Comments on: Why “Vendrification” Will Never Happen in NYC

By: steaktruck

steaktruck — Thu, 10 Dec 2009 23:37:11 +0000

well, i think most of this trucks that we have been seeing in nyc lately are rent free, only few of them are parked at the commissary like they claim, when you call most of the commissary owners, they claim that most of the time they talk to those trucks owners long time or during the time of the inspection that they have to go thru and they need letter from the commissary where they suppose have to parked there vehicule or clean it.
and we know that most of them deosnt have another place to prepare there food, so they end up doing home with the help of their wifes or kids. is very durty secret that every consumer should ask them self and those vendors before eat their how you expect this mobile kitchen to be clean with no water, no sewage and we know so many carts/truck operate 24 hours /day so they can save the commissary fee, the towing fee, the cleaning fee, the commuting time, it,s cheaper

By: meyekull

meyekull — Fri, 09 Oct 2009 17:26:35 +0000

RockCenter

“it might be a good idea to have lots around the city if the food truck craze lasts for the long term…”

Food Cart Court

By: RockCenter

RockCenter — Fri, 09 Oct 2009 14:59:37 +0000

Oh, and @Danny, I agree that using the lot for trucks is economically stupid (since buildings/skyscrapers would generate more revenue for the city), but it might be a good idea to have lots around the city if the food truck craze lasts for the long term…

By: RockCenter

RockCenter — Fri, 09 Oct 2009 14:57:23 +0000

@ESNY I was just calculating revenues. Expenses are going to be ridiculously high (fuel, food, etc.). But thanks for the sarcasm!

@Chris The $336k number I ended up with was, again, undershooting other revenue-generating factors (multiple carts, private events like one up at Columbia, etc.), and that can add a significant amount of money to the total revenue the Halal guys generate. I’ve passed by and eaten with them over the past 5 years, and it’s quite amazing how they’ve been able to get 3 more carts over time. Margins would have to be > 10% if they have been able to expand like that.

I dunno, it’s just amazing how well they have been doing at this point

By: meyekull

meyekull — Fri, 09 Oct 2009 12:50:45 +0000

Thats the ONE cart that Zach thinks does better than all the rest…..

By: Wellerfan

Wellerfan — Thu, 08 Oct 2009 22:52:27 +0000

$70,000 is not bad, but no health insurance though.

By: WizardlyLou

WizardlyLou — Thu, 08 Oct 2009 21:09:22 +0000

So $50 profit per hour after all expenses? Figure 5 hours since 4 hours was considered undershooting… thats $50 profit * 5 hours business = $250 profit/day… $250 profit per day * 7 days = $1750 profit per week. $1750 profit per week * 40 weeks = $70000 annual profit… I’m assuming that ESNY calculated ALL typical expenses for the cart when reaching that theoretical profit margin of $1 per plate. I’m also assuming that the annual profit is solely for one owner, but its not like i believe im correct on that… Whatever the case $70000 profit per year doesn’t sound too shabby for the owner of this cart… he does have more carts which cause add or subtract from the overall profit… but $70000 isn’t all that bad if you ask me.

By: ESNY

ESNY — Thu, 08 Oct 2009 20:13:04 +0000

@RockCenter – I guess the halal guys have no expenses. Must get the food, fuel and other supplies for free.

Absolute best case scenario for the carts would be a gross margin of $1 per plate, although i’m sure in reality its much, much lower. With your calculations of serving 50 plates per hour, they’ll net $50 in profit per hour.

By: Chris

Chris — Thu, 08 Oct 2009 19:37:41 +0000

@RockCenter – $300k in REVENUES is nothing really. Considering all the expenses they have and taxes… I’d be surprised if they have a net income margin > 10%

By: Cosilicious

Cosilicious — Thu, 08 Oct 2009 16:48:43 +0000

awesome article