Filed Under: Coffee
| Food News
On Monday, our post about the new New Orleans Roast-pouring Mojo Gourmet Coffee
in University City garnered some salty response from readers who believed it to be inequitable for the business to set up shop directly next to Drew Crockett's Hub Bub Coffee
, which began serving Stumptown
coffee near 38th and Spruce in October 2009. We touched base with both Crockett and Mojo's Kimberly Edwards
to gain an accurate grip on how these things work and to gauge how both feel about the strange situation.
Let's state this at the outset: These spots are assigned to vendors by the city's Department of Licenses & Inspections (L&I), and are not hand-picked by proprietors. L&I divides Philly into vending "zones," and applicants are required to apply for a Street Sales license within these delineated areas, which feature a finite number of sanctioned spots. Approved vendors provide a list of desired locations within a zone, and spots are assigned based on availability. L&I recently created a new, never-been-occupied vendor spot on the stretch of 38th between Spruce and Locust, and when Mojo's number came up, that's the space they drew.
Both trucks put in calls to L&I explaining the situation, and somewhat surprisingly, considering its reputation with local business owners the department responded quickly, shifting Mojo to the corner of 38th and Spruce and Hub Bub a few spaces down closer to Locust, near the parking garage entrance on 38th.
While Mojo's appearance on the block came as a surprise to Crockett, he's taking it in stride. "Coffee is part of a person's daily routine, and this area's students and faculty and staff are coffee fanatics, so I'm excited to have Mojo in the area," he says.
Edwards, who runs Mojo with her husband Guy Angelella
, expressed similar sentiments in a statement to Meal Ticket. "We are not interested in stealing anyone's loyal customers, but want to create our own business just like they did and hopefully enjoy a loyal following of our own," she says. "While the situation is not ideal, we've realized that it isn't any different than a half a dozen bars on the same block, serving the same Budweisers, Heinekens and Bass Ales. Something is different about each of those bars and something is different about each of our trucks and menus. We will enjoy the process of discovery as University City finds out why we are different."