MichaelC
Short North
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The New York Times reports:
The trucks offer entrepreneurs a way to get started in the restaurant business. Yes, they add jobs and money to a city. The food is often innovative, relatively inexpensive and convenient. For those willing to stand in line and eat from a paper plate, there is usually a warm personal exchange when the meal is passed from chef to diner.But many restaurateurs are sick of seeing competition literally drive up outside their windows.
cc
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This is a quote from Walker Evans in the Clintoville food cart thread. I think it is very appropriate.
The flexibility and low overhead is an advantage of the food carts / trucks.
But as Jon Myers said in a similar discussion about the SNBA/FoodCarts, the brick and mortar restaurants have (or can have) better seats and tables, HVAC systems, bathrooms, patios, beer, wine, liquor, table service, cloth napkins and table cloths, and so on and so forth.
They're two completely different business models, each with advantages. It's easy to point at a busy food card on a warm summer day and complain about how they're stealing customers, but where are people going to go out to eat in December? Where are they going to go when they have small children and need high chairs? Where are they going to go when they're on a nice date?
People don't eat from food carts 24/7. There's room enough for everyone.
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