The Portland Files: Food Carts and Food Pods

Portland has been for the past decade an active foodie paradise, and is one of the reasons why I love this city so much. A quick whisk around downtown Portland, or in some of the commercial streets like Alberta and Mississippi will reveal a plethora of different cuisines.  If you eat a meal in Portland, chances are the ingredients come from local sources. Even Burgerville, a fast-food joint originating from Vancouver, Washington, sources most of its ingredients within 400 miles from the city it was founded. In a previous blog post about independent (non-franchise) food establishments and the growing local economy [Link], one of the keys to success in a local economy is the ability for local and tourist populations to support home grown restaurants. And in Portland this is especially the case due to the large number of bricks and mortar locations and food carts. It is the food carts that are the focus of this article. 

For starter's, a food cart is not your usual hotdog stand nor is it an illegal shack in the middle of the city whilst strangers secretly prepare radioactive food for your consumption. These are legitimate food establishments that have become tourists attractions in their own right. Both locals and tourists alike flock to food carts for a quick lunch as their typical business hours are between 11am to 4pm. Some remains open until 6pm especially in downtown where office workers adjourn to their abode for the day. 

So what exactly is a food cart? As you can see below they typically are immobile structures that are not intended to be moved around but can be in the event the carts need to be hauled away. Often times they are refurbished RV trailers such as an Airstream popular in the 1960s. Other than electricity supplied by the land owner, they typically use propane as a source of heat. These carts have an opening towards the sidewalk to interact with customers, and a menu board to the side of the cart. An awning is typical of a food cart to allow shade from the elements and the ability to close the opening when closing shop. Food carts do not serve alcohol and many (especially in downtown locations) do not offer seating. Those that do have a few seats for paying customers only. Each cart requires a license through Multnomah County, and more information can be found [Here].

A collection of food carts is called a food pod. Food pods are typically found in parking lots of existing development or on vacant land. A food pod, especially if there is sufficient land like in the suburbs, will be offered communal seating to have your meal. Downtown food pods generally have insufficient room to provide communal picnic table seats so people either eat at the many public squares or back in their office. Some food pods might also be decorated nicely to enhance the experience to differentiate from other food pods. The food pod scene is so entrenched into Portland's culture that it is featured in skits in Portlandia. There is also an app and website allowing you to look for food pods in case you are in the area and want a quick bite to eat [Link].

A food pod may serve many different types of cuisines from different countries such as Mexican, Thai, Japanese, Creole, British, and even Ethiopian. They may also serve your traditional pizzas, hot dogs, and Philly steaks. A few even serve just one type of food such as soups and salads. A food pod attracts different types of businesses so each pod will serve a unique combination of foods. The quality of food is usually as outstanding as any offered in a traditional restaurant, but a select few are so good that they become celebrities in their own right. For example whenever I go to Portland, I try to go to Nong's Khao Man Gai where their specialty is a chicken and rice dish with side order of clear soup. This particular food cart is so popular that they have been featured by numerous print and media sources [Link], and the founder has spoken at a TED talk.

From an urban planning perspective food carts can have a impact on the city from an economic development standpoint. Food carts are essentially small businesses on wheels. Food carts are generally independent businesses that are not operated by a franchise (since the business model would be so different). Because these are not bricks and mortar locations, the start up cost is much cheaper because there is no need to leasing or buy a commercial unit, there is no need for expensive renovation costs, and there is no need to hire dozens of people. It allows entrepreneurs to start a food establishment with little money.  Oftentimes, some of these food carts are so successful they create a name of their own, and they have the ability to use their brand to open an actual bricks and mortar location, such as Nong's Khao Man Gai did, located at the Industrial East Side. 

The question however, is does a food pod affect the viability of bricks and mortar restaurants within close proximity. It really depends on the type of restaurant. Because food carts are intended to be fast, cheap, and to be consumed in another location, you actually attract a narrow field of customers. In addition, food carts do not serve alcohol, and do not have entertainment such as TVs or music. Apart from suburban locations, most do not have seating available. So in summary they do not compete with your "high class" restaurants, family restaurants, sports bars, lounges and night clubs, taverns, and pubs. They do however compete with fast food joints and ethnic restaurants (since so many of these food carts serve ethnic food). 

Will a proliferation of food pods be successful in every city? No, because it depends on how well established the restaurant industry is currently (i.e. how many restaurants are in existence now), and how receptive they are by the restaurant industry. In many cases, the saturation point has been reached in many places so putting in a food pod will only cause strain to the existing industry. However, if there is confidence a small food pod will not compete with other restaurants nearby, then both can live in harmony.

As an example, Toronto (finally!!) has a food pod (Market 707 [Link]) located in Alexandra Park, at Dundas and Bathurst. This intersection is the location of Toronto Western Hospital, a local library and community space, and is located on the fringe of some of the poorest neighbourhoods in the city. There are a few restaurants nearby but is concentrated at Kensington Market and Chinatown. To the west is a larger collection of independent restaurants. This food pod exists because it has about a dozen food establishments located in old shipping containers. Unlike their Portland counterparts there are half a dozen picnic tables located on the sidewalk for customers to eat their food. This food pod has become a hotbed for foodies in the know and "hipsters" in the area who want quick and fast food prepared fresh. Tables here make it a place for families and group of friends to hang out. It has become a social space and an extension of the community centre of where it sits on. Highly successful, this space offers opportunities for small business to start up, and create a local tourist destination. 

Does it compete with other restaurants? It sure does, but because it is located along two busy transit routes, a major employer across the street, and a community centre in which thousands use it every day, the saturation point is high enough so every food establishment is happy. But really, does a Tim Horton's offer this type of snack? I think not. 

As much as Portland's food cart scene is something all cities should learn from, it isn't for everyone. But I am sure almost every city in North America has some version of it and are successful in every way.

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