Please let me point out that food trucks have been a staple in parts of Boston and Cambridge, Mass., and New York City for years. They add to the rich ambiance of these vibrant cities, all of which have always been major tourist destinations.
Food trucks can easily be licensed and monitored for health and safety just like other eateries.
In many cities and towns across America, the diverse flavors of foods prepared by local people who have a specialty to offer — often wonderful ethnic foods not otherwise available — are a great treat and a real attraction. In a number of cases their food is better, healthier and more fun (and less expensive) than restaurant food.
Have you ever had real Halaal or real kosher made by a person who is Muslim or Jewish and for whom their dietary laws are very real, made with local ingredients, and made to order just for you? Or real authentic Scottish, Portuguese, Moroccan, Greek, Brazilian, African, Albanian, Mongolian, Russian, even British food? Try it, you might like it!
For existing restauranteurs opposed to food trucks, it seems to be about the money; they don't want any more competition. One answer to that is not to put food trucks right out front of existing restaurants. Asheville is a big city. There is room enough for both in this town.
Besides, we need more entrepreneurship in Asheville! Imagine if this were an opportunity for some of the fabulous new chefs training at the award-winning A-B Tech culinary program.
Please approve food trucks in Asheville.
— Christopher Pratt