Here are some some great tips if you are planning on opening a new mobile catering business or expanding your current business into the mobile food industry.
Firstly, it needs to be acknowledged that, the catering business is extremely competitive. Before getting into it, you need to have a well defined plan of what you’d like your business to look like. Think about what you want to offer to your target audience – who is your target audience? What foods will they be hunkering for from you? Going into the mobile food industry is just like any normal catering business with the added logistics of being on the move.
Refrigerated truck, van rental and mobile cold room hire options
For many businesses finding the right vehicles for the food they transport can be very difficult, what should you get? How big should you go? Can you hire them for just events? There are a number of questions like these, at Brisk Fridge Truck Rentals we help you answer them and tailor a solution to your new business’s needs. Each business has different needs from their vehicles, from butchers to ice cream vans to temporary food trucks, you need to ensure that your produce stays safe and cool wherever you go.
Food trucks: If you find someone selling gourmet hot dogs or fresh salads with an asian twist, chances are that the vendor is working out of a food truck. Not all are permanent and can be seasonal. Food trucks are great because they offer plenty of space and flexibility.
Food trailers: Mobile cold rooms can be towed by another, larger vehicle. With a mobile cold room or food trailer, you’ll be capable of serving large crowds of hungry fans.
On-site booth: Either utilising a refrigerated truck or van for transporting goods or a mobile cold room, you can be assured you can provide food and beverages that are still cool and fresh. Equipment, containers and vehicles used to transport food should be designed to be easy to clean and kept in a good state of hygiene. Vehicles need to be refrigerated if transporting cooked food.
What’s on the menu?
Now you know what refrigeration options you have for your catering business you need to decide what’s on the menu, also contingent on the specific equipment you’ll need to create each dish and if it will fit with your “mobile” experience. Now, it’s time to think about how you store every item (including everything – not just the actual ingredients but the tools and equipment you’ll need to cook with).
How many people will you serve each day?
Put simply – when you serve lots of customers in a single day you’re going to need more ingredients – and more room to store them. If you’re planning to work frequently at large events or if you’re interested in offering catering services, you need to plan ahead to operate from a large truck with lots of storage room. When you have enough storage space on your truck to meet the demands of your customers, you can keep on selling through rush hour without worrying about running low.