As food truck craze catches on
pretty much 12-hour Otis says.
‘‘Then Monday, Tuesday is sort of like 12-hour days but not cooking and not in the truck. We do admin and social media.
‘‘It’s like an 80-hour week. Sometimes we joke that between 5 and 9 o’clock on a Sunday, that’s our weekend.
‘‘We are working seven days a week on a dream – we are lucky in that way.’’
On top of food service and prep they look for ways to sell their Lucky Taco Hot Sauce.
‘‘For us we are trying to build a brand, we love the food, the food is the star but it’s also part of the brand.’’
The Lucky Taco has a big following of regulars who gather at the regular weekend park-up on Ponsonby Rd.
‘‘We are blessed with that spot, our other friends with trucks are finding it hard.’’
Pete Stewart of Auckland food truck The Roaming Dive is relying on private bookings. ‘‘I would like to shift that. ‘‘It’s been a bit of a whirlwind, so I would like to become more available to the public,’’ Stewart says.
His truck is popular for weddings where couples want to create a casual vibe.
‘‘It’s a real privilege to be invited to someone’s wedding, it’s something we take really seriously.’’
The Roaming Dive started in December after Stewart came across an exlaundromat vehicle on Trade Me.
The Dive sticks to an American theme offering up sliders and po’ boys [submarine sandwiches] along with chilli dogs, wings and fries.
‘‘I’ve always really been
days,’’ into food and I haven’t had cheffing experience.
‘‘All the internal fittings are second-hand and bought from auctions. As much as I could squeeze a penny, I had to.’’
The Roaming Dive team do all their prep in hired commercial premises – often sports clubs or RSAs.
Stewart would like to see roaming zones set up for trucks in the city, as has been successfully trialled in Sydney.
‘‘It’s a tough situation to find a suitable spot for parkups as brick-and-mortar establishments would not be impressed with food trucks parking outside.’’
There is also the matter of setting up and packing up which can take some time.
A roaming zone in Auckland is a possibility but would require a market licence or individual street trading permits, an Auckland Council spokesperson says.
‘‘If operating in a public place, food truck vendors need a street trading permit and have to comply with any district plan requirements.
‘‘We also look to avoid con- flict with existing established businesses,’’ the spokesperson says.
The Frizzells have faith that the food truck movement will grow.
‘‘The idea of there being enough trucks to sustain a bit of a movement is an idea that I like,’’ Otis says.
‘‘It is somewhat reliant on the council coming to the party and realising there is an important cultural aspect to this.
‘‘It adds diversity and a cultural richness to a city.’’
Stewart would like to see more trucks on the road too, but is wary of the market becoming saturated.
‘‘There are so many food trucks in the States, and you see ones that are absolutely pumping, but to every one that’s pumping there are nine that aren’t.’’
‘‘It’s about quality and doing something special.
‘‘Food trucks are really personable.
‘‘The people in the trucks, they’re the owners so that’s why people get behind them because it’s supporting someone’s dream.’’
Serving up: Ruby White and Sarah Frizzell dish out tasty tacos to the customers. The counter is adorned with hot sauces and Frizzell’s homemade salsas.
Foody heaven: The Tommy Taco food truck at work in Christchurch.
The Food Truck Garage on Wellesley St.