Have you ever wondered why restaurants and independent foodies choose to serve on wheels, rather than in a restaurant of their own?
Combined, revenue from restaurants and mobile food services exceeded £42bn in 2019, the last pre-pandemic year of trade.
Through the pandemic, businesses in the hospitality industry were forced to adapt to new trading methods. Keeping closely in line with local restrictions, food trucks and vans became one of the only viable ways to serve food. Now, they’re seen at events and street food markets across the country.
Whether you’re thinking of a career change or you’d like to swap your existing restaurant for a trailer, it’s always worth knowing about some of the reasons for this innovative strategy.
Food trucks: Why are they so popular?
Mobile units are more affordable
The initial costs are comparatively low when it comes to choosing a mobile unit over a bricks-and-mortar restaurant. You won’t need to pay high rents or cover mortgage repayment, and it’s likely that you’ll face fewer regulatory costs too.
Of course, you’ll still need all the essential certifications and to ensure food hygiene for your business while you’re on the move. But once you’ve paid for the unit itself and have a smooth strategy underway, it won’t be as expensive to run as a restaurant.
Your business can move around
Rather than being tied down to one location in a specific neighbourhood, you can move around and listen to demand. Being on wheels also gives you the opportunity to work at private functions and events, so you could potentially serve more than one crowd a day.
Occasionally, restauranteurs take up residency in a larger venue – like Little Bao Boy, found at the Springwell Brewery in Leeds plus other locations. You could choose this option and stay on a semi-permanent or seasonal basis if you know that you can make a profit but of course, this might be subject to some contractual fees.
You can keep your best menu
Since you’ll be on the move with your business, it’s incredibly important to optimise your menu according to your resources.
Starting with the physical size of your mobile kitchen, including space for food storage and preparation, you can work out how many covers you can serve. Think about maximising storage by opting for ambient ingredients where possible, but never sacrifice on quality.
With a process of trial and error, you’ll quickly learn which recipes and menu items work best for your team and customers. Your team will then become familiar with the dishes you serve, ensuring that your clients receive the same high standards every time they dine with you.
Setting up a mobile catering unit: What do you need?
A functional space
A space that your team can use on the move is key. You’ll need some critical equipment to make it work well too. Appliances including an oven, refrigerator, hob and extractor fan will be essential, and you can rely on generators to ensure a constant and long-lasting power supply.
Since physical space might be compromised, it’s vital that you cut out the unnecessary items. Try to make your floorspace as clear and open as possible, and make sure that your clients have a good view and interaction platform from the ground up.
A reliable vehicle
It’s unlikely that you’ll be able to set up with a motorhome, so you’ll need a powerful and reliable vehicle to tow your mobile restaurant with. Sports utility vehicles and pick-up trucks make popular options, but it’s important not to overspend before you’ve proven that your business is going to be profitable long-term.
A great team
Lastly, it’s imperative that your team get on well and can work efficiently under pressure. In a mobile kitchen space can be tight, so you’ll need to be confident that your team can cooperate even through the busiest days.