Before the truck arrives.

We are the mobile end of a full hospitality kitchen. Our chefs plan each event, prep from scratch in our Madison commercial kitchen, and bring the truck, team, and service format that fit the site. It feels closer to a restaurant experience; it happens to have wheels.

Yes. We carry the licensing and insurance required for our work, and we coordinate site requirements with the host or venue before service.

We have one 28-foot fully equipped mobile kitchen and one 20-foot cold-service truck. Some events use one platform and some use both. We recommend the right setup after we know the menu, guest count, location, and style of service.

Public stops may have a focused service menu. Private events begin with the gathering: who is coming, how they will move through the space, and what the host wants the meal to feel like. We then propose the menu and service format that make sense for that event.

Weddings, workplace lunches, company celebrations, private gatherings, festivals, markets, Open Table dinners, and mobile beverage service are all within our world.

Yes. The host may cover the meal, guests may purchase individually, or we can discuss a blended format. Share the estimated headcount and service window so we can recommend the cleanest approach.

Markets, pop-ups, and public dates change through the season. Visit Find Us for the current route and announcements.

Tell us about allergies and dietary needs before the menu is confirmed. We will explain what can be accommodated for that service and how it will be handled.

Capacity depends on the menu, service window, property, and whether guests are served all at once or over time. Send the headcount and schedule; we will build the service plan around the actual event.

Safe vehicle access, a level legal parking position, working clearance on the service side, and an agreed arrival route. Power, water, permits, and other site needs vary by platform and service. We confirm them before the event.

We plan the service path with weather in mind. Covered guest space, safe access, and a workable truck position matter most. Severe conditions may require a change in timing or format, which we discuss with the host directly.

We work throughout Madison and Southern Wisconsin and consider farther events when the scale and logistics make sense. Include the full address in the event brief so travel can be evaluated accurately.

As soon as the date and general location are known. Weddings, large company events, and peak-season Saturdays benefit from more lead time; weekday lunches and public activations may have more flexibility.

We review the date, place, headcount, service idea, and site information together. If the event is a fit, we follow up to shape the menu, service plan, and next steps.

We bring the setting into a backyard, park, private field, or other approved site, then pair the tables with a mobile food or beverage service. The layout is planned for the gathering and the property. Public spaces may require permits or reservations from the host.