A GLIMPSE
Madison street vendors offer a rich diversity of international cuisines. Included here are images that focus on cart design, towing, set-up, and carts while open for business.
FOOD CART PLAN
Mall/Concourse food carts must comply with a number of specifications. You may find a food cart that is already compliant or you may need to have the cart modified before you begin to operate it. Mall/Concourse food carts may not be mass-produced. They may be hand built or customized to Mall/Concourse specifications by food cart or trailer manufacturers.
Late night and non-Mall/Concourse food carts must fit within a maximum footprint of ten feet to twelve feet (10' x 12') but otherwise need only comply with Public Health requirements.
FOOD CART LOGISTICS
Food cart management includes making arrangements for a regular place to store the cart when not in use. Some food cart operators load their carts with food and supplies before set-up. Others make a second trip from the base kitchen to the cart at its site, loading the food at that time. It is most efficient to identify a mobile base kitchen that is near the vendor's home, near the cart storage space, and/or near the site the cart occupies when open for business.
FOOD CART LOGISTICS
It may take some practice to become proficient at attaching the cart to the tow vehicle, driving it from place to place, then maneuvering it into and out of its site each day, including proximity to its electrical source. Travel and prep time must be considered because in-site arrival deadlines exist for some types of food vendors.
See you in downtown Madison!
