For mobile food-service operators at every stage
Every equipment and build decision for your mobile food-service operation
From wiring your first trailer on a tight budget to commissioning a $200K custom step-van build — know what you're buying, why it matters, and what it'll cost you.
Editor's Top Picks
What we'd buy
Our standout recommendations across every guide. Prices and availability change; we may earn a commission on purchases.
What you'll find here
Built around the decisions that make or break a mobile kitchen
Whether you're pricing out your first fryer or reviewing a fabricator's turnkey contract, every guide here is written by people who've been through the same calls, quotes, and code surprises.
Equipment & Smallwares
From a portable induction cooktop you can run on a 20-amp outlet to a commercial sandwich prep table anchored into your build, we walk through what owners and reviewers consistently rate as reliable — and flag the corners worth splurging on. Whether you're outfitting a compact trailer for under $500 or speccing a full cold-side prep line, the right gear list starts here.
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Build Costs & Fabrication
A food truck build quote is full of line items that look reasonable until you realize you're comparing an $85K trailer shell to a $210K fully permitted turnkey step-van. Our guides break down what drives those numbers — generator sizing, hood systems, propane runs, and fabricator contracts — so no line item blindsides you. Real cost ranges, real trade-offs, no fluff.
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Compliance & Operations
Health department requirements, NSF certification rules, commissary agreements, and Ansul system mandates vary state by state and city by city — and a missed checkbox can ground your truck before opening day. We translate the code language into plain operator terms, covering what inspectors actually look for and how other operators have navigated the same hoops.
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