CHAPEL HILL- The town council on Monday speedily approved a measure to reduce food truck regulatory fees from $600 down to $200.
In the year since the council voted to allow more food trucks in town, only one vendor has signed up for the privilege.
Many food truck operators complained that the regulatory and permitting fees, which totaled nearly $750 dollars, were too much to pay to set up shop.
In response, the council voted unanimously to trim those fees down to a total of $343, which legal adviser Matt Sullivan told the council is in line with what the city of Raleigh charges.
“We are $25 less in the regulatory fee than Raleigh, but the zoning compliance fee in Raleigh is about $25 or $30 dollars less,” said Sullivan. “Our neighbors in Carrboro charge a $75 fee, which I’d equate to a regulatory fee.”
The council also voted to allow food trucks to operate as caterers, making it easier for individuals to hire them for private parties, as well as setting up a framework for public sales at special events like food truck rodeos.http://chapelboro.com/news/local-government/chapel-hill-chops-food-truck-fees/
Memo: Summer is almost over.
I’m bummed about this reality check. While most of you chapelboro.com readers escaped to Pawleys Island or Topsail at some point this season, this little piggy stayed home. I might not have road tripped it to the beach nearly as much as I wanted, but I was sorta productive, and I have the pasty white skin to prove it.
A few big projects kept me indoors this summer. Amongst other things, I launched a biz that should be on the radar of every food-lovin’ person in the Piedmont, Dock to Door. Dock to Door is a fresh seafood delivery/distribution service based here in Chapel Hill. I saw the need to connect friends and neighbors with restaurant quality fresh seafood from the boats of Carolina fishermen, and I jumped. The idea is simple: make super-fresh seafood available to folks in the Triangle on a weekly basis.
HOW IT WORKS
ZZIIIING! Fresh seafood from North Carolina fishermen will be on the table in no time!
Preparing your seafood couldn’t be easier! In addition to including recipes with each item online, I bring several each week as takeaways for customers needing additional inspiration.
Last week shrimp stole the show, people couldn’t buy enough of those gorgeous 16/20s for just $13. Plenty of you chapelboro.com readers picked up a pound or two so I’m curious…without channeling Bubba, what are some of your favorite ways to prepare shrimp?