In Kansas City, food truck operators are mandated to store food items, clean equipment and dispose of waste in a certified “commissary kitchen” once every 24 hours. This imposes a serious burden on culinary entrepreneurs who want to circumvent large overhead costs and implies that their trucks are simply satellite operations.
In Kansas City, food truck operators are mandated to store food items, clean equipment and dispose of waste in a certified “commissary kitchen” once every 24 hours. This imposes a serious burden on culinary entrepreneurs who want to circumvent large overhead costs and implies that their trucks are simply satellite operations. File photo The Kansas City Star
In Kansas City, food truck operators are mandated to store food items, clean equipment and dispose of waste in a certified “commissary kitchen” once every 24 hours. This imposes a serious burden on culinary entrepreneurs who want to circumvent large overhead costs and implies that their trucks are simply satellite operations. File photo The Kansas City Star

Abigail J. Fallon: Food trucks often face roadblocks

August 19, 2014 7:52 PM