As the food cart industry matures, challenges are emerging, reports The New York Times. In some areas, owners are adding second or third trucks as well as brick-and mortar restaurants. However, in other areas, regulatory and market pressures are creating tough operating environments for vendors. Oversaturation and changing culinary tastes are also concerns.
Food trucks usually adhere to one of two business models. In Austin, Texas, and Portland, Ore., stationary carts are on private property. In most other cities, food trucks travel to different locations depending on time and regulatory restrictions. As competition intensifies, these regulations have made it hard for many food truck operators, who say permit rules favor restaurants over trucks.
Portland food cart advocates are seeking to change regulations by carving out a permanent space downtown for some soon-to-be-displaced carts, while in Charleston, S.C., the city is still trying to come up with ways to regulate the food truck industry as it relates to taxes, health and safety. Full Story
Related: Culinary Tourism Market to Get a Boost; NYC Begins Grading Food Carts.
from Specialty Food News http://bit.ly/2t8Udx2
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