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This is because, where regulations allow, people will literally set up a small restaurant with two plastic yard tables and a open top grill. In the US that typ

This is because, where regulations allow, people will literally set up a small restaurant with two plastic yard tables and a open top grill. In the US that type of setup is pretty much illegal everywhere. Chains were becoming more prevalent, but recently we’ve basically gone back to the same model with a food truck, which is tiny and takes up a parking spot. Usually taking off the wheels is illegal though.

bornfreddy 4y ago
Cool, this is interesting... What makes the "two plastic yard tables and a open top grill" restaurant illegal? Sanitary requirements or some minimal size mandate? Otherwise I like the concept of food trucks, to me they are a perfect way for enthusiastic chefs to start their business with low(ish) money investment.
- notsapiensatall 4y ago
  This sounds fun. Let's pick a state that is not known for onerous regulations...how about South Dakota? >Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. >Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor >Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility. >Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak. >A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. >Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. It would be hard to meet those requirements with a grill and two tables, but the list goes on: https://sdlegislature.gov/Rules/Administrative/17361 https://sdlegislature.gov/Rules/Administrative/17361
  - throw1230 4y ago
    >Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. So a restroom. >Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor. A shelf. >Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility. A fridge and a thermometer >Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak. This a U shaped a filter on the drain hose, you can self install and cost a few bucks. >A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. A hood a standard in every kitchen. >Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Walls and a roof?. These are sanitary requirements but none of them are extra imo
    - emiliobumachar 4y ago
      A restroom that's practical for the cook to wash hands every single time is a lot harder then a nearby walk-to restroom. These add up fast.
    - bobthepanda 4y ago
      How many food trucks come with a restroom? Or 4 walls and a roof, assuming that’s required to cover a shelter? Or a connection to the sewer system (which sounds pretty tenuous for a food truck, you need to find a parking space with a open sewer connection?)
      - 4y ago
- bobthepanda 4y ago
  In the US any sort of restaurant establishment is most likely by zoning required to have some amount of parking. The cost of the land and asphalt for a parking space is $5-10k for a surface spot, $30k for an underground one. Two tables wouldn’t pay the interest rate on that, especially if multiple are required.
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- deleted 4y ago
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- tomByrer 4y ago
  Here in Kansas & I think MO people can sell things they cook at home. I know a caterer, baker & jelly canner who operate out of their home kitchens.
mbg721 4y ago
The food-trucks seem to be doing pretty well. Within a mile of where I live, there are at least two taco trucks and one barbeque truck, all permanently parked there.
- bobthepanda 4y ago
  There are a couple of inherent downsides to the model, namely the cost of maintaining a working motor vehicle, and the impossibility of connecting it to electric or sewer (so they all run off pretty dirty diesel generators.)

bornfreddy 4y ago

Cool, this is interesting... What makes the "two plastic yard tables and a open top grill" restaurant illegal? Sanitary requirements or some minimal size mandate? Otherwise I like the concept of food trucks, to me they are a perfect way for enthusiastic chefs to start their business with low(ish) money investment.

notsapiensatall 4y ago
This sounds fun. Let's pick a state that is not known for onerous regulations...how about South Dakota? >Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. >Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor >Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility. >Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak. >A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. >Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. It would be hard to meet those requirements with a grill and two tables, but the list goes on: https://sdlegislature.gov/Rules/Administrative/17361 https://sdlegislature.gov/Rules/Administrative/17361
- throw1230 4y ago
  >Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. So a restroom. >Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor. A shelf. >Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility. A fridge and a thermometer >Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak. This a U shaped a filter on the drain hose, you can self install and cost a few bucks. >A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. A hood a standard in every kitchen. >Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Walls and a roof?. These are sanitary requirements but none of them are extra imo
  - emiliobumachar 4y ago
    A restroom that's practical for the cook to wash hands every single time is a lot harder then a nearby walk-to restroom. These add up fast.
  - bobthepanda 4y ago
    How many food trucks come with a restroom? Or 4 walls and a roof, assuming that’s required to cover a shelter? Or a connection to the sewer system (which sounds pretty tenuous for a food truck, you need to find a parking space with a open sewer connection?)
    - 4y ago
bobthepanda 4y ago
In the US any sort of restaurant establishment is most likely by zoning required to have some amount of parking. The cost of the land and asphalt for a parking space is $5-10k for a surface spot, $30k for an underground one. Two tables wouldn’t pay the interest rate on that, especially if multiple are required.
- deleted 4y ago
  [deleted]
deleted 4y ago
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tomByrer 4y ago
Here in Kansas & I think MO people can sell things they cook at home. I know a caterer, baker & jelly canner who operate out of their home kitchens.

mbg721 4y ago

The food-trucks seem to be doing pretty well. Within a mile of where I live, there are at least two taco trucks and one barbeque truck, all permanently parked there.

bobthepanda 4y ago
There are a couple of inherent downsides to the model, namely the cost of maintaining a working motor vehicle, and the impossibility of connecting it to electric or sewer (so they all run off pretty dirty diesel generators.)