September 2025
SANDBAR PARK Food Truck Report Summer 2025
Summer 2025 Data • Food trucks began service on June 1st and wrapped up the seasonal operation on September 11. • In total we had 40+ days of operation, there were 6 food trucks that provided service. • The schedule was not consistent unfortunately; this was known and shared when the schedule began. • Weekly updates to the schedule were done internally, all Food Trucks were asked to notify the Town in advance if they could not make their scheduled day. This request was not always followed and unfortunately patrons showed up with expectation of a truck being on site and it was not. • Town increased the number of picnic tables per the request of food truck operators • Town created a survey for the food truck operators to receive feedback on the season and future options to consider.
Survey Results
Survey was emailed to all operators asking them to provide feedback on topics such as promotion, weather, parking, other features available (games, music) • Results were received from 5 of the 6 vendors, some of the findings include: • All respondent's felt weather was most critical factor (Rainy June, Hot July/August) • The food trucks felt the service was well promoted and shared within the community • Lack of “other” features was a reason for lower attendance, music, games, alcohol sales would be a reason beyond food to attend • Competition with other events limited participation • The lack of communication when trucks cancelled was an issue • Parking was not an issue even on nights where it was busy and park had many users
Survey comments
“I do see a lot of potential in a seasonal food operation—as long as it's built on consistency” “The idea of a seasonal food shack is definitely something we’re interested in exploring” “The people still have been very positive and supportive of the whole concept” “I think the area is beautiful and has ton of potential” “Your communication to us and the community has been A Plus”
Survey Takeaways
• The results of the survey along with the information learned through the design and bidding of a brick and mortar restaurant at the site seem to indicate that the most practical approach is to offer a consistent seasonal food service site with features such as music, and activities from MayOctober (approximately 140 days). A CONSISTENT seasonal operation with food and alcohol sales would provide the community with a site to frequent for 5 months out of the year.
Storage Containers “Cargotecture” The act of taking old cargo containers and repurposing them to build more efficient and sustainable residential, business, or industrial buildings. • Storage containers can be a seasonal option for both food and drink sales • Similar to the request for a potential restauranteur the Town would work with a seasonal operator to provide food and drink service • The Town could coordinate the music/entertainment if the operator did not want to manage Benefits to storage containers: • Seasonal in nature, at the end of the season the containers are closed up for the year. Does provide flexibility if there are special events that are “off season” and food service could be coordinated. • Cost of construction would be much less than a brick and mortar building resulting in a lower “rent” to operator • Is not permanent, if the need or interest does not sustain, the containers can be sold and relocated without major renovation to the site. • Existing site is large enough for a 40’ food operation, 20’ bar operation and a 20’ stage/storage unit along with tables, chairs, propane stoves, and other desirable features • Confirmed that the NYS Building Code does allow for construction using storage/shipping containers
• Require a partner to manage the service, 4 of the 5 current food truck operators indicated an interest in the option to provide the service • Would not be year-round
Potential costs • Initial discussions with 2 different vendors who build and sell storage containers for food/alcohol service. Both vendors provide customizable 20’ and 40’ storage containers. Features can include if desired; walk in coolers, roof top seating, fire suppression system, HVAC splits. Costs received are estimates and would be solidified upon features of the containers determined. Base models include basic features such as doors, service windows, flooring, electric panels, hand sinks, 3 bay sinks, gas lines. • Box Pop: Costs for base models (1-40’ food service, 1-20’ bar and 1-20’ storage/stage) @$350,000 • RoxBox: Costs for base models (1-40’ food service, 1-20’ bar and 1-20’ storage/stage) @$320,000, RoxBox has a phase approach as an additional cost that includes site plan, 3D color renderings, signed drawings with structural, mechanical, electric and plumbing systems. Next Steps • Would like to work with a vendor to begin conceptual drawings and design of site, either work with vendor directly or look to have support via construction management to ensure all aspects are understood and known. • Determine seasonal operator, determine services provided, enter into seasonal agreement 7 for cost and responsibility.
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