The fleet / two jobs / one team
One platform cooks. One protects the cold side. We bring the one the event needs—or pair them when the service has more than one moving part.
Hot / cold.
Platform 01
Fully equipped mobile kitchen
Platform 02
Dedicated cold-service truck
What each one does.
The recommendation comes after the menu, headcount, property, and service format are known.
The 28-foot kitchen carries the cooking equipment, ventilation, refrigeration, and prep space needed to handle live service at the property.
Commercial coolers and a freezer make the silver truck useful for grazing, desserts, chilled menus, beverage work, and supporting pieces around a larger event.
Both platforms are operated by the same Lavender Haze team that plans and prepares the food. The truck changes; the standard does not.
One truck.
Both trucks.
Right truck.
We do not ask the host to solve the equipment plan. Tell us what the event needs to feel like; we will recommend the mobile platform that can deliver it.
Describe the eventWhere the fleet works.
Private property, workplaces, venues, markets, festivals, and open-air gatherings.
Weddings + celebrations
Build the kitchen into the guest experience.
Workplace + company
Design the service around the lunch window.
Markets + festivals
Meet Lavender Haze at the window.
Which one pulls in?
Send the location, headcount, menu idea, and service timing. We will work out the platform.
Start the fleet brief