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Gainesville, FL: Food Truck Rally Returns to Downtown

MFN Editor #1 — Sat, 18 May 2013 21:10:30 +0000

Rachel Crosby/File
Crowds at Gainesville’s first Food Truck Rally Saturday, January 26, 2013.

Mobile vendors will pull into the High Dive parking lot on Saturday as Gainesville’s original food truck rally returns to downtown.

The event will begin at 5 p.m., located at 210 SW Second Ave. A free concert will begin at 9 p.m. within the venue.

Pat Lavery, owner of Glory Days Presents, the company that organized the event, said vendors will serve food throughout the night.

Lavery said a few new vendors will set up shop this weekend: Gotta Have it, Kona Dog and PopCraft.

Patrons can expect prices to be roughly $5 to $8. Seating is not available in the parking lot, but in past events people have brought folding chairs or grouped together on the asphalt.

A live disc jockey will play outside throughout the night, and local comedian Andres Farfan will be emceeing the event.

Parking is available at the downtown garage adjacent to the event and there’s scattered street parking nearby.

Lavery said he expects a large turnout at this weekend’s rally.

“Our last one was double in size than the first one, and the word keeps spreading,” he said. “We definitely started something that’s going to be gigantic in Gainesville.”

http://www.gainesville.com/article/20130517/ARTICLES/130519641?tc=ar

Gainesville, FL: Second Food Truck Rally Goes More Smoothly

MFN Editor #1 — Sun, 17 Mar 2013 15:24:16 +0000

By Rachel Crosby | Gainesville.com

Sonja Roth, who works for Off The Griddle, owned by Mike and Miriam Musoke, takes orders from the line outside their truck. Crowds flock to the Food Truck rally on Saturday, March 16, 2013, near the downtown Five Star pizza.
Elizabeth Hamilton / Correspondent

Michael Musoke stepped down from his food truck, Off the Griddle, and looked at the line of about 50 people waiting to try his food.

His jaw dropped.

“Wow,” he said, smiling.

It was just past 7 p.m. at Gainesville’s second Food Truck Rally, and a mix of college students and families milled about the High Dive parking lot at 210 SW Second Ave. with food and drinks in hand.

“I’m so excited this is going on again,” Musoke said. “I think it could be a monthly thing.”

Pat Lavery of Glory Days Presents, the company that collaborated with Pelican Brothers Food Truck to host the free festival, said Saturday’s event felt more manageable than the first one.

Ten trucks set up shop at the rally, up from six at the first event.

Pelican Brothers, one of the hosts, was there, along with Cart Attack, Charlie’s Snow Shack, Grilled Cheese Wagon, Go Go Stuff Yourself, Hootie’s Hot Dogs, Humble Pie, Monsta Lobsta, Sizzle Wagon and Off the Griddle.

The added trucks and parking lot space just in front of Five Star Pizza helped ease the crowding, Lavery said. Lines were more defined, though still long, and there was more room to stand, talk and eat.

“It’s been a little less stressful for the vendors,” Lavery said.

Parents pushed strollers and held small toddlers’ hands as they walked past the different trucks, getting a feel for what each one offered.

Stuart McDaniel, 41, of Gainesville, came to the rally with his daughter and twin sons. McDaniel waited in line for Pelican Brothers as his sons bit into bacon grilled cheese sandwiches from the Grilled Cheese Wagon.

“We’ve seen kids from their old soccer team and their school,” McDaniel said. “It’s been totally fun.”

College students stood in groups, some leaning against their bikes, talking and laughing.

Danielle Jordan, 20, reached through the Pelican Brothers window for her chicken-and-waffle slider. A small German shepherd-mix puppy named Ellie circled Jordan’s legs, tangling her leash and sniffing up at the sweet and savory creation.

“It’s friggin’ delicious,” Jordan said. “It was a pretty long line, but I only waited for about 15 minutes.”

On the outskirt of the main crowd, Maple Canner, of Gainesville, sat in a nylon folding chair that she brought with her. The evening sun was warm and her silver hair flashed in the cool breeze as she talked with friends.

“Truthfully, last time everyone ran out of food later in the evening because it was such a good turnout,” Canner said. On Saturday night, Canner said, “They’re long lines, but they’re moving. Everybody’s eating while they’re waiting, which means they were able to try more food this time.”

Pat Lavery said starting the event earlier seemed to stagger crowds. Instead of a mass of people, patrons came in waves and waited in visible lines for average amounts of time, Lavery said.

“Last time was a sprint,” Lavery said. “This time it’s been a marathon.”

http://www.gainesville.com/article/20130316/ARTICLES/130319615

Gainesville, FL: Food Truck Rally will Return to Downtown in March

MFN Editor #1 — Sun, 17 Feb 2013 02:00:43 +0000

By Kelcee Griffis | Gainesville.com

Miriam Musoke of Off the Griddle sets an order on the counter for a customer. Musoke and the truck traveled from Lakeland to be a part of Gainesville’s first Food Truck Rally Saturday night.

Gainesville’s first food truck rally on Jan. 26 was a huge success, judging by the hundreds of hungry customers who stood in long lines to get their meals.

But were the downtown brick-and-mortar restaurants as thrilled to see the new competition roll up?

Turns out, some restaurateurs said the event actually boosted business.

Stefani Weed, a manager at The Jones B-Side restaurant, said the gathering across Southwest Second Avenue in the parking lot at High Dive was good exposure for the entire downtown business district.

“There was a lot of foot traffic, a lot of people walking around,” she said. “It was like a different demographic of people walking by that normally wouldn’t, so new customers know where we’re at.”

Plans are being finalized to bring another, bigger food truck rally to Gainesville on March 16. If the rallies become a regular event, Weed said she doesn’t perceive any serious competition for restaurants because patrons have different expectations for each venue.

She said the dining atmosphere and types of food are different, so for patrons, it simply depends “on what kind of mood you’re in.”

“When you’re coming here, you’re getting a certain experience. But you know when you go to a food truck, you do it because … it’s quick. It’s cheaper, you know, but it’s still quality food.”

Zack Henrikson, a manager at the downtown Relish location, agreed. He said he doesn’t think food truck rallies will siphon customers away because each eating establishment has its own drawing card.

Henrikson said because the food truck rally only lasted until about 9 p.m., Relish can still cater to customers looking for food late into the night.

“Nobody sells burgers as late as we do,” he said, noting Relish’s closing time of 3 a.m.

Henrikson saw the effects of the rally first-hand when an unexplained wave of customers pulsed through the shop that night. He said he didn’t know what was going on at the time, but when he found out about the event later, he said he realized the surge in customers coincided with the closing of the food truck rally.

Brett Ader owns Humble Pie food truck, one of the six vendors at the rally along with Pelican Brothers, Off the Griddle, Go Go Stuff Yourself, Grilled Cheese Wagon and La Lola Loca. He said the prospect of selling food alongside even more vendors is encouraging.

“It stimulates the entire area,” said Ader. “Food truck food is not like a sit-down meal. It’s relatively on the cheaper end. You can get two different things from two different trucks to make your own mishmash.”

He said more trucks can draw more people and add diversity to the menu items offered at the event.

“I feel like the more of us there are, the more the merrier,” he said. “We all kind of have our niche.”

Ader said he didn’t perceive any hostility from next-door Five Star Pizza, although he was technically a competitor with his truck’s specialty pizza menu.

“Actually, a friend who delivers for Five Star came over to hang out,” he said. “It seemed positive.”

Weed said she feels no ill will toward the food trucks, either.

“I went over there and got a grilled cheese,” she said, laughing.

http://www.gainesville.com/article/20130215/ARTICLES/130219698?tc=ar

Gainesville, FL: Foodies Unite at Gainesville Food Truck Rally

MFN Editor #1 — Sat, 26 Jan 2013 19:00:43 +0000

By Meghan Pryce | Alligator.org

credit: Melanie Brkich, Alligator
Ghetto Burger
Mike Riska, 30, of the Pelican Brothers food truck serves up a “Ghetto Burger” to a customer at the truck’s late-night regular spot, the parking lot of High Dive in downtown Gainesville, Tuesday night.

Tyler Hale had maple gravy sauce dripping from his mouth and beard as he took a firm bite into his chicken-and-waffle slider, a crisp piece of chicken between two fluffy waffles covered in sauce. Hale, 24, of Gainesville, is a regular customer at the Pelican Brothers Food Truck.

“The chicken and waffles are a staple of American culture,” he said. “Ever since my first chicken and waffle, I’ve never looked back.”

Gainesville residents can look forward to this and other unique foods at Gainesville’s first ever Food Truck Rally this Saturday at 7 p.m. in the High Dive parking lot, located at 210 SW Second Ave.

The free event is hosted by Pelican Brothers Food Truck and Glory Days Presents.

Chicken and waffles and the ghetto burger are constant items on the Pelican Brothers’ menu due to their popularity, said Matt Holmes, 32, co-owner of the Pelican Brothers Food Truck. The truck’s custom menu for the rally includes fried green tomato, bacon and cheddar biscuits, jerk chicken quesadillas, grouper tacos, sweet potato fries and s’more-style egg rolls. The s’more-style egg roll is a dessert made with marshmallows, graham crackers and deep-fried egg roll.

In addition to Pelican Brothers, other participating food trucks include Go Go Stuff Yourself, Grilled Cheese Wagon, Humble Pie, Off the Griddle and La Lola Loca.

Both vegan and vegetarian options will be available. High Dive will be serving drinks at its fully-stocked beer, wine and liquor bar outside.

Steven Che, a 20-year-old freshman majoring in dietetics, said street food is one of his favorite things in the world.

“I think food trucks offer a lot more variety, especially at a rally, because you can try one food truck and then another,” he said. “At a restaurant, you’re limited to just that one place.”

Prices at the Pelican Brothers Food Truck range from $3 to $7. Holmes said if people plan on trying different foods, they should bring around $15 to $20.

Holmes said 2,050 people are invited to attend the event on Facebook, but he isn’t sure how many people will actually show up.

Mike Riska, 30, co-owner of Pelican Brothers Food Truck and head chef at The Jones Eastside, said they are prepared for about 500 people to come out and eat.

La Lola Loca, a Latin American fusion food truck, will also be at the rally. It’s well-known for its taco’dilla, which is a quesadilla topped with the taco filling of choice, lettuce, tomatoes and a tangy chipotle aioli sauce.

According to the press release, the rally will be followed by a show at 9 p.m. with local bands.

There are a limited amount of free tickets for the show available at High Dive and from the bands. Tickets will be sold at the door the day of the event for $6.

“We are trying to build a scene with the rally and get the word out,” Holmes said. “I hope that in five years from now we have 20 food trucks in Gainesville.

http://www.alligator.org/the_avenue/food/article_b477a26e-65d3-11e2-bdac-0019bb2963f4.html

Gainesville, FL: Food Truck Expands Latin Food Menu

MFN Editor #1 — Fri, 25 Jan 2013 14:15:28 +0000

By Colleen Wright | Alligator News

La Lola Loca, the Latin food truck that rolled onto campus last Fall, is back this semester.

New additions on the menu include nachos, black bean tacos and burritos, plus quesadillas. Chips and queso will replace chips with queso.

The food truck will be open from 11 a.m. to 3:30 p.m. Monday through Friday and from 5 p.m. to 7 p.m. on the North Lawn of the Reitz Union.

Last semester, it traveled to locations like Century Tower and Library West.

Food items are less than $10, according to the La Lola Loca UF Facebook page. Customers can pay with Flex Bucks and Declining Balances on their Gator 1 Cards, as well as cash and credit cards.

Marketing program manager for Gator Dining Services Jill Rodriguez wrote in an email that La Lola Loca will be on campus indefinitely, and no additional food trucks will be added this semester.

“La Lola Loca was well-received by both students and faculty,” Rodriguez wrote.

Twenty-two-year-old chemical engineering senior Tim Heneks said he likes to order the Tacodilla.

“La Lola Loca combines everything I love about about Mexican [food],” he said.

http://www.alligator.org/news/campus/article_46f518ba-5887-11e2-8eab-001a4bcf887a.html

Gainesville, FL: Food Truck Brings Latin Flair, Mobile Dining Options to UF

MobileFoodNews.com — Wed, 12 Sep 2012 15:45:52 +0000

By Ashira Morris | Alligator.org

Stefan Wolff, a 20-year-old economics junior, grabs a pulled pork cubano candwich for lunch at the La Lola Loca food truck near the Plaza of the Americas on Tuesday. photo Ryan Jones, Alligator

A new dining option is rolling onto campus.

La Lola Loca, UF’s first food truck, is in the middle of its first week serving Latin fare to go.

On Tuesday, the lime-colored truck covered in images of fresh produce and tropical flowers pulled up to UF’s campus and stationed itself between Grinter Hall and the University Auditorium.

Tyler Peters, a 21-year-old psychology senior, parked his black bike to order a chicken Lola’rito.

“In my four years here, I haven’t seen anything like it,” Peters said.

The Gator Dining food truck, whose name translates to “The Crazy Lola,” serves lunch on campus from 11 a.m. to 2 p.m. Monday through Friday.

Similiar food trucks exist at University of Alabama, University of Tennessee and Florida State University.

The truck sold its first meal Monday, parked behind the Racquet Club dining center.

Students can purchase food with their Gator 1 Cards, in addition to cash or credit payment, Jill Rodriguez, marketing program manager for Gator Dining, wrote in an email.

The Latin menu includes modern versions of burritos, tacos and quesadillas.

Carolyn Dampier, the executive secretary in the Office for Research Information Services and Publication, met co-workers from Walker Hall and Grinter Hall to grab a quick lunch.

The chicken bowl she ordered was her first food truck meal.

“It’s something different and convenient,” she said.

http://www.alligator.org/news/campus/article_c4415db6-fc97-11e1-a124-001a4bcf887a.html?mode=image&photo=0

Gainesville, FL: Downtown Weighs Good and Bad of Luring Trendy Food Vendors

MobileFoodNews.com — Wed, 18 May 2011 20:23:05 +0000

By Chad Smith | Gainesville.com

Jules Gollner, owner of White Apron Catering and the Chow Now Food Truck, serves employees of RTI at Progress Park in Alachua from her food truck Wednesday, May 18, 2011.

Portland, Ore., and Austin, Texas, are known for their eclectic and quirky urban environs and all those who come with them.

That includes the increasing number of mobile food vendors — selling everything from cupcakes to barbecue — who have become staples in those cities and elsewhere around the country.

Gainesville officials say the trendy industry offers something they could use here: a shot in the arm of personality.

“The more character we can generate in this city the better,” City Commissioner Scherwin Henry said Monday during a meeting of the Community Redevelopment Agency.

Commissioners serve as board members of the CRA, which is funded by property tax increments in four districts around Gainesville. On Monday, they talked about the upsides of the trucks as well as the potential roadblocks, both on the permitting side and on the business side, as more vendors could mean competition for brick-and-mortar restaurants.

While there already are a few mobile vendors in the city, Kelly Huard Fisher, a project coordinator for the agency, said there are several entrepreneurs who are interested in setting up their own businesses.

But Fisher said regulations in the city can be vague and cumbersome and suggested areas commissioners could simplify the process.

“Everyone’s just trying to make sure they follow the rules,” she sad. “There are first some areas that need to be clarified.”

Aside from a hot dog vendor who sets up shop near the Alacuha County civil courthouse on the downtown plaza, there also is a roaming lunch truck, Chow Now Food Truck, owned and operated by Jules Gollner.

Gollner, who also runs White Apron Catering, said she is entering her seventh month of running the truck to generate more revenue and give her employees more work.

“It’s definitely growing day by day,” she said.

But city codes restrict her from going many places to be nearest to lunchtime crowds.

She typically splits days between space near the University of Florida’s Emerson Alumni Hall and Progress Corporate Park in Alachua.

She also can’t set up during late night, when she ideally would be able to sell food downtown to crowds heading home from clubs and bars.

Fisher said there would be advantages to allowing vendors to stay open late.

“It gets food in people’s stomachs and lengthens the time before you get in your car,” she told commissioners.

While that seemed to go over well with commissioners, there were concerns about how many vendors should be allowed in what area.

“I like the idea of carts, and I actually participate in their business when I visit different cities, but I do think you can overwhelm a particular area when you have too many carts,” Commissioner Warren Nielsen said.

Mayor Craig Lowe worried aloud about the potential impact on existing restaurants.

Clif Nelson, who owns the Paramount Grill on Southwest First Avenue, said he doesn’t think the downtown market could bear an onslaught of vendors, as many employers have left the area.

“All that’s left down here are the few attorneys and the city workers or the Alachua County workers and the other people who work in restaurants who maybe order takeout, and that’s it,” Nelson said. “And parking is kind of a nightmare.”

He said he and, he suspects, other restaurateurs wouldn’t be happy to see the city change zoning and permitting regulations to usher in the trucks.

Either way, he said, “They may want to offer it, but I just don’t see it working.”

But Gollner said restaurants should have nothing to fear. In fact, she said, they could join her.

“I welcome it,” she said of the potential for competition. “Everyone has the same opportunity to go out and do it.”

http://www.gainesville.com/article/20110518/ARTICLES/110519509/-1/news?p=all&tc=pgall

Gainesville, FL: CRA to Look at Growing Food Truck Industry

MobileFoodNews.com — Sun, 15 May 2011 22:37:57 +0000

by Chad Smith | Gainesville.com

Rolling down the street, smoking turkey (or, Snoop Dogg reference aside, preparing whatever kind of food that meets your fancy).

At its meeting Monday, the Gainesville Community Redevelopment Agency (the alter ego of the City Commission) will hear about the growing industry of food trucks in places like Austin, Texas, and Los Angeles.

While Gainesville already has at least one mobile kitchen, Chow Now Food Truck (see The Sun’s story from February), CRA staff will present commissioners with the upsides of the industry and potential regulatory roadblocks that might need to be ironed out.

Those issues include how many permits to issue, how large the trucks can be, where they would be allowed, fees and inspections.

In the agenda for Monday’s meeting, which starts at 3 p.m. in the City Hall auditorium, the staff wrote that the vehicles add an “abundance of quirky character” and “enhance street life” to cities across America in addition to offering up crepes, hot dogs, barbecue, waffles, sandwiches, cupcakes and a host of other things. Locally, Chow Now serves paninis, sandwiches and fries.

If another vendor wanted to set up shop in Gainesville, what would you want it to serve, or are you uneasy about eating food-truck food? (My vote is for jambalaya.)

http://citylimits.blogs.gainesville.com/14292/cra-to-look-at-growing-food-truck-industry/