Equipment for Concession Businesses - Permanent or Portable?

Starting a concession business involves a key decision: portable or permanent? Many envision a mobile trailer, but a static stand in a fixed location is also a viable option. The right choice can determine your success. Careful assessment of each business option, the advantages and disadvantages and how they align with your business plan, is essential.

Your menu dictates your space needs. A larger menu requires more storage, preparation, and cooking space. However, even a small menu can demand significant space depending on equipment needs. 

Permanent stands often accommodate a wider range of equipment. Consider your anticipated customer volume and the size of necessary appliances.

Preparation methods also impact space. Some dishes can be pre-prepared, while others require fresh, on-site cooking. Portable stands typically offer less preparation space. The number of ingredients that your menu requires will also influence storage requirements.

Separate preparation areas are crucial to prevent cross-contamination, especially between meat and vegetarian options. This will be easier to achieve in a permanent setting where there will often be more counter space.

Permanent structures offer the luxury of a well-designed layout and infrastructure individual to your business needs, including storage areas, food prep areas and cooking sections. This means that creation of dishes can always take place onsite and your menu can be designed accordingly.

There are typically three options that can be employed by permanent and portable businesses;

1. On-site preparation and cooking.
2. Off-site kitchen preparation and food transport.
3. A blended approach with some dishes prepared off-site and others cooked fresh.

Each has pros and cons:

On-Site Preparation:

• Advantages: Fresh food, appealing aromas, customer interaction during cooking.
• Disadvantages: More space needed for cooking equipment, limited opportunity for pre-preparation of cooked food often resulting in a restricted menu, storage challenges.

Off-Site Kitchen:

• Advantages: Less on-site space needed for cooking equipment, wider menu can be pre-prepared, ample storage for ingredients.
• Disadvantages: Preparation kitchen costs, risk of running out of food, potential quality issues during transport, holding optimum temperatures during storage until dishes are served.

Blended Approach:

• Advantages: Takes pressure off servers during busy periods, quicker service, a greater menu range can be offered.
• Disadvantages: Storage is required for pre-prepared dishes that have been transported and fresh ingredient storage for onsite preparation.

Costs and licensing must also be considered. There may be additional licences required to prepare and cook food from a portable stand as opposed to in a rented off site kitchen space.

Your business model dictates whether you go portable or permanent.

Portable Considerations:

• Trailer or van?
• Stand storage?
• Stock storage?
• Finding profitable locations?

Permanent Considerations:

• Stock transport?
• Ideal location?
• Rental costs?
• Attracting customers?

Thorough planning is crucial to avoid unforeseen issues and expenses.

Location is key. Research the area, target audience, and pricing. Prime locations like airports may justify higher prices but also have higher rental costs.

Permanent Stands: Offer consistent foot traffic and repeat business potential. Focus on quality, variety, and marketing.

Portable Stands: Require careful site selection. Consider:

• Location footfall.
• Nearby competition.
• Size restrictions.
• Accessibility.
• Trading hours and potential for multiple locations.
• Pitch fees.

Portable stands offer flexibility while permanent stands offer stability. Choosing the right concession stand requires careful thought. Assess your budget and weigh the pros and cons to ensure long-term sustainability.

A permanent structure will offer greater flexibility when it comes to usable equipment as there may be a solid electrical connection, gas line and water inlet, however equipping a portable foodservice model comes with its own challenges.

Top Tip: Check manufacturer warranties for portable catering equipment, as some may be void if used outside a permanent building.

• Counter Boiling Tops: Compact alternative to large cooking equipment.
• Induction Hobs: Portable cooking surfaces. Induction hobs offer safer operation.
• Countertop Gas Fryers: Allows foods to be freshly fried anywhere.
• Commercial Griddles: Smaller models can be used to cook vegetables, meats and fish for menu flexibility.
• Hot Plates: Keep foods at the perfect serving temperature.
• Soup Kettles: Compact design and versatile, can be used for a range of dishes such as chilli.
• Chafing Dishes: Chafing dishes with gel fuels can be used anywhere.
• Insulated Boxes & Food Bags: Keep cooked foods warm during transport.