Launch your mobile kitchen with a factory-direct build—custom layouts, durable construction, and delivery options that fit your schedule at Make My Trailer.
Looking to start your own mobile food business? Our food trailers are the perfect solution to get you up and running fast. Built tough, fully customizable, and made to meet health department standards, we offer high-quality food trailers for sale at unbeatable factory-direct prices.
Whether you're serving sizzling food truck tacos, fresh coffee, BBQ, or gourmet meals on the go, we design trailers that fit your vision. From compact setups to full-service kitchens, every trailer includes essential features like sinks, prep space, refrigeration, and more—ready to hit the road when you are.
Getting your food truck license is easier when your trailer is already built to code. We know the rules, and we help guide you through local requirements to save you time and money. We ship nationwide and work with businesses across the U.S.—from California to Texas and beyond.
If you’re serious about launching your food brand, don’t settle for a cookie-cutter build.
Choose a trailer that’s built for your menu and your goals.
No matter where you're located in the U.S., we can deliver your custom food trailer straight to your doorstep. Our team works with trusted logistics partners to ensure safe and timely delivery at a fair price. Whether you’re starting your food truck business in Texas, California, Florida, or anywhere else, we make it easy to get your trailer without the hassle of long-distance pickup.
We understand that launching a mobile food business is an investment. That’s why we offer flexible financing options through a trusted third-party company. With quick approval and fair terms, you can get the food trailer you need now and pay over time. Financing helps you manage your startup costs and get on the road faster—with monthly payments that fit your budget.
Start your mobile food business with a trailer built for real-world service—durable, efficient, and designed around your menu. Our food trailers for sale are built factory-direct, fully customizable, and designed to help you meet common health department expectations .
Get a fast quote and we’ll help you choose the right size, layout, and build package for your concept—BBQ, coffee, tacos, pizza, desserts, and more.
Quick highlights
Factory-direct value (no unnecessary middleman markup)
Custom layouts designed around your workflow
Plumbing + electrical packages available
Ventilation / hood readiness options available (when required)
Nationwide delivery or convenient pickup options
Tell us your menu + preferred size + must-have equipment and we’ll build a quote that fits your budget and timeline.
A food trailer isn’t just a box on wheels—it’s a compact commercial workspace. The best builds prioritize:
Workflow: prep → cook → assemble → serve (without bottlenecks)
Power planning: enough electrical capacity for your actual equipment
Sanitation: easy-to-clean surfaces, sink stations, and smart placement
Service speed: serving window placement, counter height, and customer flow
Durability: materials and construction that hold up to daily use
If you’re comparing options online, the key difference is simple: a trailer that looks “nice” vs. a trailer that works efficiently every day. We design builds around how you’ll operate.
Different menus require different systems. Here are common directions buyers choose:
Great for most concepts. These builds prioritize speed and customer flow with:
Serving window + counter
Clean prep space
Storage and organized equipment placement
Built for heat, smoke, and heavier-duty needs:
Smoker placement planning
Heat-resistant materials where needed
Ventilation planning (depending on equipment)
Designed around barista workflow:
Espresso station layout
Water system planning
Efficient storage for cups, syrups, and supplies
Power and cold storage are the big factors:
Freezer/refrigeration planning
Electrical capacity sized correctly for your load
We build around what matters most for your menu—oven fitment, prep flow, ventilation needs, and service speed.
The “best size” depends on your menu, service volume, and equipment list. Common buyer paths:
Best for limited menus and lower equipment needs.
Ideal for: coffee, shaved ice, simple hot food concepts.
The sweet spot for many operators—more storage, better workflow, and room to grow.
Better for multiple workstations, heavier equipment, and busy events.
Single axle can work for lighter builds and smaller sizes.
Tandem axle is often preferred as size/equipment weight increases—more stability and capacity.
Tip: Don’t choose size by “what looks right.” Choose size by equipment list + workflow + storage needs.
Buyers shop “food trailers for sale,” but what matters is what’s inside—and how it’s built.
Serving windows (size/placement)
Doors (side/rear placement for workflow)
Awning options
Exterior lighting
Signage-friendly surfaces
Easy-clean wall finishes
Durable flooring options
Insulation options (important for comfort + efficiency)
Stainless prep surfaces and counters
Shore power setup options
Breaker panel planning
Equipment-ready outlet placement
Lighting layout for real working visibility
Fresh + gray tank planning
Hand sink + 3-comp sink options (when required)
Water heater options
Pump and plumbing layout to support daily use
If your menu/equipment requires it, we can plan for:
Hood/ventilation readiness
Fire safety considerations (requirements vary)
Note: Health department and fire requirements vary by city/county/state—your build should reflect your local expectations.
Use this to compare builds quickly:
Workflow & layout
Can two people work without bumping into each other?
Is the “prep → cook → serve” line clean and fast?
Is storage placed where it’s needed during service?
Power planning
Does the electrical package match your equipment load?
Are outlets located where equipment actually sits?
Sanitation & cleaning
Is there proper space for sink stations (if required)?
Are surfaces easy to wipe and maintain?
Is the floor/wall finish practical for daily cleaning?
Service speed
Is the serving window positioned for smooth flow?
Is there a clean pass-through and staging area?
Comfort & usability
Lighting bright enough for a working kitchen
Ventilation and heat planning (especially for hot menus)
If you want, we’ll review your menu and equipment list and recommend the best build direction.
Food trailer pricing varies widely because build needs vary widely. The biggest cost drivers are:
Trailer size & axle configuration
Electrical capacity and complexity
Plumbing system + sinks + water heating
Ventilation needs
Interior finishes + custom fabrication
Equipment integration and layout complexity
Delivery distance vs pickup
To quote your build precisely, we typically need:
Menu/concept (what you’re serving)
Preferred size range
Must-have equipment list (or a rough idea)
Where you want delivery/pickup
Target timeline and budget range
Every jurisdiction is different, but most buyers run into the same categories:
Handwashing expectations
Dishwashing / warewashing expectations (often a 3-comp sink)
Surface and cleanability expectations
Water capacity and waste handling expectations
Ventilation/fire safety expectations (based on equipment)
Timeline depends on:
Size and complexity
Custom fabrication needs
System packages (electrical/plumbing/ventilation readiness)
Current production schedule
Choose what’s easiest:
Pickup: a straightforward option if you’re nearby
Delivery: available nationwide (pricing depends on distance/logistics)
We’ll coordinate scheduling so your trailer arrives ready for your next step—inspection, outfitting, branding, or launching.
When you’re investing in your business, the trailer should match your goals—not force compromises.
Factory-direct value
You get a build designed for what you need without unnecessary markup.
Custom-built around your concept
Your menu determines the layout—equipment placement, workflow, storage, and service speed.
Support from quote to delivery
We help you plan details that many buyers overlook (power, layout, sink placement, and practical service flow).
1) What size food trailer should I start with?
Start with your equipment list and workflow needs. Many new owners choose a mid-size build to leave room for growth without overbuilding.
2) How much do food trailers cost?
Pricing varies based on size, systems (electrical/plumbing), ventilation needs, and customization. The fastest way to get a real number is a quote built around your menu and equipment.
3) Food trailer vs food truck—what’s better?
Food trailers often offer a lower entry cost and more flexibility (you can swap towing vehicles). Food trucks can be more “all-in-one,” but usually cost more up front.
4) Do I need a generator?
Not always. Many operators use shore power where available. If you plan events without power access, generator planning becomes important.
5) What sinks do I need?
Requirements vary, but many jurisdictions expect a hand sink and often a 3-comp sink depending on food handling.
6) Do I need a hood system?
It depends on cooking equipment and your local fire/health requirements. We can plan your build based on what you’ll use.
7) Is tandem axle worth it?
Often, yes—especially as size and equipment weight increase. It can improve stability and capacity.
8) How long does a custom food trailer take to build?
It depends on complexity and schedule. We’ll provide a timeline estimate during quoting.
9) Can you deliver to my state?
Yes—nationwide delivery is available, or you can choose pickup.
10) What do you need from me to quote accurately?
Menu type, preferred size, equipment list (even rough), budget, delivery zip/pickup preference, and timeline.
Ready to compare real numbers and real build options?
Send us:
Your concept/menu
Your preferred size range
Must-have equipment (or what you’re planning)
Delivery zip code (or pickup)
Your timeline + budget range
We’ll come back with a clear quote and build direction that fits your plan—so you can stop guessing and start building.
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Pickup Address:
91 Harvey Vickers Road, Douglas, GA, 31535
