Opinion Your Views — 06 February 2014
Don’t give food trucks unfair advantages

By Meshe Armstrong, Alexandria
(File Photo)

To the editor:

When an idea for a restaurant transforms from a dream you’ve yammered on about for years into a reality, the soon-to-be-restaurateur needs to make a real real-estate decision. Location is usually the first factor considered. We made ours 10 years ago, before food trucks roamed the earth.

Prior to opening Restaurant Eve, Cathal and I went through the necessary tasks, reviewing potential competition in the area, site visibility and local market demographics. When we researched economic information, traffic counts, crime statistics, competitors’ locations, population density and the local zoning ordinances of Alexandria, we came to a conclusion: D.C. may be a sounder choice.

We were idealistic. We decided to go the road less traveled and set up shop where we lived, in the historic district of Old Town.

Industry friends laughed and thought we were crazy, saying, “Old Town, you mean old dudes and tourists.” We didn’t see it that way. We loved the building, we loved the charm, we could see the potential and we wanted to put down roots. We bought into it all — even the strict, charming regulations.

Being a commercial entity — a brick-and-mortar establishment — in a historic district, you’d better have plenty of Xanax and cash before you even begin the extensive process. Carry an attorney and architect in your pocket during this period, and you’ll only be a year behind schedule.

The planning commission reviews special-use permits before they go before the city council. The permit governs everything from our cooking style, pounds of trash we can generate and the hours we can operate.

We also are required to send notices to every property owner in the area immediate to the potential restaurant to attend our hearing. We present our intentions, most especially how we plan to arrange and offer parking to guests and patrons so it will not have a negative effect on the neighborhood.

Then you have another hearing, this time before the Alexandria Old and Historic District Board of Architectural Review. It governs our paint colors, lighting fixtures, signs, window ratios, furniture, railings and planters.

Zoning and code enforcement determines your seating-to-bathroom ratio, outdoor encroachment variance and a zillion other necessities. The health department (of course) and sometimes the preservation society have a say — which comes at serious cost to restaurateurs — all before the taxes: common area maintenance fees or real estate, business, personal property, meal tax, sales and use tax, litter tax, etc.

But we love our Alexandria, and our Alexandria loves us — I think.

I am perplexed, and this is where we restaurateurs are left scratching our heads. For years we were denied permission to place a chalkboard sign on our sidewalks promoting our lunch specials so as to not affect the nature of our historic atmosphere. Yet, no one seems to bat an eye that billboards on wheels can roll into the middle of Old Town, park in two spaces and serve food.

Food trucks serve food, and restaurants serve food. Will the strict regulations governing restaurants be lifted since food trucks could not possibly comply? Will the guidelines be changed? Will I now be permitted to erect a huge pink sign? Can my graphic logo be larger than 2.5 feet by 3 feet? I can now pick my own furniture and decide when and how long I want to stay open?

Because if not it would be commercially discriminatory. This is one reason we restaurateurs oppose our city’s interest in food trucks. Rules must apply to all; if not, a new set of guidelines must be created or the industry deregulated for all. Then we have a fair playing field.

Try this: Imagine your industry goes mobile. ‘Architects on Wheels’ or ‘The Boutique Bus’ now has permission to operate near your office and capture your potential business. But since the business model is different, your livelihood is treated differently.

Of course you’d welcome the fair competition.

I am a native of Alexandria and chose this city for my restaurants. Longevity, charity and good business acumen are a few factors that build community. Fleeting, in-and-out trucks do not have roots to an area and can just leave if business, weather and tourists don’t suit them.

However, we — in the same circumstances — have to stand strong and rely on our best efforts to stay in business. Restaurants are substantial economic players and generate thousands of dollars for our city. If we generate less, the city generates less — will that help the city budget?

Or is that pork taco more important?

I do not doubt that trucks will pay sales taxes to the city, but what about the other taxes? Will food trucks contribute to our charities, historic structures and boards? When you ask me for a donation dinner valued at $500 — or to add to the kitty for lighted trees along King Street — will you be writing to them too?

Restaurateurs not only generate money for the city, we donate thousands of dollars of food and, especially, our own time — time away from our restaurants — to participate in events that directly benefit local charities and to preserve and protect historic Alexandria landmarks.

We comply with all of the rules to be a part of this community. Remember, we bought into it.

I believe in entrepreneurship — food truck owners and restaurateurs are all in the food service business. There is a need and place for these trucks. If a truck owner does have a commercial kitchen already in place in Alexandria, contributing to personal property taxes, we will support you and buy from you. There is benefit in areas where the trucks can flourish, like the Washington Headquarters Services, parks and industrial areas without cafes, and even school events.

Our concerns are not created to stifle competition or deny customer choices. Please don’t assume we restaurateurs are just in fear of truck competition — we compete with each other daily. Opening and maintaining a restaurant requires a lion’s heart.

We fear the unjust.

Who will regulate the unscrupulous? Who will prevent a coffee truck in front of a coffee house? Will a bakery truck be justified to park in front of my bakery? I sweep the street, plant the flowers, pay litter taxes and then someone who buys a cupcake from a truck can throw their wrapper in my litter box and proceed to use my bathroom. Will the city then abate some tax or provide community toilets? Will the city need to employ more health department inspectors on my tax dime to ensure proper inspections? Will I be able to speak at a hearing so I know their parking intentions as restaurants must? Are you going to forget about the mom and pop who put down roots in Alexandria before food truck fever struck?

Or is that pork taco more important?

 

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(3) Readers Comments

  1. Disclaimer – I own a food truck business with my wife. We have 3 trucks and 2 fixed locations.

    The author begins her article talking about a dream. It’s the dream that one can pool her resources and talents to see an idea become reality. However, implicit in the argument is if I can’t compete on the same level using the same business model, I shouldn’t be able to compete at all. The rich should stay rich and poor stay poor. That’s not the America in which I want to live.

    However, I do understand the frustration that is quite apparent in the article. It was certainly hard for her to open her business in Old Town. Instead of making it just as difficult and expensive for food trucks to operate, why not push for sensible regulations for all? Unless the author is being dishonest about her fear of competition, it does seem like she wants regulations that make sense for the food industry and community of Old Town.

    I think restaurant owners should retire the old and misinformed arguments promulgated in the DC food truck regulatory fight and aspire to work with food trucks and government in an effort to make their communities even more lively and attractive. I think the tone of this article is just a bit too snarky and maybe not helpful in discussion – pork taco anyone?

  2. Wow. I can tell you where I won’t be eating: Restaurant Eve. Meshe Armstrong,sorry it was so time consuming and frustrating to get your business started (success rarely comes easily) but you need to let go of your bitterness and accept that this is a new day and food trucks are here to stay. Give your customers want they want, and you won’t have to fear the competition (excuse me, “the unjust”, ahem).
    P.S. I’ll take that pork taco.

  3. The assertion that food trucks are not regulated is quite absurd.

    Aside from that, it’s quite clear that the restauranters of Alexandria are indeed fearful of competition. There’s little reason to oppose food trucks so openly and vehemently other than the fear of loss of business; this is despite evidence that no such loss occurrs with the addition of food trucks to an area

    If we are going to simply appeal to emotion and (supposed) fairness, then let my appeal be to just that: regulation to stifle a single type of business — which has been proven to pose no harm to citizens and communities — is anti-capitalist and anti-American.

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