scottpollack

Since the original posting, I found the Street Vendor Project (http://streetvendor.netfirms.com/public_html/), which in its FAQ mentions the following: "...If you want to sell food, it is somewhat easier but still difficult. Food vendors need a license for themselves, on which there is no limit. They also need to sell from a pushcart with a Department of Health permit, which are limited at about 3,000 city-wide. The Department of Health holds lotteries every few years to distribute any excess permits, but the average wait is still many years. Many food vendors who do not have their own permits enter into relationships with permit holders to use their permits, for a fee." Looks like the suspicions are correct. However, I wonder how established restaurants like Daisy May's were able to get food carts setup timed with their opening. I doubt highly that the full restaurant opening was timed with the mobile vendor permit approval; seems more like palm-greasing or buying out an existing cart business, per Mikey's suggestion above. -Scott

One idea among the various restaurant ventures I've considered is to open a food truck in NYC (such as the "Mud Truck" at Astor Place, the pizza truck down in the Financial District around lunchtime, etc.) Some preliminary research into the process of securing the necessary permits from the city, ie. a Mobile Food Vendor permit, reveal that there is an application just to get on the waiting list. After talking to some actual vendors on the streets, it seems like getting such a permit is more about who you know or who you pay than patiently waiting in line (one even told me point blank "they'll never give it to you unless you're a veteran"). Has anyone here been through the process of securing a Mobile Food Vendor permit, successfully or unsuccessfully? Care to share the details? Thanks, Scott

Wow, definitely sounds like more trouble than it's worth. Traditional dirt it is.

Thanks everyone for the great advice. I'm definitely going to head down to the Greenmarket shortly to check out some of pre-planted options and talk with the growers. Alternatively, has anyone tried growing herbs indoors hydroponically?

Thanks! I've been lurking in the shadows as an anonymous reader for a while, but finally decided to join the party.

Since I'm usually cooking for just myself, I'd like to grow some herbs in my apartment rather than constantly buy large bundles from Fairway (which inevitably spoil before I can use them). Does anyone have any suggestions on which herbs grow best outside of spacious gardens? Should I start from scratch with gardening supplies from Home Depot or are the pre-grown Greenmarket plants a better starter? Any suggestions for techniques to keep the plants in best condition for cooking? Any help for this novice greenthumb and foodie-in-training is much appreciated! Thanks, Scott

I, too, am an aspiring restaurateur who recently came upon this thread, so hopefully there is still some juice left in the discussion here -- it's been a while since the conversation died down, but I think it's time for an update! BondGirl, I'm sure the entire eG community would love to hear how the saga continued (securing investors, refining the concept, identifying potential partners, etc.), where you are now with your restaurant plans, and especially how you got there. Regards, Scott