Below you can find answers to our most frequently asked questions. If you don’t see an answer to your question, please feel free to give us a call or send us a message on our contact form.
A lot factors can impact lead time including plan review, third party equipment and vehicle lead times and our production schedule/workload. Generally 6 months is the average time it takes from order to delivery
If financing through a third party institution, 20% to 50 % of the total price.
Cost is based upon equipment and specifications chosen, options included and differing health department requirements which entail changes in design and construction, as pricing is provided on an individual basis
Health Department plan check and annual permit fees as well as Building & Safety Plan Check/Insignia fees (when required); these are not included in the purchase price. Pricing does, however, include plan composition, design and in-house engineering fees. Other costs not included in our pricing are city business License fees and Department of Motor Vehicle registration, renewal and smog check fees.
These costs are the responsibility of the owner and vary from state to state and vehicle to vehicle. Various factors determine the costs of these fees, such as location of operation, gross vehicle weight and city tax and licensing fee schedules.
Not at the moment but we can refer you to a trusted rental company, email or call us for more information.
Yes, we provide complete repair, maintenance and service work for all makes and models of catering trucks.
There are many steps required to start a catering business. Like any business, you must first do a bit of research to determine if the business is right for you, how much money you will need to start the business, how much money you can expect to realistically make, etc.
After your initial research is done, you will need to establish a Fictitious Business Name (your local county recorder’s/clerk’s office can help with this). You will then need to obtain a business license under the fictitious business name (or DBA) from your city. Then comes opening bank accounts; printing business cards and stationary; undertaking advertising and marketing etc. These are just a few very general and basic steps of the many you will have to take to start a successful catering business.
If you would like a complete step by step howto guide, then we encourage you to consider browsing the internet on How To Start A Catering Business This guide will provide you with detailed instructions on everything you will need to know before, during and after you start your catering business. As with anything, success is largely dependent upon knowledge.
You will need to make many investments – both in time and money – to ensure your business is a success. You can take the very first step right now by reading and exploring invaluable information which will keep you ahead of the game in this highly profitable and competitive field.
All that is needed to drive a catering truck is a valid Class A license. A commercial or Class C license is required only if the vehicle is above a 30,000 lb. GVWR and/or equipped with air brakes or three axles. Certain location-specific restrictions may apply. You are encouraged to check with your local department of transportation for more information
All of our units are furnished with warranties covering parts and labor for defect in material or workmanship arising out of normal usage. Our warranty is concurrent with third-party warranties including, but not limited to: 2 years/2,000 hours for certain generator, 5 year for certain refrigerator compressors One year for most appliances For out of state customers we honor our warranty via shipment of parts and reimbursement of local labor at a rate of $65.00 per hour pending remittance of an estimate of work to be performed. We must approve work order before any work is performed.
Yes! We work with graphic designers and wrap companies who can assist with design and application of your graphics. Please call for a quote.
Yes! The cost is generally
$1.95 per mile one way (Subject to change without notice)
Yes, we export worldwide.
Tell us about your menu, your needs, and targeted audience. We will walk you through what equipment you will need. We will help design the most efficient layout for you to maximize your profits. The more information you can provide us with, the better we can assist you.
NSF stands for National Sanitation Foundation and is a requirement for commercial rated equipment. We use only NSF approved equipment for all our builds.
Yes, of course we will. You must contact your local health department as well as your Fire Marshall who will forward you the requirements that we will follow in order to build your trailer to meet all codes and regulations.
There are hundreds of different health codes throughout the United States. However there are certain standards that are consistent throughout the country. All states require: a 3-compartment sink, separate hand wash sink, fresh and gray water holding tanks, hot water heater, and smooth wipe-clean light colored interior surfaces. Cooking operations will require a commercial hood ventilation system with a stainless steel backsplash. All of the preceding requirements are standard for our are builds.
Typically this depends on your budget. We can help find you a great used stepvan or provide you with a brand new one to build out your food truck.
Yes. We are happy to build your food truck in a stepvan that you provide