1993 Chevrolet P30 Food Truck Build

reese77, that's a good idea with the vent fan and I didn't think about that.  It gives you more options.  I'm in Alabama, so same hot and humid weather, and the more options the better.  I'm going to add the vent fan to my list of must-haves.  Are you having the same problem I'm having in finding a commissary?  I've got two full-time commissaries in Birmingham, but it's an hour from the house.  I'd hate to have to operate out of Birmingham, but might not have a choice.  This is the only snag I've found so far.  I get the whole commissary idea, but I can setup a facility in my garage that would be twice as clean and sanitary as probably 95% of the commercial kitchens in operation right now...bummer.

staffgill


reese77, that's a good idea with the vent fan and I didn't think about that.  It gives you more options.  I'm in Alabama, so same hot and humid weather, and the more options the better.  I'm going to add the vent fan to my list of must-haves.  Are you having the same problem I'm having in finding a commissary?  I've got two full-time commissaries in Birmingham, but it's an hour from the house.  I'd hate to have to operate out of Birmingham, but might not have a choice.  This is the only snag I've found so far.  I get the whole commissary idea, but I can setup a facility in my garage that would be twice as clean and sanitary as probably 95% of the commercial kitchens in operation right now...bummer.

 
Initially I was going to convert my second garage in the basement to a kitchen and use it but since I have a bedroom in the basement and other layout issues, I would have had to install a second septic tank.
 
Where I live outside of Atlanta it is much easier to have a kitchen approved as a commissary compared to Atlanta. I spoke to people at the HD and I can use a local church, restaurant kitchen, etc. I have a friend who has a small restaurant so I partner with him and use his kitchen.

staffgill
It's not that easy Dr of BBQ.  For one, put yourself in the restaurant owner's shoes.  Someone, a stranger, approaches him/her and asks them to sign an agreement stating that the food trucker can park the truck overnight at the location, make use of the restaurant's three stage sink and mop sink, cold and dry storage equipment, fresh water supply, waste disposal, etc.  If I was a restaurant owner, I probably wouldn't sign it, unless I got enough money to make it worth my wild.  So how do I get a commissary without paying an arm-and-a-leg?  Without a commissary secured, at least a verbal agreement, it's senseless for me to press forward with a truck build.  One of the other forums suggested I contact the local VFW, since many have kitchens.  The HD only requires that a commissary be a currently licensed/permitted commercial kitchen.  The VFW hasn't answered the phone yet and I'm not even sure they have a kitchen.  Just wish I could find an easy answer...anyone???

 
Maybe I read more into your post than was there. I thought the HD was just saying "Hey we just need a signature on this forum. " with a wink and a nod.
 
I have heard of HDs doing that knowing your taking your truck home at night and have all the equipment on board to clean your utensils, pots and pans and can get water anywhere. But your saying that's not the case?
 
Well have you looked at the cost of two trips to the  commissary you already have lined up? You leave home go to the commissary, pick up the truck drive back to the commissary and then drive home. You said it was what 100 miles? Wow the gas is going to kill you if your driving 200 miles a day to and from work plus another (how many miles) to get to your location to sell. And nothing worse than a long trip home after working your tail off all day. If you figure the gas your time you could most likely pay more for a local commissary, no? And a VFW is a good idea.

Dr of BBQ, you hit the nail on the head.  It's that loose thread that you pull and the whole garment falls apart.  I just made several calls and as it turns out, one of those commissaries is no longer in business and the other will only accommodate a hotdog cart when it opens in three months.  He might have plans to expand to food trucks but he's not sure.  My only other option, aside from partnering with a restaurant, put in a building at the house with plumbing, etc., that meets the code.  My wife is already against the idea of a food truck so this won't help any...she's a hard-headed German from T-Town, Illinois, south of you.

a hard-headed German.......well above all else you need to keep the peace in your home. Your sure your HD wasn't giving you the nod to do what ever it takes to get you open right? I have heard of small HDs just looking the other way about some stuff as long as the paper work looked good.

As a newb to the site, I have to say thank you to all of it's contributors. Getting ready to start a build of my own, this place has already been a great resource.

And reese, your thread is awesome!!

staffgill

Dr of BBQ


The HD said I should befriend a local restaurant and ask them to sign the agreement.

That's neat that they would go along with a local restaurant and all they really want is a signature. Your very lucky. There isn't any one on RF that wouldn't jump on that.
jack

It's not that easy Dr of BBQ.  For one, put yourself in the restaurant owner's shoes.  Someone, a stranger, approaches him/her and asks them to sign an agreement stating that the food trucker can park the truck overnight at the location, make use of the restaurant's three stage sink and mop sink, cold and dry storage equipment, fresh water supply, waste disposal, etc.  If I was a restaurant owner, I probably wouldn't sign it, unless I got enough money to make it worth my wild.  So how do I get a commissary without paying an arm-and-a-leg?  Without a commissary secured, at least a verbal agreement, it's senseless for me to press forward with a truck build.  One of the other forums suggested I contact the local VFW, since many have kitchens.  The HD only requires that a commissary be a currently licensed/permitted commercial kitchen.  The VFW hasn't answered the phone yet and I'm not even sure they have a kitchen.  Just wish I could find an easy answer...anyone???

Am I missing something? The health dept in Minnesota only requires a commisary if you don't have 3 comp sinks etc. Do health dept else where actually require commisaries even though you'll have all the necessary equipment to be licensed as a mobile food unit / mobile kitchen or arent you planning on putting all that stuff in your build? Just curious

kingofcreams

Am I missing something? The health dept in Minnesota only requires a commisary if you don't have 3 comp sinks etc. Do health dept else where actually require commisaries even though you'll have all the necessary equipment to be licensed as a mobile food unit / mobile kitchen or arent you planning on putting all that stuff in your build? Just curious

 
Here in GA you have to have 3 compartment sinks and everything else on board and still need a commissary where you will store food, prep and clean and store your truck overnight. I know that the truck will basically be a kitchen on wheels but you still need a brick and mortar fixed kitchen to call home.

kingofcreams

staffgill

Dr of BBQ


The HD said I should befriend a local restaurant and ask them to sign the agreement.

That's neat that they would go along with a local restaurant and all they really want is a signature. Your very lucky. There isn't any one on RF that wouldn't jump on that.
jack

It's not that easy Dr of BBQ.  For one, put yourself in the restaurant owner's shoes.  Someone, a stranger, approaches him/her and asks them to sign an agreement stating that the food trucker can park the truck overnight at the location, make use of the restaurant's three stage sink and mop sink, cold and dry storage equipment, fresh water supply, waste disposal, etc.  If I was a restaurant owner, I probably wouldn't sign it, unless I got enough money to make it worth my wild.  So how do I get a commissary without paying an arm-and-a-leg?  Without a commissary secured, at least a verbal agreement, it's senseless for me to press forward with a truck build.  One of the other forums suggested I contact the local VFW, since many have kitchens.  The HD only requires that a commissary be a currently licensed/permitted commercial kitchen.  The VFW hasn't answered the phone yet and I'm not even sure they have a kitchen.  Just wish I could find an easy answer...anyone???

Am I missing something? The health dept in Minnesota only requires a commisary if you don't have 3 comp sinks etc. Do health dept else where actually require commisaries even though you'll have all the necessary equipment to be licensed as a mobile food unit / mobile kitchen or arent you planning on putting all that stuff in your build? Just curious

 
kingofcreams, it's hard to believe, I know, but in my research I've found that Alabama, and every other state I assume, requires that a food truck have a commissary.  A commissary is defined as a brick-and-mortar commercially licensed kitchen permitted by the health department.  It can be an individual restaurant, church, VFW, etc, but the kitchen has to be permitted and the permit must remain current.  If the restaurant loses its permit, so does the truck.  Some states offer large kitchens, and multiple caterers/food truck vendors rent a space in the kitchen.  I've researched several state codes, just to see if Alabama was clueless, but all of them required a commissary.  Not only do you have to have a commissary, but you're supposed to park the truck there every night, re-provision your truck from the commissary to include fresh water, waste and waste water removal, mop sink, utensil sanitizing, dry and cold food storage, etc.  This is all inclusive, even if your truck has a three sink setup with a separate hand-wash sink.  They don't make it easy, and I still haven't found a solution for me.  I'm going to call around to the local restaurants today and see if someone will sponsor me as a commissary.  Oh, and in addition, you're required to have the address of the commissary, in one inch letters, on your truck.  This is an Alabama requirement, but most likely applies everywhere else.  So, my hook; I'll put the restaurant name on my truck, in say 4 inch letters.  They get free advertising and I get a commissary.  Don't know if this will work, but wish me luck.

I think they require a commissary to keep vendors from storing, prepping, preparing food at personal residences.  If you don't have a commissary, most likely at the end of the day you'll go home and transfer your cold/frozen goods to a personal fridge/freezer, wash the utensils in a personal sink, etc.  Lots of issues with cross-contamination when you start doing that.  Not to say most vendors don't do it anyway...

kingofcreams
I'm with you in Illinois if you have the right equipment in your truck or trailer you are a  restaurant.

staffgill

kingofcreams

staffgill

Dr of BBQ


The HD said I should befriend a local restaurant and ask them to sign the agreement.

That's neat that they would go along with a local restaurant and all they really want is a signature. Your very lucky. There isn't any one on RF that wouldn't jump on that.
jack

It's not that easy Dr of BBQ.  For one, put yourself in the restaurant owner's shoes.  Someone, a stranger, approaches him/her and asks them to sign an agreement stating that the food trucker can park the truck overnight at the location, make use of the restaurant's three stage sink and mop sink, cold and dry storage equipment, fresh water supply, waste disposal, etc.  If I was a restaurant owner, I probably wouldn't sign it, unless I got enough money to make it worth my wild.  So how do I get a commissary without paying an arm-and-a-leg?  Without a commissary secured, at least a verbal agreement, it's senseless for me to press forward with a truck build.  One of the other forums suggested I contact the local VFW, since many have kitchens.  The HD only requires that a commissary be a currently licensed/permitted commercial kitchen.  The VFW hasn't answered the phone yet and I'm not even sure they have a kitchen.  Just wish I could find an easy answer...anyone???

Am I missing something? The health dept in Minnesota only requires a commisary if you don't have 3 comp sinks etc. Do health dept else where actually require commisaries even though you'll have all the necessary equipment to be licensed as a mobile food unit / mobile kitchen or arent you planning on putting all that stuff in your build? Just curious

kingofcreams, it's hard to believe, I know, but in my research I've found that Alabama, and every other state I assume, requires that a food truck have a commissary.  A commissary is defined as a brick-and-mortar commercially licensed kitchen permitted by the health department.  It can be an individual restaurant, church, VFW, etc, but the kitchen has to be permitted and the permit must remain current.  If the restaurant loses its permit, so does the truck.  Some states offer large kitchens, and multiple caterers/food truck vendors rent a space in the kitchen.  I've researched several state codes, just to see if Alabama was clueless, but all of them required a commissary.  Not only do you have to have a commissary, but you're supposed to park the truck there every night, re-provision your truck from the commissary to include fresh water, waste and waste water removal, mop sink, utensil sanitizing, dry and cold food storage, etc.  This is all inclusive, even if your truck has a three sink setup with a separate hand-wash sink.  They don't make it easy, and I still haven't found a solution for me.  I'm going to call around to the local restaurants today and see if someone will sponsor me as a commissary.  Oh, and in addition, you're required to have the address of the commissary, in one inch letters, on your truck.  This is an Alabama requirement, but most likely applies everywhere else.  So, my hook; I'll put the restaurant name on my truck, in say 4 inch letters.  They get free advertising and I get a commissary.  Don't know if this will work, but wish me luck.

Wow well I certainly wish you luck!! I do understand what a commisary is and it's function. I can say for sure that Minnesota and Wisconsin arent that way. And according to the Doc of BBQ.) neither is Illinois. If I was you I would go to a church and offer weekly donations in exchange. Also, I wouldn't even bother putting in 3 comp sinks or anything but absolute minimum if I had to have a commisary.
I do also understand that people COULD wash or store food at their house but I for one wouldn't. Why would I want to add all that extra moving of stuff around. It's hard enough work just stocking the rig from the Sysco truck. LOL.  Theres just too much regulation going on in my opinion.
 
Good Luck anyway though!!

kingofcreams, thanks and I agree with you...too much regulation.  Unfortunately, I still have to have the three compartment sink and everything else even with a commissary.
 
reese77, just thinking ahead about the awning.  Would like to try and build a fiberglass unit about 2 or 3 times the size of the serving window, sort of like the trucks on the food truck race.  Did you do any cost comparison when you built the aluminum frame and foam awning.  Guessing that's probably a lot cheaper than fiberglass, even if I glass it out myself.

I hope that I don't have to go the whole commissary route. I don't think I will because I'm Not prepping food, just selling drinks. But I guess we'll see. It frustrates the heck out of me that government bureaucrats have so much controll. If we don't reverse course, the regulations will eventually stifle out all entrepreneurial spirit. The regulations will be so great that people won't even bother trying to start a business like this. Sigh. I could rant all day.

Btw Reese have you heard from the rep? Any info on that would be great.

staffgill


kingofcreams, thanks and I agree with you...too much regulation.  Unfortunately, I still have to have the three compartment sink and everything else even with a commissary.

reese77, just thinking ahead about the awning.  Would like to try and build a fiberglass unit about 2 or 3 times the size of the serving window, sort of like the trucks on the food truck race.  Did you do any cost comparison when you built the aluminum frame and foam awning.  Guessing that's probably a lot cheaper than fiberglass, even if I glass it out myself.

 
I didn't compare cost. So are you going to make the awning totally out of fiberglass? What is going to be in the center, what will be your form/mold?

OurCoffeeTruck


Btw Reese have you heard from the rep? Any info on that would be great.

 
I kept missing the guy, I would call and he wasn't there, he would call and my cell was upstairs and I was outside, etc. I finally got him on the phone, but I was driving on the highway and told him I would call back which now means I will talk to him on Monday. I am going to Battery Plus today to see if I can get some help.

Picked up my LP steam table and while there I found a 24" LP griddle on sale now I just need to get my 12" char broiler.
 

 

 

reese77


I didn't compare cost. So are you going to make the awning totally out of fiberglass? What is going to be in the center, what will be your form/mold?

 
I was thinking a foam core, formed to create a curved lib on both edges.  The lip would be reinforced with aluminum used to secure the hinges.  I hadn't priced it out yet though.

Cut steam table to fit, secured tables to floor and wall. My father-in-law started building/welding the box for batteries and inverter.

 

 

 

Great build. At this point, how far out are you from doing business are you projecting?

Curb Hopper


Great build. At this point, how far out are you from doing business are you projecting?

 
Thanks. I am bidding on a char broiler online now (Ebay) and should win it tomorrow, I am trying to buy a sandwich prep table locally, hopefully this week. I have electrical work being done on the truck and based on the current mechanics schedule, he will probably take another 2 weeks to complete the work. I am waiting to talk to the tech support guy about the inverter and battery setup before I buy the equipment. I will talk to him tomorrow and then will order the inverter and batteries.
 
I am trying to line up another contractor to install my LP lines and Ansul system. Other than that I have a few small jobs such as wrapping up the plumbing which I redid 3 times and some trim work. The truck wrap will be the last thing I do and will take about 2 days for them. So as soon as I can get the electrical done and LP lines installed, I think I will have an additional two weeks of work.
 
My goal is to be up and running by end of Oct.

reese77

Curb Hopper


Great build. At this point, how far out are you from doing business are you projecting?

Thanks. I am bidding on a char broiler online now (Ebay) and should win it tomorrow, I am trying to buy a sandwich prep table locally, hopefully this week. I have electrical work being done on the truck and based on the current mechanics schedule, he will probably take another 2 weeks to complete the work. I am waiting to talk to the tech support guy about the inverter and battery setup before I buy the equipment. I will talk to him tomorrow and then will order the inverter and batteries.

I am trying to line up another contractor to install my LP lines and Ansul system. Other than that I have a few small jobs such as wrapping up the plumbing which I redid 3 times and some trim work. The truck wrap will be the last thing I do and will take about 2 days for them. So as soon as I can get the electrical done and LP lines installed, I think I will have an additional two weeks of work.

My goal is to be up and running by end of Oct.

 
INCREDIBLE man.  I can't wait!

Wow very exciting. I just bought windows, flooring, and wall board today. My first purchase for the actual building of the truck and I just can't wait to start building! I think I'm going to start a thread sometime tomorrow.

Oh and too bad I couldn't have found Your thread when you started, I may have been able to offer some advice on the plumbing. That's the profession I'm trying to get out of with this coffee truck. Because Being a plumber ain't all it's cracked up to be.
(pun intended) lol

OurCoffeeTruck


Oh and too bad I couldn't have found Your thread when you started, I may have been able to offer some advice on the plumbing. That's the profession I'm trying to get out of with this coffee truck. Because Being a plumber ain't all it's cracked up to be.
(pun intended) lol

 
Cool, can't wait to see your build thread and pics. Yes, I could have used some plumbing advice early on but live and learn... Ha, nice pun... A coffee truck should be an easy build and if your not planning on cooking and only serving pre-wrapped ready for retail products then you should not have to go through all the health department regulation.

That's what i'm hoping. The coffee shops in my area dont need HD unless they're a cafe. Some can legally even sell toasted and dressed bagels and other small items without HD. Will be calling various depts tomorrow (later today) just to make sure though.
Oh and btw went to my first rodeo in Durham NC yesterday. 45 trucks and it was sweet! Can't wait to get in on the fun.

OurCoffeeTruck


Oh and too bad I couldn't have found Your thread when you started, I may have been able to offer some advice on the plumbing. That's the profession I'm trying to get out of with this coffee truck. Because Being a plumber ain't all it's cracked up to be.
(pun intended) lol

 
Haha.  I'll take you up on that offer for advice when the time comes.  I'm hoping to keep it simple but I'm sure I'll still need help!

reese77, the truck is looking good.  Are you planning to work the truck full time or just as a part time gig?
 
ourcoffeetruck, I know what you mean.  I worked as a plumber's helper out of high school and it wasn't for me.

Reese,
Just wanted to say thanks for posting such a great thread and keeping it updated...your build has really helped us make the right decisions moving forward with our P30.
 
Good luck getting ready for the big show!
 
BC