Food trailer
A food trailer also known as a street food trailer, concession trailer, or mobile kitchen trailer is an unpowered, towable unit equipped to store, prepare, cook and sell food. Unlike a food truck, which is a self-propelled motor vehicle, a food trailer must be towed by another vehicle such as a pickup truck or van and is parked at the place of business.
Food trailers are part of the broader category of mobile food units, alongside food trucks, food carts and temporary food stalls. They are commonly used at festivals and fairs, in street food markets and “pods”, in parking lots, business districts and tourist areas. Because they are relatively inexpensive compared with brick-and-mortar restaurants, food trailers are often used as an entry-level format for new hospitality businesses.
Definition and characteristics
A food trailer is a fully or partially enclosed, road-legal trailer that has been adapted for mobile food service and is designed to be towed by another vehicle. It typically consists of a fixed structure mounted on a chassis and includes one or more service windows or counters for customer ordering and pickup. Food trailers are fitted with permanently installed commercial kitchen equipment, along with integrated systems for electricity, fresh water supply, and wastewater management. Interior surfaces and finishes are designed to meet sanitation requirements and support safe food preparation.Unlike food trucks, which are built on a motor vehicle chassis with an integrated engine compartment and driver's cab, food trailers are detached units that must be transported by a separate towing vehicle. This configuration allows a greater usable interior space, as no area is allocated for driving operations or vehicle mechanics.
History
Selling food from mobile structures predates motor vehicles and trailers. In many cities, vendors used licensed pushcarts and hand-drawn or horse-drawn wagons to sell prepared foods in the 18th and 19th centuries. These early street vendors provided inexpensive, ready-to-eat meals to workers and passers-by, and are considered precursors of modern mobile food units.The development of motor vehicles and standardized trailers in the early 20th century allowed larger mobile structures to be towed to events and roadside locations. By the mid-20th century, concession trailers were common at fairs, carnivals, sporting events and along highways. Many specialised in a narrow range of popular foods such as corn dogs, popcorn, fried dough, hamburgers and hot dogs, and operated seasonally.
In North America, these concession trailers formed an important part of the mobile food industry and co-existed with canteen trucks and other mobile units serving factories, construction sites and military facilities.
In the early 21st century, several trends contributed to renewed interest in food trailers: rising commercial rents, the growth of street food culture, and lower start-up costs compared with full-service restaurants. Trailer-based street food scenes became particularly visible in some North American cities, where clusters of trailers known as “pods” or trailer parks offered multiple vendors and shared seating.
At the same time, manufacturers began to offer purpose-built concession trailers with standardized floor plans, commercial kitchen equipment and branding options. Similar developments occurred in parts of Europe, Australasia and other regions, where food trailers have been adopted for festivals, markets and temporary catering.
Design and equipment
Types and dimensions
Food trailers are built in a range of sizes and configurations. Common widths are around 7 feet and 8.5 feet, and lengths typically range from small units around 6–10 feet up to larger models of 20–32 feet. Smaller trailers are often used for limited-menu concepts such as coffee, ice cream or desserts, while larger trailers can accommodate full hot lines and multiple staff.Manufacturers offer a range of food trailer body styles, including straight-sided box trailers, V-nose designs with angled front sections that improve aerodynamics and provide additional interior storage, gooseneck trailers and fifth-wheel trailers with extended front sections designed to connect to a pickup bed, and retro-inspired shells such as polished aluminium bodies resembling classic travel trailers.
Kitchen layout
Inside, a food trailer generally functions as a compact commercial kitchen. Layouts vary according to menu and size, but commonly include a cooking line with equipment such as griddles, kitchen ranges, ovens, charbroilers, and deep fryers, along with hot holding units such as steam tables or bain-maries. Food trailers typically incorporate refrigerated and frozen storage, including under-counter units and reach-in refrigerators, as well as preparation counters for assembling dishes and shelving or cabinetry for dry storage and utensils. One or more service windows are usually provided for customer ordering and pickup.Utilities and safety systems
Food trailers are designed to operate either through external utility connections or independently for limited periods. They typically incorporate fresh-water and wastewater tanks, with wastewater capacity meeting or exceeding that of the fresh-water supply, as well as a three-compartment sink for washing, rinsing, and sanitizing utensils and a separate handwashing sink. Electrical systems are commonly powered by onboard generators, shore-power connections, or a combination of both, while cooking equipment is often fueled by liquefied petroleum gas, most commonly propane, delivered through approved piping with shut-off valves. Mechanical ventilation hoods are generally installed over cooking appliances and may include integrated fire suppression systems. Interior finishes, lighting, and non-slip flooring are designed to facilitate cleaning and support safe operation.In many jurisdictions, food trailers are required to comply with specific foodservice construction and equipment standards, and gas and electrical installations must be performed or certified by licensed professionals.
Business
Start-up costs and operating model
Food trailers are commonly described as a lower-cost entry point into the foodservice industry when compared with fixed-location restaurants. Actual costs vary considerably depending on region, trailer size, and level of customization. Smaller trailers equipped for limited menus may require substantially lower initial investment than brick-and-mortar establishments, while larger, fully customized trailers with extensive cooking equipment can involve costs comparable to those of some small restaurants.Initial expenditures typically include the purchase or construction of the trailer and kitchen fit-out, branding and exterior signage, licensing and permitting fees, required inspections, acquisition or use of a towing vehicle, insurance, and initial inventory and smallwares, as well as marketing at opening. Ongoing operating expenses commonly include labor, food and beverage ingredients, fuel or electricity, routine maintenance, commissary kitchen fees where required by regulation, event or site fees, and continuing compliance and regulatory costs.
Modes of operation
Food trailers are operated in a variety of contexts. They may function on a daily basis from semi-permanent locations such as parking lots, business parks, or street food markets, or be deployed at fairs, music festivals, sporting events, and other large gatherings. Food trailers are also commonly used for catering, including weddings, corporate functions, and social events, and may operate seasonally in tourist areas, coastal locations, or near recreational sites. In some cases, trailers are used as a test platform for new food concepts prior to the establishment of a permanent restaurant. In some cities, food trailers and food trucks are grouped into organized food parks or pods that provide shared seating, restroom facilities, and utility connections.Regulation and food safety
North America
In the United States and Canada, food trailers are generally regulated as mobile food units or mobile food establishments. Regulatory requirements vary by state, province, and municipality but typically include registration, inspection, and licensing of the trailer, along with business licensing and, where applicable, sales tax registration. Approval from local health departments is commonly required and may involve plan review and a pre-opening inspection. Many jurisdictions also require that at least one operator hold a certified food protection manager credential or an equivalent food safety certification.Other regions
In Europe and other regions, food trailers are also subject to a combination of road vehicle regulations and food safety laws. Requirements typically cover trailer registration, technical inspection, food hygiene standards, and, where gas is used, specific rules on gas safety. Local authorities may issue permits or concessions governing where trailers can trade, especially in historic centres or popular tourist locations.Regional scenes
North America
In parts of the United States and Canada, food trailers are a visible component of street food culture. They are common at county and state fairs, agricultural shows, college campuses and urban events. In some cities, such as Portland, Oregon, semi-permanent groupings of food trailers have become well-known destinations.Europe
In several European countries, food trailers are used in street food markets, at music festivals, on fairgrounds and as temporary catering solutions for weddings and corporate events. Specialist trailer builders offer models designed to meet European standards for roadworthiness and food hygiene, and provide retro-style and contemporary designs tailored to branding needs.Countries with active street food and festival cultures, such as the United Kingdom, Germany and the Netherlands, have seen growth in professionally built trailers, sometimes replacing more informal tent setups. Trailers are also used by established restaurants and hotels as mobile extensions of their brands.