Any food venture needs to be built from the inside out
First decide what you're going to prepare and serve.
Then decide what equipment you're gonna need to prepare and serve the product.
Then decide how much storage area you need. Dry & Cold.
Find out what your Health Department requires in terms of electrical, plumbing, sanitation hoods & vents, food prep areas and equipment.
Do a floor plan for the most efficient work flow and use of the equipment.
USE EXACT MEASUREMENTS. Measure twice, cut once!
Once you have all these factors under control, THEN AND ONLY THEN
decide what size trailer you will need to efficiently operate your business.
Trying to figure out how to put 20#'s of Manure in a 5 # Bag never works.
Don't pre-judge the trailer size.
Many a vendor has wasted money, efficiency and capacity doing it backwards.
The 6 "P"'s:
Proper Planning Prevents Piss-Poor Performance!
<message edited by Foodbme on Fri, 06/29/12 4:00 AM>