While mobile kitchens are nothing new, you’ve never seen a food truck quite like this! The experts at Movable Roots designed and built this 10×26 kitchen-on-wheels for their friends at Intracoastal Brewing Company and the results are stunning.
The sleek exterior puts all food trucks to shame, but the beautiful build is also functional, with a professional HVAC system, safe exhaust hoods, and all the professional kitchen equipment needed to prepare awesome food. Oh, and of course there’s a serving window/counter in the front!
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Movable Roots Designs Sleek Commercial Food Truck
Huge vent hoods over all the cooking equipment.
Counter for food distribution.
Great lighting and prep space.
This big corner window lets in lots of light.
There’s space for a chest freezer.
Warming lights over the counter.
I love the tall ceilings over here!
What do you think of this food truck?
Back entrance for employees.
Four huge propane tanks keep everything going.
VIDEO TOUR: Movable Roots Commercial Food Truck
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Our big thanks to Michael for sharing! 🙏
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Natalie C. McKee
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It’s not exactly small is it? But well thought out. Hope they do well… otherwise it’s a colossal waste of money.
And as ever, YMMV
For what is functionally a restaurant, it’s definitely small. Even regular food trucks can go up to 34 feet, but this is only 26’… It’s just not the smallest out there…
While, it’s doubtful it won’t do well with factory workers, and I’m pretty sure most won’t think it’s a waste for their employer to provide them with food service without having to leave company grounds or bring their own food…
Along with being on wheels probably solves some issues with a Brewing company having a food service operating on its property, especially in areas where local rules can make running multiple different businesses on the same property difficult, costly or even restricted.
So cool! And beautiful! I would add a moving ball bearing belt on the food service shelf that can the cook can push ahead once he puts his food down. That way no one has to cross another’s path to get to an order (accident waiting to happen); the orders will keep rolling toward the servers as they are cooked, but only when the chef moves it, so it would not be constantly moving on its on. Otherwise, this is a wonderful idea, and one I’ll bet the workers appreciate especially if the prices are good. Saves lunch time for eating, not traveling.