Prepared food would be a lot less expensive if food trucks were to be allowed to operate unhindered - and no, I don't think that food safety regulations are a hindrance as long as they don't amount to a restraint of trade i.e. being significantly more onerous than for restaurants for no reason anyone can fathom.
Quick question, Noel: are you the guy whose outfit processes and scrubs the City's data sets? If so, I am sorry (for myself) that I misplaced your B-card because the City is doing a miserable job of publishing them - categorization and classification of data sets is haphazard and incomplete, for starters.
From: noel hidalgo <[address removed]>
To: [address removed]
Sent: Tuesday, May 7,[masked]:03 AM
Subject: Re: [betaNYC] Thinking about regulation
This is one of the more comical paragraphs… This article feels like it is documenting circus performers.
"The food-truck business, I realized, is a classic case of bureaucratic inertia. The city has a right to weigh the interests of food-market owners (who don’t want food trucks blocking their windows) and diners (who deserve to know that their street meat is edible, and harmless). But many of the rules governing location were written decades ago. In the ’80s, the city capped the number of carts and trucks at 3,000 (plus 1,000 more from April to October). Technically, a permit
for a food cart or truck is not transferable, but Andrew Rigie, executive director of the N.Y.C. Hospitality Alliance, said that vendors regularly pay permit holders something like $15,000 to $20,000 to lease their certificates for two years. Legally, the permit holder becomes a junior partner in the new business."
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On Tuesday, 7 May 2013 at 09:41, Ellen McDermott wrote:
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