October 1, 2011 — Like many San Franciscans over the past few years, Matt Cohen had a foodie dream: to run a food truck, serving the ramen noodle dishes he learned to prepare in Japan. So in mid-2008, he quit his job as a hotel manager and started hosting pop-up dinners in coffee shops. But Mr. Cohen ran into a wall when it came to obtaining permits to operate his business. Even in this capital of foodie culture, city bureaucracy was ill-prepared to deal with the “food truck revolution” sweeping the country. […] In early 2010, Mr. Cohen spoke with Caleb Zigas, director of the food business incubator La Cocina, and found out one of La Cocina’s mobile food start-ups was selling at Fort Mason, a former Army post in the north of San Francisco. Because it was federal land, it was “off the grid,” not subject to San Francisco’s complex permit rules. Read more.
The Food Truck Revolution Revs Up, With a Little Help
By admin | Published: November 29, 2011
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