Winterizing Your Food Trucks, Trailers and Other Mobile Vessels -a quick guide

It’s been a good while since we’ve posted to the ole blog, and for that we apologize, but life has been busy, and certain things fell off the radar  -I think we can all attest that it has been a whirlwind of events these last couple years causing us all to kind of reprioritize some things. 

All in all, life moves forward and we can only continue to do our best and put the best of what we’ve got out there!

As I sit here trying to figure out what *goods* we could put out there for a) a handy resource and b) SEO - which is annoying, but if we want to do this work we have to go along with it! It dawned on us that winter is just about here and we all could use a good (and quick!)  refresher on winterization for food trucks, trailers and other mobile businesses, because remember

“Regular Care Stops Winter Wear!” -a 1944 Car Winterization advertisement

After sitting down with Mike, who has a ton of field experience working and repairing in the snow, he immediately rattled off these important tips to help maintain your rig during the cold season.

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1. Space heater WITH a fan -Aiming the fan towards the interior plumbing allows for that warm air to circulate and prevent the plumbing from freezing. Make sure the space heater is plugged into its own dedicated circuit. Space heaters themselves run on high amperage, so if it is plugged into the same circuit as a fridge or freezer, which is also a bit high, then you have the potential for a breaker to pop. If it is plugged on the same circuit as your fridge/freezer you have the potential to lose your cool inventory once that breaker pops.
   
   
   

2. Heated supply hose -This is a must if you live in a cold climate. The heated supply hose with ensure you don’t go without water!
   
   
   

3. Insulation and heat tape  -great product to have and use for any external/exposed plumbing supply lines/drains.
   
   
   

4. Spigot foam grommet -Most actually throw this out when they get their hose, but keeping it on hand for those winter months or serious cold spells is a life saver. They simply cover the spigot where the supply hose is connected to reduce freeze potential.
   
   
   

5. Lower hood fan speed -by lowering the fan speed on the hood it helps reduce heat loss inside the vessel, but still blows out smoke combustion and allows for ventilation.
   
   
   

6. Drains -While parked or If parked permanently always keep an eye on maintaining drains around you if heavy rain/snow -keep area clear and flowing so there is no chance for flooding.
   
   
   

7. Snow removal -Carefully remove snow from the roof as needed. Since there are fan covers for make-up air fans, there is a potential to break one. Keep snow pulled away from truck to allow for drains and hoses to operate.
   
   
   

8. Most importantly, if it is necessary -save the money in the winter and do what you can. During these cold months equipment tends to operate a little bit easier -there’s not so much wear and tear vs. in the warm busy season. Come spring it’s important to have equipment maintenance/fixes on the radar and done come summer. 

Let’s not overestimate the importance of some good old fashioned winter preparedness! Following the simple tips from Mike above will most definitely save you a lot of time, money and headaches in the long run. If you are a seasoned winter mobile vessel operator then check out our blog post on tips to keeping your food truck afloat during the winter months.

*MAC Customz continues to provide the western region with upstanding customer service and the high quality custom building, renovation and fabrication of food trucks/trailers, camper conversions, and other mobile business vessels and ventures. For more information on planning and reserving your custom build spot, contact us at 541-728-3511 or drop us a line here.

Comparing Food Truck Builders - What to know when building a food truck/working with a food truck builder

Building a food truck or mobile business may sound like a simple project at first, then after some research the information and requirements may seem a little daunting or get lost in translation.

When you are working with a knowledgeable and high quality food truck / mobile business builder then it can streamline the process and ensure that nothing can slip through the cracks!

As the food truck and mobile business industry explodes (even with a global pandemic persisting) there are more and more food truck / mobile business builders entering the workforce and it can be difficult to learn which builder works best for your business model, values and ideas.

Below we list what to know when building a food truck / mobile business and some great ways to compare and find good builders and indicators to help weed out the ones who may not be the best fit.

What to Know When Building a Food Truck / Mobile Business

1. Iron out the details of what your food truck /mobile business will be. What your service is, the type of equipment you need (residential cooking equipment like fridges, hoods and stoves are a big no no, so look into commercial equipment) to operate. This will also give your builder a better idea of what you are wanting/needing to give you a more accurate quote.

2. Find a vessel. Some businesses don’t require a big truck or trailer. For example like coffee, beverage, beer + wine (great for event rentals), ice cream, shaved ice, fair food (think county fair like cotton candy, popcorn, etc.). These types of businesses require less space to operate due to less equipment and number of people having to work inside the unit itself.
   
   Some businesses require a larger vessel (at least 7 x 14ft and up) to house cooking equipment like hood exhaust, ansel system, stoves, ovens, deep fryers, steam wells, fridge/freezers, sinks + hand washing sinks (both are required for most national codes once we move into food unit codes).

3. Check with your state, county, and city code requirements and approval/inspection process. Define what class vessel your business will be. This class will vary from state to state, but for example in Oregon Class I and Class II vessels are usually trucks with no cooking equipment or food prep/cooking, and Class III and VI are for food vessels that will be cooking and prepping food.
   
   This is where it can get pretty confusing, especially depending on the state the business will be operating in. As many know states like CA, NY, IL can be difficult to iron out all of the requirements as there are so many and the regulations are constantly changing.
   
   Typically you will get in touch with your city’s department of health and they can get you the information you need to pass your local code. They will also be a great point of contact if you have any questions regarding inspections and approvals. Some states like WA require an inspection and approval with the city’s health department in addition to a second inspection by the L&I.

4. Commissary Requirements. In some states/counties/cities the code (dependent on the type of food vessel you are operating) requires a kitchen commissary either for the infinite time of operation or for a certain amount of time (we typically see that a new food truck business will need a kitchen commissary for 1 year and then after that one year they are able to operate without the commissary. Whereas we don’t always agree with this regulation, it is part of many state/county/city codes and must be followed to operate. This is another operation cost that will need to be factored in to your monthly costs.

5. Now it’s time to build. Once you have been able to iron out the important logistics of your operation, then you are able to make well informed decisions when it comes to building your vessel, selecting the right builder and also presenting them with a good amount of information so they can do what they do best!

6. Check out our post 5 Tips For Building a Food Truck to learn about some other points to consider when buying / building a food truck.

Tips for Comparing Food Truck & Mobile Business Builders

1. One size does NOT fit all. Sure if you are ready to pull the trigger right away and make that purchase of a food truck / trailer then it sounds great when a big company has inventory, but just because it is already built does not means its always a good fit.
   
   They are prebuilt without knowing the types of business you are operating, and you most likely won’t have say on layout for your workflow -this is such an important piece to consider as it is the way you operate day in and day out. In many of these prebuilt units you have no say in the equipment, so it is very beneficial to be able to pick out the exact equipment you need and have the right kind of electrical which gives you the option to prepare for future additions, such as menu, outside lights, etc. if possible.
   

   Prebuilt or used vessels may have passed inspection before, but after a sale they may/may not be up to new codes from the last owner. It is always nice to be able to start from scratch, make it yours and be ready for your local inspection as we do not all have the same codes across the nation. There are national codes, state codes, then additionally, county codes.

2. Certifications, Qualifications, and Licenses. Does the builder hold any certifications or licenses? In this industry it may be hard to find certifiable food truck builders as the industry is so new and there is no governing body, but typically these builders most definitely have construction/contracting background, knowledge in electrical, plumbing, fabrication, commercial business operations, gas knowledge, etc. If you are discussing a build with a builder and they don’t seem like they have a broad or deep understanding of the above then they may not be someone you want to trust building your business on wheels.

3. Code knowledge. A great question to ask a prospective builder is how they will ensure your vessel will pass code. Regardless of what state you are in, if you are cooking/prepping food you will always need a 3 compartment sink in addition to a hand washing sink. Not one, not the other-both. This right here is an excellent indicator if they know what they are doing. A lot of builders are just that, builders. They leave the code recon up to you, they are not advocates, but this aspect is certainly a bonus because it is so helpful to have someone who has experience in this industry who knows who to contact, ask the right questions and the knowledge to make sure you don’t invest all this time and money into your business just to find out the vessel won’t pass and cannot operate.

4. High quality materials and customizations. Though when starting up a business, funds are dedicated to getting the business up and running and supporting it through the process of becoming a busy business so money can be tight, but it’s so important not to skimp out on building materials and the ability to choose custom over one size fits all mold. Though customizations may be a little bit more spendy it is worth having the functionality and not having to allocate the money to renovate later on.
   Important questions to ask a builder is do you insulate the vessel? In cold climates this is so important to keep the heat in so you aren’t miserable while working and it also helps prevent the plumbing from freezing.
   Do you have a trusted window manufacturer that has security/locking mechanisms to prevent break ins? Of course you never want a security issue, but unfortunately they do happen and it is better to be prepared.
   How many space breaker do you run? Do you run internal wiring (in the walls) or external (on the walls)? Electrical is such an important component to a successful operation, and we can’t tell you how many trucks we’ve had to rewire due to insufficient power or faulty wiring. Almost always a 12 space breaker is what you should get, though you may not need all of that space it is good to have it in case you ever need to add any extra legs of power so you aren’t constantly blowing your power. External wiring is the best, if the wiring is ran in the walls it can be difficult to fix if there ever is a problem and as these units are mobile, wires can be crimped/punctured/damaged. Additionally, if you ever add or change anything its going to end up being exposed now, leaving you with both internal and external wiring.
   What type of plumbing do you run? If they answer copper lines, then run the other way! Copper plumbing is not only a poor choice for cold weather, but also because mobile units are just that -mobile, they flex, they move and the plumbing needs to be able to flex with it.
   What are the benefits or perks of building with your company? Do they offer help in finding your vessel? Do they give you a good point of contact to learn about your code requirements, do they know your code requirements for your vessel? What makes them stand out from other builders?

In Conclusion…

The list and tips above give you a great place to start when comparing food truck and mobile business builders, in addition to what to know to start your build process. Here at MAC Customz, we offer a customized experience for each of our clients to help reach their dream of being a mobile business owner, whether it’s building from scratch or renovating an existing unit, and we’re here to answer any questions that may have you stumped and help along the way to give you the best opportunity for your business to pass your local codes. Give us a call today to learn more about our builds, our process, what sets us apart from the rest and how to get you in your dream unit! 541-728-3511 or submit a contact request here and we will get back to you as soon as possible.

Is the Future of Mobile Businesses in the Hands of the Coronavirus?

Hard times for mobile businesses - or is there a boom on the horizon?

The last month and a half has shown some serious negative side effects for small businesses due to the Coronavirus pandemic, but mobile businesses are showing they can thrive even as the virus sweeps the nation. As brick and mortars close, city/county codes loosen up, and landlords allow mobile units to park long term in areas they wouldn’t normally be allowed to.

Mobile businesses are known for their ability to travel and conduct business. Whether it be in a food truck or a mobile retail pop up shop (both of which were allowed to stay open with restrictions during this epidemic), can shift gears quickly to accommodate their business. The food truck industry saw a climb in sales due to restaurant closures (with the exception to take out/delivery orders). Where many brick and mortar locations closed -whether it be restaurants or retail, due to the cost to operate business during this time -inventory, rent/mortgage, employee payroll, insurance, and the list goes on, was/is difficult, the mobile business industry benefited. 

Mobile business units are notorious for having low overhead, for the most part can be operated by oneself or an additional employee, little inventory, and may even have the ability to accommodate online business or deliver/curbside pickup -making mobile vessels an obvious choice for patrons, especially in the midst of a pandemic.

As mobile industry workers in the service field, we have heard all sorts of great news from our client base. The biggest complaint from our food truck customers is trying to keep food stocked since people have been stockpiling and clearing out the stores! Otherwise, they have been able to sustain or have even been busier than before the Coronavirus quarantine.

One thing we can learn from this small business shut down is that mobile businesses are flexible and have the ability to adapt to unorthodox situations, making them a great choice for starting/sustaining a business during the good times and the hardships. Projections show this industry to boom, especially once the quarantine is lifted as businesses will need an affordable business model, and going mobile offers that and more.

To learn more about getting your business mobile, check out  8 Ways A Custom Mobile Vessel Works For Your Business or give us a call today at 541.728.3511!