Food & Concession Trailers.
Serving windows under a gullwing awning, a commercial kitchen behind them, and a chassis rated for the equipment you actually put in it.
What they are
Food & Concession Trailers Built To Order.
Looking for food cart trailers to kickstart your mobile food business? This is the line most of our shop time goes into — concession, BBQ and vending builds that have to cook, serve and keep working through a full event day.
The serving side is the part everyone sees: one to three windows under a gullwing awning that hinges up from the roof line, with a stainless counter running the length of it. Behind that sits the working kitchen — a commercial hood with baffle filters and fire suppression, the cooking line, refrigeration and a three-compartment sink, all lined in stainless so it can actually be cleaned down.
Because these are built to order, the length follows the equipment rather than the other way round. A two-window build serving from one side is a different trailer from a gooseneck with a rear porch and an Ole Hickory in the back, even at the same footprint.
Photographed on our own lot
Bumper pull through triple-axle gooseneck
Fitted to a concession build
Or matched to your branding
What goes into them
Specified Around The Work.
Every one of these is engineered to its own spec. The list below is what we build in most often — not a fixed package.
Gullwing serving awning
Hinged at the roof line and propped open on struts — it shades the serving counter and closes flush for transit.
Commercial hood and suppression
Stainless hood with baffle filters over the cooking line, plumbed and vented in-house.
Ole Hickory and custom pits
Our most requested smoker, installed and plumbed. Custom pit rigs built to your spec as well.
Onboard power
Onan, Kubota, Honda and Durawatt packages up to 21,000 watts, sized to the cooking and climate load rather than the floor area.
Serving windows and porches
One to three windows, open or covered rear porches with rail on the longer builds.
Finish
14 factory colours from the SDG colour card, with blackout, polished or diamond-plate trim.
In SDG’s own words
Things to Consider
If you’re interested in owning a mobile restaurant business that serves food and drinks to people on the street, at events, or in public areas, then you’ll need some kind of vehicle for preparing and selling that food. While food trucks are popular, food cart trailers are also a great choice because they are versatile and affordable.
Benefits of Food Trailers
Food trailers are more spacious than food trucks, in part because their generators aren’t contained within the food-prep space. Also, food cart trailers are also more affordable because they’re towed with a separate vehicle, meaning you can still use the trailer if your towing vehicle breaks down.
Shopping Considerations
When you’re looking to buy a food cart trailer, you’ll need to think about the size of towing vehicle you have and how large a trailer it can carry. You’ll also want to consider the types of food and beverages you plan to prepare so that you can find a trailer that has the features you need or the space necessary to install appliances.
From the shop floor
45 We Have Already Built.
Southern Dimensions 47′- Fully Loaded Gooseneck with smoker Gooseneck-ELIB OLE Hickory Pit (SDG-604)
Southern Dimensions 36′- Fully Loaded With Smoker Gooseneck-ELEC OLE Hickory Pit (SDG-601)
Proof
Related Build Stories.
Sizing the build
How To Choose A Food Trailer Size.
Start from the equipment and the crew, then pick the length. A trailer sized around a floor plan you can actually work in beats one bought on price and retrofitted afterwards.
20 to 26 feet, bumper pull
A focused menu and one or two operators. Tows behind a properly rated three-quarter or one-ton truck, and parks in vending spaces the longer rigs cannot take.
28 to 36 feet
Where most full-service concession builds land. Room for a hood line, prep, cold storage and two to four people working without crossing paths.
40 to 48 feet, gooseneck
Full pit setups, walk-in cold space and a serving porch. Needs a truck and hitch rated for the loaded weight, not the empty weight.
Two constraints usually decide this before the menu does. The first is the tow vehicle you already own, because loaded weight is what matters. The second is where you will actually park and serve, since festivals, fairgrounds and city vending spaces each set their own footprint limits. Tell us both and we will size the trailer to them.
Before you order
Food Trailer Questions We Get Asked.
How much does a food trailer cost?
Price follows length, equipment and power, so we quote each build from your equipment list rather than publishing a fixed figure. A short bumper pull with a simple hood line and a 40 foot gooseneck with a full pit and walk-in cold space are different trailers with very different costs. Send the menu and we will price the trailer that runs it.
How long does it take to build?
Equipment lead times set the schedule more than fabrication does. Once the floor plan is approved we can give you dates, and the items that usually drive them are the pit, the hood and suppression package, and any refrigeration ordered in.
Do I need a commercial hood?
If you are cooking with grease-producing equipment, yes. NFPA 96 governs ventilation control and fire protection for commercial cooking operations, and health departments generally apply it to mobile kitchens as well as fixed ones. We build the stainless hood and suppression in rather than leaving it for you to add later.
Will it meet my local health code?
Tell us the jurisdiction and we will build to it. Mobile food unit rules come from your state or county health department, generally working from the FDA Food Code, and they vary on sink counts, water tank capacity and finish surfaces. Those are specification decisions made before fabrication, not modifications afterwards.
Do you ship outside Georgia?
Yes. We build in Waycross and ship to all fifty states. Plenty of customers collect from the shop, and we arrange transport for the rest.
Food trailer or concession trailer?
The terms overlap and we build both from the same shop. A food trailer is the general term for a towable mobile kitchen. A concession trailer usually describes one laid out for volume service to a queue, with the window placement, counter depth and interior flow arranged around throughput.
Yours next
Built To Cook.
Built To Last.
Tell us what it has to do and our team will price it personally.