There’s a food fight of sorts brewing in the Capital City. Edmonton’s downtown food truck scene is picking up steam, but that isn’t good news for everybody.
The City’s Sustainable Development department received a complaint from Grandma Lee’s Bakery Café, located inside an office tower at the corner of 100 Ave. and 108 St. concerning a food truck that regularly parks itself in the area.
Grandma Lee’s Bakery Café is concerned that a truck can operate in a prime business location, without having to pay the same taxes as his permanent establishment.
Local food truck operators don’t feel that argument is valid, and say they pay the appropriate taxes for their operations.
“I have a 4000 square foot warehouse that employs 10 people that I have to pay, they see the carts and think its just a quick easy in and there’s no employees, we pay our monthly fees to the city, and our travelling permits to the city on a season basis,” says Lorne Merrick of familiar food truck Fat Franks.
The food truck in question is The Drift Food Truck, owned by Nevin and Kara Fenske. It offers gourmet sandwiches and fresh-cut fries. Fenske say the “poaching business” argument doesn’t hold up with him.
Get breaking National news
“You know we pay our taxes too, they made the choice to run a restaurant we made the choice to run a truck. As far as what they’re paying for taxes I don’t think that’s a concern of mine.”
Fenske says they started getting complaints from the owners of Grandma Lee’s, but since there were no signs saying The Drift Food Truck couldn’t set up shop there, they decided to hold their ground, and take a stand for the food truck industry.
“Just cause we’re on wheels doesn’t mean you can push us around,” says Fenske.
“All we want to do is basically set a precedent; perhaps get more documentation on what is allowed and what isn’t, because right now there is basically nothing when it comes to food trucks.”
The City says this is the only complaint it’s received about The Drift Food Truck.
“It’s about finding a balance as well,” explains City Planning & Development’s Scott Mackie. “We want to make sure both the vending business as well as the permanent businesses are successful in what they do.”
Meantime, other food establishments are hoping to keep the peace.
“We’re only seasonal, 5 to 7 months,” says Merrick, “and my advice would be let’s all get along and enjoy the summer why we’re here.”
“We’ve established a community downtown and all the newer restaurants are really working together,” explains Chris Sills of Tres Carnales. “A lot of cross promotion is going on. On my days off I’m picking up a sandwich from Drift. On their nights off they’re in here drinking tequila and eating tacos.”
Whether this turns into an all out food fight, or a friendly family feast; only time will tell.
“We just want to bring life to certain areas, and whether we’re the draw or you know Capital blvd or Churchill Square, then it’s a great thing for everybody,” says Fenske.
“We want them both to be successful and that would be the best outcome,” adds Mackie.
Comments
Want to discuss? Please read our Commenting Policy first.