To: Village of Williamsville and Town Of Amherst
Fair Regulation of Food Trucks
It is more than “Just Lunch”
As a “brick & mortar” business we must
• pay property and school taxes to the township or village were our business is located
• Adhere to storefront regulations such as paint color, signage and lighting
• Comply with safety regulations deemed necessary by the township or village to ensure the well being of our employees and guests
• We are subject to random health and fire inspections again a guarantee to our township/village/ residents and customers that we are operating safely and not jeopardizing the community where we do business (It stands to reason tracking a mobile business location for these inspections would not only be time consuming for public employees but also costly to taxpayers)
• Food trucks are advertising more “gourmet” products. The fresh ingredients found in gourmet cooking typically have a shorter shelf life and require more care in their handling to avoid contamination than do deli meats, hot dogs, hot pretzels etc. . What measures are being taken to ensure that correct temperatures and freshness are being maintained between the prep kitchen and food truck itself
• On the occasions when a brick and mortar building operates offsite at a function or event we must obtain additional permits to do so, in the interest of maintaining fair business practices will these permits be dismissed and now covered under our permanent permits?
It is my understanding that Food Trucks are allowed to operate in Buffalo 500 feet from where events are taking place. If this practice is adopted by Williamsville will food trucks be allowed to park in the public parking lots outside events such as Old Home Days, Taste of Williamsville, The Strawberry Festival and The Glen Art Festival directly competing with vendors that have paid to be a part of said events?
Has anyone consider the regulations that will be needed when corporate restaurants, with deep pockets start sending fleets of food trucks into our towns and villages. With brick and mortar kitchens already in place and a business structure which allows for large discounts due to high volume purchasing will only enhance their ability to offer low prices, saturate markets and ultimately making it difficult if not impossible for locally owned food trucks as well as brick and mortar restaurants to compete, ultimately ending in their demise.
Development is also at risk. Will restaurants and shops take a risk in opening in areas that mobile merchants have already “set up shop?”
Is regulation in place for developers themselves who could logistically operate mobile food and retail trucks on multiple sites utilizing a single kitchen allowing them to avoid additional taxes in the cities and towns where they do business?
We must remember the concept of mobilizing traditional storefronts is not limited to food and can be applied to any retail store or service Crista Botticello owner of Ooo la la Boutique in East Aurora credits food trucks for her inspiration in opening her own Ooo la la Fashion Truck.
Being a brick and mortar business we are part of a community. We do not have the luxury to pick up and move, on any given day, due to weather, construction or lack of foot traffic. We are the ones who support our local churches, our schools, fundraisers and benefits for customers, our neighbors, our friends, we support them not only monetarily but with donations of food, gift certificates and our time. Having a competing business, with little or no overhead, come in and leave, taking with them our business, will greatly impact the charitable difference we can make in our communities as well as the job stability and quality of life we can offer our employees.
Competition is a part of business and helps maintain quality and price of products and services and I believe in fair competition, I am not asking for the elimination of food trucks and mobile store fronts but I am asking for an even playing field, with regulations and rules that are fair for everyone and everyone must adhere to.
As a “brick & mortar” business we must
• pay property and school taxes to the township or village were our business is located
• Adhere to storefront regulations such as paint color, signage and lighting
• Comply with safety regulations deemed necessary by the township or village to ensure the well being of our employees and guests
• We are subject to random health and fire inspections again a guarantee to our township/village/ residents and customers that we are operating safely and not jeopardizing the community where we do business (It stands to reason tracking a mobile business location for these inspections would not only be time consuming for public employees but also costly to taxpayers)
• Food trucks are advertising more “gourmet” products. The fresh ingredients found in gourmet cooking typically have a shorter shelf life and require more care in their handling to avoid contamination than do deli meats, hot dogs, hot pretzels etc. . What measures are being taken to ensure that correct temperatures and freshness are being maintained between the prep kitchen and food truck itself
• On the occasions when a brick and mortar building operates offsite at a function or event we must obtain additional permits to do so, in the interest of maintaining fair business practices will these permits be dismissed and now covered under our permanent permits?
It is my understanding that Food Trucks are allowed to operate in Buffalo 500 feet from where events are taking place. If this practice is adopted by Williamsville will food trucks be allowed to park in the public parking lots outside events such as Old Home Days, Taste of Williamsville, The Strawberry Festival and The Glen Art Festival directly competing with vendors that have paid to be a part of said events?
Has anyone consider the regulations that will be needed when corporate restaurants, with deep pockets start sending fleets of food trucks into our towns and villages. With brick and mortar kitchens already in place and a business structure which allows for large discounts due to high volume purchasing will only enhance their ability to offer low prices, saturate markets and ultimately making it difficult if not impossible for locally owned food trucks as well as brick and mortar restaurants to compete, ultimately ending in their demise.
Development is also at risk. Will restaurants and shops take a risk in opening in areas that mobile merchants have already “set up shop?”
Is regulation in place for developers themselves who could logistically operate mobile food and retail trucks on multiple sites utilizing a single kitchen allowing them to avoid additional taxes in the cities and towns where they do business?
We must remember the concept of mobilizing traditional storefronts is not limited to food and can be applied to any retail store or service Crista Botticello owner of Ooo la la Boutique in East Aurora credits food trucks for her inspiration in opening her own Ooo la la Fashion Truck.
Being a brick and mortar business we are part of a community. We do not have the luxury to pick up and move, on any given day, due to weather, construction or lack of foot traffic. We are the ones who support our local churches, our schools, fundraisers and benefits for customers, our neighbors, our friends, we support them not only monetarily but with donations of food, gift certificates and our time. Having a competing business, with little or no overhead, come in and leave, taking with them our business, will greatly impact the charitable difference we can make in our communities as well as the job stability and quality of life we can offer our employees.
Competition is a part of business and helps maintain quality and price of products and services and I believe in fair competition, I am not asking for the elimination of food trucks and mobile store fronts but I am asking for an even playing field, with regulations and rules that are fair for everyone and everyone must adhere to.
Why is this important?
Food trucks are a great idea and already have had a strong presence in the area. They have been an asset in providing lunch services to those who would normally have to “brown bag it” due to their location and/or time constraints. The “founders” of the food truck industry provided hot coffee and simple lunch options to cunsumers unable to travel far from construction sites or industrial parks. In the past these trucks have had very limited regulation but along with the rapid growth of this industry must come guidance and regulations. Legislation must be put in place and enforced enabling these businesses to operate not only fairly and safely but also be forced to comply with the strict regulations their “brick & mortar” counterparts must adhere to.