Here is a great example of how the government and all the insane morons that have more faith in a handful of lunatic bureaucrats than they do in the wonderful creativity of the mob.
http://www.freep.com/article/20111020/ENT08/110200319/Concrete-Cuisine-owners-enjoy-food-truck-business?odyssey=nav|head
So you think you'd like to open a food truck.
As Jeff Aquilina and Justin Kava can attest, there's more to it than buying some wheels, bolting a flat-top to the floor and hitting the streets as vagabond chefs with a Twitter account.
There are excruciatingly detailed licensing requirements, quirky problems that real restaurants don't have -- like sloping counters when you park on a hill -- and the challenges of staying open in winter.
But five months after rolling out their Concrete Cuisine gourmet food truck in Detroit's western suburbs, the two veteran chefs look back on their experience -- even the licensing gauntlet -- with satisfaction and a sense of humor. They're enjoying rave reviews for their diverse, restaurant-quality menu. And they've gotten used to people e-mailing to ask, "How do we open a food truck?"
"We say, 'Start at the Health Department,' " says Kava.
But last week, as they prepared for the lunchtime crowd at Valassis headquarters in Livonia, they dished about what it took to get their vehicle -- a former Cleveland transit bus turned ice cream truck -- on the road and what they've learned along the way.
They started working to get their license from the Wayne County Health Department -- known for its tough standards -- in the spring.
"It took us three or four months," says Kava, 32, of Livonia. "You had to come up with a plan review, the same as you would with a bricks-and-mortar restaurant. They wanted to see your whole layout. They wanted to know every single piece of equipment -- dimensions, specs, where you're buying it. You have to have a spec sheet for every single thing -- the exact model.
"They wanted to know your food sources and the entire flow of the food. ... We had to say we were getting the chicken, for instance, from U.S. Foods. And then it's, 'OK, you buy your chicken frozen. What's your thawing-out process? How do you cook it? How do you hold it? How do you serve it?' We had to go through every single menu item and do the exact food flow."
And those were only a few of the requirements.
"They say you have to do this, this, this and this," says Aquilina, 35, of Plymouth. "So you go back and do that, and keep redoing it. The final step was the lighting. We didn't have a lighting chart. They wanted to know where the lights are going to be and what's covering the lights."
Now the stupendously ignorant self-anointed "experts" will be defended to the end by the sheep on account of the endless hoops to jump through to "protect" the public.
People need jobs and Big Government prevents job growth.
Think about that when you vote in November 2012.