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This topic contains 13 replies, has 0 voices, and was last updated by cateringtrailersmike 10 years, 6 months ago.
This book (244 pages) is not about catering per se, but is the ins and outs of vending at fairs and festivals, How to find shows free and which ones to do and not do, and why. equipment lists, how to get started, and how to avoid many costly mistakes..
http://tinyurl.com/22pixoc http://tinyurl.com/22pixoc sorry about the blatant plug. Most of the tecnical how to you can find here on this site, but the book deals with the where and why, or why not.
I am forbidden by contractual agreements to send e copy now, or I would send you one for review. I even have to buy my own copies[:(!].
Thanks a lot guys that is useful stuff.
I will get the book from amazon.
Regards the blog- hope I dont upset anyone by putting the link in – my blog is mobile http://www.mobilecateringtrailers.org.uk catering trailers is aimed at helping newbies – although it is aimed at the UK market.
Anyway thanks for the replies..
I read the same book Lornaschinskie posted above. I agree not worth the money, I borrowed mine from the library. It did give you the basics but if anyone did there research on there own a lot of it was common sense. ( which isn’t common anymore) This site will give people more help than any book.
I have found this site to be the most helpful “guide”. The only book we have bought was “Food Booth” by Barb Fitzgerald
http://www.amazon.com/Booth-Entrepreneurs-Complete-Concession-Business/dp/0976570327/ref=sr_1_1?s=books&ie=UTF8&qid=1285339063&sr=1-1 http://www.amazon.com/Boo…39063&sr=1-1 It did not apply to food vending carts but we did get a lot of helpful info from it since we do travel quite a bit. It did help us a little with dealing with events but our stint as tailgate flea market vendors helped us more on that than the book. And the signage on various commercial units was a good thing to see. It wasn’t a waste of $$ but I did get it used and did not pay full price for it. Basically it was a starting point.
My biggest complaint , with any of the food business books, is that they do not tell you things like… the best way to “hold” a food for serving. I have even bought catering books… got recipes but nothing on the best way to hold, how long to hold, etc. or best way to prepare foods so that they can be held. Even websites like Dayle’s Growlies for Groups lists recipes but often doesn’t have “best way to hold for serving”. One of the biggest topics on this board seems to be “how to steam buns”.. or any of a number of food related “how to…” Luckily there are lots of folks here that are quite willing to tell how to steam buns.
I have a read a few, and not found one that particularly shined.
Reason why I ask is – I have a blog on mobile catering – more out of pure interest than anything else – it gets quite a bit of traffic – and I get asked about guides for setting up. I mention one on the blog, but not really convinced about it.
I am starting to point people in this direction. Doesnt alter the fact that i would like to be able to point to a good guide if anyone knows of one.
We’ve created a great “How To” guide for setting up mobile food carts and food truck businesses. Some of the information is geography-sensitive, but all good information.
Google search for “How To Open a Food Cart or Food Truck” and you’ll find it. 😉
We have seen some guides on Ebay, not sure how much help they would be. Mobile food operations like food trucks / trailers are a lot like restaurants and based on your menu depends on how to set them up. The large catering trucks new are very expensive and probably have the same layout out unless you have one custom built. We like the trailer concept better because you can order a trailer built how you want it for around $20k or less. We ordered our trailer as a food grade trailer without the cooking apparatus. Presently we have it setup for shaved ice and drinks for summer festivals. If we can get around or satisfy the Health Department requirements we may operate it as a catering trailer similar to the small catering trucks except offering fresh made sandwiches and salads. The only large item that has to be removed and replaced is the freezer or sandwich prep unit.
Different states have different laws concerning mobile food operations. Some states like Georgia require that you have a commercial facility to operate out of and then will only allow two locations / routes per county that you operate in per mobile food unit. Basically for us we need a small restaurant to operate out of and the cost makes it almost impossible for a single unit operation.
We know this is not what you really asked for but you can see the frustration we face every day trying to make this work.
Not allowed to put links in?
I am new- I thought I needed “reward points” or something.
Send him a “Private Message”. Click on his user name, youll get a drop down that allows you to send a “PM”.
Thanks! [:D]
You can also go to youtube and type in “mobile catering”. There is all kinds of things that will come up! [:)]
Not allowed to put links in?
I am new- I thought I needed “reward points” or something.
FYI….”How To Open a Food Cart or Food Truck”….
http://www.themetropreneur.com/columbus/open-food-cart-food-truck-columbus http://www.themetropreneu…t-food-truck-columbus/
I would like to read your Blog….How about a link????
Whats the best guide on setting up in mobile catering?
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