Mobile food trucks have been around for generations, but recently they have become more than the construction site “roach-coach,” featuring eclectic menus, organic pantries and sophisticated graphics.The modern mobile food chef utilizes sophisticated social networking devices to build and “drive” their clientele to their next location.
The hospitality industry has never been afraid to venture into new and interesting ways to differentiate their offering above the ever growing array of dining options. On the surface, these are exciting entrepreneurs bringing unique concepts to under served markets. Unfortunately many of these businesses are preying on established dining districts to piggyback on the reputation, marketing and investment of the traditional brick and mortar restaurants.
These local restaurantuers have invested significant resources to create beautiful dining rooms, elegant lounges and state-of-art culinary environments. They pay higher lease rates, greater sales taxes and suffer impacted parking fees. They are responsible to their neighbors, committed to their communities and active in the vibrancy of their sidewalks. Many of these businesses have assessed themselves to pay for the maintenance of the sidewalks, marketing of the destination and the promotion of their neighborhood.
The mobile food kitchen has done none of these things. Many are permitted with their business address not even located in the City in which they ply their trade, so as not to be subject their taxes and fees.
So next time you see a food truck parked near a restaurant, walk on by and patronize the business that invested in her community so she can still be there long after the truck’s parking meter runs out.