ood carts face difficulty finding a place
Food cart owners want 45 day limit on outdoor vending lifted in order to set up shop in Corvallis, to serve the community
Joce DeWitt
Issue date: 3/29/11 Section: News
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In hopes of bringing in business from the late-night "bar crowd" of Corvallis, representatives of the Corvallis Food Cart Alliance have begun making plans to start a downtown food cart pod.
Representatives of the CFCA, who have recently attempted to lift the current 45-day restriction of food carts on private property, have collided with downtown business owners.
"The Land Development Code says all outdoor vending is limited to 45 days per year per private property," said Michelle Walker-du Lys, owner of Creperie du Lys and spokesperson for the CFCA. "In order to operate my crepe cart from one location this restriction needs to be removed."
As the issue was brought up through public forums and online social network sites, mobile food carts gained both support and opposition among members of the community.
Due to the fact that the Farmer's Market may also one day need to use private property for operations, the CFCA considered its business as well.
"Last July, I submitted a request to the Planning Department asking to remove mobile food carts and the farmer's market from the restriction," Walker-du Lys, a native to Corvallis, said. "In the fall the Downtown Commission agreed to discuss the issue. A survey was conducted; 80 percent sided with the food carts. A public hearing came Feb. 15."
The main controversy is that multiple businesses deem the 45-day restriction on mobile food carts that cost much less to operate essential for the fiscal stability of sit-down restaurants, for which there are a considerable amount of vacant spaces, in the downtown area.
"They feel we take away customers in an already tight market and bad economy. I disagree because food carts draw a totally different market," Walker-du Lys said. "Food carts are quick, convenient, mainly to go."
Characterized by the usual urban setting in which they are located, food carts are considered by many as an invitation for public disorder, like insanitation and litter.
Representatives of the CFCA, who have recently attempted to lift the current 45-day restriction of food carts on private property, have collided with downtown business owners.
"The Land Development Code says all outdoor vending is limited to 45 days per year per private property," said Michelle Walker-du Lys, owner of Creperie du Lys and spokesperson for the CFCA. "In order to operate my crepe cart from one location this restriction needs to be removed."
As the issue was brought up through public forums and online social network sites, mobile food carts gained both support and opposition among members of the community.
Due to the fact that the Farmer's Market may also one day need to use private property for operations, the CFCA considered its business as well.
"Last July, I submitted a request to the Planning Department asking to remove mobile food carts and the farmer's market from the restriction," Walker-du Lys, a native to Corvallis, said. "In the fall the Downtown Commission agreed to discuss the issue. A survey was conducted; 80 percent sided with the food carts. A public hearing came Feb. 15."
The main controversy is that multiple businesses deem the 45-day restriction on mobile food carts that cost much less to operate essential for the fiscal stability of sit-down restaurants, for which there are a considerable amount of vacant spaces, in the downtown area.
"They feel we take away customers in an already tight market and bad economy. I disagree because food carts draw a totally different market," Walker-du Lys said. "Food carts are quick, convenient, mainly to go."
Characterized by the usual urban setting in which they are located, food carts are considered by many as an invitation for public disorder, like insanitation and litter.
As an owner of a business that cannot be hard wired or plumbed, Walker-du Lys claimed to have had various meetings with the Health Department to make sure all restrictions are met.
"Some people feel food carts are unsanitary. Yet they have to follow all the same requirements a restaurant does, including health inspections," Walker-du Lys said. "People complain there is no place for customers to wash their hands and use the bathroom. Yet neither does any food business without permanent seating (such as Street Dogs or Great Harvest Bakery)."
With a citywide controversy in play, other options have been brought to the attention of the CFCA. The possibility of a food cart pod on campus instead of downtown was one issue that was raised.
However, according to two different representatives of the major food retail services on campus, there is currently no prospect of the addition of a food cart pod.
"Currently UHDS and the MU have been charged with the responsibility of providing food service to campus. When we determine when there is a need that's not being met, we request what is called a request for proposal, either we do it ourselves, or we hire someone," said Rich Turnball, associate director of University Housing and Dining Services.
Hiring out would only be necessary if the need can not be met within the university.
"Right now that is not allowed. If there is a need for an operation that neither one of us can fill, that's when we go out and find other services," said Robyn Jones, assistant director for the Memorial Union Retail Food Service. "We need to make sure we are contributing back and keeping fees as low as possible."
The other option that presented itself to the CFCA was finding out what students think, as they represent much of the targeted demographic.
"My goal of a pod is to be open late night Thursday through Saturday for the bar crowd. We sell crepes sweet and savory; they are easy to eat and portable, like a burrito," Walker-du Lys said. "We also added a fryer to make pomme frites, french fries. Lots of students told me fried and convenient are what they crave late-night."
"Some people feel food carts are unsanitary. Yet they have to follow all the same requirements a restaurant does, including health inspections," Walker-du Lys said. "People complain there is no place for customers to wash their hands and use the bathroom. Yet neither does any food business without permanent seating (such as Street Dogs or Great Harvest Bakery)."
With a citywide controversy in play, other options have been brought to the attention of the CFCA. The possibility of a food cart pod on campus instead of downtown was one issue that was raised.
However, according to two different representatives of the major food retail services on campus, there is currently no prospect of the addition of a food cart pod.
"Currently UHDS and the MU have been charged with the responsibility of providing food service to campus. When we determine when there is a need that's not being met, we request what is called a request for proposal, either we do it ourselves, or we hire someone," said Rich Turnball, associate director of University Housing and Dining Services.
Hiring out would only be necessary if the need can not be met within the university.
"Right now that is not allowed. If there is a need for an operation that neither one of us can fill, that's when we go out and find other services," said Robyn Jones, assistant director for the Memorial Union Retail Food Service. "We need to make sure we are contributing back and keeping fees as low as possible."
The other option that presented itself to the CFCA was finding out what students think, as they represent much of the targeted demographic.
"My goal of a pod is to be open late night Thursday through Saturday for the bar crowd. We sell crepes sweet and savory; they are easy to eat and portable, like a burrito," Walker-du Lys said. "We also added a fryer to make pomme frites, french fries. Lots of students told me fried and convenient are what they crave late-night."
Students, however, are not a single-minded demographic. Some intend to remain loyal to what Corvallis already has to offer in late-night dining.
"I believe that this is an already saturated market and it would be hard to compete with Qdoba and Pita Pit, who have acquired many loyal customers within this demographic," said Cameron Blok, a senior in management.
Other students, however, see the addition of a food cart pod in downtown Corvallis as an opportunity to support the community without paying sit-down prices.
"What I like about food carts is that they are typical street food and so delicious," said Selah Meyer, a senior in exercise and sport science. "Because I probably won't be eating out a lot even at cheap restaurants, I will buy street food because I feel like I am supporting the local community."
"The best location we have found is at Third and Monroe," Walker-du Lys said. "Cleanliness, standards, appearance, organization, permits, insurance, number of carts all need to be part of a pod. A pod is beneficial to carts in order to create a destination. People statistically dine at carts because of choices and convenience."
Walker-du Lys is confident about the success of a food cart pod once guidelines are met.
Joce DeWitt
737-2231, news@dailybarometer.com
"I believe that this is an already saturated market and it would be hard to compete with Qdoba and Pita Pit, who have acquired many loyal customers within this demographic," said Cameron Blok, a senior in management.
Other students, however, see the addition of a food cart pod in downtown Corvallis as an opportunity to support the community without paying sit-down prices.
"What I like about food carts is that they are typical street food and so delicious," said Selah Meyer, a senior in exercise and sport science. "Because I probably won't be eating out a lot even at cheap restaurants, I will buy street food because I feel like I am supporting the local community."
"The best location we have found is at Third and Monroe," Walker-du Lys said. "Cleanliness, standards, appearance, organization, permits, insurance, number of carts all need to be part of a pod. A pod is beneficial to carts in order to create a destination. People statistically dine at carts because of choices and convenience."
Walker-du Lys is confident about the success of a food cart pod once guidelines are met.
Joce DeWitt
737-2231, news@dailybarometer.com