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Tyrone board backs pop-up food‑truck proof of concept at Shamrock Park, authorizes up to $500 to launch
Summary
The Tyrone City Downtown Development Authority voted July 14, 2025 to pilot a pop‑up food‑truck program at Shamrock Park and authorized staff to spend up to $500 on initial advertising and setup; staff said full park development exceeded $200,000 so a proof of concept will inform next steps.
The Tyrone City Downtown Development Authority voted July 14, 2025 to move forward with a pop‑up food‑truck proof of concept at Shamrock Park and authorized staff to spend up to $500 to support initial operations. The vote followed a staff presentation outlining design work, costs and alternatives.
Staff member (S4) told the board the full 935 food‑truck park project had been developed to an engineered standard and that project bids came in "well over" the budget. "Even with as many ... deducts as we could, the project still is going to be over a $200,000 mark," Staff member (S4) said, adding that the FCDA had granted additional funding and that staff has reserves and grant money to cover parts of the work. Given the high cost, staff recommended testing a smaller, lower‑cost pop‑up approach at Shamrock Park to collect data before committing to a permanent food‑truck park.
Board members discussed timing and logistics. Chair (S1) asked how soon a pop‑up could start; Staff member (S4) said the town could have food trucks in the park as early as next month with supporting programming and marketing. Staff also said they used Integrated Science and Engineering to prepare a topographic survey and that those deliverables will be useful for any future development.
On implementation, board members and staff agreed the pop‑up would be limited initially. Committee member (S2) said staff should have authority to proceed without calling a special meeting and proposed a not‑to‑exceed supplemental amount to cover advertising, small equipment or a DJ. The board settled on a $500 not‑to‑exceed allocation and approved a motion to authorize staff to arrange the initial food‑truck pop‑ups; Staff member (S4) said staff expects to host no more than four trucks during the pilot.
The board did not authorize sale or lease of the underlying property; Staff member (S4) said sale or a land‑lease remain options for future consideration once more data from the proof of concept are available. Staff will return to the board with cost details, vendor agreements and a post‑pilot report that will inform whether to pursue a permanent food‑truck park.
