The document discusses street food policies and regulations in San Francisco. It outlines the various city departments involved in regulating street food [POLICE, PUBLIC HEALTH, etc.]. There are two main regulatory tracks - for public property like streets and sidewalks led by the police, and for private property which depends on zoning led by Planning and Public Health. Draft proposed regulations are outlined to streamline the approval process for vendors on private property operating on a small scale. The challenges of developing policies that balance benefits of street food with residential and commercial interests are also discussed.
My Streets My Eats Mobile Food Strategy Meetingfoodtruckfreak
The document discusses a strategy meeting agenda focused on introducing an ordinance to create a new Mobile Food Facility license that would allow for on-site food preparation from vehicles. The current rules only allow for pre-packaged foods. The proposed ordinance would establish requirements for food safety, vehicle standards, and commissary support for the Mobile Food Facilities.
The document discusses proposed amendments to ordinances regarding mobile food vendors and mobile food courts. It outlines several short-term and long-term considerations for mobile food courts including permit duration, infrastructure investments, number of vendors, seating, signage, entertainment, hours of operation, and whether they can remain overnight. It also lists distance, surface, parking, fire, utility, and landscaping requirements. Finally, it shows the allowed zoning districts for mobile food courts and mobile food vendors as well as housekeeping considerations for vendors.
- Puff 'n Stuff Catering began as a family-owned pastry shop in Trinidad and expanded to become one of the largest catering companies in Central Florida, serving weddings, corporate, and social events.
- They focus on operational excellence through infrastructure investments, training programs for their staff of over 200 employees, and industry-leading technology and systems.
- The company aims to continue growing through strategic planning, providing high quality food and service, and ensuring customer satisfaction through surveys.
Youngstown, OH Shared Use Kitchen IncubatorPASAfarming
The document discusses setting up a commercial kitchen incubator to support small, local food producers. It provides examples of value-added products producers could make using the incubator, such as baked goods, jams, pickled vegetables, and frozen meals. It also discusses packaging, marketing strategies, and challenges small producers may face in selling their products year-round.
The document discusses the process of cook chill production in a commissary kitchen. It describes receiving over 10,000 shrimp in 13 boxes of 20 pounds each. The shrimp are cooked in a large kettle then chilled and stored in a cooler for future use. The commissary kitchen focuses on food safety, sanitation, recipe development, and using equipment properly to efficiently produce meals through cook chill for distribution.
This document provides an instructional guide for starting a mobile food business. It covers topics such as developing a clear business concept, writing a business plan that focuses on revenue drivers like location, item costs, order speed and volume. It also discusses funding needs and timelines, permits and licenses required, purchasing or customizing a food truck, state and local regulations, and operational considerations like commissary use, maintenance, and equipment. The guide aims to give new mobile food entrepreneurs a concise overview of the essential information needed to successfully launch and run their business.
The document discusses mobile food vending parks and options for College Station. It provides an overview of College Station's current mobile food vending ordinance, including distance and location regulations. It also summarizes how other cities regulate food truck parks through specific areas, vendor limits based on site size, and development/operational standards. Finally, it outlines options for College Station, such as encouraging planned development districts, drafting unique standards, and allowing food truck parks through conditional use permits with commercial zoning requirements and additional standards.
My Streets My Eats Mobile Food Strategy Meetingfoodtruckfreak
The document discusses a strategy meeting agenda focused on introducing an ordinance to create a new Mobile Food Facility license that would allow for on-site food preparation from vehicles. The current rules only allow for pre-packaged foods. The proposed ordinance would establish requirements for food safety, vehicle standards, and commissary support for the Mobile Food Facilities.
The document discusses proposed amendments to ordinances regarding mobile food vendors and mobile food courts. It outlines several short-term and long-term considerations for mobile food courts including permit duration, infrastructure investments, number of vendors, seating, signage, entertainment, hours of operation, and whether they can remain overnight. It also lists distance, surface, parking, fire, utility, and landscaping requirements. Finally, it shows the allowed zoning districts for mobile food courts and mobile food vendors as well as housekeeping considerations for vendors.
- Puff 'n Stuff Catering began as a family-owned pastry shop in Trinidad and expanded to become one of the largest catering companies in Central Florida, serving weddings, corporate, and social events.
- They focus on operational excellence through infrastructure investments, training programs for their staff of over 200 employees, and industry-leading technology and systems.
- The company aims to continue growing through strategic planning, providing high quality food and service, and ensuring customer satisfaction through surveys.
Youngstown, OH Shared Use Kitchen IncubatorPASAfarming
The document discusses setting up a commercial kitchen incubator to support small, local food producers. It provides examples of value-added products producers could make using the incubator, such as baked goods, jams, pickled vegetables, and frozen meals. It also discusses packaging, marketing strategies, and challenges small producers may face in selling their products year-round.
The document discusses the process of cook chill production in a commissary kitchen. It describes receiving over 10,000 shrimp in 13 boxes of 20 pounds each. The shrimp are cooked in a large kettle then chilled and stored in a cooler for future use. The commissary kitchen focuses on food safety, sanitation, recipe development, and using equipment properly to efficiently produce meals through cook chill for distribution.
This document provides an instructional guide for starting a mobile food business. It covers topics such as developing a clear business concept, writing a business plan that focuses on revenue drivers like location, item costs, order speed and volume. It also discusses funding needs and timelines, permits and licenses required, purchasing or customizing a food truck, state and local regulations, and operational considerations like commissary use, maintenance, and equipment. The guide aims to give new mobile food entrepreneurs a concise overview of the essential information needed to successfully launch and run their business.
The document discusses mobile food vending parks and options for College Station. It provides an overview of College Station's current mobile food vending ordinance, including distance and location regulations. It also summarizes how other cities regulate food truck parks through specific areas, vendor limits based on site size, and development/operational standards. Finally, it outlines options for College Station, such as encouraging planned development districts, drafting unique standards, and allowing food truck parks through conditional use permits with commercial zoning requirements and additional standards.
Session two presentations: A Cart on Every Corner? Urban Public Space, City P...La Cocina
The document discusses food cart regulations and the growth of the food cart industry in Portland, Oregon. It provides details on the large number of food carts in Portland, their locations around the city, and the regulatory framework that governs them. Recommendations are made to identify more locations for food carts and increase support for food cart owners through informational resources and partnerships.
Session one presentations: Meet and Eat: The Culture and Face of Street FoodLa Cocina
The document discusses street food and the issues faced by loncheros, or taco truck vendors, in Los Angeles. It outlines the anti-immigrant sentiment and community scapegoating they face, and how the Asociación de Loncheros LA Familia Unida de California was formed in 2008 to advocate for taco truck vendor rights and organize against ordinances negatively impacting their industry. The presentation provides information on the coalition's current projects and advocacy efforts to change policies and ensure taco truck vendors can work freely.
The document profiles Marination Mobile, a food truck in Seattle that specializes in Hawaiian and Korean street foods such as tacos, sliders, and fried rice, which are prepared with signature sauces and usually served in tortillas. The food truck, which was founded in 2009, emphasizes that its food is fast, frequently marinated, carnivorous and vegetarian options are available, and it posts its daily locations on its website and Twitter account.
Open-air markets and hawker stalls offer unique culinary experiences where vendors specialize in one or two dishes. These street food entrepreneurs focus all their energy on perfecting their signature dish through years of practice. By concentrating their efforts on a single specialty, hawkers are able to achieve a level of quality and flavor that satisfies both regular customers and curious visitors alike.
Open-air markets and hawker stalls are where many chefs and cooks learn the art of making one dish exceptionally well. These street vendors focus intensely on perfecting just a few signature items through repetition and refinement over many years. Mastering a small selection of dishes allows them to gain deep expertise that draws in customers who appreciate consistent, outstanding quality in simple fare.
Session two presentations: A Cart on Every Corner? Urban Public Space, City P...La Cocina
The document discusses food cart regulations and the growth of the food cart industry in Portland, Oregon. It provides details on the large number of food carts in Portland, their locations around the city, and the regulatory framework that governs them. Recommendations are made to identify more locations for food carts and increase support for food cart owners through informational resources and partnerships.
Session one presentations: Meet and Eat: The Culture and Face of Street FoodLa Cocina
The document discusses street food and the issues faced by loncheros, or taco truck vendors, in Los Angeles. It outlines the anti-immigrant sentiment and community scapegoating they face, and how the Asociación de Loncheros LA Familia Unida de California was formed in 2008 to advocate for taco truck vendor rights and organize against ordinances negatively impacting their industry. The presentation provides information on the coalition's current projects and advocacy efforts to change policies and ensure taco truck vendors can work freely.
The document profiles Marination Mobile, a food truck in Seattle that specializes in Hawaiian and Korean street foods such as tacos, sliders, and fried rice, which are prepared with signature sauces and usually served in tortillas. The food truck, which was founded in 2009, emphasizes that its food is fast, frequently marinated, carnivorous and vegetarian options are available, and it posts its daily locations on its website and Twitter account.
Open-air markets and hawker stalls offer unique culinary experiences where vendors specialize in one or two dishes. These street food entrepreneurs focus all their energy on perfecting their signature dish through years of practice. By concentrating their efforts on a single specialty, hawkers are able to achieve a level of quality and flavor that satisfies both regular customers and curious visitors alike.
Open-air markets and hawker stalls are where many chefs and cooks learn the art of making one dish exceptionally well. These street vendors focus intensely on perfecting just a few signature items through repetition and refinement over many years. Mastering a small selection of dishes allows them to gain deep expertise that draws in customers who appreciate consistent, outstanding quality in simple fare.
Session three Presentations: Mobile Vendor Economic Policy
1. Street Food in San Francisco
Policies,
Pitfalls & Possibilities
First Annual Street Food Conference
August 23, 2010
2. Bureaucratic Smorgasbord
Police Department
Department of Public Health
Fire Department
Planning Department
Department of Public Works
Municipal Transportation Agency
3.
4. Two Main Regulatory Tracks
1. Public Property [SFPD Lead Agency]
Streets
Sidewalks
2. Private Property
Typical parcels (e.g. vacant lots, etc)
Parkland
Plazas
5. Streets and Sidewalks
San Francisco Police Department
1. Proximity to schools
2. Pushcarts can’t move
3. “Like” food restrictions
4. Cart size limits
6. Private Property
Planning Dept. / Dept. of Public Health
Typical Zoning Controls
e.g. those that apply to permanent land uses;
no special treatment
7.
8. Context for Street Food Regulation
street food
benefits
residential commercial
protectionism protectionism
11. street food
benefits
residential commercial
protectionism protectionism
12. Pro p o se d M FF
If the site is zoned P If the site is zoned NC, MUD, C, M, or PDR:
Is a building involved, or Is a building involved, or
when in any other zoning district
Is it on-premises more than 6 days/week, or Is it on-premises more than 3 days/week, or
Is it within 50’ of an R District? Is it open beyond any principally permitted hours?
no yes
Is the zoning district subject to the
notification requirements of Section 312?
no yes
Does the MFF:
- involve more than 225 square feet of lot area, or
- is it located within 50’ of an R District?
no yes
Subject to Conventional Regulation
Approvable with Neighborhood Notice
C, M, PDR Districts: generally permitted OTC
Approvable OTC NC, MUD’s: process and permissiveness varies
Required filings and approximate costs:
R Districts: not permitted
3rd party notification materials preparation ($200)
Required filings and approximate costs: CCSF notice mailing cost ($300)
Renewable 1-year ‘temporary use’ permit ($400) Required filings and approximate costs:
Building Permit ($600)
Building Permit ($600)
‘temporary use’ permit ($400; first year fee waived)
if required by zoning: CU ($1,400) notification ($500)
Interm ittent Use Perm anent Use
13. Draft Proposed Regulations
Private Property
over-the-counter approval if:
less than 250 sf per parcel
doesn’t involve a building
on-site 3 days per week or fewer
14. Draft Proposed Regulations
Private Property
More detailed review if:
Multiple vendors on a given parcel
Within 50’ of a residential district
Current controls apply if:
On-site vending for more than 3 days/week
15. Draft Proposed Regulations
Streets and Sidewalks
1. DPW becomes lead agency;
Police no longer have a role
2. “Like” foods to be rationalized
16.
17. Street Food in San Francisco
Policies,
Pitfalls & Possibilities
18. Yes, we still make things right here in San Francisco.
SFMade's mission is to build and support a vibrant manufacturing
sector in San Francisco that sustains companies producing locally
made products, encourages entrepreneurship and innovation, and
creates employment opportunities for a diverse local workforce.
Kate Sofis
Founding Executive Director
kate@sfmade.org
www.sfmade.org