By JAN LARSON McLAUGHLIN
BG Independent News
Bowling Green officials hope to recreate the winning recipe used by other communities where food trucks co-exist with brick and mortar restaurants.
A group of three council members – Bill Herald, Sandy Rowland and John Zanfardino – has now held four meetings on the topic of food trucks. The next meeting is scheduled for Monday, at 4 p.m., in the city council chambers.
“I really would like us to start to put some meat on this,” Herald said about food truck regulations.
During last week’s meeting, Municipal Administrator Lori Tretter explained the city’s current process for allowing food trucks on private property. At the committee’s request, Tretter also outlined public owned lands, such as city parks and parking lots – areas that could potentially be used for food trucks under new regulations being considered.
Tretter also outlined the city’s special event permits, such as those used for food vendors at the annual Black Swamp Arts Festival. The 14-page permit is extensive, and sets requirements on insurance, litter control, security, locations, host organizations, parking and other issues. The Wood County Health Department inspects the actual food service operations.
“This is a very extensive permit process,” Tretter said.
“This is like gold,” Herald said. “It’s so comprehensive, there’s nothing left out.”
Zanfardino questioned if the food vendors will have to avoid the downtown area, due to concerns from brick and mortar restaurant owners. He also suggested some pilot projects, “to see if it truly works for vendors who want to serve Bowling Green.”
Both Zanfardino and Rowland pointed to food truck information from the National League of Cities.
“There’s no reason to reinvent the wheel,” Rowland said, suggesting that Bowling Green also build on the success of communities like Perrysburg and Toledo that allow food trucks.
“We know there were trials and tribulations at the beginning, but it works well now,” Rowland said.
Rowland pushed back at the idea that food trucks should avoid the downtown area.
“I’m bothered to think that nothing will work downtown,” she said. “I hear everywhere I go that people want food trucks,” and that those same customers will still continue patronizing downtown restaurants.
Herald suggested the food truck committee build on the city’s existing permit process – with the rules covering four main categories for food trucks:
- On private property for planned events.
- On public property for planned events.
- On private property for unplanned events.
- On public property for unplanned events.
“I think this is the place we actually start to construct something,” Herald said.
But one of the city’s current criteria – requiring filing of a permit at least 21 days in advance – may pose a problem for food trucks.
“We’re supposed to be light on our feet,” said Phil Barone, head of a regional food truck association and owner of Rosie’s Italian Grille in Toledo.
Kathy Pereira de Almeida voiced concerns about the timeline being too strict.
“I am in favor of the food trucks, and I would like them to be downtown,” she said. “It won’t be that big of a competition with the brick and mortar. It will be a nice healthy competition.”
Aaron Evanoff, owner of High Flying Hotdogs, agreed.
“Let the market decide,” he said. “Whatever the market will support is how many will come to town.”
Evanoff said too many rules can make it difficult – such as the process he has encountered at BGSU.
“I’m jumping through a lot of hoops right now just to do a couple charity events” on campus, he said. “Hoop after hoop, after hoop.”
Barone said other communities in the area have welcomed food trucks – though there are always problems to iron out.
“Everyone gets together” and talks it out. He referred to Perrysburg weekly farmers markets, where there were initial concerns about trash and parking problems.
“Talk about a great event,” Barone said. “The restaurants are packed. The food trucks are packed.”
Some establishments have put picnic tables outside for the food truck diners.
“I think this can be done here,” said Barone, who is an alumnus of BGSU. “I’d love to see food trucks come here.”
But they can’t be hidden away from busy areas. “You need to put the trucks where the people are,” he said. “Don’t move it away from where the people are.”
