SALT LAKE CITY — They roll downtown once a week, serve hundreds of people willing to stand in line for a tasty lunch, then leave with the promise of returning next Thursday.

These are the food trucks — mobile restaurants that city officials say draw people downtown and stir up business.

But some owners of brick-and-mortar restaurants say the trucks take a bite out of their bottom line.

“I didn’t expect to serve 120 people,” said Guy Behunin, who, together with his wife, run a food truck featuring grilled cheese sandwiches.

People come from all over to eat at the food trucks on Thursdays. But when they’re eating outside in the sunshine at Gallivan Plaza, it means they’re not in the restaurants nearby, like the Judge Café and Grill.

“Lunch is really the core of this business,” said Royal Tyler, owner of Judge Grill and Café.

He says when the trucks pull up, they bite into his profits.

“I looked at the last four and they’re down between 17 and 30 percent,” he said of a month’s worth of Thursday lunchtime receipts. “If I can’t make it up some other way that means, you know, I have to go out of business.”

Tyler and other restaurant owners said they think Salt Lake City gives food trucks an unfair break.

While they pay top dollar for prime real estate, the trucks get to move in without many of the expenses and fees they pay, paying for nothing but a business license to park and serve.

“We do understand their concerns. We do understand that they’ve expressed a disappointment in what they feel is maybe a negative impact to customer flow on Thursdays,” said Art Raymond, deputy director of communications for Salt Lake City Mayor Ralph Becker. “Our goal is to find an environment downtown that really works for everybody.”

Part of that includes events like Food Truck Thursdays.

The city says when more people come downtown, they start seeing and experiencing other restaurants. That could translate into more business for everyone.

“We do feel very confident that that tide will raise all ships,” Raymond said.

Steven Doyle, store manager of Grilla Bites, said that’s been his experience.

He serves a salad bar, sandwiches and smoothies on the same street as the food trucks. He said managers first thought the trucks would drive away customers, but it’s actually increased their traffic.

“It brings people down here that normally wouldn’t be down here to actually see that we are here,” Doyle said, and that brings in more people other days of the week.

Whether business will grow for Tyler and other restaurant owners remains to be seen.

“We’re still working on it,” Raymond said. “It’s a solution we would like to see in partnership with all of our downtown businesses.”

Video contributor: Keith McCord

http://www.ksl.com/?nid=148&sid=25491455

SALT LAKE CITY — So you’ve tried a taco cart. You got a hot dog from another vendor. If you want to branch out a little more, we have compiled another list of food trucks and carts in Salt Lake you should try.

So Cupcake
3941 S. Highland Drive (among other locations)
Tuesday – Saturday, 10 a.m. – 7 p.m.
socupcake.com

Who doesn’t want dessert delivered? For a minimum purchase of $25, So Cupcake will deliver pre-ordered goodies to you. If you would rather walk and eat your treats in the sunshine, you can visit them where they are parked. Find their daily flavors on Facebook or Twitter.

Better Burger
Varying locations times
betterburgertruck.com

As the name suggests, this truck serves up burgers of all kinds: grass-fed beef, turkey, and veggie. Like any proper burger joint, they also make shakes — with Utah’s own Farr’s Ice Cream, no less.

For the environmentally aware, the truck owners even compiled a resource page where customers can read about the ingredients’ origins.

The truck will be opening back up for the season on May 3 at Red Butte Garden’s annual plant sale, and at the Tour de Brewtah the next day.

Pogi’s Fire Grilled Pizza
Varying locations
Weekdays, 11:30 – 1:30 p.m.
http://www.pogigrill.com/

Pogi’s serves up crispy crusted pizzas of all kinds, and cooks to order, so you can get almost anything you would want atop your pie. For sides, they’ve got garlic cheese bread and salads, and for dessert, you can get banana cream pudding or sip on an Italian cream soda.

Check their website for their locations and catch them while they are near you.

Submarino’s
Varying locations and times
Submarino’s Facebook

There is more to sandwiches than Subway. Step up to Submarino’s and you can build your own sandwich or try one of their many signature subs (or sammies, as they call them on the truck).

Waki Paki
Varying locations and times
wakipakifoodtruck.com

This Indian-meets-Pakistani restaurant is run by a former mechanical engineer whose family is from Pakistan. Waki Paki moves around the city cooking up kebabs, wraps, and samosas.

Catch them next at Gallivan Plaza on Thursday.

Rubadue’s Saucey Skillet
Varying locations and times
sauceyskilletacademy.com

Often found at the University of Utah campus on the Marriation Library Plaza, the Saucey Skillet serves up hot American food — and just about everything can include a side of macaroni and cheese. Win.

Be sure to check out the truck’s ever-changing soups and specials, too.

Mama Simonetti Spaghetti
180 South Main
Monday-Friday, 11 a.m. to 2 p.m.
4044 South 2700 E. Salt Lake City (inside Granatos)
Monday-Saturday, 5 p.m.- 8 p.m.
mamasimonettispaghetti.com

Don’t let the cart fool you: they take their sauces seriously. Mama Simonetti’s simmers their sauce for 12 to 24 hours before serving them up to customers, and cooks start as early as 2 a.m. to make everything from scratch. Check out their Facebook page for promotions and drawings.

http://www.ksl.com/?nid=148&sid=24987806

]]> http://www.mobilefoodnews.com/2013/05/salt-lake-city-ut-7-more-food-trucks-to-try-this-spring/feed/ 0 http://www.mobilefoodnews.com/2012/09/salt-lake-city-ut-health-dept-closes-8-taco-carts-in-slc/ http://www.mobilefoodnews.com/2012/09/salt-lake-city-ut-health-dept-closes-8-taco-carts-in-slc/#comments Thu, 13 Sep 2012 14:30:18 +0000 MobileFoodNews.com http://www.mobilefoodnews.com/?p=29130 By Kathy Stephenson | The Salt Lake Tribune

Tacos Don Rafa #2, 25 W. 800 S.

The Salt Lake Valley Health Department did a sweep of local taco carts last week, shutting down eight street food operations for numerous health and safety violations.

ll eight businesses were cited on Wednesday Sept. 5 for “preparing food at home and not at an approved commissary,” according these notices on the department’s food protection website. Several carts had other violations including holding meat at too low of a temperature and storing raw meat above ready-to-eat foods.

Here are the carts that were closed and their respective violations.

Taco America, 200 S. 500 West • Food was prepared at home and not at an approved commissary; exterior of the cart and around the cooking area was not clean.

La 35 Mexican Food, 1471 S. Industrial Road • -Food was prepared at home and not at an approved commissary.

Tacos Dona Mary #17, 1780 W. North Temple St. • Food was prepared at home and not at an approved commissary; food was stored at home and not at an approved commissary.

Tacos Don Martin, 2100 S. 1100 East • Food was stored at another location and not at an approved commissary; Food was prepared at another location and not at an approved commissary; food was held out of temperature in the back of a van; food was contaminated from ice water in a cooler.

Tacos Alex Cart, 3874 W. 3500 South • Food was not prepared at an approved commissary; cooked salsa, carnitas (cooked pork), and cooked beans were not prepared at an approved commissary; cooked meats were holding at 101 to 109 Farenheit in a car.

Tacos Y Tortas Guadalajara El Chalin, 6980 W. 2100 South • Prepared food in the cart was not prepared in an approved commissary; food was stored at the operator’s home.

Tacos Las Gueras Cart, 3200 W. 2670 South • Food was prepared and cooked at home; there was no refrigerator at the commissary for cold holding and for cooling food; cooked meat was hot holding at 115 Farenheit (too low); raw sausage was stored on top of ready-to-eat food.

Tacos Guzman, 652 S. Redwood Rd. • Prepared food was stored at home in a refrigerator; food prepared for service was stored at home.

For more details visit: http://www.slvhealth.org/cfml/foodProt/foodEnf.cfm

A couple of weeks ago, when author John T. Edge was in town to promote his Truck Food Cookbook, I couldn’t help but notice that of the 150 food-truck recipes included, not a single Utah food truck was acknowledged. So, I thought I’d better take care of that.

There’s a thriving, bustling food-truck scene here. At least 16 food trucks operate in and around the Wasatch Front, by my last count—not including all the food stands and carts. There may be additional trucks that I’m unaware of. If so, please let me know.

The food-truck boom is driven, largely, by economics. In a sense, they are mobile restaurants, but without the overhead a brick-and-mortar eatery requires. As Edge points out in his book, it costs $900,000 to open a Chipotle, and $200,000 for a Subway. By contrast, a used food truck can be had for as little as $10,000. Once you have your truck, there’s no rent to pay, no furniture to buy and relatively few salaries; most food trucks are operated by one to three people. There are fuel and operating costs, of course, but no electricity, heating, water or air-conditioning bills. Food trucks aren’t exactly a risk-free proposition, but the financial risk is substantially less than with a “real” restaurant.

The downside, of course, is that they are, literally, moveable feasts. So it’s essential that patrons are able to find their favorite food trucks—hence, the important role of social media. Most food-truck operators keep customers abreast of their whereabouts via Twitter, Facebook and websites. Also, food trucks are at the mercy of Mother Nature. Very few offer any seating or shelter from storms, and a good blizzard or even a hard rain can close down business. Finally, many food trucks are seasonal, operating only in warm weather. Here are the ones I know of currently dishing up food in Utah. It’s summer, so get out and try them.

The big daddy of Utah food trucks—and the first that I was aware of in the state—is, of course, SuAn Chow’s Chow Truck (ChowTruck.com). SuAn worked in the restaurant business here, and was the founder of Charlie Chow and ChowMeinia before firing up the Chow Truck. Her menu is eclectic, and ranges from Asian-spiced, flash-fried calamari to unique $3 tacos (panko-fried tofu, coconut-lemongrass chicken, beef with cilantro pesto, etc.), salads ($5) and sliders ($3). Another truck with an Asian influence is the Bento truck (BentoTruck.com), which travels from Lehi up to Logan, offering Japanese-style bento meals such as yakiniku ($7), beef curry ($6.50), teriyaki chicken ($6), pork gyoza ($6.50) and veggie tempura ($6), along with special seasonal items. Then there is Cruzin Sushi (Twitter.com/CruzinSushi) which—you guessed it—dispenses sushi rolls, along with rice bowls and tempura. The fresh, made-to-order rolls are priced $5 to $9.50, and include spicy snapper (my favorite), tekka maki, dragon roll, yum-yum, unagi maki and a Vegas roll, just to name a few.

Italian flavors are well-represented among our local food trucks. One of my favorites is SubMarino’s (Facebook.com/SubMarinosTruck), where Tony Marino dishes up terrific homemade meatball and beef sliders (three for $5), grilled-cheese sandwiches ($4), Italian club sandwiches ($7) and a specialty he calls the “not-so-Philly” steak sandwich ($7). Three mobile pizza units bake up rustic pizzas in wood-fired pizza ovens. There is the Herriman-based Fire & Slice (FireAndSlicePizza.com), which travels to fairs, parties, weddings and more—even offering hands-on cooking classes. And then, Surefire Pizza (SurefirePizza.com) makes individual-size pizzas ($8), including an excellent classic Margherita, pepperoni, sausage and chicken pesto pizzas. Pogi’s Fire-Grilled Pizzas (PogiGrill.com) is often found in the South Valley, and offers personal pizzas ($4.25) like barbecued chicken, Hawaiian, pepperoni and garlic-ranch chicken. I first visited Julie Sheehan’s Torta Truck (801-792-6746) looking for Mexican torta sandwiches. Instead, I discovered the Italian torta rustica, which is not unlike a potpie, loaded with meats, veggies, cheese and such. She also makes a great panini.

For Americanized menus, look to Provo’s Happy Food Truck (Facebook.com/HappyFoodTruck), with specialties like the breaded beef sandwich and curly ribbon fries, along with a smattering of Mexican and Argentine items. Beli Gourmet Mobile Kitchen (EatBeli.com) primarily services special events, concerts, festivals and such with an eclectic menu ranging from the Beli “unsandwich” to deconstructed salads (“unsalad”), sloppy Joes and even Korean barbecue beef stroganoff. The Better Burger Truck (BetterBurgerTruck.com) is another of my favorites. It features grass-fed beef burgers, all-natural turkey burgers and veggie burgers created by Ian Brandt of Sage’s Cafe and Vertical Diner, all served up on first-rate Stoneground Bakery buns ($6.50 to $7). Smokestream (SmokedStream.com) isn’t exactly a food truck; it’s a food trailer. Based in Bountiful, Smoke Stream serves top-notch barbecue from a customized Airstream “Silver Bullet” trailer. They do barbecued brisket, pulled pork and ribs, along with sides like baked beans and cornbread.

Looking for Latin flavors? For Peruvian fare, head to Como Lomo (801-450-6637, http://on.fb.me/MEIxIx). It’s there you’ll find delicious items like lomo and pollo saltado, aji de gallina ($6 to $7) and equally tasty Peruvian sandwiches (chicken or steak).

Of course, you’ll want to finish up with something sweet. So I’d recommend Crepes on a Roll (801-759-2573), with dessert crepe options like Nutella, banana, apple, caramel, apricot, strawberries, whipped cream and more ($5). They also make savory crepes like the Monte Cristo, roast beef, turkey and Greek. Or, you can pig out on cupcakes and ice cream at the SoCupcake truck (SoCupcake.com). Regular cupcakes in flavors like red velvet and carrot cake are $2.50 for regular size or $1.25 for minis.

This just in: As we were going to press, I learned of a brand-new food truck, which launched this week: Charlie and Oliver Lewis’ Lewis Bros. Food Truck (Twitter.com/LewisBrosFoodTruck). So, with all that tempting food motoring around out there, you’d better get truckin’! 

Ted Scheffler Twitter: @Critic1

http://www.cityweekly.net/utah/article-16177-food-truck-city.html

A new food truck that specializes in a stuffed “unsandwich” has hit the streets of Salt Lake County.

The offerings at the bright orange Beli Unsandwich! truck also may have solved the problem of messy meals to go, according ot the owner. A special machine hollows out a fresh baked bun and fills it with meat and vegetables. A piece of bread plugs the bottom keeping all the ingredients inside.

Currently, Beli has four sandwiches on the menu: steak and arugula with grilled onions and mushrooms; grilled chicken chipotle; spaghetti with meat sauce; and peanut butter, banana and marshmallow.

An Unsandwich cost between $6 and $7.50; sides including crispy green beans, zucchini sticks and sweet potato krinkles are an additional $1 to $2.50.

Customers can find the Beli Unsandwich! truck at the Gallivan Center on Thursday, Dec. 8 from 11 a.m. to 2 p.m. as part of Salt Lake City’s weekly Food Truck Rally. For more information visit the truck’s Facebook page:https://www.facebook.com/#!/EatBeli

http://www.sltrib.com/sltrib/blogsbitebybite/53068044-60/truck-unsandwich-beli-lake.html.csp

]]> http://www.mobilefoodnews.com/2011/12/salt-lake-city-ut-new-food-truck-hits-slc-streets/feed/ 0 http://www.mobilefoodnews.com/2011/06/salt-lake-city-ut-how-food-trucks-operate-could-soon-be-changing/ http://www.mobilefoodnews.com/2011/06/salt-lake-city-ut-how-food-trucks-operate-could-soon-be-changing/#comments Mon, 13 Jun 2011 21:59:38 +0000 MobileFoodNews.com http://www.mobilefoodnews.com/?p=16313 By Paul Nelson | Deseret News

SALT LAKE CITY — Not all mobile food is governed the same in Salt Lake City. Food carts do not have to follow the same rules mobile food trucks do.

On Salt Lake City’s website, it states, “Food trucks are regulated under the zoning ordinance, and the regulations are fairly restrictive based on the old ‘roach-coach’ model.”

So, city leaders want to make some changes. These changes include spacing regulations, idling ordinances and sign regulations. Another change being considered is allowing trucks to spend more time at a certain location.

“It’s regulated that we are to move every two hours,” said SuAn Chow, owner of The Chow Truck. “It makes it really difficult.”

Chow said customers can sometimes have a hard time keeping up with the moving around she has to do. Plus, she has to pack up her gear when she moves; this cuts into the amount of time she has to sell her food. If the changes proposed by the city are adopted, food truck operators can stay in one location for up to 24 hours.

The city also is looking into differentiating between the different types of trucks since not every food truck operates in the same way.

“When you promote it as it being upscale, gourmet food, immediately it takes it into an entirely different level,” Chow said.

In addition, there could be changes to where the trucks can go in the first place. Chow said there are certain city parks and lots that she had no access to. She said it would be a win-win situation if trucks could park in certain city lots during ski season.

“Some of the city lots where people can park and where the shuttles are, I don’t have access to those. A lot of skiers and a lot of people who come down from the canyon, they just want something really quick. Or, if the canyon gets closed, they’d love to have a little bite to eat,” she explained.

Chow agreed that a lot of people may think of the unsanitary “roach coach” when they think of mobile food trucks. But she said she has to follow the same rules and ordinances restaurants do, sometimes even more strictly.

“Sometimes, in the summer time when I’m doing several events, I can get inspected once a week, which is way above and beyond a general restaurant (that) would receive a visit once a year,” she said.

So far, residents seem to be overwhelmingly in favor of the changes. You can post a comment on the city’s website at www.slcgov.com/opencityhall until 12 a.m. June 26.

You can also call Ray Milliner with your comments and questions at 801-535-7645 or send an email to ray.milliner@slcgov.com.

http://www.deseretnews.com/article/705374401/How-food-trucks-operate-could-soon-be-changing.html

Food trucks line up near the Gallivan Center in spite of the rain on Thursday, May 19, 2011.

SALT LAKE CITY — The sustained rainy weather is putting a damper on many of Salt Lake’s local businesses.

Nicolas Cardenas, a downtown taco cart operator, said sales at his cart have been half their normal level over the past rain-filled week. But his cart at 400 W. South Temple has stayed open for the loyal customers, many of whom come from nearby businesses — rain or shine.

“Snow, sleet, hail, I’ll be here,” said Tyler Maynes, a self-professed taco cart devotee who was picking up food Thursday for him and his wife. “I love these tacos.”

Four mobile food trucks were assembled in Gallivan Plaza despite the steady drizzle. Chow Truck owner SuAn Chow said her business has fluctuated during the past week.

“We’re definitely affected by the weather, but we have a very loyal following,” she said. The asian-inspired food truck’s changing locations are listed on its website.

The rain has really slowed business down at The Gateway mall Wells Fargo branch, said personal banker Tyler Higginson.

“The rain definitely does make for less work, less profitability,” he said.

Higginson said a typical teller at his branch runs about 60 to 70 transactions per day. “Yesterday each of them averaged 10 to 15.”

The number of tellers the bank assigns to each store is based on transactions, Higginson said. But since the bank looks at staffing on a yearly basis, the week-long rain is unlikely to have an effect on employee schedules.

The Gateway parking lots have been emptier this week than usual, according to J.J. Chinnock, an employee at Sur la Table. She said the shopping center employees have been snagging the “primo” parking spots.

“On rainy days you can definitely see a huge difference,” she said.

The patrons who were braving the weather at the outdoor mall Thursday were walking quickly and carrying umbrellas, but artist True Durham was unfazed by the rain. She was leisurely walking to Barnes & Noble wearing gym clothes and no head protection.

Durham said she’s used to the rain and snow, and besides, it’s only temporary. “We’re not stuck (with rain) forever,” she said.

Local clothing stores — many of which are stocking spring and summer styles — are experiencing a dip in traffic, leaving some store employees with little to do.

“There is only so much you can clean,” said Lola Bella Boutique employee Maida Kljajic.

The owner of 9th and 9th women’s clothing store Koo De Ker said she thinks the rain affects business because her customers are denied instant gratification from their shopping trip.

“They want to be able to buy something and wear it that weekend,” Kyong An said.

But at least one kind of business appreciates the rainy weather — movie theaters.

Broadway Theater manager Andy Wijaya said he’s seen “no decrease at all” in ticket sales over the past week.

“The rainy weather helps us, because people cannot do anything outside.”

http://www.deseretnews.com/article/705373006/Rainy-weather-hurting-many-local-businesses.html

The owners of Frida Bistro have been bitten by the mobile food truck bug.

This week The Salt Lake City restaurant started selling Cuban specialties out of its bright red Cafe Con Leche truck. They are serving lechon (slow roasted pork); Ropa Vieja (shredded beef); Colada (Cuba’s version of espresso) and more.

Find out where the truck will be parked by following on Twitter @cubanmobileslut

Cafe Con Leche also happens to be the name of the LA truck that Frida teamed with when “The Great Food Truck Race” came into SLC. Still trying to find out if Frida bought the truck from them.

I’ll let you know.

http://www.sltrib.com/sltrib/blogsbitebybite/51846940-60/truck-frida-cafe-con.html.csp

It’s a Wrap. Final Words on the Great Food Truck Race in SLC.Except for Roxy Grilled Cheese (from Boston), which was eliminated here. Not surprising, considering the slow start on Saturday, followed by a forced move from its chosen location.

Our favorite food was the hot dog from Hodge Podge, a big beef frank bedded in its bun with a strip of thick bacon, shredded cheese, braised shortrib and arugula. There were several trucks we didn’t get to, but fortunately fellow SLM foodies Heidi Larsen and Josh Wangrud did:

Josh reports:”We had the Spick Pork tacos and the Ribeye Tacos.  Pretty good except for the shredded cheese was kinda weird. The kimchi was good though…”

Reader Traci Chase said, “The Lime truck had the best mac n cheese I have ever had and their passion fruit limeade was to die for!”

Once again, food proved its power of connectivity. We ran into old friends in food truck lines and made new ones. I was surprised at how many people turned out for this viral event. Some—like folks at the Earth Jam in Liberty Park—didn’t know it was a TV stunt; others were in on the whole story and excited to be part of the Utah episode. Everyone was eager to taste the food.

So, the big takeaway from the weekend eating: Salt Lakers love food trucks. They will go where they are.

I just hope the powers that be, the ones that make it difficult for food trucks to operate locally, are paying attention. They could make Salt Lake an even better place to live and visit by writing regulations that allow these rolling restaurants to flourish.

http://www.saltlakemagazine.com/blog/2011/05/its-a-wrap-final-words-on-the-great-food-truck-race-in-slc/

This weekend will be food truck heaven in Salt Lake City.

Several mobile food vendors and television crews have traveled to Utah to film “The Great Food Truck Race,” a show on The Food Network. On Saturday and Sunday each truck will be trying to sell as much food as possible, because the truck that sells the least hits the road and goes home.

This particuolar episode will air in August, during the upcoming second season of the show.

Here is a tenative schedule of where some of the trucks will be. The information is subject to change as the producers have been known to throw contestants a curveball.

Devilicious Food Truck, will be parked at the R.C. Willey, 2301 S. 300 West, Salt Lake City on Saturday, April 30, between 11 a.m. and 3 p.m. They will be joined by two Utah mobile food trucks: So Cupcake and The Torta Truck

The Lime Truck, from Orange County, CA, will be at the No More Homeless Pets Super Adoption event taking place at PetSmart, 389 W. 1830 South, Salt Lake City. The truck will be there from noon to 7 p.m. on Saturday and Sunday.

Roxy’s Grilled Cheese out of Boston is throwing a party with the Coffee Connection, 1588 South State, on Sunday from 10:30 a.m. to 8 p.m. Besides the food there will be a DJ and circus performers. Still no word on where Roxy’s will be on Saturday.

Cafe con Leche, a Cuban food truck out of Van Nuys California will be at the Rico Market, 779 S. 500 East
Salt Lake City, on Saturday from 11 a.m. to 2:30 p.m. There will be music, salsa dancers and free food with a purchase of a Cuban coffee. At 3 p.m. the party will move to Frida Bistro, 545 W. 700 South.

Korilla BBQ, a Korean barbecue truck out of New York City, will be at the Gateway Mall in downtown Salt Lake City on Saturday from 11 a.m. to about 2 p.m. They will be serving folks as part of the MS Walkathon.

Four other national food trucks will be pairing up with the Utah-based ChowTruck for a rally. Follow them on Twitter @chowtruck for details.

http://www.sltrib.com/sltrib/blogsbitebybite/51723141-60/truck-lake-salt-saturday.html.csp