Catering Trailer Quotes

Name*
First Last
Email*
Phone*
City of Operation*
State of Operation*
Country (if Outside USA)
Best Time To Reach You*
- Morning
- Afternoon
- Evening
Restaurant/Food Service Experience*
- Currently own/operate a restaurant/food service business.
- Have previous Food or restaurant Mgmt experience.
- Currently or previously worked as chef/cook.
- No prior history. This will be first time start up!
How Many Customer Meals Per Day Do You Plan to Sell?*
Your Business Goals*
- I prefer to keep it local and simple with just one mobile kitchen concession vehicle.
- I want 100 to 200 meals per day miniumum sales, and might consider adding a second food truck/trailer for catering events.
- I have an existing food service/restaurant business and want to build a business using multiple mobile food trailers.
- I intend to build a regional or national brand with many food trailers that could become a large operation.
Within your city or locality, have you selected specific locations for your mobile kitchen operation?*
- Yes
- No
Company Name
Menu Description (Ex. Tacos, Burgers or Sandwiches)*
Food Cart Trailer Size*
- 8.5 x 16
- 8.5 x 18
- 8.5 x 20
Mobility*
- I plan to operate in a stationary location
- I plan to move the trailer to a different location maybe one time per week, and less than 5 miles
- I plan to move the trailer more than one time per week, and totaling 5 miles or more
Road Conditions of Operation*
- Smooth pavement only and very careful driving
- Moderate road conditions - some smooth, some bumpy
- Rough road conditions - bumpy and some unpaved.
Electric Power Requirements*
- Shore power only needed
- Shore power and occasional generator use required
- Shore power and generator - generator used half or more of the time
Larger Catering Trailer or Special Needs, Describe:
(For one of a kind or unusual design concepts.)
I Wish to Be in Business By:*
- 3 months
- 3-6 months
- 6 months or more
Financing*
- Cash
- Loan (See our Lender recommendation in the top menu)
- Other
Stove (Combination of oven + cooktop)
- Convection
- Standard (2) Burner
- Standard (4) Burner
Stove Type
- Gas
- Electric
Griddle (Width)
- 15"
- 24"
- 36"
- 48"
Griddle Type
- Gas
- Electric
Char Broiler (Width)
- 15"
- 24"
- 36"
- 48"
Burners (Table Top)
- 2 Burner
- 4 Burner
Fryer
- 2 Basket
- 4 Basket
Fryer Type
- Floor Model
- Table Top
Steam Tables
- 1 Well Counter Top
- 2 Well Counter Top
- 2 Well Floor Model
Refrigeration
- Upright Single Door (36"D x 80"H)
- Upright Double Door
Refrigeration / Work Top (Typical Depth 36in, Typical Height 39in)
- 27" W
- 36" W
- 48" W
- 60" W
Refrigeration/Chef's Base W/Drawers (Typical Depth 36in, Typical Height 25in)
- 27" W
- 36" W
- 48" W
- 60" W
Refrigeration/ Sandwich Top (Typical Depth 36in, Typical Height 44in)
- 27" W
- 36" W
- 48" W
- 60" W
Refrigeration/Pizza Top (Typical Depth 36in, Typical Height 44in)
- 27" W
- 36" W
- 48" W
- 60" W
Freezer (Typical Depth 36in, Typical Height 80in)
- Upright Single Door
- Upright Double Door
Sinks
- 3 Comp. Dish 51" x 21" x 45" (No Drain Boards 15x15 Basins)
- 3 Comp. Dish 63" x 21" x 45" (Left or Right Drainboard 15x15 Basins)
- 3 Comp. 2-12" 54" x 24" x 45" (Left & Right Drainboards 10x14 Basin)
- 1 Comp. Prep Sink 21" x 21" x 45"
- Pre-Rinse Hose and Faucet 12" x 45"
- Add On Faucet 10" Spout
- Hand Sink 12x17
Comments
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Food Cart and Catering Trailer Quotes