Winterthur Food Stand Decision: City Releases Permits, Leaving Some Spots Cold
Winterthur, Switzerland – A wave of relief and lingering questions are sweeping through Winterthur’s culinary scene as the city police announced the results of its new food stand permit process today. After a contentious debate earlier this year that saw initial plans to ban food stands in the old town swiftly reversed, nine of eighteen applicants have been granted permission to operate. However, three coveted locations remain empty, raising concerns about the effectiveness of the new regulations and the future of street food in the city.
From Ban to Bureaucracy: A Rocky Road to Resolution
The story began with a surprise announcement in early 2024: food stands were to be effectively removed from Winterthur’s historic old town, deemed to be in competition with established restaurants. This sparked immediate backlash, with operators like Massimo Porcelli of the popular piadina stall in Steinberggasse quickly gathering hundreds of signatures in protest. The initial decision, it turned out, was made without the knowledge of City Councilor Katrin Cometta (GLP), leading to a swift reversal and the promise of a fairer, more transparent approval process.
The new concept, unveiled in the spring, aimed to reduce “pressure on public space” through clear criteria and newly defined stand requirements. Applicants between May and July faced a rigorous evaluation process, with 70% of the weighting given by the administrative police and the remaining 30% determined by local residents’ associations, gastro Winterthur, and the City Association Young Old Town – representing potentially competing businesses.
Who Made the Cut? A Look at the Approved Stands
The city prioritized versatility of offerings, environmental fit, resident needs, sustainability, regional sourcing, visual appeal, creative concepts, and acceptance of various payment methods. Notably, long-standing operators were favored, with seven of the nine approved stands already having a presence in Winterthur. Porcelli’s piadina stall, a local favorite, will continue to operate on Steinberggasse during the week, though he’ll relocate to the church square on Saturdays.
While the city hasn’t disclosed the identity of the one previous operator who was denied a permit for data protection reasons, the outcome highlights a clear preference for established businesses with a proven track record. This approach, while offering stability, raises questions about opportunities for new entrepreneurs to enter the Winterthur food scene.
Empty Spaces and Uncertain Futures: The Unawarded Locations
Despite the approvals, the locations at Kesselhausplatz, Bäumli, and Eulachpark remain vacant. No applications were received for Eulachpark, while the applications for Bäumli and Kesselhausplatz were deemed unsuitable. Currently, there are no plans for a further tender for these spaces, leaving a noticeable gap in the city’s food landscape.
Evergreen Insight: The challenges Winterthur faces are not unique. Cities worldwide grapple with balancing the vibrancy of street food with the needs of established businesses and the aesthetic concerns of public spaces. Successful models often involve designated food truck zones, rotating vendor schedules, and clear regulations that address hygiene, waste management, and noise levels. The rise of “pop-up” food concepts also demonstrates a growing demand for diverse and accessible culinary experiences.
A Pilot Project with an Uncertain Trajectory
The new registration regulation is currently operating as a pilot project, with permits granted for either one year or a season, depending on the stand concept. An internal evaluation is already underway, with feedback from stand operators to follow. The city police have yet to determine whether the current award process will be continued, leaving the future of Winterthur’s food stands hanging in the balance.
The outcome of this pilot project will be closely watched by food vendors and urban planners alike. Winterthur’s experience offers a valuable case study in navigating the complexities of urban food vending and creating a thriving, inclusive culinary environment. Stay tuned to archyde.com for further updates on this developing story and in-depth coverage of local news and trends.
Reported by: Jonas Keller, archyde.com – Winterthur Editor
