower rankings put in a second round of drawing. New trucks comprised a third tier and were picked last.

Business names were printed on scraps of paper and drawn at random from a bowl; owners claimed a shift — a Wednesday lunch slot at the Boston Public Library, for example — by placing a sticky note on the schedule at one of 22 stations set up in the hall that corresponded to available locations. A worker from the city’s Office of Food Initiatives tracked the picks in a spreadsheet that was projected on a screen far too small for most people to see.

Find the entire article at <here>

seattle food trucks microbrew

SEATTLE, WA - Back in 2011, Seattle passed legislation to encourage growth of the city’s nascent street-food scene. It appears to have been successful. According to the public health department, there are currently 289 active permits for full-service mobile food units in King County.

Food-truck cuisine has grown well beyond its roots of tacos and burritos to a world of options: Hawaiian poke, Caribbean fusion, sweet and savory pies, Indian curries, Thai noodles, gourmet burgers, vegan sandwiches, modern Jewish food, Southern grits, Filipino lumpia, Louisiana Cajun, and hickory-smoked barbecue. There’s even a completely gluten-free food cart.

As the city’s mobile food scene has expanded, so has its beer culture—particularly craft breweries. Stoup Brewing, Reuben’s Brews, Populuxe Brewing, Peddler Brewing Company, Bad Jimmy’s Brewing Co., Rooftop Brewing Company, Standard Brewing, Seapine Brewing Company, Lowercase Brewing, Hilliard’s Beer, Spinnaker Bay Brewing, and Flying Lion Brewing are among the many that have opened in the last three years.

And these craft breweries are going beyond the Pacific Northwest’s near psychotic dedication to hop-heavy IPAs, brewing an array of styles—from light and crisp to deep, dark, and large—while also experimenting with things such as aging beer in sherry, bourbon, and tequila barrels.

Instead of relying on bars, microbreweries are opening up their own taprooms or getting their brews into places like Chuck’s Hop Shop, which has two successful locations in Greenwood (656 NW 85th St, 297-6212) and the Central District (2001 E Union St, 538-0743). It’s at these taprooms—or, more specifically, in their parking lots—that a symbiotic relationship has developed between beer businesses and food trucks.

To appease restaurateurs who worried that food trucks would eat into brick-and-mortar business, Seattle’s street-food legislation placed restrictions on trucks parking on public streets: They must be at least 50 feet away from any existing food business.

But craft breweries and Chuck’s Hop Shop allow food trucks to park in their private lots, where no such restrictions apply. And, conveniently, most taprooms are located in sparsely populated industrial areas, where they aren’t in direct competition with restaurants, bypassing tension and boosting sales.

Find the entire article at <here>

wandering dago food truck

ALBANY, NY - The state Racing Association has quietly reached a $68,500 settlement with the owners of the Schenectady-based food truck called the Wandering Dago, which was bounced from Saratoga Race Course on the first day of the 2013 meet. The truck’s ouster came after NYRA officials received an email from a top aide to Gov. Andrew Cuomo warning that the truck’s name was “a problem waiting to blow up.”

A one-paragraph notice filed with U.S. District Court in Albany late last week stated that NYRA admits no liability, and the parties “agree not to comment further after the settlement.”

The owners of the Wandering Dago, Andrea Loguidice and Brendan Snooks, filed suit in August 2013 against several NYRA officials as well as employees and leaders of the state Office of General Services claiming that the truck had been rejected by OGS’ summer lunch program on Empire State Plaza as well as the race course due to its controversial name.

Find the entire article at <here>

fat shallot food truck

NEW ORLEANS, LA - New Orleans food trucks have it easy. Even in the dead of winter, the temperature here rarely drops below freezing. Imagine running a food truck in Chicago.

Sam Barron, a 2005 Tulane graduate, and Sarah Weitz don’t have to imagine. Two years ago, the couple launched their Fat Shallot sandwich truck in the Windy City.

“We were in Chicago last winter with the truck,” Weitz said. “It was pretty awful.”

This year, they’re migrating South for a few months to New Orleans, where they lived together for a year around 2010.

Their truck features sandwiches like pulled pork with pickled jalapeños, a BLT on challah toast and a chicken banh mi.

“We do recognizable classic sandwiches with a gourmet twist to make them memorable,” Barron said.

With the help of La Cocinita’s Rachel Billow, a childhood friend of Weitz, they’re looking for events around New Orleans where they can park their Fat Shallot truck.

Find the entire article at <here>

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