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I'm curious what equipment and business directions people are going with. There are so many possibilities:
** is your unit a truck, trailer, or cart?
** how is it equipped?
** what kind of menu do you offer?
** what type(s) of business do you do -- festivals/events, catering, fixed-location?
I went with a fairly large trailer, 22x8, with a full kitchen. I didn't want to be limited in what I could produce, but the size does make it awkward for some locations -- like a sidewalk! My line is 11' long, with an oven/range, deep fryer, flat-top, and grill. There is also a steam table, a refrigerated sandwich station, fridge, freezer, and ice maker. I can attach to external power & water, but I also have a gas-powered generator (broken at the moment...) and holding tanks.
I've done a few festivals and a few catering events, but I've mostly been stationary for lunch & dinner service. The menu is hand-held street-food, like sandwiches. I change things up frequently, but over time I've had cheesesteaks, Italian sausage, tacos, braised beef, chicken salad, burgers, chicken parm, po'boy. I'm currently partnered with a local winery with indoor seating, so my menu now has a NY Strip sandwich, bruschetta, ceviche, and a chicken salad wrap.
The winery location is only viable for weekends, so I'm looking to expand to a 2nd location for weekday lunch, and/or hook up with an event planner for catering.
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