The food truck, or chip truck as it was referred to in the 1990s, has evolved into a trendy business that offers both aspiring chefs and established restaurants with a mobile food service solution. Its popularity came to rise in 2008 from what some people believe was the result of the great recession. At that time many talented chefs were looking for a way to get their latest food creations out to consumers. This became immensely popular in the Los Angeles area and quickly spread throughout North America. During this same time smart phones also gained in popularity and soon thereafter social media became the preferred marketing method for these food trucks. They were now able to reach the public and offer frequent updates on their location, new food ideas, daily specials, and reviews from happy customers.
As a builder of food trucks since 1984 we have seen the transformation first hand. The original food truck owners were simple food vendors that mainly served hamburgers, hot dogs, and fries. The food that is served from these trucks today has changed dramatically. Not only has the food quality risen to meet well established dine-in restaurants but in many ways it has exceeded them and raised the bar. The food being offered on these trucks is sourced from fresh ingredients and cooked right in front of you. Many large restaurant chains are simply warming up frozen precooked food in an effort to maximize profits. This in a major win for health conscious consumers. In addition to raising the quality of food we also have many new food dishes from all around the world. This represents an exciting alternative to the standard American diet that many of us have become accustomed to.
Building a food truck is not as easy as one would imagine. There is a certain level of skill required in order to build a food truck properly. We have seen countless instances where a food truck is partially completed and we are asked to finish the job. In order to build a food truck the right way you need to properly design and manage every detail from the very beginning. The installation of every component relies on a solid foundation; very much like a building. It is important that the builder has the right experience, supplies, tools, and machinery in order to prepare and install the sliding windows, pop-up canopy, exhaust hoods, generator, walls, ceilings, and floors — this is your foundation. It is equally important that the builder is experienced with commercial kitchens and their equipment and has also acquired the licences, knowledge, and skills to work with propane gas, electric, and plumbing. We are the only builder in Ontario that is capable of building the complete food truck with our own in house resources. We do not subcontract any work as many other builders do. We handle the complete project from start to finish with the exception of the graphics wrap. The advantage to this is that we are very familiar with every part of the truck. We understand all the inner workings and are able to fine tune, adjust, and customize these components to your specific build. We also have complete control over all these components which allows us build a high quality product and be more efficient with both time and overall cost. We refuse to use subcontractors since they are only interested to finish their job as quick as possible and move onto the next. The result is always sloppy workmanship.
As with any project such as a food truck there is some design work involved which is required before the project can begin. The design work involves layouts but also includes equipment selection. There will often be revisions to the design and thus revisions to price quotations. These price quotations are always final. We do not build as we go or offer pricing per square foot as some other builders. Once an order has been confirmed and a truck has been received you can expect to have your completed food truck in 6 to 8 weeks time. This of course is dependant on the complexity of the design, the availability of the equipment, and the season in which we are building the food truck.
Pricing for food trucks ranges depending on several factors. In some cases the customer prefers to supply some or all of the equipment. We are flexible in that we are fully capable of supplying the equipment but we also give the customer the opportunity to source the equipment on their own. In order to obtain a firm quotation we typically require a meeting either over the phone or in person. We highly recommend a meeting in person at our fabrication plant in Mississauga. This allows you to see our products and operation in person and we are confident that you will be impressed.
For pricing inquiries or to schedule a meeting please contact us.