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01/24/2015 11:00 PMAfter clearing up questions of pulling patrons from local eateries, policing public patronage, smell/noise emissions and even rodent problems, the town will allow at least two food trucks to operate at Stony Creek Brewery (SCB) during brewery operating hours.
On Jan. 22, Branford’s Planning and Zoning Commission (PZC) heard a request from property developer Branford Land Development, LLC to modify the former Malleable Iron Factory site plan to accommodate food trucks in the SCB lot. SCB is owned by the Crowley family of Branford. Once the brewery opens, its hours of operation are expected to be noon to 8 p.m.
Two residents of “The Mill” condominium building at Anchor Reef, which abuts the brewery’s parking lot (accessed via Maple Street), voiced concerns during the public hearing. While both said they welcomed the property improvements arriving with the new SCB building (currently under construction at 5 Indian Neck Ave.), they worried adding food trucks would detract from their quality of life. They also objected to the originally-proposed roadside truck location, within walking distance of their property. Further, they said rodents already spotted in the area would be attracted by garbage dumped by patrons or truck operators themselves. They also said noisy generators and cooking smell emissions would negatively impact their lives.
Resident Susan Farricelli said while she’s “...really happy to have the brewery,” condo owners have been subjected to thefts from vehicles and other problems when non-vetted personnel worked at their complex in the past. She questioned whether the food truck operators would be checked for criminal records.
“We just feel exposed,” said Farricelli, also pointing out it was also a “big mistake” to consider parking the trucks street-side in the lot. She said it would create an “eyesore” for condo owners to deal with -- especially after the town had condo management remove a row of privacy-screening arborvitae. She also said putting the trucks in that location will encourage patrons to “...go to our property to sit.”
PZC chair Ellsworth McGuigan pushed for no more than two food trucks at the site, saying he saw no need to have more until the brewery was up and running and could show a need for more; at which point an appeal could be made. The developer was seeking permission for up to three food trucks and, based on special occasions, as many as four.
SCB Operations Manager Manuel Rodriquez said SCB is borrowing a successful idea implemented by other craft breweries, which bring food trucks on site as a convenience to brewery patrons. He said SCB would invite truck operators to the property to create a mix of taste offerings, such as “sweet and salty.” For example, one truck would purvey cupcakes and another tacos or stuffed baked potatoes.
McGuigan also questioned whether the trucks would attract an unintended crowd. He said members of the public could easily spot them, turn into the parking lot, and grab a bite to eat without ever visiting the brewery. Rodriguez said the intent is to only have brewery patrons use the trucks. The trucks will be parked on private property and there will be no picnic tables or other outdoor seating allowed.
“You see the investment we’ve made – we don’t want people coming in and grabbing a taco and leaving,” said Rodriques.
McGuigan additionally pointed out the trucks might pull business away from established restaurants and inquired about the status of SCB’s original plan to offer food from nearby restaurants delivered to brewery patrons. Rodrigues said local menus will still be available. He added the intent is not to take business away from area restaurants, many of which also happen to be the brewery’s customers; and noted the food truck idea was well- received when discussed with local restaurants including Nellie Green’s (located within short walking distance of SCB).
Branford Economic Development Chairman Perry Maresca spoke in favor of allowing the trucks on the site, reiterating SCB’s intent is not to take customers away from local restaurants because, “...their customers are the restaurants in town.” He also said in some cases bringing in off-site restaurant offerings may pose a problem with potential issues such as food arriving cold, which then becomes a “burden” to SCB.
With a Tasting Room that can accommodate up to 170 customers and a Celebration Room that fits 200, PZC alternate Fred Russo questioned why SCB didn’t incorporate a kitchen into its design plans, from the get-go.
“We’re a manufacturing building,” answered Rodriguez, adding the food truck option is something the business wants for its “fan base.” He said food trucks at similar brewery facilities are “not uncommon.”
The PZC voted 5-0 to allow two food trucks on the site with the stipulation the trucks be parked in the upper corner of the lot closest to the SCB building.