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 Well here we Go!

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insideout414

  • Total Posts: 1
  • Joined: 1/19/2014
  • Location: Dixon, MO
Well here we Go! Sun, 01/19/14 9:34 PM (permalink)
 
This may end up being a long on :).
 
My better half and myself have been kicking back and forth about wanting to get into food service. I will say more her than me as she loves it. We watched her mother try the same dream and failed. It was a heart breaker but her dad wasn't on board  but thats a story for another day.
 
So we have realized an actual one location building just isn't going to happen. The cost is just way to great and the area I live in the home town just will not support it.
We have been doing our research on the mobile food service/concession side of things. We travel around the state going to different events and swaps and just think a mobile trailer would do us great. Well as it stands right now I'll be picking up a trailer on Wendsday.
 
It is a hard sided pop up camper that we are going to convert. I might add I'm really looking forward to this.  Now I have the sink information down as I know that is a must and I will be doing that first off.  Where I run into my problem is the actual HD codes. The ones from the Missouri web site have struck me a greek and then I know each county may have a added set.
So  my questions are this
1. When is a commercial hood needed?  I know those are costly.
 
2. When figuring food cost how do you add the utility cost into it?
 
3.Has anyone here converted a pop up camper into a food service trailer and do you have pictures? BTW the one I will be getting is 19' with a 14'outside area 6'4" wide.
 
#1
    Foodbme

    • Total Posts: 9543
    • Joined: 9/1/2006
    • Location: Gilbert, AZ
    Re:Well here we Go! Mon, 01/20/14 1:28 AM (permalink)
    insideout414
     
    This may end up being a long on :).
    My better half and myself have been kicking back and forth about wanting to get into food service. I will say more her than me as she loves it. We watched her mother try the same dream and failed. It was a heart breaker but her dad wasn't on board  but thats a story for another day.
    So we have realized an actual one location building just isn't going to happen. The cost is just way to great and the area I live in the home town just will not support it.
    We have been doing our research on the mobile food service/concession side of things. We travel around the state going to different events and swaps and just think a mobile trailer would do us great. Well as it stands right now I'll be picking up a trailer on Wendsday.
    It is a hard sided pop up camper that we are going to convert. I might add I'm really looking forward to this.  Now I have the sink information down as I know that is a must and I will be doing that first off.  Where I run into my problem is the actual HD codes. The ones from the Missouri web site have struck me a greek and then I know each county may have a added set.
    So  my questions are this
    1. When is a commercial hood needed?  I know those are costly.
    2. When figuring food cost how do you add the utility cost into it?
    3.Has anyone here converted a pop up camper into a food service trailer and do you have pictures? BTW the one I will be getting is 19' with a 14'outside area 6'4" wide.

    Before you spend a dime, I'd check to see if a Pop-up will even qualify as a commercial food service vehicle. I don't think it does in most states,.
     
    #2
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