When you have decided on the kind of cuisine that you want to serve from your food truck, the next important step is to choose an appropriate truck, either to buy or to lease, and then to organize the kitchen in such a way that it is most efficient for preparing your chosen cuisine. After you have determined the precise model and measurements of the food truck or trailer that you will use, the following step is to design an efficient plan that meets the needs of your business’s operations.
The Impact Of Food Truck Size On Layout
A wide variety of food may be served by food trucks, including barbecue, burgers, pizza, waffles, tacos, gyros, sushi rolls, and more. Food trucks come in a variety of shapes and sizes. Because every food truck idea differs, the resultant layout configurations are also quite different. It is crucial to be aware that the size of your food truck or trailer will ultimately determine the scope of the installation choices available to you. We have provided you with size-based templates that may act as a guiding framework for your design so that the process of doing this will be easier for you.
Blueprint Food Truck Design Layout
If you intend to forgo the services of a food truck design company and instead opt to design the interior personally, please consider the dimensions of your truck and the size of the equipment you either require or plan to purchase. Prior to acquiring any equipment, delineate the measurements on the truck’s floor and walls, or utilize one of our blank templates to aid in sketching your design. The dimensions of the equipment available from Restaurant Equippers can always be found on the individual product pages. Ensure that you efficiently use the vertical space within your truck by incorporating shelves, hanging racks, under-counter storage, and a worktop or under-counter refrigeration.
When outlining your kitchen, it is crucial to consider the following areas of your truck or trailer:
Cooking equipment –
Countertop and portable food truck appliances can optimize space utilization and, in certain cases, lead to cost savings. Some models may even be exempt from requiring an exhaust hood, simplifying the layout. However, verifying local codes before committing to this approach is advisable, as what may be ventless in certain locations may not be in others.
Refrigeration equipment –
Selecting under-counter or worktop refrigerators and freezers can effectively save space. Some reach-in refrigeration units are designed with narrower depths to fit within a food truck seamlessly.
Work and preparation areas – Conducting food preparation in a commissary kitchen or within your brick-and-mortar restaurant reduces the number of equipment items necessary in your truck. If a separate prep kitchen is unavailable, consider completing the prep work at home or in the truck before commencing service. Minimizing the amount of prep work during service allows for more equipment and supplies to be accommodated within your food trailer.
Cash register –
Even if you employ a tablet or smartphone as a point-of-sale (POS) system, it is advisable to have a cash drawer readily available for customers who prefer to use the physical currency.
Warming and holding equipment –
Food prepared in advance and awaiting service must be kept at a safe temperature. In certain cases, this necessitates the use of warming and holding equipment.
Storage space –
Ingredients not requiring refrigeration or warming can be stored in bins and containers. It is important to plan carefully, as storage space is limited.
Shelves –
Utilizing shelves allows you to maximize vertical space in your mobile kitchen and effectively utilize the available limited space.
Cleaning area and sink –
An ideal space-saving solution is a bar sink that can fit under your work table, providing a designated area for handwashing, utensil cleaning, and other necessary tasks.
Ventilation –
Proper ventilation remains essential despite operating in a non-traditional kitchen environment. It is important to consult local health and safety codes to determine the ventilation requirements for your food truck.
Serving space –
Although it may appear straightforward with just a window, it is essential to consider how customers will approach your truck. Will they place their order and receive it from the same window? Will utensils be readily available, or will they be distributed upon request? Where will napkins and condiments be located? Additionally, ensure that the window is sufficiently sized to accommodate all of these factors while still leaving ample space for you and your employees to hand over food and perform other tasks.
3 Factors That Leads To Perfect Food Truck Layout Design
The kitchen flow, the size of the appliances, and the overall balance all greatly impact the design of food truck layouts.
If you have previous experience working in an environment similar to a kitchen, consider optimizing the flow of traffic inside the kitchen, particularly at peak times. This is one of the most important aspects. Our group will suit your chosen arrangement to the best of our ability, and we are open to receiving input that will help us improve the configuration. Due to the fact that we are industry professionals that work closely with food trucks, we have invaluable insights into the design of wheel wells, service windows, gas lines, and other important features.
The amount of space that each piece of equipment takes up in your specialized food truck is another important consideration. Ovens that can bake pizza, convection ovens, huge prep tables, and equipment that have doors all take up a significant amount of space and call for careful consideration while the layout is being planned out. In most cases, the heavier pieces of equipment are stored at the back of the truck so as not to interfere with the provision of customer service or the operation of the wheel wells within the truck.
In addition, it is vital to strike a balance in the overall composition of the layout. The side opposite the service window often has less space available; thus, gas appliances are typically installed along the rear wall, behind the hood, where there is more room. Additionally, we consider the weight distribution of these items and work hard to strike a harmonic and symmetrical balance. Sinks, fresh water tanks, and grey water tanks are often positioned opposite the cooking equipment, while refrigeration appliances are removed from the wheel wells. This ensures that the equipment is positioned correctly without the need for elevation.
When it comes to constructing your ideal custom food truck or concession trailer, you and the experienced team at Venture will work together to handle all of the important issues, including the aforementioned three aspects and others.
There are a few things you should take into account before getting started on the design of your food truck before you even get started. The following is an explanation of these significant aspects:
Things To Consider Before Designing Your Food Truck
Choose the relevant mode of transportation
When buying a food truck, it is essential to determine how much room you will need for inventory, equipment and how many employees you will need. There are a lot of different possibilities available, but the most important things to think about are the dimensions, the visual appeal, whether it’s brand new or has been modified, and the fuel type. After laying the groundwork by selecting the vehicle most suited for your company’s needs, you may proceed to tailor the appearance to keep it with your objectives.
Power supply options
Even though it might be expensive, having access to power is very necessary for the successful operation of your food truck. Nevertheless, there are options that are both sustainable and economical. Understanding the energy requirements of your apparatus and complying to the emission rules that apply in your region are both necessary steps in selecting an acceptable power source. Commercial generators give the benefit of being able to power all of your devices at the press of a button but at the expense of releasing carbon monoxide and producing heat. On the other hand, solar panels may be a more environmentally friendly choice; however, they need a considerable initial expenditure that is only warranted in regions that get a significant amount of sunshine.
Layout of the food truck
Because the kitchen is where the magic occurs, the layout of the kitchen is an extremely important consideration throughout the design process. Although your menu will have a significant impact on the design, it is essential that you place a high priority on the health and productivity of your employees. The plan should have fire-resistant and non-slip durable flooring, sufficient ventilation, abundant room for staff mobility, simple access to inventory, and exits in case of emergency.
Concerns about manoeuvrability
Although the word “food truck” suggests movement, the primary operation of some food trucks takes place in a stationary site, while others travel about from place to place. The design decisions are affected by the many benefits that each possibility offers. It is crucial to include outside seating and public facilities in the design of your food truck if you want to park in one location for an extended period of time. However, this implies that rather than actively searching out clients, you must depend on those customers coming to you. Conversely, if you choose mobility as your mode of transportation, you may go with the flow of people, but you will need to be aware of the many parking laws and limits around the city.
Creating a name for your food truck Successful branding techniques are essential to the success of the food truck company. The attractiveness of anything is of the utmost importance, and having an attractive outside may go a long way towards luring customers to your food truck. When deciding how to mark the outside, cheap methods like as vinyl wrapping or hand painting should be considered. Another option is to use a hybrid approach that combines the two methods to cut down on the expenses brought on by vinyl wrapping.
Hygiene and vital facilities
Restroom availability in close proximity to food trucks is subject to stringent rules. If there is enough capacity, installing a clean bathroom aboard may increase productivity by removing employees’ need to go outside the building to relieve themselves. However, it is essential to remember that installing composting toilets may lengthen the amount of time necessary to clean the food truck.
You can establish the framework for a successful food truck design that attracts attention, assures operational efficiency, and corresponds with your branding and company objectives if you consider these issues and make sure to give them the attention they deserve.
To start a food truck business, there are several key steps you should take. Here is a guide to help you get started:
Develop a business plan:
Just like any other business, a food truck requires a solid business plan. This plan will serve as your roadmap and help you navigate the start-up process. It should outline your concept, target market, menu, pricing, marketing strategies, financial projections, and any other important details. Having a well-thought-out business plan will also be beneficial if you need to secure business loans or attract investors.
Obtain the necessary permits and licenses:
Operating a food truck requires various permits and licenses. Check with your local government to determine the specific requirements in your area. You will likely need a business license, a food service permit, and compliance with health and safety regulations. Be sure to research any special licenses or rules related to food trucks, such as location restrictions, parking permits, or specific operating hours.
Comply with health and safety codes:
Ensure that your food truck meets all health and safety regulations. This includes proper food handling, storage, and preparation practices, as well as regular inspections and adherence to sanitation standards. Failing to comply with these codes can result in fines or even closure of your business.
Decide on leasing or buying a food truck or trailer:
Consider whether leasing or purchasing a food truck or trailer is the best option for your business. Evaluate the financial implications of each choice, including upfront costs, monthly expenses, and long-term goals. Take into account factors such as the condition of the vehicle, equipment included, customization options, and warranty.
Acquire the necessary equipment:
Determine the equipment you will need based on your menu and expected customer volume. This may include cooking appliances, refrigeration units, storage containers, utensils, POS systems, and more. Consider the space limitations of your food truck and choose equipment that is efficient, reliable, and suitable for your specific culinary offerings.
Hire and train employees:
Depending on the size of your operation and the hours of operation, you may need to hire employees for your food truck. Define the roles and responsibilities required, such as chefs, cooks, cashiers, and servers. Train your staff on food preparation, customer service, safety procedures, and efficient operation of the food truck.
Maintain and service your truck or trailer:
Regular maintenance and service are essential to keep your food truck in good working condition. This includes cleaning the kitchen equipment, conducting routine inspections, and promptly addressing mechanical issues. Ensure you have a maintenance schedule and keep up with it to avoid breakdowns that could hinder your business.
Conclusion
Ensuring that your culinary vehicle boasts a proficient arrangement, tailor-made to accommodate both your team and yourself, will facilitate the process of serving patrons, rendering it swifter and more streamlined while potentially resulting in long-term cost savings. Avail yourself of our comprehensive food truck equipment checklist to discern the necessary provisions and apparatus required.
