Operations and Efficiency Tips

How to Build a Concession Trailer: Layout, Equipment & Supplies

Image of a concession trailer with a range, fryer, prep table, and more

Whether you're just getting started in the food truck business or looking to improve your current setup, building an efficient concession trailer takes some careful planning. Success depends upon having the right equipment, a smart layout, and a workflow designed for speed and efficiency.

Beyond the basics, we'll share expert insights from industry leader Stephanie Bossung of Star Manufacturing on avoiding common pitfalls in layout and highlight specific, top-performing equipment recommendations to help your trailer perform at its best.

Concession trailers operate in tight spaces with high customer demand, making every square foot and every second count. The cooking equipment and storage you choose directly impact how quickly you can serve and how smoothly your team can work.

Plan Your Menu

Before you begin designing your concession trailer or purchasing equipment, it’s essential to lock in your menu. What you serve will shape everything, from the tools you need to how your space should flow.

Concession food should be fast, easy to serve, and profitable. Think of grab-and-go favorites like hot dogs, tacos, fries, funnel cakes, or slushies. If your concept relies on made-to-order meals, choose recipes that require minimal prep steps. Choose items that can be prepared smoothly with a small team and limited space.

Also consider how you'll be cooking. Will you be frying, grilling, steaming, or blending? Each method requires different equipment, ventilation, and prep zones. A simple, focused menu often leads to a cleaner layout and faster service.

Plan a Smart Layout

A well-planned layout is the foundation of any successful concession trailer. No matter the size of your setup, the goal is the same: create a space that reduces movement, increases output, and keeps service running smoothly.

Start by mapping out your workflow from prep to order pickup. Designate specific zones within your trailer:

  • Cooking Zone: Place all hot equipment, like fryers, griddles, and ovens, in one area, ideally near the ventilation hood to manage heat and grease.
  • Prep & Assembly Zone: Set up a separate space for prepping and assembling orders, with cutting boards, prep tables, and cold storage within easy reach.
  • Serving Zone: Position the serving window and POS system where customers are greeted, with counters and space for packaging finished orders.
  • Storage & Sanitation: Keep dry goods, disposables, and cleaning supplies organized but out of the main workflow. Include sinks for handwashing and dishwashing, meeting local health codes.
  • Think Vertically: Wall-mounted shelving, magnetic strips, and over-counter racks can keep tools organized without cluttering valuable counter space.
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Design for two people, not six.

Most concession trailers are run by 1–2 people.
Build your layout to reduce cross-traffic and wasted steps.

Designing an efficient layout is one of the most challenging parts of building a concession trailer. To help operators avoid common pitfalls, we spoke with Stephanie Bossung from Star Manufacturing. She graciously shared valuable insights based on her experience working with mobile kitchens. She offers these tips to avoid common pitfalls:

  • Don’t overestimate the available power or gas capacity. Confirm that your trailer’s infrastructure matches the electrical or BTU demands of your equipment and ensure the amperage can handle the load.
  • Avoid oversized, floor-model equipment that takes up valuable space needed for prep and storage.
  • Choose modular or stackable equipment when possible. Many countertop ovens and warmers come in stackable configurations to make the most of vertical space.
  • Invest in a backup plan for surge protection, such as surge-safe power infrastructure, to protect your high-wattage units from damage.

Concession Nation offers a helpful resource for planning trailer layouts, with equipment recommendations tailored to your trailer’s size.

Choose Your Equipment Wisely

The right equipment can make or break your concession business. With limited space and high demand, every piece of gear needs to pull its weight.

Start with the essentials based on your menu. Look for countertop or multi-use equipment that conserves space without sacrificing output.

In our conversation with Stephanie, she highlighted some of the most popular and reliable cooking equipment choices for concession trailers. Here are her top recommendations:

Cooking Equipment:

APW X*Pert Series Hot Dog Roller Grill (HR, HRS Series)

  • Available in multiple sizes, holding a variety of capacities
  • Various voltage options to accommodate different trailer power setups
  • Designed for minimal labor
  • Consistently and easily cooks hot dogs, sausages, egg rolls, taquitos, and more

Bakers Pride PX-14, P18S, P22S Series

  • Electric, single or double-deck compact ovens
  • Stackable and under 30” wide
  • Ideal for pizza, pretzels, and baked goods

APW Wyott Countertop Food Warmers

  • Compact footprint that fits easily into tight trailer layouts
  • Accommodates full size or fractional sized steam pans at ideal serving temperatures
  • Supports off-site cooking workflows

Refrigeration & Cold Holding:

In addition to cooking equipment, you’ll need reliable refrigeration to keep ingredients fresh and drinks cold. Below are a few of our favorites:

True Undercounter Refrigerators

  • Compact design that fits neatly under prep tables to save space
  • Durable, commercial-grade construction built to withstand mobile kitchen demands
  • Maintains consistent temperatures to keep ingredients safe and ready to use

Delfield 4400 Series Sandwich / Salad Prep Tables

  • Available in various widths such as 27″, 48″, 60″, and 64″ with 4″ or even 6″ deep food pans to match your ingredient volume
  • Save space by combining workspace and cold storage
  • Holds ingredients for easy access and at food-safe temperatures

Beverage-Air Reach-In Refrigerators

  • Low height and narrow-depth models available
  • Built to withstand frequent opening and closing during busy service periods
  • Keeps ingredients at safe, cold temperatures all day long, even in hot trailer environments

By investing in compact, reliable, and thoughtfully selected equipment, you set your concession trailer up for long-term success. Invest in reliable concession equipment from other trusted brands like Star, Winco, and Atosa.

Once your trailer is fully equipped, it’s time to focus on presentation. A well-organized setup not only runs smoothly but also attracts customers and drives sales .Explore our top tips on Concession Merchandising to make your concessions stand out and sell more.

Stock the Supplies You’ll Need

Once your equipment is in place, the right concession stand supplies help keep everything running smoothly. These everyday essentials support prep, service, storage, and sanitation.

Think in terms of volume, durability, and accessibility. Choose supplies that can handle high-traffic service and keep your staff moving quickly during peak hours.

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Restock by zones.

Keep a prep kit, service kit, and cleaning kit stocked separately.
It saves time during setup and rushes.

Food Storage & Prep Essentials:

  • Aprons and disposable gloves
  • Portion cups and lids
  • Knives and cutting boards
  • Food storage containers
  • Portion cups and lids

Serving Supplies:

Cleaning & Sanitation Supplies:

  • Food-safe cleaning sprays and sanitizing wipes
  • Mop, mop bucket, broom, and dustpan
  • Hand soap and hand sanitizer
  • Trash cans and liners

Keeping the right supplies stocked in your concession trailer keeps service moving quickly. It supports staying organized, keeping food safe, and reduces waste. Many of these items are affordable in bulk and easy to store in bins or wall-mounted racks to save space.

Conclusion

When it comes to designing your layout, choosing the right equipment, or stocking up on supplies, the experts at Burkett are here to help.

Start shopping today and explore our full selection of concession equipment and food truck essentials. Here you'll find everything you need to outfit a trailer in a convenient location.

Outfitting your trailer is just the first step toward building a successful mobile food business. For tips on planning, launching, and operating your own food truck, check out our blog: How to Start a Food Truck.

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How to Clean a Popcorn Machine (Step-by-Step Guide)

Popcorn machines are commonly used in concession stands, theaters, and retail environments where oil, heat, and food debris accumulate quickly. 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When you stay consistent with cleaning, buildup doesn’t get the chance to harden and it’s much easier to maintain.”  Bob Scharer Burkett Service Manager    How Often Should You Clean a Commercial Popcorn Machine?  Cleaning frequency depends on usage volume, but general guidelines include:  Daily or After Each Use:  Wipe interior surfaces  Empty crumb trays  Remove debris and oil residue  Weekly:  Clean cabinet thoroughly  Clean kettle exterior  Wash removable components  As Needed (High-Volume Use):  Deep clean kettle to remove carbon buildup  Following a consistent cleaning schedule helps prevent grease accumulation and keeps equipment operating efficiently.  Popcorn Machine Cleaning Safety Tips  Because popcorn machines involve heat and electrical components, safety is important during cleaning.  Best practices include:  Always unplug the machine before cleaning  Allow sufficient cooling time  Avoid abrasive scrubbers that may damage surfaces  Do not use excessive water near electrical components  Wear gloves when handling cleaning solutions  Follow manufacturer cleaning instructions  Proper safety precautions protect both operators and equipment.  Common Popcorn Machine Cleaning Mistakes to Avoid  Operators sometimes encounter issues due to improper cleaning methods.  Common mistakes include:  Cleaning the kettle while it is still hot  Using abrasive pads or steel wool  Skipping regular cleaning intervals  Using harsh household chemicals  Not drying components completely before reassembly  Allowing heavy grease buildup before cleaning  Avoiding these mistakes can help extend equipment life and maintain consistent performance.  Maintenance Tips to Extend Equipment Life  In addition to cleaning, simple maintenance habits help keep popcorn machines running reliably.  Helpful practices include:  Inspect power cords and connections regularly  Keep ventilation areas clear of debris  Monitor kettle heating performance  Address unusual noises or odors early  Follow manufacturer maintenance recommendations  Routine care helps prevent unexpected downtime and supports long-term equipment performance.  Why Cleaning Your Popcorn Machine Is Important  Commercial popcorn machines are exposed to oil residue, seasoning dust, and carbon buildup during normal use. 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By following a consistent cleaning routine and addressing grease buildup early, operators can keep machines performing efficiently while extending their lifespan.  Whether used in concession environments, entertainment venues, or retail settings, proper cleaning and maintenance help ensure every batch of popcorn is fresh, safe, and consistent. 

Outdoor Patio Seating Guide for Bars and Restaurants
Buying Guides

Outdoor Patio Seating Guide for Bars and Restaurants

Outdoor seating has become an important part of many bars and restaurants, offering additional guest space while creating a relaxed and inviting atmosphere. Whether you are expanding your current footprint or designing a patio for the first time, the right combination of furniture, layout, and comfort features plays a major role in how successful the space will be.  Unlike indoor dining areas, outdoor patios must account for weather exposure, durability, traffic flow, and guest comfort in open environments. 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Many bars and restaurants look for features such as UV-resistant construction, reinforced commercial-grade resin frames, or durable weather-resistant resin materials that help resist fading, cracking, and moisture damage while holding up to frequent outdoor use.  Shade Solutions: Umbrellas and Coverage  Providing shade is one of the most important factors for guest comfort in outdoor dining environments. Direct sunlight can quickly reduce how long customers are willing to remain seated, especially during warmer months.  Umbrellas offer a flexible and cost-effective way to improve comfort without permanent construction. Commercial-grade umbrellas are designed to withstand wind exposure, frequent repositioning, and extended outdoor use.  Key considerations when selecting umbrellas include:  Coverage area relative to table size  Stability and base weight  Ease of opening and closing mechanisms  Wind resistance and durability  UV protection for guests  Strategic placement of umbrellas can also help define seating zones and improve the visual appeal of the patio.  Extending the Season with Patio Heaters  Outdoor dining does not have to end when temperatures drop. Patio heaters allow bars and restaurants to extend seating use into cooler seasons, increasing revenue opportunities and maximizing the value of outdoor space.  Heaters are especially useful for:  Early spring and late fall service  Evening dining when temperatures decline  Regions with variable seasonal weather  Rooftop or open-air environments  Commercial patio heaters are designed to provide consistent heat output across seating areas while maintaining safety and durability in outdoor conditions.  6 Layout Tips for Your Restaurant Patio  A well-designed patio supports both guest comfort and staff efficiency. 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Learn who NSF International are and what NSF certification means.
Operations and Efficiency Tips

So What Exactly is NSF International?

Why You See “NSF Certified” Everywhere in Commercial Kitchens If you’ve ever shopped for commercial kitchen equipment, you’ve likely noticed the letters NSF showing up on ice machines, prep tables, shelving, sinks, and even smallwares. For many operators, it’s something they’ve been told to look for, especially when food safety and sanitation are top priorities. But what does NSF actually mean? Let's find out. At a Glance: What NSF Certification Means NSF = National Sanitation Foundation - An independent organization that sets sanitation and safety standards for commercial foodservice equipment. NSF certification focuses on sanitation, not performance - It evaluates materials, construction, and cleanability — not cooking power or speed. NSF-certified equipment is easier to clean and sanitize - Designs reduce crevices, seams, and areas where bacteria can hide. Often required by health departments - Many inspectors expect NSF-listed equipment in commercial kitchens. Applies to more than just big equipment - Refrigeration, prep tables, sinks, shelving, and even smallwares can be NSF certified. It’s a baseline standard, not a premium upgrade - NSF certification helps eliminate guesswork when choosing compliant equipment. What Does NSF Stand For? NSF stands for the National Sanitation Foundation. NSF International grants NSF certifications. The name reflects NSF International's original focus: improving sanitation and public health through clear, measurable standards. When you see a product labeled as NSF certified, it means that the equipment has been evaluated against specific sanitation and safety criteria. These certified products are designed to support clean and safe food handling in commercial environments. Note: It’s also worth clearing up a common point of confusion. This NSF is not the same as the National Science Foundation (NSF), a U.S. government agency that funds scientific research. Who is NSF International? NSF International, a nonprofit entity, is dedicated to creating standards and certifying products, all to safeguard public health. Within the foodservice sector, their efforts center on verifying that equipment complies with sanitation and safety standards tailored for commercial use. NSF International has been operating since 1944. They were originally founded as the National Sanitation Foundation(NSF), but have since expanded internationally. Today, they work with manufacturers, regulators, and industry professionals worldwide. This long-standing role and consistent oversight are why NSF is widely recognized and trusted throughout the foodservice industry. NSF doesn't produce or sell equipment, nor does it endorse any particular brand. They function as an impartial third party, assessing products against predefined sanitation benchmarks. Manufacturers present their equipment for evaluation, and only those that satisfy NSF’s criteria earn certification. “Manufacturers, regulators and consumers alike look to NSF International for the development of public health standards and certification that help protect the world's food, water, health and consumer products.” — NSF, About Us What Does NSF Certification Mean in Foodservice? In foodservice, NSF certification sets a consistent sanitation baseline for commercial kitchen equipment. Rather than focusing on performance or features, NSF standards look at how equipment is built. That means the materials used, the type of surface finishes, and the overall construction. The goal is to reduce areas where food residue, moisture, or bacteria can collect. For operators and buyers, NSF certification helps simplify equipment selection by providing a recognized standard across foodservice products. “Manufacturers, regulators and consumers alike look to NSF International for the development of public health standards and certification that help protect the world's food, water, health and consumer products.” — NSF, About Us How Does Equipment Earn the NSF Label? According to NSF International’s certification guidelines, a product must undergo a strict evaluation process to earn the mark. NSF International doesn't just take the manufacturer's word for it; they verify every detail. How Equipment Earns NSF Certification: Material Review: They verify that the materials used (like stainless steel or plastics) are "food-safe" and won't leach chemicals into your ingredients. Design & Construction: Specialists check that the equipment has smooth surfaces and no "dead spots" where bacteria or food particles could hide. Performance Testing: The equipment is put through its paces to ensure it can withstand the heavy-duty environment of a commercial kitchen. Facility Inspections: NSF conducts unannounced visits to the manufacturing plants to ensure the production process remains consistent over time. Check out the full testing process with NSF International’s certification guidelines. What Product Types Are NSF Certified? According to NSF International’s certification guidelines, a product must undergo a strict evaluation process to earn the mark. NSF International doesn't just take the manufacturer's word for it; they verify every detail. How Equipment Earns NSF Certification: Material Review: They verify that the materials used (like stainless steel or plastics) are "food-safe" and won't leach chemicals into your ingredients. Design & Construction: Specialists check that the equipment has smooth surfaces and no "dead spots" where bacteria or food particles could hide. Performance Testing: The equipment is put through its paces to ensure it can withstand the heavy-duty environment of a commercial kitchen. Facility Inspections: NSF conducts unannounced visits to the manufacturing plants to ensure the production process remains consistent over time. Check out the full testing process with NSF International’s certification guidelines. Commercial Refrigeration Refrigerators Freezers Merchandisers Undercounter Units Food Prep Equipment Prep Tables Cutting Boards Mixers Slicers Stainless Steel Equipment Sinks Work Tables Commercial Shelving Kitchen Racks Smallwares & Food Storage Food Pans Food Containers Storage Lids Kitchen Utensils Why NSF Matters in Commercial Kitchens At the end of the day, the NSF certification is about trust. It gives owners, managers, and buyers confidence that their restaurant equipment meets sanitation standards. It’s important to note that NSF certification isn’t a premium feature or an upgrade; it’s a foundation. Many commercial kitchens rely on NSF-listed equipment simply because it aligns with common sanitation standards and removes guesswork when selecting equipment. At Burkett, we work with foodservice operators every day to help them choose equipment that fits their kitchen, their menu, and their operational needs. Whether you’re replacing a single piece of equipment or planning an entire kitchen, our team is here to help you make confident decisions. FAQs What does NSF certified mean? NSF certified means a product has been evaluated to meet sanitation and safety standards for commercial use. In foodservice, this typically focuses on food-safe materials, cleanable surfaces, and construction designed to support proper sanitation. Is NSF certification required for foodservice equipment? NSF certification is not a federal law, but it is commonly required or strongly preferred by local and state health departments for commercial foodservice equipment. Many health codes reference NSF standards (or equivalent) when evaluating equipment sanitation and cleanability. Always check with your local health authority, as enforcement and requirements can vary by jurisdiction. Does NSF certification apply to smallwares? Not all smallwares are required to be NSF certified. However, smallwares used for food contact, food storage, or food preparation—such as food pans, containers, lids, and utensils—are often expected to meet NSF standards in commercial kitchens. Health inspectors typically look for NSF certification or an equivalent sanitation standard on these items. Is NSF the same as UL certification? No. NSF focuses on sanitation and food safety standards, while UL primarily evaluates electrical safety and fire risk. Some products may carry both certifications, depending on their use and design. Does NSF certification expire? NSF certification is not a one-time approval. Certified products are subject to ongoing requirements to help ensure they continue meeting NSF standards over time. Can used equipment be NSF certified? Used equipment may still carry NSF certification if it was originally manufactured and certified to NSF standards, since certification applies to the product’s design and construction—not its age. That said, condition still matters. At Burkett, our experienced technicians thoroughly inspect used equipment to ensure it remains cleanable, functional, and suitable for commercial kitchen use before it’s offered for sale. Does NSF International offer classes to train my employees? Yes. NSF offers numerous training and educational classes such as Food Equipment Sanitation Certification and Kitchen Products Certification. If you have over 6 people who need to be trained, NSF provides cost-effective onsite training. They also offer customized programs. For more information, contact NSF directly: [email protected]