Dim Ssam a GoGo featured on two major online rankings.

Miami’s food truck scene is alive and well and, apparently, a destination choice for hungry travelers, according to two prominent online food-and-travel sites.

Jetsetter, an online travel magazine that also books custom upscale trips such as tiger safaris and tours of California’s wine country, has listed the seven top cities for food trucks. Miami ranks fourth.

Our city’s mobile food scene was bested by Los Angeles, Austin, and Portland, but we beat heavy hitters Chicago, New York, and San Francisco.

The article cites “the burgeoning art scene in Wynwood (and annual creative mecca, Art Basel)” as the impetus for our food truck scene’s success, specifically the monthly roundup during art walk, which “puts more than 25 food trucks in one hipster-friendly place.”

Four Miami food trucks were listed in the Daily Meal’s 101 Best Food Trucks in America.Latin Burger and Taco (#68); Dim Ssam a GoGo (#59); Ms. Cheezious (#48); and Jefe’s Original Fish Taco & Burgers (#47) all received nods on the list, which was whittled down from more than 450 food trucks in more than 40 cities. From those, trucks serving only one item (cupcakes or ice cream) were eliminated, and the remaining 270 mobile eateries were judged on three criteria: critical review, social score, and originality. The Daily Meal also agrees with Jetsetter, giving Los Angeles the prime spot with a whopping 16 trucks making the top 101.

Though the Big Mango might not be the leading food truck city, these rankings are good news for Miami food trucks, which continue to be placed in the national arena — like Ms. Cheezious winning a spot on the Live With Kelly and Michael’s Truckin’ Amazing Cook-Off Top Ten or Anthony Bourdain dining at Dim Ssam a GoGo during his Miami Layoverepisode. And, of course, Cooking Channel’s Eat St. films Miami food trucks frequently, bringing worldwide recognition to these small-business owners.

http://blogs.miaminewtimes.com/shortorder/2013/06/miami_fourth_best_food_truck_c.php

Crowds sample dishes from more than 20 gourmet food trucks at Young Circle in Hollywood. The event is held every Monday from 5:30 p.m. to 10 p.m. (Carey Wagner / Sun Sentinel file / August 15, 2011)

HOLLYWOOD — Food trucks might be causing political heartburn in some cities — but not Hollywood.

Every Monday, more than 20 food trucks roll into Hollywood’s ArtsPark at Young Circle, selling everything from shrimp tacos to gourmet cake pops. The weekly event has taken off since its debut in August 2011, drawing hundreds of food truck fans from all over South Florida.

This week, Commissioner Peter Hernandez said he has a plan that might encourage even more people to meander through downtown, stopping at the local bars, restaurants and shops.

He’d like to see six food trucks selling their gourmet creations at nearby Anniversary Park, two blocks west of Young Circle on Hollywood Boulevard.

“I’m trying to come up with innovative ways to boost the economy of downtown Hollywood,” he said.

http://www.sun-sentinel.com/news/broward/hollywood/fl-food-trucks-hollywood-20130606,0,532429.story

When it comes to regulating food trucks, mobile food vendors and restaurants in general, Shaun May from the Okaloosa County Health Department says the process can be a little tricky.

“It’s a story that’s really fascinating in the state of Florida,” said May, the organization’s environmental health director. “I believe we are one of the only states where the health department doesn’t inspect restaurants.”

In Florida, those responsibilities fall under the jurisdiction of the Department of Business and Professional Regulations, which monitors and issues licenses to lodging partners (hotels, motels, bed and breakfast inns, and dwellings), free-standing restaurants, fast food services, mobile units/food trucks, and bars that serve food.

The Department of Agriculture and Consumer Services is tasked with licensing bakeries, grocery stores and convenience stores, while the Department of Health licenses bars that do not serve food and institutions such as schools and hospitals.

Samantha Stratton, a representative for the DBPR, told The Log via email that the licensing requirements for mobile vendors are very similar to those of a standard brick and mortar restaurant licensee, including “stringent inspections.”

“All new establishments are required to submit plans for review to ensure compliance with minimum sanitation and safety standards,” she wrote. “In addition to approved water sources for all food service establishments, mobile units must provide proof of adequate wastewater tanks and disposal.”

According to the DBPR website, food service inspections are done multiple times annually, and as part of the inspection “handwashing, food temperatures and food handling practices are of critical concern, and the inspector places major emphasis on these areas when conducting the inspection. Other areas covered during the inspection include: hot and cold food holding; food protection; food equipment and utensils; water and sewage; plumbing; toilet and wash facilities; garbage and refuse disposal; insect/rodent control; floors, walls and ceilings; lighting; ventilation; dressing rooms; and general safety.”

More information about the process can be found athttp://www.myfloridalicense.com/dbpr/index.html.

In the city of Destin, any food truck or other mobile structure on a fixed site must apply for and receive a city of Destin portable building permit, which is reviewed by the planning division. They must also apply for and receive a business tax receipt which is reviewed by the planning division, as well.

Officials from the city estimate that about five mobile food truck/trailers have been permitted in Destin throughout the last couple of years.

When it comes to temporary food carts, May told The Log that the “vital question” becomes where the entities “commissary” is located, or basically where they store food.

“Depending on where the food is stored, depends on who is going to regulate that operation,” he said. “We have a very long matrix that we use telling people where to go for permitting.”

“At the end of the day, if you come to Florida and want to open a restaurant or a food cart or whatever it may be, there is a lot of education and things to learn,” he added.

http://www.thedestinlog.com/news/food-truck-permitting-a-moving-target-1.154875

ORLANDO, Fla. — If you’re a fan of food trucks, you might not find them in their usual spots anymore.

The city of Orlando has changed how the food trucks can operate within city limits.

Channel 9′s Racquel Asa spoke to food truck operators who said the change is enough to put them out of business.

Al Ruiz has spent most of the last two years in his Fish Out of Water food truck, making sushi and making money.

Fish Out of Water food truck

“It’s worked out great for us,” Ruiz said.

A new pilot program launched by the city limits how many nights a private business can host food trucks like Ruiz’s.

WFTV looked through the seven-page pilot program and found some businesses can only host a truck one night a week.

“It stinks. Everyone is cut out, so essentially I could be working six days a month with these new rules,” Ruiz said.

The city said it made the changes because it didn’t anticipate how popular food trucks would become.

If a truck wants to permanently stay at a location, it has to get permission from the city first.

Ruiz said it shouldn’t have to be that way if he’s already making a deal with a business to set up shop on its property.

“I understand there are rules and regulations and everything, I just think they need to be fair and everyone needs to be heard,” Ruiz said.

The pilot program will last for two years. The city said its program is less limiting than other city’s like Boston and Miami, which charge higher permit fees and limit the number of food truck permits.

http://www.wftv.com/news/news/local/orlando-limit-food-truck-operations/nYFjY/

Feveral Orlando mobile food vendors launched a new Facebook page in response to the city’s tighter regulations on food trucks, carts and trailers.

Yesterday, we shared with you about the city of Orlando’s new regulations on food trucks.

Those regulations have created quite a buzz within the super-popular food truck world and now several mobile food operators and their supporters have started a new Facebook page as a response to what they’re saying are unfair rules set up by the city.

The new Food Trucks for Fairness page, which launched on June 4, describes itself as a “group of food truck operators, loyal customers, local businesses and anyone who supports the rights of licensed food truck operators to run their businesses with the same freedom as any other Orlando business.”

Orlando Weekly, which on June 5 reportedon the new regulations, followed up by saying that the city may not realize how much these trucks are embedded in the city’s culture

http://www.bizjournals.com/orlando/blog/2013/06/food-trucks-supporters-start-fb-page.html

http://www.bizjournals.com/orlando/blog/2013/06/food-trucks-supporters-start-fb-page.html

KEBAB KIBOSH

And now from the There Oughta Be a Law! Department of Orlando: Somebody in the city recently realized that Orlando has been swept by the “local and national phenomenon” (their words, not ours) known as “mobile food vending” (ditto). Per a recent memo to Mayor Buddy Dyer and the City Council from Dean Grandin in the city’s planning department, food trucks have brought “activity and vitality to commercial districts and special events alike.” So, naturally, we’d better take action.

On May 20, the City Council approved a temporary-use permit measure. Starting immediately, food trucks wishing to do business in Orlando must obtain a mobile food-vending permit, a license from the state Department of Business and Professional Regulation’s Division of Hotels and Restaurants, and a business tax receipt. They must then agree not to do business in a right-of-way (sorry, guys, no more curbside service) or in any “unimproved” areas (paved parking lots only), and they’ve got to stay out of the “downtown core” completely unless they’re under concession license with the city, which is a whole other ballgame. TheDailyCity.com’s Food Truck Bazaar is kosher, because the Fashion Square Mall is specifically named as a “Special Event” location where food trucks can gather.

Trucks can operate on private property in some areas of the city – certain Main Street neighborhoods like Thornton Park and Mills 50, for instance – at approved retail malls and in the downtown community redevelopment area. But the property owner has to provide a notarized letter giving permission, and trucks can only be there one day per week unless they obtain a conditional-use permit to operate in that spot permanently.

So, no more empanada or sushi trucks outside the Imperial Wine Bar, no more Korean taco trucks parked seven days a week at the gas station on the corner and no more trucks downtown at all, unless they’re in concession agreement.

Why? Little food-truck birdies tell us that some local restaurants were pissed that these restaurants-on-wheels were stealing their customers, serving up convenient, cheap food to patrons of local bars. Then there was that whole flap in the Milk District last year, in which weekly Tasty Tuesday food-truck gatherings infuriated some local business owners who said the trucks were blocking driveways, taking up street parking and otherwise hindering business. Back then, the city promised to come up with a plan tokeep the trucks at bay. At least a little.

When we talked to the city, we were told that technically food trucks were never really legal anywayand technically, anyone operating one before really shouldn’t have been because there was no ordinance saying they could (uh, pedicabs, anyone?). “City staff members worked with members of the mobile food-vending community to establish this new two-year pilot program to make it easier for food trucks and carts to operate within certain areas of the city,” writes city spokeswoman Cassandra Lafser, who adds that it’s just a pilot program and it could be altered if it’s not working out.

So, the past two years you got a pass, food trucks, but no more free lunch. Now it’s time to dance for your empanada.

UPDATE: Food truck supporters have started a new Facebook page in response to the city’s new restrictions.

You can read the text of the city’s new food truck rules below.

Orlando Food Truck Pilot Program

http://orlandoweekly.com/news/happytown-orlando-approves-new-rules-amp-regs-for-food-trucks-1.1500035

Credit Patch file photo

Attention Carrollwood area residents who work downtown, foodies that don’t mind a short drive and just hungry area residents in general: the mayor’s food truck fiesta is back.

The June fiesta will be held from 11 a.m. until 2 p.m. on Wednesday, June 5 at Lykes Gaslight Park on Franklin Street between Madison and Kennedy Boulevard.

The event, which launched in November of 2011, is staged in conjunction with the Tampa Downtown Partnership.

Credit Alessandra da Pra

The following food trucks are scheduled to attend:

• Not Your Ordinary Food Truck
• Dude & His Food
• Dochos
• Maggie on the Move
• Michelle Faedo
• Happy Baker
• Smoothin Shaken
• Nate Paul’s Q4U
• La Petite France

For additional information, visit tampagov.net/foodtruck.

http://carrollwood.patch.com/articles/mayors-food-truck-fiesta-rolls-into-town-wednesday

About three million food trucks operate in the United States today, according to Food Beast. The rush is on in this segment of the catering industry and it is not that costly to enter. Food Beast estimates the initial cost of outfitting a food truck to be about $40,000. If a person wanted to invest money in opening a sandwich shop, the cost is four times as much. The Sacramento Bee claims that a successful food truck can earn more than $400,000 per year.

The food truck catering industry is exploding thanks to higher visibility from shows like “Eat Street” on Cooking Channel (order info at http://slackware.org). Cities such as Portland, New York City, San Francisco, Sacramento, Nashville and Orlando are among the cities seeing a burgeoning of food trucks. And these are not ordinary food trucks serving sandwiches and a cup of a coffee. The trend is for gourmet food trucks, many with themes to propel them to success.

QSR, a catering industry magazine, recently ran an article describing the top 20 food trucks in America. Some specialize in grilled cheese sandwiches, some serve made-to-order ice cream sandwiches and others who specialize in falafel and Mediterranean foods.

Food Trucks Are Growing in Number

Food trucks are becoming increasingly popular as a business venture as they are comparatively inexpensive to start up.

The gourmet trend is popular with customers partly because since the economic downturn in the United States, many people have cut down on fine food dining when they go out. The gourmet food truck allows them to spend the same as an average lunch costs and enjoy the gourmet style foods they love.

As each truck usually has a limited menu, a gourmand can find a many-course lunch by walking from truck to truck. A salad appetizer from one vendor, a Mediterranean main course from a second food truck and a homemade dessert from still another adds up to an affordable three-course gourmet lunch. Of course, if on a budget or a diet, a different menu can be easily found.

Food Truck Business Issues

Food Beast points out there are significant operating costs for food trucks as well as some issues with local governments. The average weekly fuel cost for food trucks is between $250 and $500 dollars per week.

Insurance coverage is another expense, full insurance for the truck is needed (business vehicle insurance), insurance for owner/operator and employees for cuts, burns and other kitchen-related industries — workers compensation insurance and full liability coverage for the business operation that includes customer slip and fall all the way to contaminated food.

There is also the issue of government rules, regulations and laws. Food truck operators must understand the environment in which they will operate. For example, in Sacramento, Calif., a food truck can only stay in place for 30 minutes and then must move at least 400 feet, some cities do not allow food trucks within a certain distance of a bricks and mortar restaurant and some locals restrict the number of food trucks in a specific location. The Today Show reports that New York City is not issuing any more permits for food trucks.

But if business is good, the truck will gross about $400,000 per year. In 2011, the industry recorded income of $630 million.

Gourmet Food Trucks and Social Media

One reason for the fast growth of the gourmet food truck industry is their skillful use of social media. They especially excel in using Facebook and Twitter. Erica Swallow writes in her social media column on Mashable that food trucks continue to use social media to let folks know about specials, menu items, deals and where the truck is located.

Food trucks that are up and running and successful are in good shape for now. But owner/operators must be on the watch for market over-saturation, which could cause the food truck bubble to burst. New entrants might want to consider opening in a city that is not yet part of the gourmet food truck phenomena.

http://www.metrojacksonville.com/article/2013-may-gourmet-food-trucks-new-phenomena-for-foodies

PHOTO BY ERIC HASERT, TREASURE COAST NEWSPAPERS
Elliott Ehrlich of Oregon holds his daughter, Maya Pearl, while waiting for their lunch order at the Veggie Love Truck.

Downtown Stuart will be invaded June 3.

Twenty-five food trucks are expected to take part in the first Stuart food truck invasion at Memorial Park.

Although food trucks have been around since The Civil War and chuck wagons, the trucks headed to Stuart are not the hot dog or ice cream trucks of yesteryear. These trucks dish out gourmet fusion fare, dressed up standards and foods of many cultures — everything from empanadas and lobster rolls to cupcakes and gelato.

Food trucks are in cities all over the country, and have been invading Tradition in Port St. Lucie for a few months. Jane Rowley, event coordinator for Tradition, said the monthly invasion has drawn more than 3,500 people. Starting in July, the invasions will be increased to twice a month.

In Stuart, the trucks will be coming to Memorial Park, 300 S.E. Ocean Blvd., every Monday from 5 to 9:30 p.m. The trucks will vary from week to week, and you can check on your favorites on the Food Truck Invasion Facebook page.

Many attribute the start of this culinary movement to the stalled economy. Food trucks provided out-of-work people with a way to create their own income. They also offer a restaurant-quality meal without the restaurant price.

The trend gained momentum in 2010 when The Food Network aired a reality competition called “The Great American Food Truck Race,” in which competitors tried to out-cook and outsell each other in cities around the nation.

Whatever the reason, food trucks are the in-thing to do in the culinary world. Many franchises such as Taco Bell, Dairy Queen and Subway have come on board. Even celebrity chef Rachael Ray has a promotional food truck.

These small mobile restaurants specialize in three or four dishes — it is not fast food. If you go, be prepared: there may be a wait. Many of the dishes are prepared to order.

The culinary fare offered by these mobile restaurants draw people from all lifestyles. So bring your lawn chair or blanket and take advantage of the wait time to chat with someone you might not ordinarily meet.

Think of it as a community picnic.

http://www.tcpalm.com/news/2013/may/31/prepare-for-the-food-truck-invasion-at-memorial/

Red Hook Lobster truck Credit Courtesy Red Hook Lobster Facebook

Council is expected to consider a legislative proposal in June that would bring food trucks to the City of Alexandria.

“It’s a win-win for everybody,” said Rose Boyd, special assistant to the city manager, at a Friday morning small business event hosted by the Alexandria Convention & Visitors Association at St. George Gallery in Old Town.

Boyd noted that the city is embarking on new initiatives to ensure Alexandria is small business-friendly and the acceptance of food trucks dovetails with those plans.

City staff put together the proposal to go before council, which asked for the plan during a recent retreat.

The trucks would be permitted anywhere through city limits 7 a.m. through 8 p.m. and allowed to park for up to four hours at a time in specific city locations:

1. Old Town — on King Street in front of King Street Gardens, by the courthouse, and the east side of the 100 block of Royal Street by City Hall.
2. Del Ray — Mount Vernon Avenue in front of the Department of Community and Human Services building.
3. Carlyle — by the atrium

The trucks can park in any legal parking spot in the city, but only up to four hours in those locations.

A maximum of three food trucks will be allowed on one block at the same time, in a first-come, first-serve environment.

Long line for Red Hook Lobster Pound food truck. Credit Kat Lucero

Restrictions include no parking in front of restaurants allowing outdoor dining, and no parking in any residential parking district unless a truck has been approved for a special permit or for a private event.

City staff is discussing how far a food truck must park from a restaurant with outdoor dining. Boyd noted that a truck’s fumes could irritate outdoor diners plus the city wants to ensure the food trucks would not take business away from established, fixed restaurants.

Additionally, a truck cannot park within two blocks of an event such as First Night Alexandria, which last year hosted its own food trucks. Council will discuss those recommendations upon the plan’s review.

Boyd said she has been closely watching the evolution of food trucks in Fairfax and Arlington counties as well as in Washington, D.C.

In response to an audience member question, Boyd said there will be structural standards for trucks but not visual standards.

“Part of their appeal is the funky look,” she said.

The trucks will be subject to certain Health Department requirements for food service.

Boyd said the trucks could fulfill several needs, such as recent requests for healthier food choices at youth sporting events.

They could be welcome at some sports events, including T.C. Williams games, she said.

An audience member identifying herself as normally being located near the Mark Center said food trucks would be most welcome in that area as there is a significant lack of dining choices there.

They have not yet worked out how to handle sales tax collection, Boyd said.

The trucks must be 10 feet high or less to accommodate the lights on King Street.

They will not be permitted to sell alcohol and the city’s police department will be charged with enforcing any parking infractions.

http://delray.patch.com/articles/city-suggests-food-truck-hub-in-del-ray