Tags Posts tagged with "mobile"


Today is National Croissant Day and to celebrate, we are sharing a simple croissant recipe any French baker would be proud to call their own.



Prep Time: 25 minutes | Cook Time: 20 minutes | Yield: 36 croissants


  • 1 package yeast (2&1/4 teaspoon)
  • 1/4 cup warm water
  • 2 egg yolks
  • 1 cup lukewarm milk
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 1/3 cups flour
  • 1 cup real butter
  • 1 egg white (beaten until frothy)


Proof the yeast in the warm water and set aside.

Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3 cup of the flour. Beat until smooth and set aside.

Cut butter into remaining flour until particles are the size of LARGE PEAS. Pour in yeast mixture.

Mix lightly with a spatula just until flour is moistened.

Cover and chill at least 2 hours or up to 3 days. IT MUST BE COLD.

Turn out onto a floured board and knead lightly.

Divide into thirds. Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges. Roll wedges starting at the wide end. Place point side down on a greased baking sheet.

Cover with towel and let rise at room temperature until doubled.

Brush each with beaten egg white.

Bake in a 375 degree oven for about 20 minutes. Serve warm or re-heat in low oven– not microwave.

NOTE: Makes 36 small croissants, but you can make as big as you want.


Food Truck Health Inspections

Mobile Cuisine is constantly looking to help the mobile food industry by providing news and information that help not only those who eat from food trucks or carts, but also look to assist the owners and operators of these rolling bistros.

A poor rating from a health inspector can keep your business closed for a few days, or even close you permanently. Because of this, in this article we will take a basic look at a common area of consumer concern: food truck health inspections.

The Basics Of Food Truck Health Inspections

The Health Inspection

Health inspections are designed to protect the dining public from food related illnesses that can result if foods are not handled or prepared properly.

The Food and Drug Administration (FDA) is the main governing body for America’s food handling processes. The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.

The Health Inspector

Food truck health inspections are conducted by government officials at either the federal, state or local level. The typical health inspector has a college science degree and is a specialist trained in proper food quality, maintenance and preparation practices.

The main tasks of a health inspector include the following:

  • Educate mobile restaurateurs and staff on safe food handling and preparation.
  • Conduct inspections of food trucks and carts to assure local, state and federal health codes are being followed.
  • Issue citations or fines in cases of egregious violation.
  • Collect samples, if necessary, to trace the possible sources of a food poisoning outbreak.
  • Prepare inspection reports that are available online or on public record at a local office.

Types of Food Truck Health Inspections

Though health regulations and inspection processes can vary from county to county, there are at least three types of health inspections that can occur at your truck or cart.

  • Routine Inspection: During this unannounced visit, the inspector looks at all aspects of a food truck or cart to assure compliance with the local food regulations. Everything from employee handwashing practices to trash disposal are looked at during routine inspections.
  • Complaint Inspection: Usually a customer has either become sick or filed a complaint about possible unsafe practices. Just because a complaint has been filed does not mean the condition exists, but you can be assured the inspector will give your kitchen the white glove treatment and may even take samples of questionable material.
  • Follow-Up Inspection: This inspection will occur after a mobile vendor has been given a certain amount of time to correct critical violations. If the inspector says, “I will be back in two weeks to check on your progress”, be sure to take them seriously.

Please Note: This article is a generalization of food truck health inspections and the process involved in them. Please reference your local Food Code or health department for specific governing rules and procedures.

If there is any general information you feel could be added to our list of basic food truck health inspections guide, please feel free to add them in the comment section below, Tweet us or share them on our Facebook page.

ROYAL OAK, MI – The sizzling popularity of food trucks has many metro communities giving them a green light, but they’re leaving a bad taste in the mouths of some restaurant owners.

El Guapo
Dan Gearig, who owns the El Guapo food truck, said he hopes to be part of Ye Olde Saloon’s event in Royal Oak.

Novi had its first food truck rally last week, Mt. Clemens plans to debut them Wednesday and the Royal Oak Farmers Market plans its 10th monthly rally called Motor City Street Eats, also for Wednesday.

At the Royal Oak City Commission meeting at 7:30 tonight, the bar Ye Olde Saloon hopes to win approval for inviting a batch of food trucks on a Saturday night, either Oct. 13 or Oct. 20, manager Donna Giles said.

But those are times when the city’s restaurants count on doing big business. The prospect of food trucks has owners up in arms, Giles said Friday.

“They say they don’t want more competition. I’m having the fight of my life over this,” she said.

Food trucks are cafés on wheels. Some offer tacos or burgers, and others Asian cuisine or American fare. They are becoming popular because they can set up show almost anywhere there is a space to accommodate a vehicle roughly the size of a short school bus.

A strong opponent of having them in Royal Oak is Keith Wadle, owner of O’Tooles Irish American Bar & Grill.

“It’s unfair for somebody to bring a bunch of food trucks in here,” Wadle said Friday.

“We already have 18 or 19 restaurants in our downtown and we’re paying our property taxes” — unlike mobile eateries that drive off after closing up, Wadle said.

Find the entire article at the Detroit Free Press <here>


Dearborn, MI — One night each month, the streets of downtown Dearborn come alive with the one-of-a-kind tastes and the flavors of gourmet street food.

El Guapo Grill
Photo by: Ricardo Thomas / The Detroit News

The sizzle of hot dogs and smell of tacos pervade a stretch of West Village Road, where eight restaurants on wheels — and a live band — set up shop for a few hours to introduce their Mexican, Middle Eastern and American cuisine to a couple thousand customers. It’s a scene more common on a street corner of New York or Los Angeles than in suburban Detroit.

“When we come to town, people are curious about it and they come and check us out,” said William Anatra, as he served $2 hot dogs from a baby blue 1965 Volkswagen pickup dubbed Franks Anatra. “We’re like a circus.”

His mobile eatery is among a growing number of food trucks canvassing Metro Detroit. Food truck rallies similar to Dearborn’s have popped up in Royal Oak, Ferndale and Detroit’s Eastern Market and New Center.

Not too long ago, less than a handful of mobile restaurants were operating in the region; now more than a dozen food trucks are offering inexpensive gourmet grub and the number is expected to grow, observers say.

“At first I thought it was a fad but it seems to have staying power,” said Bonnie Riggs, a restaurant industry analyst with The NPD Group, a New York-based market research company. “It’s still pretty small in Michigan but it hasn’t gone away. You hear more and more about it growing.”
Find the entire article at the Detroit News <here>


LOS ANGELES COUNTY, CA – According to this recent notification from the SoCal MFVA there are changes to the counties restroom letter policy and how it affects food trucks in that area.

After 10 months of negotiation, the Health Department has changed some of their policies concerning bathroom access.  The members remained committed to changing these polices, and should be applauded!

As of July 1, 2012, the County has agreed to:

  • eliminate the “bathroom letter” requirement in its entirety;
  • require trucks to show only “actual access” to a bathroom facility when operating for more than one hour at the same location;
  • provide an actual definition of “same location”; and
  • exclude suspension and truck closure as penalties for lack of bathroom access.

New Interpretation and Enforcement Policy:

  1. The County will no longer require Mobile Food Facilities to acquire a bathroom authorization form.  Mobile Food Facilities that are stopped to conduct business in the same location for more than one hour will only need to demonstrate “access in fact” to an approved toilet and hand washing facility within 200 travel feet of the truck.

To demonstrate “access in fact” an employee will have to walk the inspector into a bathroom within 200 feet of the truck.  If the bathroom has working toilets, warm water, and single use soap and towels, no bathroom violation will be issued.  A truck may still use a bathroom letter to satisfy the requirements of Section 114315; it is simply not a requirement.

1.   A truck that does not have bathroom access (either a “bathroom letter” or “access in fact”)  may not operate in the same location for more than one hour.  However, the County will no longer issue temporary suspensions or order immediate closures of trucks that operate for more than one hour without access to an approved toilet and hand washing facility.  To avoid a temporary suspension and immediate closure the truck must immediately cease operations at that location and move at least one half mile before restarting.  Further, the truck may not return to that location for the rest of the day.  The truck will still be cited for a violation and be docked 6 points if it is a graded inspection.  A truck that receives two violations within a twelve-month period will be subject to a permit revocation proceeding.   A truck that refuses to cease operations will be subject to a suspension and an immediate closure.

2.   A truck that voluntarily suspends business operations for a minimum of 15 minutes within a one-hour period will be presumed to be operating for less than one hour and are not subject to a restroom requirement.  A truck will be deemed to have suspended business operations only when the service window is closed and all employees have vacated the vehicle.  No sales may take place during this 15-minute period and all food must be properly stored.  Operators must place a “clock sign” in plain sight to customer indicating when the break began and when operations are scheduled to resume.

3.   A truck that does not have access to bathroom facilities that does not choose to cease operations pursuant to number (3) above may not operate for more than one hour at the same location.  However, a truck may continue operations under one of two scenarios:

a.   Move the vehicle at least one half mile from the prior location or

b.   Move the vehicle to service a different “community of customers.”  This means that truck moves far enough away from its previous location that its customers are different than the ones it was previously serving.  So as an example, customers two blocks down on Abbott Kinney or Chatsworth on a Friday night are likely not a different “community of customers.”  But customers on Hill and Fourth in Downtown Los Angeles are likely a different “community of customers” from the ones on Hill and First.

A truck that elects to continue operations under either option a. or b. may return to its previous location after fifteen minutes.

For more information on this topic and others check out the SoCal MFVA website <here>

Kat Petersen | The State News

EAST LANSING, MI – As food truck popularity is growing and interest in the different type of vendor is rising, East Lansing has risen to the hype, and it’s bound to make many MSU students and local residents pleased.

Last week, the East Lansing City Council passed a policy resolution allowing for two food trucks in the downtown area, on Albert Avenue between Division and Charles streets. The city council will re-evaluate the food trucks next July to decide whether or not they will continue with the new project.

Lansing’s Old Town has seen success with their food trucks over the past year, according to Old Town Commercial Association Executive Director Louise Gradwohl.

If these vendors have proven to be favorable just a few minutes away from downtown East Lansing, there is no reason they won’t have similar luck here. Some students have shown a liking for El Oasis, a Mexican food truck in Lansing, and The Purple Carrot, a truck serving local grown food in the Lansing area, to name a few.

Of course, like any food establishment, the success of East Lansing’s food trucks will rely on how good the food is. With so many restaurants and available places to eat, the food trucks will have some steep competition with local restaurants that already have an established rapport with students and residents.

And apparently, many of those established restaurants aren’t happy with East Lansing’s latest addition.

Aaron Weiner, general manager of Buffalo Wild Wings, told The State News (“City council votes to allow food trucks in E.L.” SN 7/11) he isn’t happy with food trucks being allowed in the area.

“We’ll be competing with someone who doesn’t share in many of the costs that we do,” he said. “It’s a very hot issue nationwide in the restaurant business right now for good reason. There’s not a single restaurant owner in the downtown area who thought this would be fair.”

Find the entire article at The State News <here>


Food Truck Trailer
Photograph by: Wayne Cuddington, Ottawa Citizen

OTTAWA, CANADA — Tracie Behan has the mother of all food trucks. The 48-foot, custom-outfitted mobile kitchen features three ovens, three vats for deep-frying, a walk-in refrigerator and a larger-than-life image of a pelvis-thrusting Elvis plastered on the side.

The plan was for Tracie’s Hollywood Diner to serve up wholesome, homey meals made from fresh, locally-sourced ingredients from her restaurant on wheels at an affordable price to hungry passersby. With $200,000 invested in the personalized truck, the plan did not include not being able to obtain a food truck permit from the city.

Food trucks have been a subject of conversation in Ottawa as foodies turn an envious eye to other North American cities like Vancouver and New York, where the street cuisine culture is more established and diverse. However, increased food truck presence has been slow to move through city licensing procedures.

In Behan’s case, a permit was out of the question. The city requires entrepreneurs applying for mobile food vendors permit to sell out of vehicles less than 10 meters, roughly 33 feet, in length.

“Not to be rude or anything, but the woman I called told me ‘you’re not getting a permit — not a chance in hell,’” said Behan, 43. “Those were the actual words.”

Behan said she went ahead with building the custom trailer, fully believing the city would be ‘okay’ with the monstrous size of her sassy kitchen. The actual kitchen space is only about six meters, and fully complies with food safety and sanitation codes, she said.

The size limitations exist to ensure a truck such as Behan’s “does not take up too many required parking spaces for the primary use of the site,” said Linda Anderson, chief of bylaw and regulatory services, in an email.

That may be so, but her hearty concoctions are worth it, said Behan, a longtime Greenbank-area resident. Her goal is to serve food that busy people may not have time to make themselves, for affordable prices. She pulls it off with the help of Algonquin College culinary students dressed in cute diner costumes (and if you’re lucky, in a blond Marilyn Monroe wig).

Find the entire article at ottawacitizen.com <here>


NEW YORK CITY, NY – Running a food truck may be the hippest job around. But there is a shadowy side to food trucks’ fun and quirky image.

In order to get started, many of these gourmet trucks flout the law, and pay high prices to obtain black-market vendor permits. They say they have no choice.

Ed Song is a part of the new wave of gourmet trucks. Together with two friends, he started Korilla, a group of three bright orange trucks that sell bulgogi, burritos and tofu tacos.

Speaking from his office in Ridgewood, Queens, the spiky-haired 26-year old sporting a Mickey Mouse T-Shirt said he decided to start a food business shortly after graduating from Columbia with a degree in economics and mathematics.

It was the year Bear Stearns and Lehman Brothers failed, and striking out on his own seemed like the best path.

“All the jobs in finance were all drying up. And so I decided to take the opportunity to do what I wanted to do. And follow a passion,” said Song, whose parents emigrated to New York from South Korea.

Then Song discovered the fact that confronts every new food truck entrepreneur: to sell prepared food on the streets of New York City you need a permit. It’s a little bit like a driver’s license, authorizing the holder to be on the road.

A Mobile Permit Road Block 

There are only 3,000 citywide, two-year permits, and there are so many names on the wait list (more than 2,000) that the Department of Health hasn’t taken names since 2007.

“There really is no legal channel to go through to obtain a permit,” he said.

So Song (right) turned to a middleman for the permit for one of his three trucks (the other two permits he obtained by going into partnership with existing permit holders).

Recalling his first contact with the middleman, Song said “it was scary. You’re giving them a lot of hundred dollar bills without a receipt. It’s just the nature of the business.”

After an initial down payment, Song took the truck to the Department of Health for inspection, and when it passed, he paid the balance and received the white sticker that’s now on the side of the truck. In total, it cost about $20,000.

Several others in the food truck business confirmed the existence of a large and robust underground market for permits. But only Ed Song allowed his name to be used.

One popular vendor told WNYC anonymously that turning to the black market went against her instincts, as someone who’d worked in a variety of retail and service businesses.

“All the other jobs or businesses I was involved with were much more straightforward in terms of paperwork or how you get a license for something,” she said.

Vendors say the city’s Health Department does a thorough job of checking sanitary conditions in trucks. And traffic police frequently chase trucks out of spaces where vending is not allowed. But by ignoring the trade in permits, the Health Department forces them into the black market it claims it’s trying to eliminate.

It’s not known how many trucks operate under illicitly procured permits.

Song isn’t even sure whose name is on the permit he uses, and treats as his own.

“I could try to remember. I do have his name somewhere,” he said. “I don’t think this person even lives in New York City.”

Find the entire article by Ilya Marritz at wnyc.org <here>


San Bernardino County FT

SAN BERNARDINO, CA – Food truck vendors desiring to do business in San Bernardino County scored a small victory Tuesday after the Board of Supervisors approved an ordinance that will allow them to expand their footprint in the county.

The board unanimously approved proposals by the Land Use services and Public Health departments establishing new regulations on how food trucks are inspected for health and sanitation requirements and when, where and how food trucks can operate.

Because some of the county’s 24 cities are opposed to food trucks operating in their jurisdictions other than at special community events, the ordinance provides discretion to those cities to maintain the status quo if that is their choice.

While the ordinance does not allow what food truck operators want most: the ability to roam freely through the county and sell their cuisine wherever they like, the majority of supervisors say the proposed ordinance is a good start that could potentially open the door for even fewer restrictions in the future.

“I’m hopeful that someday they’ll be allowed to roam freely like they do throughout the state, but baby steps,” said Supervisor Janice Rutherford, who proposed the ordinance last year after some of her constituents wanting to operate food trucks in the county informed her of the county’s long-standing ban.

Riverside and San Bernardino counties are the only counties in the state that have imposed such restrictions on food truck operators, citing mainly health and safety concerns.

Board Chairwoman Josie Gonzales said there isn’t any reason why the new ordinance wouldn’t work so long as it is structured accordingly and the proper administrative and legal remedies are in place.

The land-use rules apply to unincorporated areas only and create new categories of major and minor food truck events. Major events would serve more than 500 people per event and are limited to six a year. Minor events would serve 500 or fewer people and could be held year-round so long as permits are obtained for each event.

Vendors would be required to pay an annual fee of $596, per location, for every event where they sell their wares, which had some food truck proponents balking.

Find the entire article by Joe Nelson at redlandsdailyfacts.com <here>

Chick fil a Truck

WASHINGTON DC – D.C. office denizens love their food trucks. Beginning April 9 the Chick-fil-a will begin dispensing the chain’s famous chicken sandwiches and waffle fries to all within walking (or running) distance.

That’s right, the Chick-Fil-A food truck will be on the streets of DC.

Chick-Fil-A already has several locations in the D.C. area, including Ballston, Crystal City, and the aforementioned Largo location. But with the exception of an outlet at Catholic University, there is no Chick-Fil-A location in the District itself.


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