My vending trailer

This weekend I had some time to take a few pics of my vending trailer and thouht I would share them with you.  This was a Sat. event of youth lacrosse games at a middle school that rum from 10am to 5pm.  We sell hot dogs and burgers along with pulled pork and brisket.
 

 
As you can see the unit has 2 vending windows.  We used only the side because it was facing the lacrosse fields and we got to watch the games as we worked.  I put the condiment table around back to kind of direct the parents to the other window.  The graphics are fairly new and even though we sell dogs and burgers I wanted people to know that BBQ is our specialty.
 

 
Here is the other side.
 

 
This is looking down the middle out the back.  Note the fan!  It's Oct. yet temps hit 80 degrees.  The trailer has a/c but since we were running on the generator I opted not to use it.  4 sinks on the right side with cold drinks in the cooler and bus tub.
 

 
On the side a window I use a stand to display the candy, chips...etc.  Also had the radio on listening to the Atlanta Falcons win!
 

 
Here is the front wall.  While the trailer has great storage cabinets I find I like t have everything on the racks where I can see it.  Buns are in the upper right corner.  Microwaves in the center.
 

 
Here is my prep area.  That's a True 48" fridge keeping everything cold.  I use crock pots to hot hold.
 
Well that's it.

Looks nice! Very clean looking and nice graphics. But where do you prepare the food? I don't see any steam table, griddle, fryer, etc? Just wondering how you could feed say 50 to 100 at say lunch?
 
Mike

localnet


Looks nice! Very clean looking and nice graphics. But where do you prepare the food? I don't see any steam table, griddle, fryer, etc? Just wondering how you could feed say 50 to 100 at say lunch?

Mike

Thanks Mike!  We cook everything outside depending on the event.  Dogs and burgers were done on a Weber kettle as needed.  Pork and brisket was cooked at the commissary the day before.   We can do the BBQ hot and fast on site on one of our Backwoods Smokers.

Gotcha! I was wondering how you did it? I'm not a BBQ guy, so please excuse my ignorance. Let's see some pics of the cookers and grill!
 
Mike

No problem.
 

 
Here are the 2 smokers I use the most.  They are both made by a company called Backwoods.  The one on the right is called the "Party" and is easily lifted by 2 guys.  I think is weighs less than 150 lbs.  It can hande 8 or so Boston butts or about 12-15 racks of ribs.
 
The one on the the left is called the "Competitor" and can handle over 100 lbs of pork.  It gets trailered to events.
 
Both have water pans in the bottom and use either charcoal, lump, or wood.  We cook using all 3 types of fuel.
 
I'll need to look for some pics with some meet in them!!!!

Very nice! It has to be allot of work to cook all of that meat (babysitting the smokers)... Are you just working events, or are you set up during the week in a set spot?
 
Mike

It's been weekend events for the last 6 months but will be in a set spot shorty.  Just need the health department to sign off.  Once we built the commissary we found that the revenue from the weekends are not enough to pay the bills..so that's why we are adding weekdays.

Right now, we are working 5 days a week, Tues-Sat, next door to our local mall and a Lowes. It took around 5 weeks to really see some results and business is now growing. My problem now is keeping up with the crowd that forms for lunch, we cannot move the product fast enough, almost getting to the point of needing a third person to just take the money. This may sound silly, but I recruited my mom to help, she is retired and likes to get out of the house, but this is honestly getting to be to much for her. She is volunteering her time to get this off of the ground, as I cannot afford to hire a part time employee, but we are getting close. Business is increasing steadily on a daily basis, it is exciting but still allot of work. I pop the window at 11am and it is off to the races till around 1 or 1:30, then it is off to the races again at around 3:30 or 4 when work gets out. Currently our hours are 11am to 5pm, but I am now finding myself there till sometimes 6 or 7 in the evening, if I do not run out of product, which has happened more than a few times.I am not complaining, business is growing and I am adjusting accordingly. My biggest issue has been with my current supplier who I am in the process of dumping and going with my local Restaurant Depot store who has been working diligently with me to get the right product into their store for my little operation as I REFUSE to skimp or cheapen my product.
 
Sorry for the rant, but if you have a good product that the people like, be prepared.
 
Mike

That sounds exciting and scary at the same time!  I think it's the bane of all small start ups.  I hope to have your PROBLEM soon.
 

localnet


Right now, we are working 5 days a week, Tues-Sat, next door to our local mall and a Lowes. It took around 5 weeks to really see some results and business is now growing. My problem now is keeping up with the crowd that forms for lunch, we cannot move the product fast enough, almost getting to the point of needing a third person to just take the money. This may sound silly, but I recruited my mom to help, she is retired and likes to get out of the house, but this is honestly getting to be to much for her. She is volunteering her time to get this off of the ground, as I cannot afford to hire a part time employee, but we are getting close. Business is increasing steadily on a daily basis, it is exciting but still allot of work. I pop the window at 11am and it is off to the races till around 1 or 1:30, then it is off to the races again at around 3:30 or 4 when work gets out. Currently our hours are 11am to 5pm, but I am now finding myself there till sometimes 6 or 7 in the evening, if I do not run out of product, which has happened more than a few times.I am not complaining, business is growing and I am adjusting accordingly. My biggest issue has been with my current supplier who I am in the process of dumping and going with my local Restaurant Depot store who has been working diligently with me to get the right product into their store for my little operation as I REFUSE to skimp or cheapen my product.

Sorry for the rant, but if you have a good product that the people like, be prepared.

Mike

I'll tell you, it is nerve racking at times. I start my day around 7am and normally knock off at around 8 or 9pm. One thing that has saved my bacon, believe it or not, is installing a commercial ice maker in my basement. I use allot of ice for the sodas and condiments and fill up both morning and night. I figure that the ice maker is just about paid for in a matter of a few months. A 5 pound bag around here will set me back around $4 a pop, and a 20lb bag is near $8. Now I am shopping suppliers to further cut my bottom line and increase our net profits. No loyalties here to anyone presently, as this is truly a dog eat dog occupation and allot of work, but well worth it when it starts to pay off.
 
Mike

Hey Uncle Bud,
  Looks very nice, we are getting closer with our build hopefully will be ready for graphics in a week or so. Did you have yours done locally or did you order them? We will be looking for someone to do our logo and some graphics were just south of Atlanta.
                                                                       Thanks, Brokenspoke

you must not need nsf warmers using the crock pots and Localnet making ice at home, our has to be bought from a commercial source in Minnesota

KurtSara


you must not need nsf warmers using the crock pots and Localnet making ice at home, our has to be bought from a commercial source in Minnesota

The crock pots here are a no no, they worry about chipped crockery getting into the food. NSF is not really required here, but stainless steel is a must to serve food out of. I can see their point to a point, because they do make high heat nylon cooking utensils. The nanny state is getting incredibly boorish.
 
The ice, I can use it for my coolers, not human consumption, I sell only canned soda, but I do use the ice in my own personal drinks in the house and trailer. I have a 100+ foot well, a water softener, sulphur guard and the water is double filtered and tested for pathogens and the like.  But, for an extra $100 a year I can serve it to the public, funny how that works.
 
Mike

Looks fantastic, may I suggest a cutting board, you will save lots of wear on your knives. Looks like a beautiful area you live in! Best of Luck...."build it and they will come"

Graphics were done by a local business (One Hour Signs).  Known the owner for a long time so she will take of any problems with it that crop up over time.

Brokenspoke


Hey Uncle Bud,
Looks very nice, we are getting closer with our build hopefully will be ready for graphics in a week or so. Did you have yours done locally or did you order them? We will be looking for someone to do our logo and some graphics were just south of Atlanta.
                                                                      Thanks, Brokenspoke

[No NSF on the pots here....shhhhhhhhhhh
quote=KurtSara]

you must not need nsf warmers using the crock pots and Localnet making ice at home, our has to be bought from a commercial source in Minnesota

Cutting board is tucked in the right side between the fridge and cabinets.  In a small trailer it's about space management...ya know!

chewingthefat


Looks fantastic, may I suggest a cutting board, you will save lots of wear on your knives. Looks like a beautiful area you live in! Best of Luck...."build it and they will come"

localnet
... a 20lb bag is near $8...

And we complain about the 20# bags costing ...... (sorry Mike)... $3.50! This is for Reverse-Osmosis ice that usually has been made the day before, sits in a big freezer overnight which makes it nice and hard for the next day (lasts longer).

Nice trailer Uncle Bud! Looks like you have tons of storage and room to move around!
My health dept says no-no to crock pots also. They do not bring foods from cold up to temp fast enough! In the danger zone way too long! Look into the 7qt or 11qt round stainless steel cooker/warmers. APWyott and Vollrath make them. I have two. Also, the countertop square cooker/warmers. I use three 1/3 pans in mine. It is a Vollrath. Make sure you get cooker/warmers, NOT just warmers. Cooker/warmers are approved to bring food up to temp fast, as in cooking, not JUST for holding. We love ours! Just a tip, and will keep you out of trouble if the health dept pops in on you!

blueskyconcessions


Nice trailer Uncle Bud! Looks like you have tons of storage and room to move around!
My health dept says no-no to crock pots also. They do not bring foods from cold up to temp fast enough! In the danger zone way too long! Look into the 7qt or 11qt round stainless steel cooker/warmers. APWyott and Vollrath make them. I have two. Also, the countertop square cooker/warmers. I use three 1/3 pans in mine. It is a Vollrath. Make sure you get cooker/warmers, NOT just warmers. Cooker/warmers are approved to bring food up to temp fast, as in cooking, not JUST for holding. We love ours! Just a tip, and will keep you out of trouble if the health dept pops in on you!

Blue - Thanks for the tip.  We only hot hold in the crocks using the pair of microwaves to get to temp first.  We had looked at the cooker/warmers like the Vollrath but the problem is the amps.  I can hold at 140 degrees in a crock on warm and it uses just about 1 amp.  The cooker/warmers all use at least 10 amps!
 
Since I'm running off a generator I have to manage my amps wisely or I overload the gen.
 
As far as room and storage it sure looks like a lot til I get it loaded up with drink coolers and workers!  At last Friday nights high school football game I kept bumping butts with the ladies ( not intentionaly )  When I'm cranking full speed it's me at the prep table, 2 ladies at the windows, one on the register, and one runner!  Some fun!

Really like your trailer. We have a 14' Horton that looks very similar to yours. We have been selling shaved ice at festivals for the last couple of month. Looking to expand into food like BBQ. Been thinking of having a detachable platform mounted on the back of the trailer under the rear serving window to carry a smoker similar to your Competitor model. When we get to events we can roll off the smoker and remove the platform. May even consider having a smoker at our kitchen and carry a small unit on the platform. We honestly believe that you can't sell BBQ unless you can smell it.

UncleBudsBBQ

blueskyconcessions


Nice trailer Uncle Bud! Looks like you have tons of storage and room to move around!
My health dept says no-no to crock pots also. They do not bring foods from cold up to temp fast enough! In the danger zone way too long! Look into the 7qt or 11qt round stainless steel cooker/warmers. APWyott and Vollrath make them. I have two. Also, the countertop square cooker/warmers. I use three 1/3 pans in mine. It is a Vollrath. Make sure you get cooker/warmers, NOT just warmers. Cooker/warmers are approved to bring food up to temp fast, as in cooking, not JUST for holding. We love ours! Just a tip, and will keep you out of trouble if the health dept pops in on you!

Blue - Thanks for the tip.  We only hot hold in the crocks using the pair of microwaves to get to temp first.  We had looked at the cooker/warmers like the Vollrath but the problem is the amps.  I can hold at 140 degrees in a crock on warm and it uses just about 1 amp.  The cooker/warmers all use at least 10 amps!

Since I'm running off a generator I have to manage my amps wisely or I overload the gen.

As far as room and storage it sure looks like a lot til I get it loaded up with drink coolers and workers!  At last Friday nights high school football game I kept bumping butts with the ladies ( not intentionaly )  When I'm cranking full speed it's me at the prep table, 2 ladies at the windows, one on the register, and one runner!  Some fun!

UncleBud, i know what you mean about managing your amps, we run 2 Honda generators that plug in on the outside of our trailer on 2 separate circuits so i have my watts all figured out and know where to plug what. And we didn't blow anything out all summer! We have a 7x12 trailer and usually just 2 of us in there working, it feels quite roomy acutally. Sometimes i do a 10x10 tent also and stick the beverages out there either an extra person or self serve, or if we happen to be doing fresh squeezed lemonade. Dont want that in the trailer, too much of a sticky mess.