“To Open a NYC Food Truck is Like Starting Business in Ecuador”
From an optimistic entrepreneur who dreamed of owning a small fleet of food trucks to a frustrated one-truck owner barely making it by and buried in codes, red tape, expensive permits, rules and regulations from dozens of agencies, and multi-license revolving door nightmare.
- Why does each employee need to have a license?
- Why does it take two months to get a new one?
- And why is it necessary for the over zealous police to hand out $2,850.00 worth of tickets in one afternoon?
- Why separate street vendor and street cart licenses are required and why can’t they make the process easier to understand?
- Why do Food Trucks need to consult with Health, Sanitation, Transportation, Consumer Affairs and hunt down all the codes and laws according to each, sifting through mounds of paperwork?
- Why can’t there be a centralized licensing and coding summary office?
- And more rules:
- Can’t park in metered spots
- Can’t park within 200 feet of a school
- Can’t park within 500feet of a public market
- And so on, and so on, and so on
- How are the mobile food vendors supposed to meet demand with such adversity put in their path?
“The food-truck business, I realized, is a classic case of bureaucratic inertia.” Well, NYC has sure made it so.
Now, we at Food Truck King do stand behind proper licensing, safety, health regulations, and employee training, but can’t there be some sort of sane balance instead of this Brazil-like surreal ludicrous red tape and bureaucratic entanglement debacle? Can’t a honest business person have a chance to succeed when there’s demand just standing there on the sidewalk pleading to be fed? We’d sure like to think so.
Read full article here: Mobile-Cuisine.com http://bit.ly/11QYC1N
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Food Truck King 