The Competition Bureau of Canada is trying to get the wheels rolling on a few more food trucks.
The Bureau believes increased competition is good for business and consumers and says too many rules are standing in the way of good eating.
The Rico Peru Food Truck is bustling over the noon hour. It's a prime spot for them today, across from Global Affairs Canada. The family-run food truck offers Peruvian food with a twist.
“This is a family run business,” says Katherin Yparraguirre, “we’ve been in business since I was little.”
When the city of Ottawa opened its policy to allow more licensed food trucks in the city, the family got the wheels rolling on a food truck. They would welcome even more competition.
“For sure it would ideal to have more food trucks out there so people can try different kinds of food,” says Yparraguirre.
The Competition Bureau of Canada recently examined the food truck business across the country to offer advice to municipalities about their rules and regulations.
“Our lens is that competition is good for consumers and the economy at large,” says Julien Brazeau, an associate deputy commissioner with the burea.
Those rules vary greatly across Canada, from no food trucks in Gatineau to a $500 an hour operating fee for trucks in a town in New Brunswick.
“I don't think we're trying to tell cities to get rid of all regulations,” Brazeau says, “but be mindful of the impact those regulations are having on competition.”
In Ottawa, for instance, food trucks must be a certain distance from any restaurant - and assigned to a specific spot.
Since the city's new bylaw went into place, the number of food trucks has actually dropped, from 28 two years ago to 25 now.
"These include food trucks that became licensed and were issued a designated space under the New Street Food Vending Program approved by Council that was implemented in 2013 as part of an expanded program initiative," says Christine Hartig, Coordinator, By-law issue management with the city of Ottawa, "Similar to general licensing regulations governing vending activities, the Designated Space Program By-law provides for the use of the City right-of-way for such activities to be carried out in consideration of public safety, consumer protection and nuisance control.
Street vendor Terry Scanlan has been selling hot dogs and sausages at the corner of Bank and Laurier for 33 years, setting up shop at 5 a.m. every morning but Sunday. Scanlan says competition is good but not if it comes at the expense of established restaurants.
“There should be more variety of food and more trucks but we have to respect fixed locations at same time,” he says, “They say the food isn't the same, but it is similar, especially with the food trucks we have today that offer hot dogs, sausages, tacos, Vietnamese food, etc. Lots of restaurants have that kind of food, too so we have to be sensitive to those fixed locations but yes, more licenses should be issued.”
But those having a taste of Peru today are simply grateful a good bite of food is right outside their door.
“It's great for people like us who want an option to step out of the office and get something to eat,” says Lindsay Geros.
“There’s a clientele that love food trucks,” says Max L’Abbé, “Let them have food trucks. There’s people who love restaurants, let them have the restaurants.”
“We’ve got diversity now,” adds Lara Bremner, “but we need more; the more the better.”