The new generation mobile food vendors

Have you guys been seeing the articles in magazines and papers about the new generation of mobile food vendors?

They ain't doing hot dogs. They ain't exactly doing haute-cuisine. A lot of them are doing really experimental and cross-regional stuff. Asian-fusion seems to be hot. Some of them are going for the crunchy-organic thing. It's generating a buzz with young people on the street but now everybody is talking about it.

This kind of came after that thing where chef's started holding parties in people's homes which inspired a whole underground, by invitation only food scene in LA, Seattle and Portland. It quickly spread to NY and elsewhere.

I think this represents the barriers that exist to simply getting out there and selling which we know well. But these kids are drawing audience to them. Some of them are using these here new fangled internet technologies to get around these barriers. It doesn't seem like one of these articles can say anything without saying they find their audience on Twitter and Facebook and whatever. All that crap I've never found any use for. Well, I am kind of slow sometimes but it occurred to me that this is exactly what that crap is used for. And it's pretty much free. All this "web 2.0" stuff, it's all free. Like all internet things I expect it will be a major time-vampire  but it's free.

So I'm thinking about how I'm gonna use it, I got a new product in development I'd like to try it for. For you guys on the street, maybe some kind of club or "bum rush" where you can get rid of excess product at the end of the night for discount. See this Twitter thing, people sign up for your Twitter thing and you can send them messages from your phone on the street. I guess if you get it right, that would be like having an on-demand sales base.

That's part of how this new generation is getting around obstacles by not having a location at all. They go from place to place and update their people "I'm here for 1.5 hours" and then "now I'm here for 1.5 hours". It smacks of underground operation. One reason I'd hesitated to post about the subject before. This is restaurant subculture and borderline black market. As accredited professionals and sanitarians, this sounds like it could be trouble for us. But look at is as an accredited professional and sanitarian as a huge-ass marketing angle. Look at it from the customer's point of view. People seem to love it. So I think it's something we all need to look at.

P.S. everybody keeps talking about Chicago Style but there's lots more regional styles to choose from including Asian-fusion styles popping up on the West coast. Some very experimental condiment activity.

This is been going on for a while now.  They aren't "underground" or "black market", they are forced into this because of their local municipality.  Most of the taco trucks and other food vendors in the Los Angeles area are forced to move around because of local laws restricting them to 2 hours per location.  They use twitter to tell people where they are headed next and it seems to be working great for them.  I think that their local governments were wishing it would put them out of business instead of increasing it.

I agree that there are tons of different styles now, but some areas won't support the new styles.  In your area, they would probably go for a little weirder than they would in my area.  My area supports Texas style and Chicago style...and not much else.  It would be fun to try, but could ruin your business if taken too far. 

I use Twitter

GREAT POST OZDOGS

A couple of thoughts: I think part of this is the “New old Ice Cream Truck Trick” when we were kids and heard the ice cream truck bell we could follow it and catch it several blocks away by cutting through backyards going over fences and down alleys. Today all it takes is a message on a cell phone.
I don’t believe it’s “the town taste” but instead the town size that creates the buzz and demand for the new underground, by invitation only food scene or the chef owned and operated rigs that go several steps above and beyond normal street fair food. I think the larger the population, the better your chances of operating successfully an entirely different type of food service. Especially one that is at best an almost hit and miss, moving target.

Figure the percentage of people that will drive several blocks or perhaps miles to get something to eat, and while doing so pass virtually every kind of cuisine, known to man. That flies in the face of all the major studies and business plans ever put together by all of the fast food restaurants, coffee franchises, grocery stores, gas stations, the list is endless. (If you don’t have one on every corner you lose customers.)
But you touched on the black market, and said It smacks of an underground operation, I think that is the basic theme of many road food type eateries. There has always been a touch of “The Carney” in road food spots, and I do not want to be over dramatic here, but a certain element of danger or risk is involved in stopping at an unknown mom and pop roadside diner, or worse yet and so more intriguing a vending trailer or truck. And one that is here today and gone tomorrow OMG what risk you take. LOL
But the other important aspect is the price, the lower the better, and the guys that are professionals in the big cities that run these rigs are very thoughtful in picking their menus that allow them to serve an entire menu that keeps the price low.  
Here is a paragraph of a post I made a week or two ago:
Among them are Mary Sue Milliken and Susan Feniger, who in late June plan to launch a high-end taco truck from their upscale Mexican restaurant, Border Grill in Santa Monica, Calif. The truck will make street runs throughout the city—with alerts on Twitter for followers to find it—and be available for party bookings.

 The menu will be grab-and-go, including tacos, quesadillas, tortas and a Caesar salad, as well as ceviche in corn tortilla cones. Prices will be lower than those at the restaurant. Tacos from the truck, for example, will start at about $2 each, whereas a two-taco plate at lunch in the restaurant ranges from $9.50 to $11.95.


And another truck was serving, waffles, or wafels, another food item that has a very low food cost and so allowing a decent profit and a low menu price.
I posted some time ago that I’m building a truck, so far I have put a new 454 engine in it, a new transmission, and lined the ceiling with mirror finished aluminum, next week it goes to the sheet metal shop for stainless steel countertops. Don’t ask what that will cost. LOL I still have not decided what my menu will be.
 
And I look forward to your new concept announcement OZDogs.

Always enjoy reading your posts Dr. of BBQ a fan in China.

Living in LA I've been to the KOGI truck twice.  What they have going for them is really good, unique food at a really good price.  What puts them over the top is the fact that you don't know where they are going to be until you find out by twitter.  Imagine the very best BBQ you've ever had, available for a few hours every night, and you can only find out where they are if someone tells you.   These guys are genius's.  The food almost becomes secondary.  It's like the clubs in LA, unless you know where they are, and someone there you won't get in.  They are in a different place every night and sell out every night.  I know they follow all the health and safety rules, they just move around to keep up the buzz.

beijinger


Always enjoy reading your posts Dr. of BBQ a fan in China.

Ni Hau. My Chinese name is Ke Weide. I am not able to type the Chinese characters for my name here. If you know people who study Western medicine in China, maybe they know my family. My ancestor is Ke Weilang. He was a USA citizen who went to China to translate the first Western medical texts into Chinese. I have a blog that is hosted in China. I talk to Chinese people about investments and real-estate investments in the USA. You can see this at http://www.Sho-Home.com.cn/blog and you can see we are behind in translations. I consider it very fortunate that you have posted here and I extend to you a welcome into the USA hot-dog food scene. If you are a street food vendor in China, we would very much like to hear about your experiences. We would also like to hear about what street food is like in China. Please post here and tell us more. Thank you for posting.

-OzDogs

For any readers that click through to the "Chinese blog", I'm still in shock by the map, the one put together by RealtyTrac. I try to look at all kinds of demographic data. I try to advise Chinese customers about investment in the USA honestly. But when I saw that one, I near about fell right out of my chair.

I'm a hyper-conservative activist. I'm one of those crazy Ron Paul people you read about. I track all kind of data and I like maps because American really isn't or wan't One Nation, we're a collection of regions. But this one blew me out of the water. Because I'd seen that map before. It's almost a precise duplicate of the partisan voting map. Almost right down to the district level.

And I'm like "OMG, if I just publish about this, it will seem like just another conservative saying I TOLD YOU SO" which is so totally not helpful these days. And I know it has nothing to do with food on the surface, but our ownership of food, our own food, has a lot to do with it. That leads me into my next post.

beijinger


Always enjoy reading your posts Dr. of BBQ a fan in China.

Thank you.

That is real smart. Maybe you should make it so your cart offers wi-fi. It works for Starbucks.

Driving around Austin, the sheer number of vendors is incredible. I saw about 10 taco trucks competing with each other while being next to fast and normal restaurants.
My next door neighbor drives a ice cream truck, while push cart vendors walk by with their frozen confections. Another neighbor owns the taco truck at the end of the block.

Austin is the most cart and vendor friendly city that I have ever seen. The city home page has a link to their Vendor's Site. I could get a vending license for $210. and off I go. Try that in any other major city.

This being a college town, there are some unique variations on the cart scene and there is room for more than the norm. I have noticed all the Hawaiian shaved ice trucks I have seen. The problem is that they are missing something. They are missing a Hawaiian food truck serving plate lunches.  I see a void...

Kona Ernie will know what I am talkin' about here.  Starting at the low end with Teriyaki beef or chicken with two scoops of rice and one of macaroni salad to a shrimp plate. I could throw in saimin/ramen noodles.
There is even room for breakfast with Loco Moco and musabi. I bet that you could sell Spam musabi too!!! Fresh fruit all day, probably pineapple spears.

The point oz makes is valid. This town has all the requirements for a succesful operation. The college scene makes for late night noshing. Many vendors start their operations in the evening, staying closed during the day.
Instant messaging helps customers keep up with where and what you are selling. Hopefully it will be the customers themselves who should be twittering and creating the 'buzz', telling friends to meet them there.
You just need a reason for them to come to your cart...

mark

The only problem I see is if the 600 pound  Powers That Be Gorilla so much as thinks something under handed
MITE  be going on.
 They would want spot inspections an would want to know were you are going an when you will be there.  All it would take is a complaint or two to push them that way. Or just a dislike of truck/charts. There two hour rule
all ready shows this.

doggydaddy! I remember you! How's it going?

Austin is someplace I drove by on i-10 one time with great regret. When I was a bit younger I was all into punk rock music and Austin is/was a Mecca. Sounds like sheer heaven for street vendors.

OzDogs


doggydaddy! I remember you! How's it going?

Austin is someplace I drove by on i-10 one time with great regret. When I was a bit younger I was all into punk rock music and Austin is/was a Mecca. Sounds like sheer heaven for street vendors.

Hi oz..

It's good to see you posting. I have been following your thoughts and I know the times are changing. My previous post was about the cart scene here. You are only limited by your imagination.

http://www.apartmenttherapy.com/la/at-austin/look-austins-food-trailer-explosion-austin-082972

I was at the cupcake trailer last week...

Austin's music scene is tremendous, but I was spoiled by the SF music scene. I was at Winterland every weekend.
...How's your health?

mark

Crazy Daves


The only problem I see is if the 600 pound  Powers That Be Gorilla so much as thinks something under handed
MITE  be going on.
They would want spot inspections an would want to know were you are going an when you will be there.  All it would take is a complaint or two to push them that way. Or just a dislike of truck/charts. There two hour rule
all ready shows this.

I don’t see a problem with the surprise spot inspections. I get them 3 times a year and get very good scores in fact most of the time perfect scores. I think the key to all food service / health department relationships is being better than they require.
Be cleaner, be more safety conscious, be prepared for an inspection in a heartbeat. Beat them at their game.
 I strongly believe in safety, but some health department rules are quite frankly BS. We have a state rule that unless a vendor is hooked up to a sewer and local city water the vendor must move every 14 days. I don’t have city water and sewer, I use a 300 gallon tank for water and I have someone come by fill that tank twice a month. So I have to move my trailer for an hour every two weeks on my day off. It sucks and it’s BS but I do it in the summer when it’s 90 degrees, and or raining and winter when it’s 4 degrees. My guys always think no one is watching but it doesn’t matter those are the rules and I’m not going to close up, or get closed up, over extra work no matter how bad the rules suck.
If you work hard providing a good product and pay attention as you work throughout the day it’s not hard to keep your rig looking good and always ready for inspection.
The health department inspector can be your friend or enemy and the difference is up to you,…….. not him or her.
And don't think this post was about any other post here on roadfood,  it was written in regards to the articles I have posted about food trucks.
Jack

OzDogs


doggydaddy! I remember you! How's it going?

Austin is someplace I drove by on i-10 one time with great regret. When I was a bit younger I was all into punk rock music and Austin is/was a Mecca. Sounds like sheer heaven for street vendors.

I-10 runs thru San Antonio, not Austin. 

I think you guys need to read a few books

http://www.amazon.com/Great-Good-Place-Bookstores-Community/dp/1569246815/ref=sr_1_2?ie=UTF8&s=books&qid=1245501368&sr=1-2

http://www.amazon.com/Celebrating-Third-Place-Inspiring-Communities/dp/1569246122/ref=sr_1_1?ie=UTF8&s=books&qid=1245501368&sr=1-1

I have the first book.  You don't seem to understand that what the folks Ozdogs is referring to are creating an "experience".  Most all the food vendors do it to some extent.  You have all had customers who will tell you about how they used to get hot dogs (or what ever) from a vendor as a kid or in years past.  While it is hard to actually create a "third place" with a cart, what can be done is to generate an experience that will induce customers to return, but don't forget it's really how good the food it! Ambience isn't enough on it's own.

doggydaddy

OzDogs


doggydaddy! I remember you! How's it going?

Austin is someplace I drove by on i-10 one time with great regret. When I was a bit younger I was all into punk rock music and Austin is/was a Mecca. Sounds like sheer heaven for street vendors.

Hi oz..

It's good to see you posting. I have been following your thoughts and I know the times are changing. My previous post was about the cart scene here. You are only limited by your imagination.

http://www.apartmenttherapy.com/la/at-austin/look-austins-food-trailer-explosion-austin-082972

I was at the cupcake trailer last week...

Austin's music scene is tremendous, but I was spoiled by the SF music scene. I was at Winterland every weekend.
...How's your health?

mark

doggydaddy, i took some time to think about an answer to the question how my health is. the most honest answer i can come up with is i dunno. the doctors are amazed. i just personally feel enthused. i dunno how i did it or how long it will last but i'm freaking enjoying this. and i'll tell you something. ain't nothing in this world like having friends.