What to Know Before You Go Mobile: Setting Up a Concession Unit.

Thinking about launching a mobile catering business? Whether you’re chasing summer festival buzz, setting up at local markets, or running a full-time food truck, there’s more to it than grabbing a van and loading it with fryers. Here’s what you need to know before hitting the road.

According to recent industry data, over 50% of UK consumers buy from a street food van at least once a week, and 64% are happy to spend more than the average lunch price for something that feels fresh, fast, and a little bit special. With over 7,000 mobile food units currently operating across the country, it’s a high-demand market — but also a competitive one. Standing out starts with getting the setup right.

Do Your Homework First

Before you buy a unit, kit it out, or print your logo, check in with your local authority:

• Register your business — You must do this at least 28 days before trading.
• Food hygiene — A food safety inspection is still required, and you’ll be rated just like any bricks-and-mortar kitchen.
• Street trading licence — If you plan to operate in public spaces, you’ll need the correct permissions. Rules vary by council.
• Power, water, and waste — Onboard water tanks, a generator, and a plan for waste oil and grey water are all essentials.

Also, make sure your insurance covers your vehicle, equipment, and public liability.

Get Real About Your Menu

Small footprint = small menu. The best mobile setups stick to 3–5 core items that are quick to prep and serve — but still high-impact.

• Focus on food that travels well and suits the event (festivals, weddings, office parks).
• Plan around chilled storage and allergen safety — mobile doesn’t mean you’re exempt from regulation.
• Test your service speed. If you can’t keep up with demand, simplify or rework your layout.

Think Outside the Trailer

You don’t need a classic food truck to get started. Some of the most eye-catching setups began as horse boxes, tuk-tuks, or converted caravans — and the quirkier ones often draw the biggest queues.

Popular Choices

• Horse Boxes – Ideal for coffee, cocktails, or patisserie. Compact and towable.
• Vintage Caravans – Retro charm for cakes, coffee, or ice cream.
• Piaggio Ape Vans – Espresso bars or prosecco taps in miniature.
• Box Lorries / Step Vans – Roomier builds for hot food and higher volume.

Static but Portable

• Shipping Containers – Semi-permanent setups for festivals or beachfronts.
• Sheds or Cabins on Trailers – Rustic charm for weddings and markets.
• Converted Tram or Train Carriages – Rare, but unforgettable.

Offbeat & Original

• Narrowboats & Barges – Seen serving toasties and coffee along UK canals.
• Pop-Up Trolleys – Low-footprint, great for sweets or light bites.
• Converted Fire Engines or Ambulances – Ideal for burgers or bar units.
• Mini Coopers, Tuk-Tuks & Trikes – Compact solutions for high-footfall areas.
• Vintage Tractors + Trailer Combos – Great for farm-to-fork storytelling.

And remember: mobile doesn’t have to mean daily. Plenty of traders operate weekends-only or seasonally — towing in, serving, and leaving their units on pitch between events.

Street Food Snapshot: What Sells (and What You’ll Need)

The UK’s street food scene is thriving — from indie festivals to weekday office blocks. If you’re planning your first mobile unit or levelling up to a pro build, here’s a look at what’s hot — and what equipment helps you serve it.

Smash Burgers & Dirty Fries

Still the reigning king. Fast, high-margin, and consistently popular.

• Flat-top griddle or plancha
• Tabletop fryer (single or twin basket)
• Refrigerated prep counter (GN pans)
• Undercounter fridge or drawers

Tacos, Wraps & Global Street Bites

From birria to bao buns — crowd-pleasing and versatile.

• Flat-top griddle or hotplate
• Bain marie or heated top
• Saladette or prep fridge
• Microwave or salamander grill

Mobile Pizza Setup

Artisan pizza from the back of a van? Still a guaranteed crowd-puller.

• Electric or gas pizza oven (deck or conveyor)
• Granite or chilled prep counter
• Dough fridge or refrigerated drawers

Fried Chicken, Wings & Loaded Tenders

Crunchy, saucy, and Instagrammable — ideal for late-night service.

• Tabletop fryer (fast recovery, easy to clean)
• Heated display or hot drawer
• Undercounter fridge or marinade station

Fresh Pasta & Loaded Bowls

Fast, filling, and perceived as premium — a trend on the rise.

• Pasta cooker or twin induction hob
• Sauce warmer or bain marie
• GN prep fridge
• Portioning tools for fast, consistent plating

Final Tip: Build Your Space Around Service

Whatever you’re working from — horse box, retro caravan, or custom trailer — design your layout for speed, safety, and flow. You’ll likely be working solo or with minimal crew, so every second counts.

Prioritise:

• Core cooking equipment (griddle, fryer, or oven)
• Fridge and prep space within reach
• Legal sink/wash station
• Serving hatch with clear counter
• Safe, compliant electrical or gas system with proper ventilation

Pro tip: Mock up your unit with boxes and run a simulated service before fitting it out. It’s the easiest way to spot bottlenecks and get your flow right from the start.

Add a Sweet Side & Caffeine Boost

Soft Serve or Ice Cream

• Countertop machine
• Cone holder or sundae setup
• Cold store for mix and toppings

Coffee Add-On (Compact Setup)

• Bean-to-cup or manual espresso machine
• Small grinder (if separate)
• Milk steamer or frother

Launching a Mobile Food Business?

We stock a wide range of commercial equipment ideal for mobile kitchens — from prep tables and fridges to fryers, sinks, and specialist add-ons.

Graded and reconditioned options are a great way to cut costs without cutting quality. If you’re not sure what power setup or equipment spec you need, just give us a call.

A quick chat could save you time, money — and a few costly mistakes.

Ready to get rolling?