Goodah Gastrotruck and the Case for Food Trucks in London, Ontario

-

Goodah Gastrotruck and the Case for Food Trucks in London, Ontario

 

BY BRYAN LAVERY


Last June, London City Council agreed to get public feedback on proposed pilot program to allow new-style food trucks. The current bylaw is outdated, because it was drafted to deal with catering trucks, hotdog carts and ice cream vendors which are mostly confined to private parking lots and special events.
City staff revised their initial food truck proposal and a much less restrictive pilot project was proposed. There was no set date for the report back from staff, but they were instructed to look into possible locations, menu selection guidelines and a creative approval proposal process. Bylaw Enforcement Manager, Orest Katolyk, told the committee the likelihood is food trucks won’t hit the streets in London until spring 2014.

Although the pilot project process is still in its preliminary stages, the possibility of permitting food trucks and other mobile food vendor vehicles as: gourmet food trailers, mobile market food trucks and ethnic- catering-type food trucks looks like a done deal.
In the meantime, The Goodah Gastrotruck is leasing space in a private lot because it’s illegal to operate on city streets. Since December 9th, lineups have formed in the cold for Goodah’s hot gourmet grilled cheese sandwiches, soups, and occasionally beef and four bean chili smothered with cheddar and served with grilled sour dough and a side of sour cream. The gastrotruck is located in a parking lot on Queens Avenue west of Clarence Street. You can expect to see the truck parked in the same spot every Monday, Wednesday and Friday throughout the winter.





Modern food trucks serve a diverse variety of healthy options and cultural foods in other cities. They are positioned to incubate new businesses and become an alternative launching pad, for healthy, creative food. There is, of course, a big difference between the greasy-spoon chip wagon and the food truck that serves healthy gourmet or ethnic street foods.
We like food trucks because they stimulate culinary innovation and diversity, draw culinary tourists, provide employment, and contribute revenue to the city. They help stimulate community, and are destined to become an important part of the social and culinary fabric of the city.
Local proponents of food trucks have concrete short-term goals. Their principal goal is to introduce the growing food truck industry to London in a thoughtful and articulate way, by creating guidelines and following best practices, so the current restaurant culture can continue to be successful and not feel undermined or threatened by food trucks.
Food trucks have their detractors in the restaurant community. Recently, Ontario Restaurant Hotel and Motel Association (ORHMA) got in on the act. They have been involved in discussions with various Southern Ontario municipalities, including London, on the wave of Food Trucks gearing to set up operations. The argument against food trucks is that they're stealing the business of more established bricks-and-mortar- restaurants.

In any event, food trucks continue to have their champions and continue to ride a wave of popularity in part due to Food Network Shows and the ability to leverage social media and engage community. It is true that food trucks have some advantages over a traditional eat-in restaurant. Mobility and the ability to travel to where the customers are is a definite plus. Generally speaking, food trucks have lower overhead, compared to a restaurant, and require less staff. However, a food truck is still a labour-intensive business that requires a lot of work and attention. Entrepreneurial food truck owners often put in long days and have comparable difficulties to restaurateurs, such as slow seasons, unpredictable weather, sluggish economy, red-tape and bureaucracy.
Food trucks are subject to standardized health and safety regulations and inspections. In some cities they are required to adhere by distance restrictions; a buffer zone separating them from existing restaurants. Let’s hope to see some positive resolution in the upcoming months.

 http://www.betterlondon.ca/food_trucks_now

Comments

Post a Comment

Popular posts from this blog

Remembering Ann McColl's Kitchen Shop

-
Image
Ann McColl Lindsay and David Lindsay: A Brief History of a Road Less Traveled Hospitality and the culinary arts have always gone hand in hand. In London, Ontario, we have a history of exceptional restaurateurs, chefs and culinary retailers. Among the latter are Ann McColl Lindsay and David Lindsay, the former proprietors of the legendary Ann McColl’s Kitchen Shop, one of Canada’s finest cookware shops. Ann and David met, married and taught school in Windsor, Ontario from 1961 to 1968. They resigned their positions, sold their red brick bungalow, and embarked on a year-long food pilgrimage across Europe while camping in a Volkswagen van. Travelling in the van with a gas burner allowed them to truly enjoy the local terroir. The first six months of their trip , which ended at the French border, is described in Ann’s memoir Hungry Hearts – A Food Odyssey across Britain and Spain . The second volume, Hearts Forever Young, includes their travels in France, Italy, Austria
Read more

Chancey Smith’s Steak and Seafood House at Covent Garden Market

-
Promoting The Recognition of Cuisine as a Manifestation of Culture. Hats off to Chancey! Chancey Smith’s Steak and Seafood House at Covent Garden Market I still love a great hamburger or a big, juicy steak, even though I’ve been trying to cut down on my red meat consumption. trü on King Street used to make a superb mini-hamburger with foie gras that melted in your mouth, and you could order it at the bar until midnight. Waldo’s on King makes a truly outstanding burger with organic beef from Field Gate Organics, which is served with generous garnishes and condiments. I swear it is the best hamburger in the city, hands down. Chancey Smith’s Steak and Seafood House has always been a carnivore’s dream because of its great steaks. Chancey Smith’s also has its own delicious ½-lb beef burger, and the twist here is it comes with a suggested beer pairing: Cameron’s Auburn Ale, Paulaner, #9 IPA or India Pale Ale. Chancey’s also has a more upscale ½-lb. buffalo (read American bison) burger, stuf
Read more

The Indomitable Marika Hayek of Budapest Restaurant

-
Image
It saddened me to read of Marika Hayek’s passing earlier this week. Budapest Dining Room and Tavern, a local gem with yards of red velvet and charming unintended kitsch continued to evolve while its grand interior remained virtually unchanged. The décor with plush velvet valances and curtained alcoves, brocades, red and gold wallpaper and comfortable armchair seating evokes another era. The Roma “Gypsy-style” aesthetic is also the restaurant's brand. It became both an anomaly and anachronism. The restaurant's two main rooms lead back from Dundas Street and are linked by an arched passageway across the middle, an ornate banquet hall at the far end, and the kitchen at the other end. There is almost always a musician—a piano player with a penchant for delivering uninvited political observations—playing the sentimental melodies traditionally adopted by Hungarian Romani musicians. He plays to the Budapest's patrons between brief monologues. He is part of the idiosy
Read more