Vancouver Street Food, Year One

Street Food Vancouver: Year OneA Vendor Survey

Table of ContentsExecutive SummaryKey FindingsContext: Moving beyond hotdogs

PurposePolicy BackgroundSurvey Design

Expanded Food Options on City Streets: Recent ChangesStudy MethodsLimitations

Vendor Information and DemographicsApplication Process, Start-Up and Financing

Business PlanningStart-Up and FinancingOperationsFood Safety Requirements

Food Service, Advertising & Sales, Customer & Vendor RelationsFood ServiceSales and PricingAdvertisingVendor Relations

Vending Unit, Site and Commissary InformationVendor Feedback and SuggestionsConclusionNotes on the AuthorReferencesAppendix

1.2.3.3.4.5.6.6.7.9.11.12.13.14.16.16.17.19.20.21.22.23.24.25.26.27.

Vancouver Street Food Year One

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Executive Summary

This study provides insight into the vendors of Vancouver’s Street Food Pilot Program. Based on results from a 77 question survey, this report investigates the current state of the street food vending program from a vendor informed perspective and provides recommendations based on their responses.

The Pilot Program initiated in the summer of 2010 looks to expand street food options for Vancouver with 17 new vending locations. With its first phase of recommendations pending and second call for vendor applications, this study is timely and significant as it contributes to information that can help guide decisions for the Street Food Program in its post-pilot phase. It is essential that the City make informed and well-founded recommendations to firmly establish and encourage the progression of a beneficial and vibrant program for vendors and residents of Vancouver.

The ability for vendors to operate their businesses with continued success is pivotal to the outcome of the program. The survey provides direct vendor feedback from 14 of 17 vendors with the intention of encouraging positive program outcomes. Vendor responses highlight what is working, as well as identify areas of focus and challenges that need further attention.

Released January 20th, 2011, the recent City Administrative Report “Expanded Food Options on City Streets” details recommendations and administrative enhancements for the street food program. Many findings in this paper are echoed in the new policy additions put forward in the City’s report.

Executive SummaryKey FindingsContext: Moving beyond hotdogs

PurposePolicy BackgroundSurvey Design

Expanded Food Options on City Streets: Recent ChangesStudy MethodsLimitations

Vendor Information and DemographicsApplication Process, Start-Up and Financing

Business PlanningStart-Up and FinancingOperationsFood Safety Requirements

Food Service, Advertising & Sales, Customer & Vendor RelationsFood ServiceSales and PricingAdvertisingVendor Relations

Vending Unit, Site and Commissary InformationVendor Feedback and SuggestionsConclusionNotes on the AuthorReferencesAppendix

photo courtesy of “whatsforlunchbc.com,” Aug. 7, 2010


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Key FindingsOn the basis of vendors’ responses to the survey and further research findings, the following recommendations should be considered to enhance the success of the Vancouver’s Street Food Program:

• Provide an information session for potential vendors, and establish a primary coordinator dedicated to answering vendor inquiries and providing resources

• Partner with organizations, financial institutions and small business incubators that can provide funding opportunities for first time vendors

• Work with interested vendors to provide small business training, and in conjunction gain their input to create a standardized business plan format that is included in the program application

• Examine how street vending could function in consultation with Vancouver organizations that are working to improve the distribution of healthy food, particularly to low income com-munities; consider how strategies for mobile vending could work to achieve this goal

• Strategically explore options and best-examples from other cities that help grow overall support for vendors and increase sales over the off-season period; options could include street food specific events, as well as encouraging and facilitating vendor participa-tion in events across Vancouver, and the sale of fresh produce from carts

• Consider food packaging and composting options as integral to achieving sustainability goals

• Format a vendor pre-selection process based on the merits and quality of vendors’ applications

(The City has recently identified a committee to pre-screen applications based on readiness, experience, qualifications, menu diversity and nu-tritional content, use of local/organic/fair trade food, proposed business plan and environmental factors)

• Ensure the vending unit ‘type’ is appropriately ‘matched’ to the allocated location

• Determine whether vendors are permitted to open multiple businesses or if there is a limit to the number of expansions

• Consider whether to mandate a minimum operational period for vending locations; establish enforcement guidelines

• Explore options of how to increase times and locations that vendors can sell their products; such as a rotating vendor schedule for late-evening and event locations

• Clarify the process (in conjunc-tion with Vancouver Coastal Health) for vendors to make changes to original menus submitted at application

• Define VCH food safety guidelines with respect to types of vending units, specifi-cally carts, vehicles and towed trailers; correlate jurisdictional regulations between VCH and the Fraser Health Authority

• Extend the preparation period between granting locations and the date required for businesses to be in operation

• Monitor whether the 17 pilot program vendors are able to achieve measures of financial sustainability

• Encourage vendors to track their customer numbers to help indicate the demand for street food

• Help to establish a vendor association with an online component to provide resources and capacity for ongoing vendor input

• Hold a vendor feedback session, where vendors have the chance to ask questions, voice concerns and make suggestions as part of ongoing program improvements

Program EvaluationProgram Enhancements Program Regulations


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Context: Moving beyond hotdogsHotdogs and packaged food have long been the only vended food permitted in the streets of Vancouver, British Columbia. Many have ques-tioned the lack of options, wondering at regulations that have prevented the selling of alternate food choices in a city reputed for its abundance of culinary diversity and quality. Following in the footsteps of many North American cities, recent changes in City policy have brought new menus to the streetscapes of Vancouver.

With backing from Vancouver City Council, changes in policy resulted in the creation of a Street Food Pilot Program incorporating the specific goals of promoting local food in conjunction with the local economy. Designed to fa-cilitate the vending of alternate food options, the program was launched in July of 2010, bringing new additions to the quality and breadth of food sold by street vendors in Vancouver’s downtown core. Since the City’s request for vendor applications on June 21st, 2010, Vancouver has licensed 17 new vendors to sell expanded-food options in the downtown core. This research took place during the fall of 2010 in response to the need for anonymous vendor feedback and measurable information on the program.

Purpose

The purpose of this study is to assess vendors’ experiences of the Pilot Food Vending Program to date. It is a preliminary inquiry undertaken with the intent to identify program areas that could benefit from further research or amendment.

Media coverage and public response of new food vending additions to the streetscape has been substantial, with a wide-ranging scope of reviews and commentary. However, there has been no official platform for vendors to provide direct, anonymous and comprehensive feedback on the program to inform the City. Aside from learning via examples of other North American cities, Vancouver has little empirical knowledge as to the current state of their pilot program and issues that may have arisen concurrently for vendors.

The program was launched as a pilot to consider how Vancouver would respond to the presence of new street food choices and if vendors were able to create viable businesses selling their food on the streets. By revising regulations and identifying new locations to enable the vending of more food options, the City of Vancouver facilitated an opportunity to observe, learn from and refine a program that is still undergoing development.

This report acknowledges the policy background and recommendations


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found in the City Administrative Report, and contributes additional, detailed information to enrich the ongoing program evaluation. This study also acknowledges research on economic drivers and barriers to entry for the program included in the paper ‘Street Food Vending in Vancouver’ by April Lemoine (2010).

As the primary research, survey questions seek to address how Vancou-ver’s street food vendors are managing with the barriers to launching suc-cessful businesses, including:

• Access to capital

• Appropriate storage for vending unit

• Finding or establishing a commissary

• Meeting health code requirements

• Ability to provide a quality product with a sufficient customer base and profit

Policy Background

As further development of the guiding sustainability principles adopted by the City of Vancouver in 2002, on July 8, 2003 Council approved a motion supporting the development of a just and sustainable food system for the City of Vancouver. The intent of this motion was to foster equitable food production, distribution and consumption; education and access to nutri-tional foods; community development and environmental health. Further actions taken by the City to incorporate the multitude of issues surround-ing food as a policy focus include establishing the Food Policy Council and affirming a commitment in 2007 to a Vancouver specific Food Charter.

Reflecting the City’s ongoing and growing focus on Food Policy for Vancouver, on March 11, 2008 a motion was put forward by Councilor Heather Deal requesting to ‘Increase Healthy Food Options in Vancouver’. Details of the motion requested staff to work in conjunction with the Vancouver Food Policy Council to provide a report, in relation to the Food Action Plan of 2003, on how to proceed specifically with Street Food Vending in Vancouver by:

• Expanding the variety of food, with a focus on nutrition and culturally diverse representation

• Expanding the geographical area of operation

• Increasing access of affordable, healthy food in low-income communities

On March 13, 2008 Council carried the motion unanimously. On December 16, 2008, a subsequent motion made by Councilor Reimer was moved and carried, requesting that staff be directed to report back to council by January 20, 2009 with recommendations on how to expedite the progress of previous motions related to food carts.


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With the creation of the Street Food Pilot Program, vendors were asked to submit their applications in person for a lottery draw between the dates of June 21st to 30th, 2010. Newly identified city vending locations would be allocated by a lottery draw held on the 9th of July, with July 31st set as the original date for vendors to begin operations.

In the information provided for the original application to the pilot program, the City specified that it seeks diverse, healthy and local food offerings from vendors, expressly including:

• Food other than pre-packaged, non-perishable foods such as soft drinks, chips, candy bars, and granola snacks.

• Food other than hot dogs, regular and specialty coffees, popcorn, pretzels, pre-packaged ice cream, yoghurt, and nuts.

• Whole fruits and whole vegetables.

Survey Design

To determine vendors’ opinions and experiences of the Pilot Program, the survey was implemented to obtain measurable, quantitative and qualitative results from the vendors. Vendors were invited to participate in the survey and informed that their answers could help to assess the current program and inform City recommendations for the continuation of the Street Food Program.

The total population for the study sample comprises the 17 new Vancouver city street food vendors. Statistics included in the report reflect only the number of vendors that responded to the survey, and not the entire popula-tion. Of the 17 contacted, 14 of the vendors chose to provide responses, resulting in an 82 % response rate.

Survey questions were grouped into the following categories:

1. Vendor Information and Demographics

2. Application Process, Start-Up and Financing

3. Food Service, Advertising and Sales, Customer and Vendor Relations

4. Vending Unit, Site and Commissary

5. Feedback and Suggestions

There were 77 questions in the survey, however a number of questions were only available through a sequence of tiered responses.

Available online and in a paper-based format, the open survey response period was extended from the initial dates of November 25th to December 5th 2010 until December 24th to allow for a greater number of replies.

1. Incorporate the 17 street food pilot vendors into the regular street food vending program

2. Increase the number of food vendors on City streets by permitting an additional 60 locations (30 downtown and 30 outside downtown) over an approximate period of 4 years, subject to revision if required

3. All new food vending and mobile food vending permits be contingent upon meeting minimum nutritional standards as defined by Provincial Health professionals

4. Allow a greater variety of food to be sold from mobile vending units

5. Report back on street food vending options on private property in 2012

As well as suggesting several enhancement possibilities, the latest program revisions in “Expanded Food Options on City Streets” include the following specific recommendations:

Expanded Food Options on City Streets: Recent Recommendations Passed by Council


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Study Methods

Social Planning and Policy contacted participants for the survey via an initial letter of introduction stating that participation in the survey was entirely voluntary. Vendors were presented with two options of how to complete the survey; if they did not wish to complete the survey via the option of an available online response method, they could submit a paper version.

Participants were informed that information gathered would be summarized in a final report made available to vendors, and that results could contribute to a report on the Pilot Program submitted to City Council for review. While some questions were open-ended, many questions had pre-determined levels of response that allowed for quantitative data collection. Research was conducted with the intent of allowing for direct, experiential feedback in order to identify solutions instead of informing a pre-determined hypothesis.

Limitations

To facilitate and encourage responses, no survey questions were made mandatory, and most included options of providing additional commen-tary. As a result, the total number of responses for each question does not always reflect the entire subject group. As well, respondents did not always include commentary; this may have been due to the fact that a large percentage of vendors speak English as an alternate language, which was largely confirmed in conversation when some vendors commented that it was much easier for them to talk than write about their experiences.

As part of my research I contacted many of the vendors in person at their location of work. Often it was difficult to predict what times and days the vendors were present for business. All of the vendors contacted in person were very willing to share personal opinions and knowledge on other vendors. Vendors were much more willing to provide a wide range of opinions and data in person, and all vendors spoken to agreed that the opportunity to provide feedback was important. None of this information was officially recorded however, and while commentary gathered in-person contributes to the opinion of the researcher, recommendations are largely based upon survey statistics. Any findings from conversations will be explic-itly stated in the body of the report where applicable.

Findings and Recommendations:

Question categories were determined with the intent of providing responses that would contribute to valuable background information on vendors, and reflect important areas related to successful business operation and pos-sible barriers to entry.

photo credits to ‘Vancouver Sun Blogs’, Oct. 6, 2010.


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Vendor Information and Demographics

Who are the vendors?Responses indicate a relatively mixed gender base, with vendors almost exclusively residing in Vancouver. Notably, at least eight of the vendors are immigrants, with 55% having Chinese and Korean ethnicity. Five responded that they were the sole proprietors of their businesses, while three others claimed to have one business partner.

Recommendations: Develop program enhancements to encourage minority groups and micro-entrepreneurs to enter the program and increase access to healthy food options in lower-income communities

While such results are not surprising given the generally accepted ethnic base and diversity in Vancouver, this supports suggestions that street food often attracts minority groups looking to own small businesses. Portland’s ‘Food Cartology,’ states that street food “especially [provides] avenues for low-income and minority communities to raise their quality of life”(8). Street food vending is often considered to be a micro-enterprise incubator that encourages immigrant populations to start-up businesses.

Does Vancouver want to structure their street food program with an agenda that encourages micro-entrepreneurs, economic development for minority groups and serves options of healthy food to lower income communi-ties? Initial results suggest that some of these developments are already occurring, indicated by the large percentage of immigrants participating in the program. If the City wishes to explicitly encourage minority and small business entrepreneurs, as well as increase access to healthy food options in lower-income communities, this needs to be incorporated into the selection process or created as an enhancement to the existing more free-market program.

Further Findings: Consult with Vancouver communities and organizations that are already working to improve the distribution of healthy food

Toronto’s Board of Health explored the feasibility of incorporating food related non-governmental organizations into their A La Cart Program; after consult-ing with six community organizations they reported the following: “While each organization expressed support for the notion of using street food vending to increase access to affordable, culturally appropriate foods in underserved areas, without a dedicated funding stream these organizations are unable to purchase food carts and assume the risk of financial loss” (12, Toronto Medical Officers Report).

If the City is to fulfill one of its three stated motivations of ‘Increasing access of affordable, healthy food in low-income communities’ (as part of the original motions that initiated the program), then further exploration is necessary. It is worthwhile to consider how the ability of mobile vending may contribute positively to such communities. Mobile vending has the capacity to activate spaces with few food options in locations that may not justify (or be too risky) the type of capital investment associated with permanent brick and mortar restaurants, and may fit into the streetscape with a more likely chance of being well received by the neighbourhood.


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Thus far, the Street Food Program has only been concerned with vending units that are stationary at allocated locations for the duration of their operating hours. In cities such as New York, LA, Portland and San Francisco, vending units have the option of vending throughout the city under varying degrees of regulation, both as stationary establishments located on private property and as businesses that ‘roam’ from location to location. The City has now included:

“a trial expansion of allowable types of food sold from mobile vending units. This trial allows for a greater variety of food offerings from mobile units. The trial would make available a maximum of 20 mobile food vending permits for a trial period from June 1, 2011 to May 31, 2012. The 20 permits will allow a greater diversity of healthy, non-packaged food to be sold from mobile units.” (5, Admin Report)

An examination needs to be undertaken of how street vending could function and financially operate amongst and in consultation with Vancouver communities and organizations that are already working to improve the distribution of healthy food.

Designing a sustainable social enterprise model for operation in connection with such organizations could notably work to address the food quality and nutritional value of available for lower income residents and even provide training and employment opportunities.

Heather O’Hara, executive director of the Potluck Café, a social enterprise in the Downtown Eastside, has suggested ways in which the Street Food Program might work in the DTES neighbourhood in conjunction with their organization (see appendix for further details).

Application Process, Start-Up and Financing

Is the current application process effective? Does it help to achieve program goals?A significant amount of the vendors were made aware of the call for appli-cations by the media, indicating that methods of publicizing the request for applications was effective. The program received over 400 distinct applica-tions and about 800 in total, suggesting that a more stringent application criteria is required as an alternative to the current system of a lottery-based selection of applicants with little pre-selection evaluation.

photo thanks to ‘Vancouver Sun Blogs’ Oct. 26, 2010


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While Vancouver included aspects of requirements such as menu items, a food safety plan and operations diagram, it is questionable that these requirements provided a pool of applicants that were suitably qualified and prepared to meet the quick deadline for operation set by the City (set in an attempt to launch the program for summer 2010). The requirements stated by the Vancouver request for applications were as follows:

• Applicants must be prepared to begin operations no later than July 31, 2010

• Applicants should offer menu items other than hot dogs and pre- packaged, non-perishable food like soft drinks, chips, candy bars, granola and nuts

• Applicants should offer nutritional options as part of their menu

• Applicants should have a plan to reduce the environmental impact of their operation (i.e. waste management and / or diversion)

In comparison, the guidelines for the 2010 Request for Proposals by the City of Cleveland are much more specific, requesting:

• Company description and complete resume identifying management structure, personnel and overall experience in performing this type of work

• Schedule of operating days and hours of operation

• Menu with approximate pricing as well as business finances

• Statement of how the business will meet the goals of the program

• Recipes of menu items

• References from the food and beverage industry

Noting the difference between the two requests for proposals is important in when considering what revisions to make to Vancouver’s application process.

70% of this survey’s respondents stated that they had prior hospitality background, and most had extensive experience in the restaurant industry. Does Vancouver’s Street Food Program require individuals with solid hospi-tality experience, and if so, how would this be determined? Is there a direct link between those vendors who have suitable prior experience and their current measures of success within the program? Since the survey was anonymous, it is difficult to determine such direct links from survey results.

Exercising caution from lessons learned by Toronto’s arguably over-prescriptive ‘A La Cart’ Program launched in 2009, Vancouver has perhaps done well to allow for a more ‘open’ Street Food Vending framework. Attention should be paid to the upcoming release of an independent review on Toronto’s program for possible considerations that could be of importance for Vancouver’s Street Food future. Clearly, a fine balance needs to be struck between innovation and regulation. How can the process ensure that vendors are qualified and financially prepared to run a street vending business?

“It has been difficult because it costs a lot of money to build a com-missary unit (with double kitchen sink, hand washing sink, mop sink, grease trap etc.) and also the concession cart itself. The monthly rent for the commissary unit with pending approval is hitting us quite hard, too.”

“The lottery really isn’t a suitable method, fine for the first efforts but hopefully they will be awarded on merits in future.”


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Recommendations and Further Findings: Consider whether to limit the number of vending locations per business

While perhaps difficult to develop terms of exclusion, what is currently preventing a major restaurant chain from vending their wares, and is this the direction Vancouver wants to take? The well-known example of the hot-dog vendor Japa-Dog is an example of how successful vendors can expand their business to multiple locations. Quite a few vendors mentioned that they were interested in expanding to at least another location. However, as the program expands it may be important to consider whether or not to ‘cap’ the number of food vending locations that a business to allow for diversity and room for micro-entrepreneurs to break into the street food vending market.

To be sure, these are difficult questions to answer, yet specific criteria ad-dressing such questions need to be explicitly incorporated into application criteria for the program. The nature of street food vending most definitely encourages individuals with a predilection for working with food and an en-trepreneurial inclination. To what level and how definitively the City chooses to select this background is important to consider when re-evaluating the application process.

Recommendations included in the City’s Administrative report dated January 7th, 2011 support a selection process that does directly assess the experi-ence and suitability of possible vendors. A selection committee made up of food professionals to pre-screen applicants will be

“carried out by staff and a judging panel of local experts who will rate each application on the basis of: readiness, experience, qualifications, nutritional content, menu diversity, use of local/organic/fair trade food, proposed business plan, environmental factors etc.”


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Business Planning

Did vendors write a business plan prior to opening their street vending business?5 out of the 14 vendors claimed they wrote a business plan prior to opening, while 4 claimed that they did not—yet in total 7 claimed that some form of small business training or guidance would be useful, either before opening, presently or in the future.

Recommendations: Format a vendor pre-selection process based on the merits and quality of vendor’s applications; require a business plan as part of the application format; provide optional small business training and information sessions to better inform prospective vendors.

Competition can be a good thing. If potential applicants understand their application will be comparatively measured on the quality, thoroughness and adherence to program stipulations, submissions and vendors are more likely to be well-prepared and informed. A pre-selection process should be implemented that determines applicants based on merits and quality of ap-plication, with criteria that clearly emphasize the stated overall goals of street vending for Vancouver. This has been addressed in the second Request for Application will incorporate a “selection process for Food Street Vendors [that] will be carried out by staff and a judging panel of local experts who will rate each application”(7).

It could be beneficial to work with interested and existing vendors to provide small business training, and in conjunction gain their input to create a standard business plan format for application and selecting vendors for the program.

Offering information sessions on aspects of running a vending business for future applicants (and possibly including existing vendors in such sessions) could also be an effective method of targeting and informing suitable candi-dates.

“I wish there was a training and it would definitely help a lot of people who are inter-ested but not sure where to begin.”

“Prior hospitality experience was very useful in a way because now we know we have to prepare and plan on business like this at least 1 YEAR before the scheduled operating date. I only wish we were more informed about importance of such require-ments and processing time and method by a seminar or meeting of people who are in-terested BEFORE the draw.”

photo credit ‘vancouverstreeteats.ca/category/vendors/kimono-koi-crepes’, accessed Dec. 25, 2010


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Start-Up and Financing

How have vendors funded their operations and are start-up costs prohibitive? Only 2 of the 14 surveyed vendors applied for a small business loan, and 6 stated that they used personal savings, including “credit cards and money from other businesses, partner’s money, cash flow from other opera-tions, and loaned money from family members and friends”. In addition, 6 responded that it was ‘moderate to difficult’ to find sources of funding.

Can vendors support themselves financially solely from their vending business?Significantly, 6 survey respondents commented that they do not feel they can financially support themselves solely through their vending businesses.

A successful program requires businesses that can sustain themselves financially, and often one of the main barriers to entry are start-up costs. Micro entrepreneurs often face many hurdles in getting startup financing, and they sometimes lack the skills necessary to manage the financial aspect of their business. As one Vancouver vendor claims, “starting any new business usually begins with losses.” Hopefully with a second season of operation, initial costs will be recovered, and with growing public patronage profits will be made.

Yet how involved does the City wish to be in the success of street vending? How might the City financially assist new vendors to start their businesses?

Recommendations: Monitor street food business for measures of financial sustainability; explore options that support business and in-crease sales through the off-season.

The street food businesses need to be monitored for financial sustainability. It could be prudent to strategically explore options and alternatives that help to grow support for vendors and increase sales over the off-season period.

This could be done in consultation with vendors, and include examples such as organized Street Food festivals similar to those in San Francisco, LA and Cleveland that encourage public awareness and support. Cleveland’s event, “Be a Nomad: A Celebration of Cleveland’s New Food Carts,” closed a section of street for their affair, and held competitions between vending chefs to enliven the event. Organizers claimed it was an effective way to show people ‘on the go’ that healthier food choices are available and grow patronage (June 2010, Cleveland.com)

To facilitate small business development, as well as assist first-time entre-preneurs and those who might not otherwise be able to start a vending business, the City could consider whether they wish to assist in making loans available to successful program applicants. This does not mean the City has to allocate funds to the program, but could work in conjunction with interested financial institutions. In contrast to Vancouver, Cleveland’s program offers loans to aspiring small-business owners to start food-cart businesses, encouraging people to become entrepreneurs who might otherwise not be able to.

“Business is hugely affected by the weather. We started so late in the year we didn’t much in the way of good weather. On sunny days we see 3-4 times the sales compared with rainy, cold days.”


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Operations

How did the City’s application requirements and opening deadlines impact the current state of street food vending businesses?Overwhelmingly, when asked about the process of beginning operations and meeting the date of operations set by the City, 9 vendors claimed that it was challenging or very challenging—only 2 claimed that it was an easy process, where both of these examples had made prior forays into food vending before the call for applications.

That many vendors struggled with meeting the launch deadline of July 31st is not particularly new information; many requested extensions and there was extensive media coverage highlighting the overall lack of operating units in the summer of 2010. Vendor comments claiming escalating costs and compromised appearance for vending units because of the short deadline were plentiful. Of the 17 vendors who were allocated locations, 14 vendors are operating; 2 vendors are not operating (although they are slated to open in early 2011) and one spot has been granted to the alternate applicant selected in the initial lottery.

In conversation with vendors, it became clear that most had managed to open—albeit at varying times—yet that some locations have since been leased to alternate operators (and even a location had been leased from an existing hotdog owner). Many claimed that this occurrence was frustrat-ing for them and even unfair to vendors that had not won locations in the lottery. In the initial application process guidelines clearly state, “The Street Vending Permit is non-transferable… and is invalid if sold and will be im-mediately revoked”. A yearly Street Vendor Permit fee of $1004.00 can be considered a small sum to maintain a prime business location in downtown Vancouver, and if there is a profit made on leasing to other parties it could exacerbate notions of fairness and ‘legitimate’ dealings.

On the flip side, sub-leasing seems to be a currently functioning solution brought about by mutually agreeing parties that is capitalizing on vending locations that might otherwise not be in use.

Recommendations: Clarify and enforce sub-leasing guidelines; determine whether to mandate a minimum period of operation for vending units; allow for a longer period of preparation before vendors are required to open.

The City needs to clarify and enforce the sub-leasing policy. The City’s recent decision supports restricting the option of sub-leasing by requiring all Pilot Program permit holders to “operate the site themselves (instead of leasing the space to another operator)”, and will “[phase out] previous leasing arrangements in effect.”

“It was next to impossible to start from scratch and create a full business in the time provided.”

“The main restriction was getting a cart ready on very short notice. In the end, in trying to meet the deadline (we ended up needing an extension), I don’t think we chose the best cart design. With more time we might have been more prepared and more successful with sales.”

“I think that allowing people to lease out their location is unfair. From my point of view that wasn’t supposed to happen. The license says non-transferable. I think that leasing out the license is the same thing… Why are outside companies allowed to come in and lease these spots?”


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Further, since some vendors are operational for only a portion of the day, week and even year, the City might consider mandating a minimum period that vending units are designated to be ‘operational,’ and how they would enforce this. The City of Cleveland requires that vendors operate a minimum of 180 days per year. This helps to ensure that vendors awarded locations operate their units as an ongoing and established business instead of perhaps a more ‘casual’ enterprise.

According to the City administrative report, adjustments can now be made to such permit conditions “as part of ongoing program modifications. Guide-lines for a limit on the number of times a permit can be renewed as well as minimum requirements for operation of the site will be evaluated.”

The initial launch of the Pilot Program received a quick-start mandate for the summer of 2010. The requisite time between the date of being allocated a location and when vendors were directed to be ‘open for business’ was not sufficient, but will most likely not be the case for 2011. Providing more resources and information for potential vendors, as well as revised guide-lines allowing for a longer ‘launch’ period, this ‘scramble effect’ could be mitigated, ensuring a much smoother transition for happier and more stable new vendors.

If the following stipulations are included as eventual program regulations as suggested in the City Administrative Report, procedures for monitoring and enforcing the violation of these guidelines will also need to be established.

• Preventing subleasing

• Minimum period of operation per year

• Adjusted timeframe for vendors to begin operations

Food Safety Requirements

How is the transition to street food vending in Vancouver working for vendors under the guidance and requirements of Vancouver Coastal Health?

It is difficult to gauge a primary theme of vendor response on requirements set by Vancouver Coastal Health (VCH) for permission to operate. Some verbally stated that health regulations were more stringent than for ‘brick and mortar’ restaurant requirements, and should instead reflect a smaller scale mobile operation. Others said that VCH were very helpful and understand-ing by providing ongoing assistance to achieve their Health Permit. Multiple comments reflected the difficulty of passing inspection by VCH with units or commissaries falling outside of their legislative boundaries; it seems that some units had attained health permits from the Fraser Health Authority that were not accepted by VCH. Other vendors made note of the fact that the commissary they have spent a good deal of money to convert to code has not yet received approval and they are still awaiting response from VCH.

“We missed the good season for vending. It was a very hard start.”


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Vancouver currently has good amount of control to allocate permits because the numbers of vendors are small and inspectors have worked closely with the new vendors. If requirements are too difficult or unclear from the start complications can arise that can cost starting vendors a great deal of money and valuable time during the peak selling season. Identifying areas that have created complications and streamlining the process could go a long way to assist starting vendors.

At least 1 vendor has closed and others have had to significantly re-work their menu in order to meet food safety requirements.

It is unclear how vendors are permitted to change their menu without approval. When asked if they wished to make or had made changes to their original menu submitted at application, 6 vendors replied yes. 2 stated that this was because “business was slow,” and we can deduce that they feel changing some menu items could help increase sales. Trial and error is often an important part to any food establishment’s start-up and menu development, and the ability to change a menu (particularly for an extremely weather dependant business) might be crucial to survival.

VCH commented that there currently was no standardized process for menu changes, and that all changes had to be judged on a case by case basis. The majority of vending units are currently carts, which are the most restricted in what they are allowed to sell. “Small mobile food units are limited to the sale of one pre-prepared or pre-cooked menu item from an approved source. Complete mobile kitchens are capable of more food offerings”(VCH, Requirements for Application). This means that if a small cart wants to change its menu, it is very likely to have difficulties because of equipment and food safety requirements. Larger units are more fully equipped, and do not face as many restrictions because it is easier for them to maintain food safety standards. However there is a somewhat ‘grey area’ about the extent of changes they are permitted to make to their menus.

It is important to note that VCH is working from a preventative standpoint to ensure the highest food safety standards for customers and avoid negative impact for vendors.

Recommendations: Ensure menu flexibility that meets health standards

Some vendors have sought health permits for their vending units or com-missaries outside of VCH’s jurisdiction (for example Surrey and Richmond). Since VCH is the final approving body that can grant operational status, it needs to clearly state that commissaries and units built and/or approved outside of their jurisdiction will be subject to final approval from VCH. De-termining criteria in conjunction with the Fraser Health Authority would be an effective measure to prevent some of the difficulties vendors encountered within this initial phase of permitting.

“We need to add some winter menu items because it is cold now and changes are needed.”

“We try to create a new menu item each week.””

“It is taking a significant amount of time and money just to meet [the commis-sary criteria]. I wish the City of Vancouver and Vancouver Coastal Health had a more strategic and productive way of educating the candidate on the importance of this, or provide support in finding a commissary unit, not building one from scratch because of the timeline they’ve set.”


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Evidently, vendors would like to be able to make ongoing changes to their menu. This flexibility is important; for example, daily or weekly specials have the possibility to entice returning customers, keep food offerings fresh and exciting, and importantly offer food that reflects the season, i.e. ice cream or salad do not sell well in January. Determining whether it is possible for VCH to create parameters for the vendors to be able to change their menus (in relation to the type of vending unit they operate, for example a cart or a truck) is essential to allow for adaptable, creative and competitive street food businesses. A VCH representative did state that as long as menu changes did not affect the food safety plan or add additional items, menu changes should not be too difficult to put into place, but do still need final confirma-tion from VCH (email and phone correspondence).

Food Service, Advertising and Sales, Customer and Vendor Relations

Food Service

Is offering healthy and local food important to vendors? Since one of the main goals for the City in facilitating street food is to offer diverse, healthy and local food offerings, it is of interest whether vendors find such considerations important. 9 vendors feel it is important to sell locally grown and produced food, while 4 responded that it wasn’t; 7 replied yes and 6 replied no to the importance of organic food in their menu; and 9 said serving healthy food was important, while 4 responded that it wasn’t.

These responses confirm that the majority of vendors agree with the goals of the City in their choice food choices, yet this does not necessarily mean that vendors are actually incorporating such standards as part of their menus (although some vendors commented that they do).

Recommendation: Further research on how to help vendors meet the criteria of ‘diverse, healthy and local food’Further research is needed to consider how vendors will offer ‘diverse, healthy and local food’. In order to do so, ‘diverse,’ ‘healthy,’ and ‘local’ need to be defined for the program in order to be able to distinctly incorpo-rate these goals.

Recent adjustments to program requirements state that “Minimum recog-nized nutritional standards as defined by Provincial Health professionals will need to be met by all new street food vendors.”(7, Admin Report). The City is in the process of defining these nutritional standards to be included in the revised Request for Applications. Ensuring that vendors are able to understand and reasonably meet these standards is essential; establishing effective and clear guidelines could benefit from vendor consultation to refine requirements.


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In order to fulfill the criteria for local food offerings, finding out where vendors are purchasing their food from is important. Further research on how the City can encourage and help facilitate vendors easily access and use locally grown and produced food needs to be done, and is the subject of one of the program enhancements reflected in the recent administrative report.

“A partnership between Social Policy and the Vancouver Farmers Market Society will seek to develop guidelines and resources to encourage street food vendors to source their ingredients from local (BC) producers where possible. Resources will include information on what products are available by season, and which farmers are able to supply products in what quantities”(6, Admin Report).

Sales and Pricing

What is the average price range of Vancouver’s new street food?Importantly, vendors’ menu items were all found to be within the range of $4.00-$9.00. Some vendors also include snacks that customers can purchase for less, while other vending businesses have a menu style where individual, smaller items can be combined. Street food is customar-ily thought of as food that can be bought relatively cheaply and on-the-go, and it is notable that this price range is being offered to ensure affordable street food.

What amount of customers are vendors serving in a day? Tracking customers or the number of food items sold in a day is not only important for vendors to gauge their profits, but is also an important measure for the City to determine the current and ongoing demand for street food. However, only 3 vendors responded that they tracked the number of customers they served. Three responded that they served ap-proximately 1-25 customers on an average day, while others cited a range between 25 and 150. Tracking customers could be particularly important to determine the fluctuation in sales, for example to compare the difference between winter and summer seasons.

Recommendation: Track customer sales for further information on market demand

Request vendors (or determine those that might be willing) to track sales on a daily or weekly basis. While this may not need to be monitored over an extensive period of time, further primary data collection would be very valuable to determine how effectively the program can be expanded (by increasing the amount of vendor locations) in relation to actual demand for street food. This type of data could also serve as an indication of which vendors are successful in relation to what types of food they are serving.

photo taken by ‘Vancouver Sun Blogs,’ Nov. 10, 2010


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What are the busiest times of day and week for vendors?While no vendors responded that mornings from 8:00-12:00PM were significantly busy, five vendors selected both 12:00-2:00PM and 2:00-6:00PM as their busiest periods. Not a single vendor designated evenings after 6:00PM as busy vending times. In speaking with vendors, many said that they served the office lunch crowd, and were therefore only open from Monday to Friday. There was no significant pattern of responses however, to indicate which days of the week were busiest overall.

Recommendation: Work to better include vendors in city events; in-crease vending times to take advantage of event and late night crowds

To increase the range of times that vendors are able to successfully vend, an exploration could be undertaken of how to better include vendors into events. One option is to incorporate established street food vendors into citywide events, by fast-tracking their special-events license or suggesting willing vendors to event organizers. Increasing times that vendors are able to vend to take advantage of event (for example concerts or sporting events) and late night crowds could help sales; these possible late evening, high-traffic locations could have a rotating schedule allocating times for interested vendors.

The administrative report has suggested that “Extending street vending hours until 4 AM will be considered on a case by case basis in locations where adjacent bars are ceasing liquor service at 3 AM,” which is supported by the Vancouver Police Department “as a means of addressing street disorder”(6, Admin Report). While this recommendation addresses part of the problem, vendors that have been allocated such locations may not choose to vend during the evenings, opening the possibility for other vendors to do so.

How will vendors cope with what is very likely a weather dependant business?Not one vendor claimed that weather did not affect their sales, and at least 6 agreed that there would be challenges to remain open during the fall/winter months—and 6 stated they would not or were uncertain they would stay open during this period.

Recommendations: “Rain, rain go away”Further research best examples from other cities to increase vending options, such as fresh produce vending

It may be wise to acknowledge that vending during fall/winter months may always prove difficult, and to seek realistic options that can help during the slower season. Further research into what other cities with long periods of inclement weather are doing could provide ideas that could contribute to the viability of street food for Vancouver.

New York’s Green Cart Program has approved “1,000 new mobile food carts for neighborhoods that are isolated from traditional supermarkets, grocery stores and farmers’ markets, offering fresh produce at reasonable prices”. The program is “part of a public-private effort to make healthier food

“Worst winter in 50 years is predicted, what a time to start an outdoor business!”“It is very hard when it rains

heavy or too cold, because people on the street don’t want to stop and grab a snack or food... Also, when it is windy, it is very hard for our stove to work steadily.”“Our product is not appealing

when it is cold. We would offer hot soups and things as well but for now we do not feel it is worth the investment to winterize the cart. Vancou-verites don’t really seem to be embracing ‘street food eating’ totally yet”


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available to the poor while also providing 1,000 new jobs. Many vendors are immigrants from Latin America, Asia and elsewhere” (Collins, New York Times).

This program is a good example of City supported small businesses that can survive year round, attract minority groups (the program partnered with a nonprofit organization that helps those who do not qualify for bank credit), and promote the sale of fresh, healthy food. One New York Green Cart vendor claimed, “business is so good that we are staying open 24 hours a day, seven days a week” (New York Times). Vancouver could look at the viability of including vendors in areas of the City with sufficient density that would benefit from the sale of fresh produce; and such businesses would require sufficiently less investment than a vendor who is selling prepared foods.

Advertising

How are vendors promoting themselves?6 of 14 vendors claimed they used advertising, marketing or social media to boost their business. Facebook, Twitter, websites and press releases were cited as the only methods of promotion, and of the 6 who employed such methods, all responded that these have been effective to this end.

Many street vendors across North America in cities like New York, San Francisco and Seattle are joining the social networking crowd as a means for customers to locate mobile vendors, announce daily specials and promotions, ask customers for feedback or suggestions, and can often be used to establish a brand or identity.

Findings: The independent website Vancouver Street Eats (vancouver-streeteats.ca) features Vancouver street food and vendors, and includes a vendor location map (another of which can be found more officially on the City’s ‘Streets’ website http://vancouver.ca/engsvcs/streets/retailUse/foodPilot.htm#1). However, as of yet there has not been a vendor-united marketing collabora-tion. Arguably, vendors should, to a large degree, be respon-sible for their own efforts and success with regards to advertising, however if small business training or information sessions were offered at some point (see previous recommendations), then dis-cussing effective methods of advertising and promotions would be an important segment to include.

The ‘Vancouver Street Eats’ website has posted the launch of an iPhone App by Tatlow Park Software. As more vendors join the program and vending hours are perhaps revised, customers will need an easy way to find open vendors. The Street Food App marks some (but not all) vendor locations, with green and red pins showing which are open and closed, helping to promote all vendors equally street food community.

“Vancouver street food needs to be good. We need to establish it as an attraction of the city by next summer. If it is hit and miss people might not think to hit the streets looking for us. So I think it’s important that we all do well and serve healthy, delicious food.”

“I think it would be better to have the vendors closer together and accumulated in an area to draw more people to that area and increase the overall profile.”


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Vendor Relations

Are vendors interacting with each other?10 vendors cited they have been in contact with other vendors, with reasons including “support, helping out, comparing experiences, finding a commis-sary partner and sharing information”.

5 vendors selected that they saw other vendors as a resource, 3 chose ‘other’, and only 1 stated that they viewed other vendors as competition. However, of the 3 vendors who selected ‘other’, all had commentary that clearly com-municates these vendors feel working more closely together contributes to their strength.

Significantly, 9 vendors find contact with their fellow vendors to be useful and beneficial to the success of street food vendors overall.

Recommendations and Findings: Support and help to form a collaborative vendor association with an online component for vendor inputThe City could support a web-based marketing platform where vendors could update information on an ongoing basis, which would also serve as a useful base for event organizers to submit calls for street food vendors or feature City events incorporating street food—such as the aforementioned vendor festivals.

The San Francisco based ‘CartProject’ site (www.sfcartproject.com), which includes such resources for vendors as information on accounting and pur-chasing; business planning; insurance; point of sale systems; social media, networking and twitter. The site provides a vendor resource base and encourages collaboration and information sharing, and while independently vendor-run, it also works to promote festivals that are held in citywide neigh-borhoods in conjunction with the City and San Francisco Arts Market.

The previously mentioned Vancouver-based ‘StreetEats’ website could perhaps evolve to provide further explicit examples of such vendor support, and include a sign-up site for catering and event vendor services. However such a platform develops is not focus of this recommendation; instead it is to highlight that research suggests there is a demand that could be well served by a unified resource base and collaborative association with the capacity for ongoing vendor input.

Vending Unit, Site and Commissary Information

What can we learn about the vending units?A balanced mix of responses indicate that many vendors either built their vending unit themselves; had it made by Apex carts; bought a unit second hand; or had Surrey based Apollo Cart Manufacturers construct a new unit or renovate an existing structure. Many mentioned difficulties with construction delays for their unit—largely due to the fact that there is only one company in Vancouver doing this specific type of work. The 15 new vendors added to the program for the upcoming 2011 season may create a backlog of work that delays vendors from opening.

“Co-Opetition”

“It is cheaper to get [vending units] from the US but we didn’t have enough time to get them made in the US.”

“Tremendous value in sharing experiences, best practices, and ensuring overall success of the program. Quality impacts us all...”


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The City has not established a set ‘type’ of vending unit. Currently, there are smaller vending ‘Carts,’ which function and appear somewhat like a hotdog cart; ‘Concession Trailers,’ that are towed by a external vehicle and vary in size; and ‘Mobile Vehicles,’ that can be driven as an entire unit and may have been converted or purpose built. The large variation in types of street food vending units is reflected in the initial cost of the vehicles, which ranges from as little as $600 to as much as $65,000.

At least 6 vendors would like to make changes to their unit to improve workability/efficiency, appearance, customer attraction and operational power supply. Many vendors mentioned the lengthy process of converting their units with specialized companies as well as difficulties adapting their vending unit to their allocated site.

Some vehicle units were not suitable to a sidewalk location; others had to contend with a large slope making it difficult to gain stability; some mentioned lacking necessary and time dependant driving permits for specific areas; and others mentioned that were asked to move or re-locate when events, movie productions and work were done close to the vending location. Some vendors mentioned the difficulty of operating carts in cold and windy weather, and many noted that “concession trailers are a better choice than small vending carts because according to the requirements of VCH, there are very, very, very, very limited things that [can be done] on a small vending cart”. There was a mixed and lacking response to whether vendors felt their site was an effective location in relation to customer base, street visibility, other food establishments and overall satisfaction.

Recommendations and Findings: Clearly define food safety guide-lines with respect to types of vending units; correlate VCH and Fraser Health regulations with respect to permitting units

Allowing the type of street food ‘vehicles’ to evolve naturally allows for a good diversity of vending units within the program. With options for smaller carts included, cost barriers to enter the program are less prohibitive for those unable to invest in a larger unit; however prospective vendors need to be well informed on the food and facilities strong restrictions for permits on smaller carts—and that carts can face operating difficulties due to size and weather. This needs to be clearly determined before vendors have built their cart according to VCH specifications, so that vendors do not end up unable to sell their planned menu items.

Evidently it is necessary to match the type of vending unit to the site, and is therefore necessary to ensure this is the case at the time of assigning locations. With no current determined guidelines or measurements for the units incorporated into the application, these could be established without being overly prescriptive in order to avoid confusion or having to move vendors from allocated locations because units are not site-suitable.

“I am very happy with the location.”

“If the city of Vancouver is planning on doing this ‘lottery’ again and is not going to provide with sufficient resources (i.e. referrals on completed commissary units), I wish they’d just get applications from those who are 100% prepared to operated at the time of draw. If the City of Vancouver, and VCH can collaborate and set up a program by working TOGETHER, have someone in charge who is knowledgeable on both sides of the authorities it will save so much time and energy for everyone. Right now it is so tough to correspond to two different offices at once (and I don’t think there is much interaction between the health authority and the City).”


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How are vendors managing vending unit storage and commissary requirements?Not all vendors are able to store their vending unit at their commissary, although 5 claimed they did, and 5 claimed finding or attaining spaces for these spaces was difficult—quite a few vendors commented on the dif-ficulties and lengthy process of converting existing spaces to meet permit requirements, and that this cost and process prevented or is still preventing them from opening within a reasonable time. For those that have located a commissary outside the boundaries of Vancouver, this contributes signifi-cantly to their overall costs and hours of work.

At least 8 vendors share their commissary space either with other vendors or businesses, and at least 9 selected ‘moderately’ to ‘very challenging’ when asked about finding a commissary space. Comments refer to the low availability of VCH approved facilities, and the high cost to rent a kitchen and space where they can store their vending unit.

Recommendations: Explore solutions that aid vendors to find com-missary spaces; sufficiently inform vendors about the possibly lengthy process of commissary conversionAs previously mentioned, a vendor resource site or collaborative association could include the capacity for the advertising of commissary spaces specifi-cally to or among vendors.

Finding commissaries will likely become increasingly difficult as the number of street vendors expands. Again, vendors need to be well informed by VCH of the possible time and cost considerations of getting commissaries up to code, and the difficulties they might encounter, specifically if the com-missaries are outside the jurisdiction of VCH.

How are vendors managing their waste?While a very small amount of vendors mentioned they used biodegradable products, 14 vendors said they had a recycling box and garbage disposal at their vending site—which they return to their commissary at the end of the day. There was no mention of composting generated food waste.

Recommendations: Consider food packaging and composting as inte-gral to sustainability goals for the program

Currently, the option of providing biodegradable products is left to vendors. Often such products can more expensive than traditional, non-sustainable packaging. However, it is important to consider food packaging if street food is looking to actually adhere to the City’s guiding sustainability prin-ciples and reflect the Greenest City Action Plan. All vendors stated that they returned their waste to their commissaries, but it is unclear what facilities, other than recycling, exist and if waste disposal or composting charges are included in commissary rental fees—this is an area that could use further inquiry.

Packaging and composting considerations could be included as part of the pre-screening criteria, and suggestions on resources could be included the information included in the City’s Request for Application. If a vendor as-sociation is established, group procurement of eco-friendly packaging could be a collaborative option that could decrease the cost of such packaging for all vendors.


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Vendor Feedback and Suggestions

What is the overall vendor response to the Street Food Program?8 of 14 vendors responded that they had major challenges to continuing the operation of their business—5 did not respond to the question, and only one selected ‘no’.

Weather, commissary rental, vending unit logistics, location and marketing were all cited as reasons for difficulties. However, when asked about their future business plans, many vendors want to continue operations, expand with more marketing, move to another location or simply try another season to make their venture work. 5 said ‘yes’ and 8 said ‘no’ to whether im-provements needed to be made to the application process for the street food program and the process of granting health permits.

A resounding 90% of the 14 vendors replied that being a vendor has been a positive experience, and 60% feel that the City should open up the locations for more vendors. A few strongly stated that they think the City should open up street food vending on private property.

Recommendation: Vendor Feedback SessionHold a vendor feedback session, where vendors have the chance to ask questions, voice concerns and make suggestions.

Facilitating such a dialogue is excellent way to increase vendor collaboration while gaining current and relevant commentary to inform the program.

Conclusion

This study aims to assist the City of Vancouver in achieving goals for the continued and effective development of an expanding street food program.

The majority of vendors felt positive about their experience as participants in the program and claim they want to continue op-erations.However, many concerns and problems for the program have been raised in the survey responses, and results indicate definite challenges for the continued successful operation of vendors.

These operational and regulatory challenges need to be addressed to ensure the program works well and helps the vendors to directly facilitate program goals. As the Pilot Program moves into its first winter season, vendors will experience the direct effects how weather impacts their business. Additional issues may also arise that have not been present after only 6 months of operation. Since the program is still very much in its initial stages and the number of vendors is an easily measur-

“I would probably wait and see how the first year goes, as Vancouverites really don’t seem to be there yet with incorporating street food into their daily schedules. I would wait until the existing vendors are doing well rather than dilute the sales. Market research surround-ing whether or not Vancou-verites want more street vending would make sense before adding more.”“If the vending unit is not

compliant, vendors should lose their eligibility.”“Ensure potential vendors

have a plan and intend on using the license granted to them.”

Photo http://munchkie.wordpress.com/2010/09/01/lunch-on-the-go-vancouvers-food-cart-vendors/, Sept. 2010


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able group, feedback from the vendors (as well as key partners) needs to be conducted on an ongoing basis.

Many of the concerns raised in this report correlate with the new develop-ments outlined in the administrative report “Expanded Food Options on City Streets.” Recommendations that include Pilot Program vendors into the regular Street Vending Program will expand food vending in Vancouver with 15 new vendors for 2011, and 60 new locations over the next 4 years. The program enhancements included in the report address the Program’s permit conditions, selection process, hours of operation, the inclusion of local, organic food and economic development opportunities for low-income populations. Perhaps the most important suggestion to maintain the overall quality and success of the program is the “on-going consideration of ideas and concerns that may arise from various partners” (3, Admin Report).

While the City cannot control the market demand for street food in Vancouver, they can maintain a flexible approach to integrate new insights and learning into their emerging policy framework. In conjunction with establishing program guidelines and innovative strategies that are respon-sive to ongoing learning, effective enforcement and evaluation measures are crucial. Including the voice of the vendors in the ongoing evaluation is integral to sustain the momentum of a vibrant and progressive—in both senses of the word—Vancouver street food program.


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Notes on the AuthorThis study is the culmination of a practicum arranged between Simon Fraser University and the City of Vancouver. I, Chashma Heinze, am the principal researcher in the Department of Sustainable Community Development; Janet Moore as supervisor in the SFU Faculty of Environment; and Wendy Mendes in the department of Social Planning and Policy serving as project supervisor with the City.

I am currently completing a Diploma in Sustainable Community Development with a focus on Food Policy and Communications at Simon Fraser University.

As part of my practicum, I attended multiple meetings with various City depart-ment members of staff present who progressively discussed the needs, chal-lenges and possibilities for the Street Food Pilot Program. I also conducted a comprehensive literature review, which predominantly included reports on Portland, San Francisco, Cleveland, Los Angeles and Toronto to inform my understanding of Vancouver’s relative structuring and positioning of their Pilot Program.

Thank you to my ‘Superwomen’A heartfelt thank you to the wise and dedicated support of my two supervisors Janet and Wendy. I am privileged and grateful to have their generous, kind and insightful guidance to support me in my learning.


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References

Campanelli, John. “A la cart? Cleveland Mayor Frank Jackson Cooks Up Plan for More Food Options on Street”. June 08, 2009, http://www.cleveland.com/arts/index.ssf/2009/06/a_la_cart_cleveland_mayor_fran.html

City of Cleveland. “Request for Proposals for the Operation of Street Food Carts at Various Locations”. June, 2010. Ihttp://www.city.cleveland.oh.us/CityofCleveland/Home/Government/CityAgencies/Finance/RFP?_piref34_136352_34_121844_121844.__ora_navig=action%3Ddetails%26rfpId%3D2215

City of Vancouver. Deputy City Manager, General Manager of En-gineering Services and the Director of Social Policy. “Expanded Street Food Options on City Streets.” Jan. 7, 2011. http://vancouver.ca/ctyclerk/cclerk/20110120/csbu20110120ag.htm

Collins, Glen. “Customers Prove There’s a Market for Fresh Produce”. New York Times, June 10, 2009.

Galbincea, Pat. “Clevelanders get to sample the diverse wares of newly approved food carts”. Cleveland.com, June 10, 2010. http://blog.cleveland.com/metro/2010/06/city_of_cleveland_approves_ven.html

Handley, Ann. “Tweetable Eats: What Street Vendors Can Teach Businesses About Twitter”. July 17th, 2009. (http://mashable.com/2009/07/17/twitter-street-vendors/

Jantzen, David. Senior Environmental Health Officer, Vancouver Coastal Health. Phone Interview on Jan. 26th and email correspondence from January 25th.

O’Hara, Heather. Executive Director of Potluck Café and DTES Kitchen Tables Project. Email correspondence November 1st, 2010.

Portland (Oregon) Bureau of Planning and Urban Vitality Group, “Food Cartology: Rethinking Urban Spaces as People Spaces,” accessed from http://www.portlandonline.com/bps/index.cfm?a=200738&c=47477.

Medical Officer of Health’s report to Toronto Public Health. Street Food Pilot Project Update, Nov. 10, 2009. www.toronto.ca/legdocs/mmis/2009/hl/bgrd/backgroundfile-25253.pdf

San Francisco Cart Project Website. http://www.sfcartproject.com/bay-area-cart-and-truck-services/


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Appendix

How to ADAPT the Street Food Program to best serve the Downtown Eastside Community (Heather O’Hara, Potluck Cafe) In recognition that there are many DTES residents who are underhoused and get around on foot, a mobile street vendor strategy makes a lot of sense.

Suggestions of how to design a street food program model:

• Food vending units need to be designed so that they are really mobile and move around the neighbourhood easily and constantly throughout the day. In other words, vendors need to be able to go to the people and not the other way round on a regular basis.

• Food vendors need to be allowed to “vend” at hours of day and in places that make sense based on community need. For example:

• Early evening hours in areas where survival sex trade workers are located

• At 7 am close to the binners who are lined up at United We Can each morning

• Strategic locations on “Cheque Day”

• When the daycare closes at Crabtree at 3:30 pm and kids are looking for after school snacks

We need a low tech, cost effective solution for doing the vending. There are numerous community precedents that are behind this idea of low tech vending solutions that provide a service + job for DTES residents. For example the Hope in Shadows Calendar and Megaphone Vendors.

Any COV support and investment dollars for a DTES street food program needs to be put into the training and job wages for the vendors, their food safe training, and identifiable clothing—and NOT fancy, expensive vending carts that may be desired on Robson Street or other neighbourhoods. For example, bikes with small cooler carts attached or grocery carts outfitted with coolers or thermal cooler shoulder bags vendors that can haul sand-wiches around in.

The Food Quality and Nutritional Standards must be aligned with those standards that will be part of the DTES Kitchen Tables Food Quality and nutritional standards.

There should be a conscious effort for the food vendors operating in the DTES to be providing an obvious healthy alternative to the junk food currently being sold at most convenience stores in the neighbourhood. In other words, the vendor program should be providing better choices as a real community need.

Vendor Feedback Survey for Vancouver Street Food Pilot ProgramDepartment of Sustainable Community Development, Faculty of EnvironmentDirector: Mark RoselandSFU Supervisor: Janet Moore, Assistant Professor, Centre for DialogueCity of Vancouver Collaboration: Wendy Mendes, Social Planning DepartmentPrincipal Investigator: Chashma Heinze

INTRODUCTIONThe City of Vancouver would like to invite you to participate in an on-line survey to help understand vendors’ experiences and provide feedback for the City’s Street Food Pilot Program.

You are receiving this letter because you have been identified as a vendor in this program. Your answers will help assess the current program and recommend possible changes.

RESEARCH AND SURVEY GOALSAs a Simon Fraser University student in the department of Sustainable Community Development Diploma, the survey is being administered as part of the principal investigators research in collaboration with the Social Planning Department at the City of Vancouver.

The survey will provide background information for the continuation of Street Food Vending Program. As there has been no formal feedback process to date, your responses will help to determine what has been successful and/or problematic in the program so far.

The information you provide will be summarized in a final report that will be made available to vendors and may contribute to a report made to City council on the Pilot Program. Results and specific comments will not be presented in any form that would make individual vendors identifiable. All documentation will be kept strictly confidential for a period of 2 years until December 2012. Paper-based surveys will be accessible only to authorized City staff in the Social Planning Department and online results will be kept on a secured, encrypted server at the same location.

Your participation in the survey is completely voluntary. If you are uncomfortable at any time participating in the research or answering a portion of the questions, you do not need to complete the survey. You are free to withdraw at any time. Similarly, if you choose not to participate in this research project, this information will also be maintained in confidence.

You have two options of how to complete the survey. If you do not wish to complete the survey via this online method, you will have the option of completing the survey in a paper-based format in the presence of the principal investigator.

The survey will be open until the 5th of December, 2010. We hope that you are to participate in the survey before this time. There are 56 questions in this survey

AGREEMENT OF PARTICIPATIONSigned Date:

Demographics1. What is your gender?Please choose only one of the following:o Femaleo Male

2. Were you born in Canada?Please choose only one of the following:o Yeso No

3. What is your ethnic origin?Please choose only one of the following:o Caucasiano Chineseo Blacko Aboriginalo Filipinoo Latin Americano Arabo Japaneseo Koreano West Asian (Afghan, Iranian, etc.)o South Asian (Pakistani, Sri Lankan, East Indian, etc.)o South East Asian (Vietnamese, Cambodian, Indonesian, Laotian, etc.)o Other

4. What area of Vancouver do you live in?Please write your answer here:

Application Process, Start-Up & FinancingThese questions will help us understand your experience of starting your Street Food vending business.

5. How did you initially hear about the Street Food Pilot Program?Please choose only one of the following:o Mediao Word of Moutho OtherMake a comment on your choice here:

6. How many business partners did you start the business with?Please choose only one of the following:o Just myselfo Oneo Twoo Threeo Three and aboveo Other

7. Overall, the process of beginning operations and meeting the opening date set by the City was: (Please explain your answer as much as possible)Please choose only one of the following:o Easyo Moderateo Challengingo Very Challengingo Other (please include comment)Make a comment on your choice here:

8. What changes, if any, did Vancouver Coastal Health ask you to make prior to beginning operations with your vending unit?Please write your answer here:

9. Did you have prior hospitality and/or food service experience?Please choose only one of the following:o Yeso No

Only answer this question if you replied NO to question 9.9 a.) Do you think this type of experience would have been useful? o Yeso No

Only answer this question if you replied YES to question 9.9 b.) Please provide a very brief description of your previous experience:

10. Did you write a business plan before you began your Street Food vending busi-ness? Please choose only one of the following:o Yeso No

Only answer question a.) and b.) if you replied YES to question 10.10 a.) Did you receive any assistance with writing your business plan?o Yeso No

10 b.) Please comment on the process and any important results of writing your busi-ness plan.

11. Would it be helpful to receive small business training:Please choose only one of the following:o Before opening your businesso Presentlyo In the futureo Not at allMake a comment on your choice here:

Please remember that you are not required to provide any financial informa-tion if you do not wish to. Your responses to these questions will help de-termine the finances an average vendor needs to start a food vending busi-ness. The information will be kept anonymous and confidential.

12. How have you funded the start-up of your business so far?Please choose all that apply:o Small business loano Personal Savingso Collaboration with business partnerso Other:

20 Finding sources of funding was:Please choose only one of the following:o Easyo Moderateo Difficulto OtherMake a comment on your choice here:

13. Do you think you can financially support yourself solely from this business without any other forms of employment?Please choose only one of the following:o Yeso No

Only answer this question if you replied NO to question 13.13 a.) Please explain why you feel you cannot support yourself solely through the income you receive from your vending business.

14. What kind of insurance do you have for your vending unit and business? Please specify a monthly fee for this insurance if possible.

15. How much do you spend approximately per month on: (Please check which apply)Please provide your closest estimate. Hospitality equipment includes items such as serving, heating and cooking utensils.

Hospitality Equipment

Utilities Food Costs Staffing Commissary Rental

Vending Unit Storage

Less than $300$300-$600$600-$900$900-$1500$1500-$2000$2000-$2500$2500-$3000$3000+

Food Service16. What type of food do you serve?List any primary food items and/or dishes that you have on your menu.

17. Why did you decide to serve this type of food?

18. Is it important for you to serve: (Please choose all that apply and provide a comment)o Locally grown or produced food? o Organic food? o Healthy food (for example, low fat, whole grain, vegetable rich foods)? o Other Please tell us why or why not:

19. What is the price range for the food you serve?Please choose all that apply:o $4-$6o $6-$8o $8-$10o $10 and aboveo Other:

20. Have you made or would you like to make any changes to your menu since you started operations?o Yeso No

Only answer this question if you replied YES to question 20.20 a.) What main changes (list at least one) would you like to make to your menu and what are your reasons for this change?

Customer Details21. Do you track how many customers you have in a day?Please choose only one of the following:o Yeso No

Only answer this question if you replied YES to question 20.21 a.) Please explain your method of tracking customers.

22. How many customers do you think you serve on an average day? Please choose only one of the following:o 1-25o 25-50o 50-75o 75-100

o 100-150o 150-200o 200 and aboveo Other

23. Can you give some examples of:o Positive responses from customers o Negative responses from customers

Sales and Advertising Information24. What are your busiest times of day?Please choose all that apply:o 8AM to 12PMo 12PM to 2PMo 2PM to 6PMo 6PM to 10PMo 10PM and latero Other:

25. What are your busiest times of week?Please choose all that apply and provide a comment:o Monday o Tuesday o Wednesday o Thursday o Friday o Saturday o Sunday

26. Is it ever difficult to keep up with customer demand?Please choose only one of the following:o Yeso No

27. Have you ever run out of food?Please choose only one of the following:o Yeso No

Only answer this question if you replied YES to question 27.27 a.) Why did this happen and how do you prevent this from happening?

28. Do you use social media or any type of advertising and/or marketing to encourage business?Please choose only one of the following:

o Yeso No

Only answer question a.) and b.) if you replied YES to question 28.28 a.) What types of social media and/or advertising are you using?Please choose all that apply and provide a comment

o Facebook o Twitter o Vending Business Website o Press Releases o Newspaper/Magazine Advertising o Internet Advertising o Business to Business o Branding/Concept Development o Direct Mail o Editorials o Other:

28 b.) Has this been effective?Please choose only one of the following:

o Yeso No

Only answer question c.) if you replied NO to question 28.28 c.) Do you think some kind of advertising or social marketing would be effective?Please choose only one of the following:

o Yeso No

Working Conditions29. About how many hours do you work per week at:Please write your answer(s) here:

Vending LocationCommissary Administration Other (please specify)

30. Does the weather affect your sales?Please choose only one of the following:o Yeso No

31. Will you be open during the Fall/Winter months?Please choose only one of the following:o Yeso Noo Uncertain

32. Do you think there will be challenges to remain open during the Fall/Winter months?o Yeso Noo MaybeMake a comment on your choice here:

Only answer question a.) if you answered NO to question 32.33. Why not?

Vendor Interaction34. Have you been in communication with other Street Food vendors?Please choose only one of the following:o Yeso No

Only answer question a.) if you answered YES to question 34.34 a.) Why did you contact other vendors?

Only answer question b.) if you answered NO to question 34.34. b) Do you think being in contact with others vendors is or would be useful? (For example, a vendor feedback session)Please choose only one of the following:o Yeso No

35. Do you see other vendors as:Please choose only one of the following:o A resourceo Competitiono Other

Mobile Vending Unit36. How and where did you find your mobile vending unit?

37. How much did your vending unit cost? (Please include conversion costs, if any)

38. Was the unit:Please choose only one of the following:o Purpose built?o Converted from a pre-existing structure?o OtherMake a comment on your choice here:

39. Would you like to make any additional changes to your vending unit with respect to: Please choose the appropriate response for each item

Yes Uncertain NoAppearanceFor improved efficiency/workabilityCustomer attractionOperational power supplyOther

40. Please include any additional information on your vending unit that you would like to mention.

41. Where do you store/park your vending unit?

42. Locating a storage/parking space was:Please choose only one of the following:o Easyo Moderateo Difficulto Other (Please explain)Make a comment on your choice here:

43. Transportation of the vending unit is:Please choose only one of the following:o Not a problemo Moderateo Difficulto Very difficulto Other (please comment)Make a comment on your choice here: Only answer question a.) if you answered moderate/difficult/very difficult to question 43.43 a.) Please explain why transportation of your vending unit has been or is currently a challenge.

Commissary Details44. Where is your commissary located? 45. Is this a shared facility?Please choose only one of the following:o Yeso Noo OtherMake a comment on your choice here:

46. How did you find your commissary?

47. Finding a commissary was:Please choose only one of the following:o Not a problemo Moderately challengingo Challengingo Very challengingo Other (please comment)Make a comment on your choice here:

Site Details46. Is your site an effective location with respect to:

Yes Uncertain NoSufficient customer baseStreet visibilityPlacement in relation to existing food estab-lishmentsNot impeding the flow of foot traffic

47. Are you satisfied with your location?Please choose only one of the following:o Yeso Noo OtherMake a comment on your choice here:

Waste Management48. Please give a brief description of your waste management system:

49. Are there any changes you would like to make to this system?

Feedback and Suggestions50. At this point, do you have any major challenges for the continued operations of your vending business?o Yeso No

Only answer question a.) if you answered YES to question 50.50 a.) Please explain these challenges.

51. What are your future plans for your Street Food vending business?

52. What improvements, if any, do you think need to be made to the process of: (Please choose all that apply and provide a comment)o Application o Conversion/construction of the vending unit in conjunction with Vancouver Coastal Health o Other:

53. Have you provided feedback to anyone regarding the business set-up and operation?

54. Overall, being a Street Food vendor has been a:Please choose only one of the following:o A positive experienceo A negative experienceo OtherMake a comment on your choice here:

55. Do you think the City should open more locations for additional vendors? Please comment on your response.Please choose only one of the following:o Yeso NoMake a comment on your choice here:

56. Do you have any further questions and/or comments?Please write your answer here:

You made it! Thank you very much for taking the time to complete the survey. Your responses will help to in-form future regulations and structure of the Street Food Vending Program in Vancouver.

If you have any questions or wish to access the results of the survey you may contact:

Wendy Mendes Social Planning Department, City of Vancouver [email protected] Tel: (604) 871-6031

Chashma Heinze Department of Sustainable Community Development [email protected] Tel: (778) 318-6406

Any complaints you have regarding the research can be directed to: Hal Weinberg, Director Office of Research Ethics Simon Fraser University Burnaby, B.C. V5A 1S6 778 782 6593 [email protected] Application # [2010s0654]

Documents

Vancouver Street Food, Year One