Frequently Asked Questions

Frequently Asked Questions

Don’t remove bolded for now!

First Time Start-up Business: If you are exploring a new interest in Mobile Kitchens or Business vehicles, check out our Frequently Asked Questions page for lots of great resources.

How Do I Get Started?

What Do I Get With the Quote Request?
You will be sent price information. When you fill out the Quote Request for Food Trucks or Food Trailers, you will be sent three example quotes for Food Trucks and four example quotes for Food Trailers. All show a list of equipment included, a sampling of typical appliances and a price budget for each type of package. By showing you the list of materials and equipment included, you can then add or subtract the items you will be needing to gain a preliminary idea of your budget. After reviewing that information, call us to discuss the special features and costs associated with your project.

Why is There a Design Phase? How Long Does it Take?
The three week Design Phase involves a few phone meetings, and results in a full Plan Set of 15 pages, typically. Plan Sets can be used for WA, OR, CA, AK, MT and most other states for the purpose of State and local Health Department plan reviews. Design plans are essential to producing a professional quality Food Truck or Food Trailer because they provide a precise guide for both the customer and the builder, defining what the final product is intended to look like and what materials will be included.

How Long Does It Take to Outfit a Food Truck?
Three weeks for the Design Phase, plus five weeks for the outfitting phase is the average, though this can vary depending on the complexity of the project.

Time frame for Food Trailer Outfitting: How Long Does it Take to Build a Food Trailer?
Allow four to five weeks for a used, retrofitted trailer shell, and 14 weeks average to build and outfit a new trailer shell.

What is the Advantage of a Food Truck Over a Food Trailer?
The advantage of a Food Truck is mobility, which creates potential for greater sales volume. A Food Truck operator can easily move several times per day if desired, following the crowds and positioning themselves in places where no restaurants or food services exist. This is a huge advantage over a stationary food vendor or a brick and mortar food vendor. Food Trailers (Food Carts) in the Portland area might serve 50 meals on an average day, and up to 100 meals on their best day. Food Truck owners we’ve spoken to in the Seattle area regularly sell 150-200 meals a day. Working special events and festivals, those sales numbers could be several times higher. Consider a Food Truck if high-volume sales are important to you.

What is a ‘Turnkey’ Food Truck or Trailer?
‘Turnkey’ means the project is completed from A to Z, and you’re ready to operate.  The vehicle, Truck or Trailer, and  its windows, doors, awning doors, plumbing, electrical, tanks, pump, exhaust hood and fan, fire suppression system and generators (as needed), and all cooking appliances installed and fastened to the vehicle structure for maximum safety. Most NMK projects are comprehensive and ready to go to work as mobile kitchens.

This is My First Food Business. What Are the First Steps I Need to Take?
When starting a food truck business, it’s important to identify your menu and the appliances you intend to use. Download the NMK Appliance Worksheet, which will help you detail and organize your cooking appliances. Don’t worry about getting it perfect – NMK’s Culinary Designer is available to offer guidance when you’re ready to start the Design Phase. Will you be working from a commissary kitchen to prepare your food, or doing everything on board your vehicle? Contact your Health Department to learn all you need to know about applications, fees and requirements. Download and carefully file all pertinent business start-up information. NMK will gladly guide you through these important steps and decisions.

Does NMK offer financing?
NMK does not offer financing directly to customers. However, you can speak with the following lenders about your project:

Michael Praver / JW Harding / 310-310-8614 / mpraver@jwharding.com

Kennedy Gilbertson / SLS Financial Services / 507-829-9851 / 605-444-1106

Gene Kelly / Northwest Equipment Funding / 503-501-1167 / nwequipmentfunding@gmail.com

North Star Leasing / Lucy Burke / 802-658-6084 / lucy@northstarleasing.com

What Other Resources Should I Explore?

GRAPHIC DESIGN & WRAP INSTALLATION

Call NMK @ 503-704-2450

WA STATE

Dept. Of Labor & Industries
Olympia, WA | 360-902-5297
Contact: Terry Klier | www.lni.wa.gov

SEATTLE AREA COMMISSARY KITCHENS

USI Kitchen Rental
4611 36th Ave SW, Seattle, WA 98126
Claiborne Bell | Claiborne@seattle-sorbets.com | (206) 935-0432

A & J Commissary
www.ajcommissary.com
3201 Fourth Ave South, Seattle, WA 98134
John Schofield | (206) 743-8964

KBM Seattle
5604 Delridge Way SW, Seattle, WA 98106
Keith | kbmseattle@comcast.net | (206) 669-2087

//