A former food cart operator who now runs a bricks-and-mortar restaurant says the city's strict rules aimed at controlling competition are stifling culinary creativity and leaving Ottawans hungry for more variety. Tarek Hassan, chef and co-owner of Gongfu Bao, describes what's it been like to transition from a little bao food cart to a brick and mortar restaurant. The former food cart operator says the city's strict rules aimed at controlling competition among food vendors are stifling culinary creativity. (Elyse Skura/CBC)Cart helped establish brandThe Gongfu food cart was given a spot at the corner of Elgin and Slater streets, and also set up at farmers markets around town. Hassan said he wouldn't be opening up a restaurant if he hadn't had the experience of running a food cart first.

Source: CBC News August 17, 2018 11:00 UTC