Chicago Food Trucks Banned from Cooking Onboard

Nearly six months ago Chicago approved new legislation meant to help food trucks legally operate in the city and finally have the opportunity to cook food on board. However in those six months not one single truck has successfully been licensed for onboard cooking. 109 food trucks have applied for Chicago’s Mobile Food Preparer licenses, but according to the Chicago Department of Business Affairs and Consumer protection, none of them have met the city’s requirements.

For many food trucks cooking their food onboard is the only way to serve a superior, made-to-order product. The Jibarito Stop food truck invented a new sandwich called the jibarito, with seared steak, lettuce, tomato and cheese between hot friend plantains. However the truck’s owners Cely Rodriguez and Moraima Fuentes may never be able to actually serve this sandwich.

“I think many food truck owners are hesitant to even pursue cooking onboard because of their haunting experience with working with the city,” said Rodriguez.

Food truck owners certainly feel the same way about applying for this license, encountering city officials that cite numerous problems but offer no real solutions. Gabriel Wiesen, food truck operator and owner of Midwest Food Trucks said that Chicago’s regulation is “one of the most, if not the most, stringent in the country.”

Food truck owners had a difficult enough time getting a license to serve prepackaged food, that cooking onboard seems nearly impossible. Chicago’s code requires that food trucks have ventilation equipment and gas line equipment that are very difficult to install and raise the cost of outfitting a truck as much as $20,000. This equipment can also raise the height of food trucks to 13 feet, making it impossible to travel beneath certain underpasses in Chicago.

However the Office of Business Affairs is telling a different story. Spokeswoman Jennifer Lipford said that only four of the 109 food trucks that applied for the license have returned for follow-up consultations.

“The city wants to see a thriving food truck industry that also maintains important health and safety standards that are in place to protect the public,” said Lipford. “We want to see more food trucks and we want to work with people, but we can’t work with them if they don’t come back.”

Many food truck owners still believe that the city is sending mixed messages towards food trucks. Aaron Crumbaugh of Wagyu Wagon has been discouraged by the process of obtaining licenses in Chicago, and has turned his attentions to outfitting food trucks in other cities with straightforward licensing procedures. Another truck, Beavers Coffee + Donuts Truck has been forced to operate solely on private property without an onboard cooking license. The truck still must work with a local commissary to assist with a number services including wastewater and grease disposal. Food trucks so far have not found any such commissaries.

The Chicago Tribune recently confirmed one known commissary as well as a shared kitchen facility which allegedly qualifies as one, though the owner was unaware because of a miscommunication.
It seems that miscommunication and confusion have been paramount in preventing food trucks from fully operating within Chicago, and many truck operators are calling for a city liaison to assist them in the licensing process. This licensing debacle has already caused several trucks to shut down permanently, and raises questions as to whether Chicago truly intends to allow food trucks after years of back and forth debate on the topic.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


Public Comments Supporting Food Trucks in D.C. Suddenly Disappear

Food trucks in Washington D.C. are currently facing off against a new wave of regulations that may limit the time they can spend at certain spots and raise the penalties they can be subjected to. The Department of Consumer and Regulatory Affairs gave Washington residents a final chance to combat these new rules by submitting their thoughts online to be considered. However when the comments were reviewed, only about 200 people, businesses and groups submitted a response before the November 13th deadline.

Now the DC Food Truck Association is adding some controversy to this story by declaring that over 1,000 letters of support for food trucks were never received. Last year over 3,000 public comments were received in response to similar regulations, marking an unusual decline in this year’s recorded responses. The DCFTA submitted the comments through the automated letter-writing site,, according to Executive Director Che Ruddell-Tabisola.

The NYCFTA is currently looking into what could have happened to the 1000+ emails that were never received, though if it was a problem on their end it would be too late for the responses to be accepted. As of the November 13th deadline, only 43 comments had been received from

No one had yet suggested that sabotage may have played a part in the missing votes, but the DCFTA suspects that the issues may have been caused by the Department of Consumer and Regulatory Affairs’ email systems.

“Because DCRA was receiving emails at one point and then apparently stopped, it leads me to wonder if there was a technical change on their end, such as some kind of system update, security update, a change in a spam filter or firewall setting, etc. It looks like the last day they posted comments from was Nov. 10, so I’m wondering if there was a change then,” said Ruddell-Tabisola.

The DCRA is denying any wrongdoing in receiving the comments, checking through junk mail folders and affirming that they posted every single comment they received. DCFTA submitted its own 20-page response outlining its problems with each regulation and offering potential solutions to replace them. The Association responded this way after hearing that public comments do not actually sway any decisions that are made, no matter how many are received. The DCFTA then had to wait ten days before meeting with the Department of Transportation to clarify the language used in the regulations, delaying their ability to conduct necessary research.

The food truck industry has also been kept busy by Hurricane Sandy, assisting efforts in New York to mobilize the New York Food Truck Association which has partnered with the city to donate free meals to thousands of displaced residents. From the standpoint of the DCFTA they generated 1,000 public comments in only five days.

While the DCRA has not announced a timeframe for reviewing the comments they have received, they announced that is their IT team finds the missing comments in a junk folder somewhere they will be accepted and posted online.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


Catering Food Trucks Crowd the market in Washington D.C.

Around Washington DC a new breed of food trucks has gained prominence, serving food exclusively at construction sites which have dramatically increased in the last five years. These catering trucks drive to and from construction sites starting in the early morning and sometimes going late into the afternoon to feed workers that would have few other options. Since a downturn in 2008, Development in the District has picked up, raising demand for food trucks to serve construction workers who would have to bring food from home or eat at convenience stores otherwise.

However as construction sites have increased around Washington, so has the competition among the food trucks that serve them. Frank Greco is a 20-year veteran of the business and regularly serves ten construction sites around the district. Recently, competition has surged as food trucks serving products similar to his have arrived at the same sites, cutting into his profits.

“Three or four years ago, it was dead. It’s changed dramatically. Now there’s more jobs than I can handle. But there’s a lot more people selling food. I used to use more canned stuff, but you can’t do that anymore. People want homemade food now.”

Food trucks are selected by the superintendents of the various constructions sites, and most feel that Greco’s fresh food is a step above the other food trucks. But with competition increasing at these sites workers have become pickier about their food. Greco usually serves ‘guy food’, including grilled meats, entrees like lasagna, meatballs or shrimp scampi served in plastic foam containers for about $5. Greco goes through about $400 to $500 per day in food ingredients, forcing him to produce plenty of output and visit as many construction sites as possible in his 15 hour days.

Despite how heavily regulated food trucks are, Washington’s Department of Consumer and Regulatory Affairs has very little data on how much food trucks have increased in conjunction with construction. Construction catering trucks in particular are barely monitored, moving from site to site and spending a short period of time at each one.

At the site of a future Walmart that Greco’s truck usually serves, and woman in an SUV sells to-go containers of fish and chicken from the back of her car, and leaves soon afterward. Another woman in a food truck has been regularly serving food at three sites Greco’s truck visits. The construction superintendent at Walmart called the D.C. police, who requested to see the truck’s permits. The woman parked on the public side of the street, and was able to continue vending, though the SUV that left earlier was assuredly an illegal vendor.

With unprecedented levels of construction in the District, new entrants in this food truck niche market are inevitable. Although veteran food truck owners like Greco lament the new hardships associated with the business, they still enjoy the freedom of the job and the ability to cook for and interact with their customers. Greco even afford a grudging respect to the food truck that arrives before him at his usual construction sites, “She runs a good truck. I’ve got to give her credit.”

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


Threatened Shark Species Found in Soup

As viewers gather round their television screens for Shark Week, people are increasingly paying attention to shark conservation efforts, and the greatest threats out there to these ocean predators. One of these looming threats to shark populations is the increasingly popular shark fin soup, traditionally served in Asia but making rounds in the United States as well.

Shark fin soup is considered a delicacy, and bowls of soup can cost upwards of $40, with individual fins ranging from $278 to $848 per pound. However shark fin soup is not integral to any community in the United States, and even the vendors in various metropolitan Chinatown’s have been fully supportive of banning the product. The greatest issues with shark fin soup are international, with advanced fishing procedures drastically cutting shark populations.

Illinois has recently become the first the first inland state to ban the sale, trade and distribution of shark fins. Four other states have followed suit, right in the wake of research demonstrating that the fins that go into the popular soup are often from threatened species of sharks. The study was compiled by the Field Museum, and was conducted by having survivors of shark attacks who now support conservation collecting soup samples across the country. The research determined that in 14 major cities at-risk species of sharks were found.

More than 73 million sharks are killed annually, and most to support the global shark fin industry. In particular hammerhead shark populations are down 70%; the scalloped hammerhead shark was among those found in samples of soup. This testing confirms that a huge number of sharks are being killed for their fins, and the United States’ consumption of shark fin soup is heavily contributing to this.

However signs of progress are happening abroad as well, the Pew Environmental Group began an international shark campaign that has already worked with Palau, the Maldives, Honduras, the Bahamas, Tokelau and the Marshall Islands in creating national shark sanctuaries. China also recently announced that it would stop serving shark fin soup at official banquets.

While many view sharks as the primary predator of the oceans, the truth is that humans have taken that role long ago. Sharks continue to have an image problem and their importance to underwater ecosystems in paramount. Ultimately, we eat more sharks now more than ever before, and a species that has survived for longer than the dinosaur may soon be endangered.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


Food Trucks in Chicago Still Heavily Regulated

This Wednesday the Chicago City Council is expected to approve a new food truck ordinance in Chicago, which will finally allow the mobile vendors to operate legally within the city. However food trucks will most likely not become more accessible for the people of Chicago, as the new ordinance seems like it will successfully contain the food truck trend.

On the plus side food trucks will soon be able to cook and prepare their food on site rather than packaging everything beforehand. Food trucks should also now be allowed to operate between 5 a.m. to 2 a.m., and the city will call for a minimum of five “truck stands” in six major business districts. However these rulings are the few aspects of the new ordinance that actually support food trucks.

Aside from these allotted spaces, food trucks still will not be able to park within 200 feet of any existing food establishment, including stores like Starbucks or 7-Eleven. Fines for parking in the areas start at around $1,000, meaning potential customers still won’t have access to food trucks in many of the busiest areas. However during lunch hours there will still most likely be food trucks roaming the streets or double-parking to allow a quick escape if they are forced to move. Food trucks cannot successfully operate like this, one of the largest draws of a food truck is it’s mobility, customers can expect a food trucks at accessible locations revealed through Twitter; the trucks in turn serve food until the line dwindles or the food runs out. With food trucks unsure how long they can stay in any spot, there’s no guarantee that a customer will even get their food after placing an order.

Food trucks will also be required to install GPS devices in their trucks to allow the police to track their movements if they park outside of their allotted spaces. A map has already been produced showing the small ‘islands’ where food trucks would be allowed to park, if the spots have not already been taken.

Food trucks will still have a considerable disadvantage to brick-and-mortar restaurants in Chicago, as the new ordinance doesn’t try to help people seeking lunch, but looks out for the interests of brick-and-mortar restaurants which would prefer to avoid the competition. Restaurants complain that food trucks steal their customers by parking nearby, without the high overhead costs and taxes. Given how many food trucks have expanded into brick-and-mortar, and vice versa, the two are becoming increasingly related. However as long as brick-and-mortar restaurants still feel slighted by food trucks, they will use their influence to contain the food truck industry in Chicago.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


10 Things Food Trucks Won’t Say

Smart Money released an article on Friday about mobile vendors, called “10 Things Food Trucks Won’t Say”, detailing some of the biggest secrets behind food trucks in the United States. Among these ‘secrets’ are many rules of the trade that food trucks have had to deal with based upon government regulations and the basics of running a food operation. Below I’ve detailed some of the main points Smart Money brought to attention, alongside the factors at play.

One of the first points mentioned by the article is that food trucks are often not supposed to be at the location they are serving from. This is in no way true for all food trucks, as each city has its own rules governing when and where food trucks can vend. While in cities like Portland, Oregon food trucks have far less stringent parking rules, in New York City they have recently been chased out of many parking places because of the arbitrary enforcement of an archaic rule. That is not to say though that the majority of food trucks are operating illegally. In many cities food trucks are banding together to find lots and parks where they can legally vend, with over five legal lots already present in New York City. Ultimately, food trucks’ issues with the law are a result of local governments’ failed attempts to regulate them and appease restaurateurs, which many food trucks are now resisting by citing that protectionist laws are hindering their business growth.

The article then discusses how local restaurants hate food trucks because they steal customers and undercut their prices. The articles mentions later how food trucks actually are not very cheap at all (twice mentioning $16 lobster rolls from Red Hook Lobster Pound), and even raises a final point saying that food trucks are ultimately losing their edge. These conflicting ideas about food truck prices and popularity all contradict each other because there is no golden rule that defines all food trucks. While some food trucks do offer meals up to $20, they are using premium ingredients, like importing live lobsters from Maine. Today Red Hook Lobster is parked right next to Moshe’s Falafel, which offers generous falafel platters for under $5.

Research has shown that food trucks disrupt fast food and quick service restaurants, most of which are chains. These same chains are taking to the streets with their own trucks, like the Taco Bell truck, Ben & Jerry’s Truck, Sizzler Truck and more. While prices vary, I can’t see how high prices at food trucks could deter customers from fast food restaurants, the same way I wouldn’t pay anything less than $15 for lobster from a truck and I wouldn’t pay more than $5 for ‘meat filling’ from Taco Bell. Smart Money says food trucks are losing their edge because the ‘cool factor’ is fading as chain restaurants develop their own trucks. That sounds like basic competition to me, the same competition that made food trucks initially more alluring and keeps many stagnant restaurant chains on their toes.

Several trucks claim to be the first to use Twitter to reach out to their fans, and Smart Money references social media as a tool customers and health inspectors both use to track food trucks’ whereabouts. Social media is a double-edged sword for many food trucks, while it has helped them gain huge followings and build up demand and anticipation for their offerings, it also allows authorities to follow them and keep up to date with their operations. The article cites an example where a food truck was ordered to close for a violation but continued to promote an upcoming event. If a food truck is forced to close than they still have the right to reach out to their fans, but to plan to operate illegally is something they should never publicly announce, and demonstrates a commonly known fact that people should be careful what they post on Twitter.

For many people food trucks have never fully outgrown old nicknames like ‘roach coaches’, and Smart Money describes how restaurants and food trucks are not held to the same health standards and many even operate without licenses. The article says that lax guidelines in some cities may have accounted for the 53 outbreaks of foodborne illnesses that have occurred between 1998 and 2010, from food prepared at a fair, festival or other mobile food service infecting 1,186 people. The article makes no mention of how many outbreaks come from restaurants or from packaged goods, like last year’s listeria outbreak, or 2010’s salmonella outbreak that infected at least 2,000 people. While food trucks undoubtedly are held to different standards in different regions, this is not something they can be held accountable for. Health inspectors do their best to rate their cleanliness, same as restaurants; but without national standards these trucks can be difficult to monitor. However all trucks are subject to some level of health guidelines, except the ones that operate without licenses, according to Smart Money.

Trucks that operate without licenses are running a very risky business, and as someone who has worked closely with food trucks and carts I have never encountered a truck without a license. New York and LA both offer a very limited number of licenses, contributing to a black market where $300 licenses are bought and sold for $20,000 and more. The market for legal licenses is completely saturated, though for a food truck to operate illegally it would have to undertake a considerable risk in doing so. In New York vendors are required to wear their licenses, and as consumers we can have the foresight to look for some document of authenticity before sampling their food. Undoubtedly there are some food trucks whose offerings may not be as fresh or clean as others; many cities forbid their food trucks from preparing food on the truck, and thus they must use alternate kitchens or their home facilities, and many food trucks do get very hot during the summer, the same way all kitchens do when in use. While all food trucks are not created equally, they do bear a much higher level of public scrutiny than most restaurants, and thus go the extra mile to make their trucks as clean as possible.

Fortunately for us, organizations and vending associations have come along to demand fairer legislation and national standards. No system is perfect, which is why restaurants are inspected with letter grades of which many do not receive the grades they wish, and food trucks may soon face the same health inspections. If food safety is truly an issue we should be concerned with from food trucks, than nonprofit mobile food organizations should not be the ones to rally their own members, national regulations should be set to put these issues to rest. While food trucks may be simultaneously on the rise, declining in popularity, offering cheap low-quality food and charging too much for their food, they aren’t going anywhere anytime soon. rather than trying to limit and dispose of them, we should focus our energy on dispelling rumors by creating a national standard.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


Food Trucks in Portland Maine Barely Scraping By

Portland, Maine recently hosted two food trucks as part of the Food network’s “Great Food Truck Race”, though both trucks had to be granted special temporary city ordinances in order to operate. Presently, Portland forbids food trucks and any other mobile vendors to operate within the city.

However, recent negotiations between the City Council may change this ordinance to allow food trucks to operate within Portland, though not without some serious restrictions. Under the proposed ordinance food trucks will only be able to operate within very limited spaces, and will be required to stay 200 feet away from any brick-and-mortar restaurant. Ultimately it will be very difficult for food trucks to find parking in commercial areas and be able to serve crowds.

Some food trucks may be able to sustain their businesses this way, but the vast majority will not be able to compete for parking spaces and thrive off of the meager customers they might attract. This new regulation is designed with the interests of restaurants in mind, and aims to protect them from increased food truck competition.

Councilor David Marshall essentially agreed that it would be difficult for food trucks to operate with this new ordinance. “I don’t expect to see a huge number of food trucks. It’s going to be a challenging business to operate.”

Portland City Council members are under the impression that restaurants have an inherent disadvantage to food trucks because of their lack of mobility, and thus the government is necessary to rectify these advantages. However restaurants have many advantages over food trucks as well. Restaurants have much bigger kitchens than food trucks, with bigger menus as well; they have more storage for inventory, proper seating areas for customers to dine-in, and the protection of a brick-and-mortar location to shield them from seasonal changes.

However the Portland government still seeks to protect restaurants from food trucks, rather than looking at successful food truck cities like Los Angeles, Austin and Washington D.C.  In other cities food truck have not caused restaurants to go out of business, but rather improved the overall dining scene by urging restaurants to improve on their selections. There is also a large crossover between restaurant and food truck owners, as many successful food trucks establish brick-and-mortar locations, and many successful restaurants develop food trucks for marketing purposes.

Food trucks are doing what little they can to fight back against some of these ordinances, with federal courts becoming involved on occasion. Food trucks argue against protectionist laws that limit their ability to achieve success apart from arbitrary government influence. Although Portland has come a long way in simply allowing food trucks to operate within the city, they will fail to replicate the successful food truck models in other cities in which restaurants and food trucks coexist.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


New Orleans Food Trucks Organize to Clarify Regulations

Food Truck Associations have been slowly taking shape in major food truck cities, and it seems that New Orleans will be no different. The New Orleans food truck operators are becoming increasingly fed-up with the status quo, and hope to unite to ease some of the regulations that are prohibiting their businesses. Some of the rules these food trucks hope to rectify concern the number of permits issued annually, the time a truck can stay in a spot, and expanding the allowed hours of operation. The food trucks collectively feel that as the local industry has changed in recent years, the regulations have become outdated.

The food trucks are currently applying for a nonprofit association before they begin clarifying regulations and requesting meetings with city council members. One of the major goals these food trucks hope to accomplish to clear the confusion around many regulations, and emulate the success of food truck organizations in other cities.

Attorney Andrew Legrand believes that bringing the food trucks together will help clearly establish their demands, “We’re at a time when New Orleans has more restaurants than ever before — I think there’s thousands — so why not have food trucks out there kind of contributing to that?” Legrand is assisting the mobile vendors with paperwork.

In Los Angeles, the Southern California Mobile Food Vendors Association is headed by Matt Geller. The organization started with 29 vendors and now has about 140. Geller says it is soon considering statewide expansion. One of the main reasons Geller cites for starting the organization was the same confusion about the rules. “There was a lot of misinformation. Even the regulators didn’t know what was going on.”

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


California Food Trucks Successfully Fight Legislation

A few weeks ago we discussed a controversial California food truck bill that would prohibit food trucks from operating within 1500 feet of any school during school hours. After it was determined that food trucks would be banned from 80% of the city if this bill were to pass, it was modified and food trucks were allowed to park 500 feet away from school zones.

Food trucks association still were not content to let this bill pass, and Assemblymember Bill Monning, who introduced the bill, met with the organizations Off the Grid and Asociacion de Loncheros to discuss the implications of this bill. Matt Cohen of Off the Grid said, “We essentially said that criminalizing a class of food vendors when a whole other class of food establishments aren’t addressed is inappropriate.”

Monning released a statement this morning saying that he will continue to pursue his goal of preventing food trucks from selling unhealthy snacks to students in lieu of state lunch programs. “The challenge before us is working with a diverse group of stakeholders to establish a shared understanding about the adverse impacts of these practices and the necessity of a statewide legislative solution.”

Essentially, Monning has acknowledged that he must put more thought into this bill before it can pass, and consider both sides of the spectrum. San Francisco still has a local ordinance prohibiting food trucks from parking within 1,500 feet of public middle schools and high schools, but legislation was recently introduced seeking to change that limit to 500 feet. This legislation was released in March, and still has not been voted on.

Some of the earlier challenges to food truck parking outside schools included health concerns, as well as economic stratification between those who can afford pricier food truck meals, and those who received reduced or free state-sponsored lunch.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here:


When All Else Fails, Partnership Calls Food Carts an ‘Eyesore’

Food trucks and carts have been given a wide variety of reasons for why they are no longer welcome in Midtown, Manhattan. Most of these reasons relate to an outdated court ruling, or complaints by rent-paying brick and mortar restaurants, but this is the first complaint we’ve heard that has ostracized food carts based upon their physical appearance.

A new campaign by neighborhood business owners and members of the 34th Street Partnership have called out food and street vendors for being rude, obnoxious eyesores that are cluttering the streets. Dan Biederman, who heads the Partnership as well as the Bryant Park Association said “The problem is really simple: the food vendors, with about five exceptions, are the ugliest collection of miserable-looking vehicles we’ve ever seen. The vendors are almost exclusively terrible citizens, they litter with impunity and are generally rude to anyone who asks them to clean up.”

The partnership has taken action by asking city officials to reduce the amount of street vendors in Midtown, and effectively take away licenses and relocate them to ‘better’ places. Biederman claims the street vendor problem has worsened since many vendors began putting flashing signs on their carts. This, in conjunction with excess smoke, odd smells, piles of trash on street corners and the general aesthetic appeal of carts have made the streets in midtown unpleasant for residents, tourists and office workers. The group mentioned that several carts do look physically attractive, such as Wafels & Dinges and the Fruit-n-Juice cart on West 35th and Broadway.

The Street Vendor Project, which helps street vendors identify their rights, has responded to this most recent charge by this campaign. “It’s a little bit crazy to call vendors ugly and take them away from their neighborhood,” said Street Vendor Project attorney, Matthew Shapiro.

Shapiro argues that vendors provide important jobs to immigrants, and offer more affordable food for people who cannot afford the high priced options in Manhattan. “They can’t afford to invest in their business and make them looks better because they’re always getting slammed with fines. When people think of New York, they think of street vendors, they think of the hot dog cart. It’s part of the city.”

Biederman sees city organizations as a means to regulate the food trucks, though they are already heavily regulated by the Department of Consumer Affairs and the Department of Health and Mental Hygiene. With litter, crime and graffiti disappearing from the city, Biederman now sees food trucks and carts as the single biggest complaint, which the city has a responsibility to address.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: