Comments on: Street Food

By: Your wife

Your wife — Tue, 17 Nov 2009 22:06:46 +0000

Sorry soupcon, you have lost any business of mine with your current comment on http://www.hackbend.com/2009/11/16/restaurant-news-and-olive-garden.php

Your comment here says "food is food" but your comment there shows that you do *not* let your food speak for itself, as you pointed out in these comments here on 10/23, you let your pretentious attitude show the way.

By: Spork

Spork — Sun, 25 Oct 2009 21:56:09 +0000

We’re having a good time and turning out some tasty quality grub for cheap. Good stuff, yes? We’re stoked to see the Street thing happening and we like some Soupcon for sure! http://www.sporkbend.com is where you can find out what we’re doing … as well as where and when! Cheers!

By: Bendy

Bendy — Sat, 24 Oct 2009 20:16:21 +0000

Hey, I appreciate your argument. This makes a lot of sense and I’m glad we’re talking it over in this forum. The point I’m making, and the point made in the article, is that vendor food is worth a try. We get it, there’s a lot more overhead at Restaurants than at Food Carts, thats what makes the latter so fantastic–they’re able to offer high quality creative food much less expensively than restaurants. The trade-offs are easy to spot–no place to sit, plastic utensils, and eco-friendly to-go containers that tend to lack in the presentations prided by restaurants. Still, in a city that is very new to Vendors & street food culture, it’s worth a try. I’m not going after the popular local restaurants in town, just offering another option. Competition is good for everyone. Gavin and Scottie are both involved with Restaurants in town, and both have expressed that Carts can be good for budget-conscious Bend.

By: anonymous

anonymous — Sat, 24 Oct 2009 18:54:57 +0000

sorry for the tragedy of spelling errors in my haste. retaurant, license…apologies

By: anonymous

anonymous — Sat, 24 Oct 2009 18:10:53 +0000

wow, the last comment was brilliant. first of all it is sooo very fantastic to get a great deal on anything these days but maybe go go was intelligent enough to know the difference between a street cart pricing and a restauarant’s pricing of food. first, you might want to sit down for this one bendy…restaurants pay almost 3 times as much for their health licence, they have kitchens with leases, they have taxes, they have payroll, real people bring your curry to you. they have dishes not made out of recycled potato products and plastic. they have advertising, property and business taxes, liquor licenses, signage fees. so before you get on your high horse to compare elephants to giraffes you should step back and remember, one is great soup under a tarp supporting one or two community members financially and one, maybe like 900 wall has an overhead that would choke your giraffe and supports 50plus employees and their families, could amount to at least 100 people. maybe go go had the savvy to exclude your comparison.

By: Bendy Amy

Bendy Amy — Sat, 24 Oct 2009 08:56:12 +0000

Here's the facts On the Go-Go didn't want to mention (they like to play nice which is...nice). The numbers speak for themselves.

Value Comparison:
900 Wall - Potato Leek Soup/Onion Soup-$9(12oz bowl)
Summit/Downtowner - Homemade Soup/Chowder-$5(12oz+herb roll)
Soupçon - All Homemade Soup-$5(16oz bowl, includes grilled cheese)

Shocked over soup? Better sit down for this next one.

Value Comparison:
Typhoon! - Green Curry Entrée -$13.45(+$1.95 for Jasmine Rice)
Toomies Thai - Green Curry -$12.95(+$1 to $2 for Rice)
Spork - Grilled Veg/Coconut Green Curry -$6(Includes Jasmine Rice)

It's okay, Bend. You didn't know any better.

By: scott tay

scott tay — Fri, 23 Oct 2009 20:20:41 +0000

I like the idea of food carts/street vendors it is a affordable way to eat, hopefully showcasing more creative and diverse foods. It also gives the little guy a fighting chance without all the overhead and cost’s of doing a restaurant. The fact that Gavin is taking his approach to marketing this current trend…so be it, anyone else up to the task? It can go either way a guy alone on some random corner hoping business is good that day or a centrally located area that just so happens to be outside of a nightclub. Of course Gavin will benefit from this but so too will the guy’s slinging late night food to the partiers. Money is money.
As for the city being bullies or any frustrating experiences that may be had, realize this it is a law to have permits in place, fees paid and everything up to code. I have found in the past the ODHS can be cool if you do your homework, ask them questions and even ask there opinions on certain matters before doing it. I wouldn’t even consider eating someones food that first and foremost has not been inspected and understands basic food prep and sanitation.
Lastly, we need to keep in mind this is Bend not Tokyo, Singapore, N.Y.C. or even PDX. We don’t have a massive population of people but the people living here do deserve to have as many options to try new, ethnic, creative, diverse and affordable cuisine whether its eaten on the street or in a restaurant. Plus all of us cooking and doing the work necessary to provide good food deserve to have the support of the people and the city. Best of luck to those willing to take a chance.

By: Anonymous

Anonymous — Fri, 23 Oct 2009 18:49:18 +0000

what vendors are there ?

By: soupcon

soupcon — Fri, 23 Oct 2009 09:29:35 +0000

After reading all current comments, all I can say is that it’s only food!! We need food, we need good food, and more of it.and now more then ever we need to be creative in how we communicate. Everyone is getting pressed. Budgets are shrinking, people who have work are working harder, people who don’t have work are scrambling, bleak I know, but as a professional chef for the past 11 years, I’ve let the food I make speak for me and this is what I have to say. Value w/o compromise to quality and flavor, a strong and positive community presence through the relationship we all share with food and a sense of adventure! All these vendors mentioned are excellent cooks and chefs, they’re all speaking to us, let’s listen to them!!

By: Gavin from Blacksmith

Gavin from Blacksmith — Thu, 22 Oct 2009 23:26:20 +0000

By bullied, I mean, they are ask to not stay in the same spot. They have to keep moving. Their signage, and set up seemed to be under review quite often. There are very few place they are allowed to set up. The city has not been easy in the past to work with for foodservice people. I have had some experience with this. It is definitely better than it used to be, but I know some are still having frustrating experiences.

As far as the weather goes we are looking at tenting our back parking lot so they can keep going. I do wish we had this idea earlier. Part of my reason for doing it is that I had found out how hard it was for these guys this summer, and I thought I could help make some of it for them by giving them a fixed area to work and help market them. Not really sure why some are against this.

I am just trying create some more revenues for myself and others so people can keep hours and work. Not sure why people would be against this.
But everyone has there own reasons. I would love to meet you at the blacksmith, and some great street food during lunch to discuss it.
Shameless plug, I know.