Food truck events have become a popular way to unite communities, offering diverse culinary options and vibrant atmospheres.
However, as these events grow in popularity, concerns about their impact on local bricks-and-mortar businesses are being raised, prompting calls for better consultation and planning.
Across New Zealand, councils and business associations regularly organise food truck events to cater to large crowds, ensuring a variety of food choices. However, local hospitality operators argue that these events must be carefully managed to avoid unfair competition and adverse effects on established businesses.
Timothy van der Werff, CEO of the Food Truck Collective, acknowledges the concerns and stresses the importance of striking a balance.
“We do get pushback from communities and businesses, but we try to minimise the impact by only hosting two to three events in any given area each year,” said van der Werff.
He explained that limiting the number of events helps create an exciting community experience without significantly disrupting local businesses. Event organisers are often willing to relocate when opposition is particularly strong.
Recent debates around food truck events highlight the growing tension between mobile vendors and permanent hospitality operators. In Christchurch, controversy erupted when the Christchurch Arts Centre sought consent to allow 33 food trucks to operate on-site, 12 hours a day, seven days a week. The Christchurch Central Business Association strongly opposed the plan, warning of its potential economic impact on local restaurants and cafés.
Annabel Turley, Chairperson of the Christchurch Central City Business Association, argued that the proposal could undermine established operators who have weathered very tough economic conditions.
Turley was quoted at a public meeting at the time for suggesting why businesses pour their hearts into a permanent business when someone could pop up a caravan and cash in.
Similar concerns have been raised in Auckland’s St Heliers village, where a planned food truck event on Vellenoweth Green sparked backlash from local restaurant owners and residents.
Michael Colosimo, owner of Scalini’s Italian Restaurant and Pizzeria, said that while he supports community events, they should not come at the expense of long-standing local businesses.
“We don’t want events that damage the commercial viability of existing food operations, particularly in these challenging economic times,” said Colosimo.
Colosimo, who has operated in St Heliers for 26 years, said there was no prior consultation with local businesses before the event was announced, which he believes contravenes the responsibilities of the local business association.
“We are concerned that allowing food trucks on the Green will set a precedent for future events in the area. Other suitable locations in the area wouldn’t directly impact local hospitality businesses,” he said.
Following the backlash, Auckland Council confirmed that the event has been postponed.
Glynn Leggat, Head of Events at Auckland Council, said that concerns about the impact of an event on local businesses are always considered as part of the permitting process.
“Recommendations are sometimes made to the event organisers on alternative locations when concerns have been identified,” said Leggat.
Community leaders and business groups agree that food truck events can positively add to local areas if planned carefully.
Cheryl Adamson, General Manager of the Parnell Business Association, said that food truck events, when properly integrated, can drive new foot traffic to surrounding businesses.
“Events at Holy Trinity Cathedral in Parnell have attracted nearly 2,000 people at a time, and we’ve seen visitors leaving the event to dine at local restaurants,” said Adamson.
She added that timing and location play a crucial role in balancing the benefits of food truck events with the needs of permanent businesses.
While the debate continues, one clear takeaway is that open consultation is essential. Ensuring that local businesses are included in the planning process from the outset can help create win-win situations where food truck events complement, rather than compete with, existing hospitality operators.
As councils, event organisers and hospitality businesses look to the future, a collaborative approach will be key to ensuring that food truck events continue to bring communities together - without sidelining the businesses that serve them year-round.
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