On their lunch break, University students may complain about a heavy homework load, an insufficient night’s sleep or a lack of time to complete everything on their plates. But thanks to a group of food vendors near campus, they rarely complain about finding a decent place to eat lunch.
With street carts offering everything from white bean and pesto soup to vegan falafels, students and faculty alike help keep these small businesses up and running.
Most of the vendors emphasized that the spring time weather helps business.
“Obviously the weather affects business,” said Shari Chrissis, the current owner of the hot dog cart at the corner of Kincaid Street and 13th Avenue. “But we were out here when it snowed. We’re always fighting weather.”
Born in Colorado, Chrissis has also lived in Arizona and Oregon. She’s lived in Eugene since the late 1960s.
Chrissis said she has stayed in Eugene because she enjoys the atmosphere so much. She added that she cherishes the casual conversations she has with people throughout the day.
“You have a lot of papers there,” Chrissis commented to a young woman buying a hot dog at her stand Thursday. When the young woman responded that it was for her math class, Chrissis groaned loudly and sighed, “Ugh, math.”
As she bounced in front of the cart to add more chips to the display, more people formed a line to get their hot dog fix for the day. She said the only challenging part of her job is when she feels overwhelmed with customers and she looks up to see a line around the block.
“Sometimes you just crave a hot dog,” said Chrissis. She said she wants to stay in the business for a long time. Chrissis, who has been the hot dog vendor on campus for nearly two years after taking over the stand for former owner Tim Nally, said the hot dog cart will probably always continue.
Chrissis said one of her most important goals is to keep the food affordable by charging $3 for a hot dog and $4 for a hot dog, chips and soda combo.
“I’m just surprised by students’ generosity,” said Chrissis. “They’re so polite. It’s humbling.”
Despite the other carts nearby, Chrissis said the business climate among the street vendors is not very competitive.
“It’s just good to have a variety of food,” said Chrissis. “The variety brings people out here. You always know you can get something, every day. … It’s the whole little community.”
Carte Blanche employee Stephanie Mazzia agreed that customer interaction is the best part of her day.
Mark Stern, owner and chef of Carte Blanche, which specializes in soups, began the business in 1997. A little farther down Kincaid Street than the rest of the kiosks, Carte Blanche attracts more professors and faculty than students, Mazzia said.
Mazzia, who sells about 40 cups of soup per day, said a lot of people don’t know that the food quality is top notch. She said her most popular soup is the three-cheese tomato.
Cart De Frisco employee Wanna Tangtrongjita agreed that the student interactions keep her going at her post.
Tangtrongjita moved to Eugene from Thailand last year. Her husband, Kit, an architecture student at the University, owns the small Thai food cart and another one in the Oakway Center, she said.
Tangtrongjita studied money and banking in Thailand and worked as a tax collector. She joked that people didn’t like her, but here, as a cook and a street vendor, people are much friendlier. Tangtrongjita said the first time she made a sale, she was a bit apprehensive because she doesn’t consider her English to be as good as she’d like. But she said students were really friendly, and her regulars often pass by her cart these days and yell hello to her.
Alex Mali, better known to some as the falafel guy, agreed that the University’s climate plays a huge role in his satisfaction with the job.
Mali, who has operated Alexander’s Great Falafel outside The Duck Store for 14 years, said he genuinely enjoys his work.
“I wouldn’t want to do this anywhere else, like downtown,” said the Russian-born Mali, who moved from California to Eugene to be closer to his wife’s family. “I find that students are more willing to try new things than the old-timers are. And once they try my falafels, they usually come back.”
As a young man approached the stand Thursday, he grinned at Mali and held out his money.
“Back for another one?” Mali chuckled.
The young man explained that if he goes home to his girlfriend and has falafel on his breath, she’ll be mad unless he brought her one. Mali attributes his success to his work ethic. He prides his business on its high quality, even when certain ingredients cost more. The key to his success includes keeping it simple and always treating customers with respect, he said.
Mali said his business’ popularity depends on a word-of-mouth system. He took out one advertisement in Eugene Weekly when he first opened 14 years ago. Now, beginning his 15th year in business, he still relies on word-of-mouth exposure.
Mali agreed that the business climate among the vendors appears friendly. He says the other businesses don’t compete.
“Everyone has a different, unique product,” said Mali. “There’s a place for everybody.”
[email protected]