A California restaurant owner has voiced frustration over what he describes as a dual set of rules for businesses, particularly contrasting the extensive regulations faced by brick-and-mortar restaurants with the perceived laxity applied to street vendors.
Andrew Gruel, a chef and member of the Huntington Beach City Council, argues that while he appreciates the appeal of food trucks and street food, the current system creates an uneven playing field. He recounts starting his own business with a food truck in 2011 before expanding to multiple restaurants.
Gruel detailed the rigorous process required to open a restaurant, including navigating a "regulatory obstacle course" involving building, fire, and health codes, obtaining permits, paying for rent, insurance, and business licenses, and adhering to labor laws and payroll taxes. He emphasized that failure to comply with these regulations typically results in fines and potential shutdown.
In contrast, Gruel noted Los Angeles Mayor Karen Bass's directive for the LAPD to stop issuing criminal citations to street vendors. He questioned why two vendors selling prepared food to the same customer would operate under "radically different expectations."
"Food safety doesn’t change because someone is cooking outdoors or cooking in a home kitchen," Gruel stated, listing basic requirements like proper temperature control for chicken, separation of raw and ready-to-eat foods, and handwashing facilities. He asserted that these are not arbitrary rules but are presented by the government as necessary for public protection, and thus should apply universally.
Gruel proposed a solution that includes making permits for street vendors inexpensive, creating a straightforward path for them to comply with health standards, and assisting entrepreneurs in transitioning from carts to food trucks and potentially storefronts. He also called for the elimination of regulations that do not meaningfully improve public safety for all businesses and advocated against allowing unpermitted vendors to operate directly in front of established restaurants.
He concluded by stating that the core issue is not street vendors themselves but rather "bad public policy and inept politicians." Gruel expressed a desire for both street vendors and restaurant owners to have the opportunity to build successful businesses, advocating for policies that reduce regulatory burdens for everyone.