A few months ago my workplace agreed to have a food truck a day come to our location. Because of my close relationship with the Sacramento food trucks, I was asked to schedule them. My association also means that I'm able to get the newest trucks as soon as they hit the streets. But like any new restaurant, food trucks need a month or so to learn the ropes and make adjustments.

Any decent restaurant critic will not go out and give a thorough review of a new restaurant until it has been open a few months. Restaurants need to time to tweak the menus, train their servers, and figure out bugs in their system. 

The same is true with food trucks. I would argue that they sometimes have a more difficult first couple of months than restaurants do. After all, not only do they have to deal with the food/menu issues, but they have to learn the ropes of where they can park legally, securing bookings, estimating inventory correctly so they don't run out of an item while on the road, getting quick on order-to-service times, and loading and unloading their trucks each night.

On Friday when I wrote about the success of the food truck talks I said that I had always had a dream that Sacramento could be an example for other cities. But I guess my statement might have been misleading. My happiness of the day was for the fact that we came to a compromise that makes things better than the silly 30 minute rule we have now. The new ordinances are far from being glorious examples for everywhere. I understand the need for a government to have ordinances, but still...

First off, there's still the distance rule from restaurants. I am a firm believer that - if your restaurant can't compete against a food truck, you shouldn't be in business. Seriously, if a restaurant's food and service isn't enough to keep the customers coming in, they need to reassess themselves and stop blaming a nearby food truck. 

I still argue that there are the customers who are in the mood for sitting down being served, drinking alcohol, and lounging with friends. They are different than the customer who hasn't got a lot of time or money to spend and wants to grab something from a truck. Sure a person can be both, but on any given day they are one or the other.

I think a private property owner should be able to have a truck park on their property and see no reason for there to be a "no return rule for 72 hours" except that it was a compromise with the restaurant/business owners.

What I am super excited about is the pilot of up to five food pods. There's already a property picked with so many possibilities. The plans call for something that, done properly, could create a pod that can be an example for other cities. More on that at a later date.

Cities throughout California and the country struggle with food truck ordinances. Every day there are news articles on this city or that talking about them. Restaurant owners complain in every city or town.  In California, there have been lawsuits because State law actually trumps local law so that, in reality, cities have no right to make ordinances for anything except for health and safety. Cities have already lost battles in court because there are no health and safety reasons for distance from a restaurant.

But Cities don't like lawsuits and trucks (and the public) want change sooner rather than later. That means compromise.  Compromise means that not everyone is happy and got what they wanted, but they can live with a deal. Friday's ordinance deal will be reviewed at certain marks in the future. Things can always change. 

So to be clear, the new Sacramento ordinances aren't perfect and aren't shining examples for the State or country, but they are better than what we have now.

When I started writing about the food truck industry/trend two years ago I had a silly dream. That, starting with a blank slate and using bits and pieces of ordinances from other cities, Sacramento could piece together the best set of ordinances in the State. As the Capitol, that we could be an example for other cities to look at in this nationwide struggle of food trucks, restaurants, and Cities across the nation.

Six months ago I would have told you it was never going to happen. That all sides were at a stalemate and nothing was getting accomplished. Every meeting that we had, the same arguments were being hashed out again and again. I think a big turning point was when discussions started to take place with Councilmen Shenirer and Fong getting involved. And, although some may not agree, I personally think part of it did have to do with the break off of the NorCal (now CalMFA) trucks from SactoMoFo.

God willing and fingers crossed, we will have some great, new ordinances in place this fall. Today we left a City meeting in record time - just over an hour. All sides were happy. I even hugged Randy Paragary and told him that I was happy that I could stop my personal boycott of his restaurants. I say fingers crossed because it's not legit yet. We still have to formally go to the City's Law & Legislation Committee and then on to the full City Council. The timelime looks to be Law & Leg on September 18th and then Council a few weeks after that.

I will provide a quick summation of what was agreed upon. This does not include lots of detail items that will be built into the language.

Currently the situation is that trucks can only be at a street location for 30 minutes at a time. They have not been allowed on private property at all - even if the owner gave the O.K.

The City has been split into zones. There is a long swath through the Grid of J, K, and L streets.  In that zone they can stay 1.5 hours and must be 400 feet from another restaurant. The rest of the Grid and City is 2.5 hours on the street, with distance differences per zone.

Regarding private property, they can now go (with owners permission) for 5 hours total and no truck can return to that location for 72 hours. If there is a special event, there can be waivers.

Here's the one I have been championing since the beginning - food pods! There will be a pilot of up to 5 food pods throughout the City. For those unfamiliar, it's like a food court for trucks. A private property is built up with amenities such as seating, ATM, bathrooms, wifi, etc. Trucks can safely park there for a shift or all day. They become happening, hip places to hang out. Such pods are popular in Portland and Austin where they have been shown to decrease crime and increase property values. (To see pictures of the SF SOMA Streatfood Pod, click the link.)
My piece, "Mobile Food Pods Revitalize Neighborhoods" here.

The Sacramento food pods must be run by an Association. That's an important reason why the CalMFA was formed. Association(s) will be in charge of scheduling and maintaining the pods.

All of these items and ordinances will be reviewed at a six month and one year mark.

Perhaps my dream is coming true! Especially when you see the first food pod being developed. Maybe my dream of being a model for the State can be extended to be a model for the nation. Wouldn't that be nice?

Please read part 2: More Thoughts on Food Truck Ordinances

One can't help but be impressed by La Cocina and its participants. Many were gathered last Thursday for a preview press event for the SF Street Food Festival coming up on August 18th. Along with tasty nibbles, there were participants with stories and ambitions for a successful future in food.

I first learned of La Cocina, an incubator kitchen, in 2010. (Please read my 2010 post on La Cocina and its operations.) A fast recap, La Cocina is an organization and commercial kitchen that assists immigrant and low income women to start food based businesses. They provide training in marketing, packaging, licenses and permits, and much more. The program has two tracts: prepared foods (catering, restaurants, mobile food vending) and packaged foods for retail sale. 

There are phases that each participant goes through. First is a thorough application process after which the successful candidate enters the pre-incubation period. During pre-incubation they learn about marketing, fine tuning their concept, financing, and more. The next phase is incubation where they actually start the business after getting assistance with permitting and investors. Finally they graduate after their business has achieved a secure, sustainable point and the business can now survive on its own.