These are really small businesses. They can't afford to overstock. Judging demand is really hard (especially for new events and new locations) and lots of things can throw it off. And food is highly perishable. I believe most of these small business owners would rather bring too little than to have too much left that might go to waste. While it's understandably annoying and inconvenient for consumers to have to deal with the vagaries of inconsistent supply, it's not exactly a tragedy of epic proportions. We've become so used to the instant gratification of our corporate food system that we (or at least some of us) freak out if anyone doesn't to live up to that expectation. There will continue to be growing pangs while the street food (and larger local food) movement continues to expand, but I think the outlook is exciting and I'm willing to deal with the fits and starts of the early days in order to help things along. It's a rather delicate balancing act. The vendors need to be confident of the demand before they will invest in a large supply and the buyers need to feel confident the supply will be there before they're going to invest their time seeking it out.
Creative Loafing Atlanta
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