Home › Forums › Restaurant Professionals Forum › Restaurant Professionals Forum › Advice and tips on starting › Advice and tips on starting, and running a multi-state food trailer, would be appreciated.
My plan is to combine a nomadic lifestyle with a small, part-time food joint. Similar to what carnys do, but not traveling with one show, or even having much of a schedule, at least not right away.
I already know that I’ll have trouble booking some events by being spontaneous, but that’s a good thing about only wanting to work part time. Things I’d like to know, are many. How is the issue of a commissary handled? Are rules different for events vs street food, or do they have to have a commissary in every state? Or, does your rig have to qualify as a commissary?
How do you keep adequate, consistent brand, food and supplies available? Can you get your brand in Vermont, as well as Mississippi?
What about power? Can I expect to have adequate electric to run everything? Is it usually included in the rent, or no?
What about licenses? I’m under the impression that, in most cases, food vendors are covered under the event’s umbrella license. Is that true?
This is all I’ve got for now, but any other answers to questions I haven’t thought of yet, are welcome.