Street food trailers in North America

Street food trailers are towable mobile kitchens used for vending prepared foods. They form part of the broader category of mobile food units (MFUs), alongside push-carts, food trucks, and roadside vendors. The trailer format is noted for its relatively low entry cost, scalable kitchen space, and role in both temporary and semi-permanent street food settings.

Origins

The practice of selling food from mobile vendors in North America started in 1691 in what was then New Amsterdam (now New York City). At that time, officials began granting licenses to people who used push-carts to sell prepared foods like oysters and pies.

20th Century Expansion

With the widespread adoption of the automobile in the 20th century, concession trailers became a common sight at fairs, carnivals, and roadside stops, which expanded vendors' reach beyond central city areas. In the 1920s, some entrepreneurs began pairing gas stations with small burger or sandwich trailers, creating a convenient one-stop for motorists to get both fuel and a quick meal. As the mobile food industry matured, it became more specialized, with major brands deploying large fleets by the mid-20th century. The Good Humor company was operating a fleet of approximately 2,000 refrigerated ice cream trucks and trailers by 1950. These mobile units provided a low-cost and flexible business alternative to establishing a traditional, fixed-location restaurant.

COVID-19 Era Resurgence

During the COVID-19 pandemic, as health guidelines restricted indoor dining, the food truck industry including towable trailers increased interest. The Yelp Economic Average report shows an increase in food delivery businesses (128%) and 12% growth in food truck openings. The mobile nature of these businesses allowed operators to adapt to changing demand and innovate through methods like mobile pre-ordering and offering new items.

Types and Dimension

Food-service trailers are built in various designs, such as straight-box, V-nose, and gooseneck, with some using classic retrofitted shells. Their sizes vary widely, typically ranging from 6 to 32 feet in length and 7 to 8.5 feet in width. This diversity in size allows for different uses. Smaller trailers are often used for limited-menu operations like coffee or ice cream, while larger units can accommodate full-scale kitchens with extensive equipment.

Kitchen Configuration

Food trailers operate as fully licensed commercial kitchens, and their internal design mirrors that of small restaurants. They feature standard appliances for both hot-side cooking, such as griddles, charbroilers, and deep fryers, and cold-side stations, which include sandwich-preparation refrigerators, freezers, and ice machines. Food trailers feature both a hand-washing basin and a three-compartment sink (used for wash, rinse, and sanitize cycles). The water for these sinks is held in an onboard potable (freshwater) tank and then drained into a gray-water (wastewater) tank.

Ventilation and Safety Systems

For commercial food trailers that use cooking appliances like fryers, grills, or ranges, strict fire safety measures are mandatory. These units must be equipped with commercial exhaust hoods, which must be connected to a UL 300-certified fire-suppression system or a locally approved equivalent. Fire-safety checks by municipal or state authorities generally include annual inspection of propane lines, suppression hoods, and fire extinguishers.

Power Sources

In food trailers, cooking equipment is primarily powered by propane, while electrical needs like refrigeration and lighting are met by a combination of generators, shore power, or solar energy.

Layout Characteristics

Commercial food trailers offer more interior space for kitchen equipment and counters compared to food trucks because they lack a driver's cab. This increased space can improve throughput at busy events, but it also reduces their mobility, making them better suited for fixed or semi-permanent locations rather than frequent repositioning during service.

United States

United States mobile food regulation operates on a tiered system involving federal, state, and local agencies. The FDA provides a model Food Code, first issued in 1993 with updated editions in 2017 and 2022, which states and local jurisdictions use to establish rules that cover operational licenses, sanitation, and safety inspections for all mobile food establishments, including trailers.

Licensing and inspections

• Licensing: Operators must obtain a retail food license from local health departments before they can begin business.
• Inspections: Health inspections are conducted regularly, at least once a year, with additional checks possible following complaints or foodborne illness investigations.

Sanitation and safety standards

• Water Systems: Mobile food units must have a pressurized hot and cold water supply as well as a waste water tank that is at least 15% larger than the freshwater tank.
• Sinks: Separate sinks for both hand-washing and a three compartment sink for washing, rinsing and sanitizing utensils.
• Fire Safety: Units using fryers or grills face annual fire-safety inspections that check propane lines, exhaust hoods, and extinguishers.
• Employee facilities: Mobile vendors are required to have a written agreement with a nearby business to provide toilet access for their employees.

Food trucks and food trailers

Food trucks and food trailers operate under the same fundamental food-safety framework, but they are subject to different regulations based on their vehicle type. Food trucks are classified as self-propelled commercial motor vehicles and may require specialized commercial registration, emissions testing (above 10,001 lb or 4,536 kg), or a Commercial Driver's License (CDL) for the heaviest units (over 26,001 lb or 11,793 kg). In contrast, trailers are registered as non-motorized units and are towed by a separate vehicle, typically not requiring a CDL unless the combined weight with the tow vehicle exceeds the 26,001 lb threshold.

Business Model

The business model for a food trailer focuses on mobility and relatively low overhead compared to the cost of opening a full-service restaurant. This model allows the business to generate revenue through multiple channels, including daily sales in high traffic areas, participation in special events, catering services, and integration with delivery platforms. Financially, the model offers a comparatively lower startup cost than traditional restaurants.

Cultural Impact

Food trailers have become a routine feature of contemporary urban life in the United States, with clusters documented at major events and in entertainment districts. At South by Southwest (SXSW) in Austin, the festival operated the “SouthBites Trailer Park” from 2013 until its cancellation ahead of the 2019 edition. Similar concentrations appear near Austin’s Rainey Street and East Sixth Street entertainment areas, and in cities known for large groupings of street-food vendors such as Los Angeles and Portland, where “pods” of food carts form a well-established part of the local food scene.