Street food on the move.

Turn the menu into a working layout

Plan separate zones for storage, preparation, cooking and collection. Keep the busiest tasks close together without blocking the exit.

Check the towing limit, trailer mass, road registration, serving-side orientation and pitch access. Ask for a dimensioned layout and an equipment list rather than relying on exterior photographs.

Questions for your business plan

Who buys from you, and at what time of day? How many orders can your team prepare during the busiest period? What utilities and permissions does each location offer? Write down these assumptions before choosing equipment.

Explore a suitable format