{"id":14622,"date":"2025-10-10T18:40:49","date_gmt":"2025-10-10T16:40:49","guid":{"rendered":"https:\/\/www.ecomag-france.fr\/opening-a-food-truck-vehicle-types-regulations-and-layout-from-a-to-z\/"},"modified":"2026-03-16T09:35:42","modified_gmt":"2026-03-16T08:35:42","slug":"opening-a-food-truck-vehicle-types-regulations-and-layout-from-a-to-z","status":"publish","type":"post","link":"https:\/\/www.ecomag-france.fr\/en\/opening-a-food-truck-vehicle-types-regulations-and-layout-from-a-to-z\/","title":{"rendered":"Opening a Food Truck: Vehicle types, regulations and layout from A to Z."},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"14622\" class=\"elementor elementor-14622 elementor-14595\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fbd0c14 e-flex e-con-boxed e-con e-parent\" data-id=\"fbd0c14\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d246f0d elementor-widget elementor-widget-text-editor\" data-id=\"d246f0d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Do you dream of starting your own mobile catering business? Excellent idea! The <g id=\"gid_0\">mobile catering<\/g> sector has been booming in recent years. With its combination of <strong>entrepreneurial freedom<\/strong> and <strong>culinary passion<\/strong>, this adventure is attracting more and more entrepreneurs. But don&#8217;t be fooled: starting up in this field is not something you can improvise. You need to master the different types of vehicle available, understand the regulations in force and plan the layout to suit your concept. This comprehensive guide will take you through all the steps required to turn your project into a viable business.      <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-d06087f e-con-full e-flex e-con e-child\" data-id=\"d06087f\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c24ee2c elementor-widget elementor-widget-heading\" data-id=\"c24ee2c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Key points to remember<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-29108f1 elementor-widget elementor-widget-text-editor\" data-id=\"29108f1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>Mobile catering vehicles fall into several categories: converted trucks, trailers, <a href=\"https:\/\/www.ecomag-france.fr\/en\/vintage-food-truck\/\">vintage food trucks<\/a> and light vehicles;<\/li><li>Regulations impose strict health, safety and VASP (Specialized Self-Propelled Vehicle) certification standards.<\/li><li>The layout must respect the forward motion and integrate all mandatory professional equipment;<\/li><li>The budget ranges from \u20ac25,000 for a basic trailer to over \u20ac120,000 for a top-of-the-range truck;<\/li><li>Administrative procedures include obtaining the appropriate permit, VASP registration and parking permits;<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2639176 elementor-widget elementor-widget-heading\" data-id=\"2639176\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The different types of vehicles for mobile catering<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a3a128f elementor-widget elementor-widget-text-editor\" data-id=\"a3a128f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>When we think of <strong>mobile catering vehicles<\/strong>, we immediately think of the <strong>classic food truck<\/strong>. But the world of mobile kitchens offers many more possibilities! Each type of vehicle has its own advantages and constraints, depending on your budget, your culinary concept and your ambitions.  <\/p><p>The converted truck is the most versatile solution. Generally based on a 3.5-ton chassis<strong>(Iveco Daily<\/strong>, <strong>Renault Master<\/strong>, <strong>Mercedes Sprinter<\/strong>), they offer a comfortable workspace and excellent visibility for your brand. These vehicles allow you to install a complete kitchen with all the necessary professional equipment. The investment remains substantial, but profitability generally follows.   <\/p><p><strong>Trailers are an interesting alternative for starting out<\/strong>. More affordable to buy, they require a towing vehicle but offer great flexibility. You can easily change location and even leave the trailer on site while your personal vehicle remains available. Perfect for testing your concept before investing further.   <\/p><p><strong>Vintage food trucks<\/strong> seduce with their authentic charm. Based on old vehicles<strong>(Citro\u00ebn H<\/strong>, <strong>Volkswagen Combi<\/strong>, <strong>Peugeot J7<\/strong>), they catch the eye and create a unique atmosphere. But beware: restoring these vehicles takes time and technical expertise. The nostalgic aspect is very appealing, but working space is often limited.   <\/p><p>Finally, light vehicles (under 3.5 tonnes) are ideal for simple concepts such as <strong>beverage sales<\/strong>, <strong>light snacking<\/strong> and <strong>ice cream<\/strong>. Easier to drive with a standard &#8220;B&#8221; license, they allow access to locations that are off-limits to large trucks. The layout remains limited, but agility more than makes up for it.  <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-964f171 elementor-widget elementor-widget-heading\" data-id=\"964f171\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Understanding the regulations governing mobile catering vehicles<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dfa8e2c elementor-widget elementor-widget-text-editor\" data-id=\"dfa8e2c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>At first glance, the regulations governing <strong>mobile catering vehicles<\/strong> may seem complex. However, once you&#8217;ve mastered the main principles, everything becomes clearer. The main aim of these regulations is to protect consumers and guarantee impeccable hygiene conditions.  <\/p><p>VASP (V\u00e9hicule Automoteur Sp\u00e9cialis\u00e9) approval is a prerequisite for any restoration vehicle. This procedure, <g id=\"gid_0\">carried out by an approved organization<\/g>, checks that your layout complies with all safety standards. The vehicle is then issued with a <g id=\"gid_1\">new registration document, indicating its &#8220;store&#8221; category<\/g>. Without this approval, you can&#8217;t legally operate your business.   <\/p><p><strong>Food hygiene standards<\/strong> apply rigorously to catering vehicles. Your layout must respect the &#8220;forward march&#8221;: food follows a logical path from reception to sale, without ever going backwards. Surfaces must be easy to clean, refrigeration equipment correctly dimensioned, and wastewater disposal in compliance with sanitary requirements.  <\/p><p>The driving license required depends on your vehicle&#8217;s <strong>Gross<\/strong> Vehicle <strong>Weight Rating (GVWR)<\/strong>. A B license is sufficient for vehicles up to 3.5 tonnes, but above this weight, a C license becomes compulsory. For trailers over 750 kg, a BE license is required. These training courses represent an additional investment in your budget.   <\/p><p><strong>Parking permits<\/strong> vary from town to town. Some towns have set up dedicated parking areas for food trucks, while others ban street vending altogether. <\/p><p>Always check with the town hall in your catchment area. Private markets and events often offer interesting alternatives to public sites. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-edb3bca elementor-widget elementor-widget-heading\" data-id=\"edb3bca\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The optimum layout for your restoration vehicle<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dd2888f elementor-widget elementor-widget-text-editor\" data-id=\"dd2888f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The layout of your mobile catering vehicle largely determines your operational efficiency. <strong>A well-designed space saves time, improves working conditions and optimizes profitability<\/strong>. Every square centimeter counts in this constrained environment! <\/p><p>The <strong>professional on-board kitchen<\/strong> must integrate all essential workstations. The <g id=\"gid_1\">cold preparation zone<\/g>, equipped with refrigerated worktops, handles cutting and assembly. The <g id=\"gid_2\">cooking area<\/g>, with its griddles, fryers or planchas, transforms your ingredients. And don&#8217;t forget the<g id=\"gid_3\">refrigerated dry storage area<\/g>, sized according to your daily needs. The double sink with hand shower makes cleaning easy and complies with hygiene standards.    <\/p><p>Ergonomics deserve special attention. In a small space, every gesture must be optimized. Place the most frequently used equipment within easy reach, organize storage by frequency of use, and provide work surfaces at the right height. A poorly designed layout quickly turns service into an obstacle course.   <\/p><p>There&#8217;s no room for compromise when it comes to safety equipment. Automatic sprinkler systems above cooking zones, smoke detectors, easily accessible fire extinguishers, emergency cut-offs for gas and electricity: all these elements are mandatory and can save lives. Mechanical ventilation efficiently evacuates cooking fumes and vapors.  <\/p><p>Energy supply is the key to your autonomy. <strong>Generators<\/strong> ensure energy independence, but beware of noise levels and emissions. Lithium batteries coupled with solar panels offer a more ecological alternative for moderate needs. The supply of clean water and the evacuation of wastewater require tanks sized according to your activity.   <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9b058bb elementor-widget elementor-widget-heading\" data-id=\"9b058bb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Choosing the right equipment for your culinary concept<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-380c53b elementor-widget elementor-widget-text-editor\" data-id=\"380c53b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The choice of equipment determines not only the <strong>quality of your preparations<\/strong>, but also your <strong>efficiency<\/strong> and <strong>profitability<\/strong>. Each culinary concept has its own specific technical features that you need to master before starting out. <\/p><p>For a <a href=\"\/?product_cat=french-fry-truck\">burger and French fries concept<\/a>, the professional plancha becomes the central piece of equipment.<\/p><p><em>Choose gas models with generous cooking surfaces and efficient grease recovery systems. Double-bowl fryers can handle different products simultaneously. Don&#8217;t forget the panini grill for variety and the warmer to keep sauces at temperature.  <\/em><\/p><p><strong>World cuisine concepts<\/strong> require specialized equipment. A professional wok over an open flame for <strong>Asian<\/strong> cuisine, a compact pizza oven for <strong>Italian<\/strong> concepts, or a teppanyaki plancha for <strong>Japanese<\/strong> cuisine. This specific equipment creates the authenticity your customers are looking for, but requires particular technical mastery.  <\/p><p>The <a href=\"https:\/\/www.ecomag-france.fr\/en\/food-truck\/fitted-food-trucks-catering-trucks\/creperie-truck\/\">mobile cr\u00eaperie<\/a> is all about the <a href=\"https:\/\/fr.wikipedia.org\/wiki\/Billig\" target=\"_blank\" rel=\"noopener\">billig<\/a> (Breton griddle). This traditional enamelled cast-iron appliance ensures perfect cooking of galettes and cr\u00eapes. Complete with a <strong>hot plate<\/strong> for hot fillings and a<strong>heat-retaining system<\/strong> for sweet crepes. The investment is moderate, but the cooking technique requires practice.<\/p><p><a href=\"\/?product_cat=creperie-truck-3\">Ice-cream concepts<\/a> favor <strong>refrigerated display cases<\/strong> and <strong>Italian ice machines<\/strong>. This power-hungry equipment requires a stable, powerful power supply. <strong>Professional ice-cream makers<\/strong> make it possible to offer in-house flavors, a real commercial added value. Beware of cold chain constraints when on the move!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2d29582 elementor-widget elementor-widget-heading\" data-id=\"2d29582\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Budgeting and financing your mobile catering project<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9a9ea4e elementor-widget elementor-widget-text-editor\" data-id=\"9a9ea4e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Launching a mobile catering vehicle represents a <strong>substantial investment<\/strong> that needs to be carefully anticipated. Budget differences can be enormous, depending on the choices you make, which is why it&#8217;s so important to define your project in advance. <\/p><p>The first item of expenditure is the purchase of the <strong>basic vehicle<\/strong>. Expect to pay between \u20ac15,000 and \u20ac40,000 for a <strong>used truck in good condition<\/strong>, and up to \u20ac80,000 for a new one. Used trailers start at around \u20ac8,000, but new, fully-equipped models easily reach \u20ac50,000. <strong>Vintage vehicles<\/strong> often require complete restoration, which can double the initial budget.   <\/p><p><strong>Professional fittings generally account for 50-70% of the total budget<\/strong>. A basic layout costs around \u20ac20,000, while a top-of-the-range kitchen can exceed \u20ac80,000. Cooking, refrigeration and ventilation equipment are the most expensive items. Don&#8217;t forget VASP certification (\u20ac2,000 to \u20ac5,000) and compliance costs.   <\/p><p>Ancillary costs add up quickly:<\/p><ul><li>specialized driving license (\u20ac1,500 to \u20ac3,000),<\/li><li>professional insurance (\u20ac2,000 to \u20ac4,000\/year),<\/li><li>food hygiene training (\u20ac350),<\/li><li>business start-up and accounting costs.<\/li><\/ul><p>You should also provide working capital for the first few months of business, while you build up customer loyalty.<\/p><p>There are several financing solutions available to entrepreneurs. The traditional bank loan remains the main option, but banks often require a minimum 30% down payment. Specialized commercial vehicle financing organizations sometimes offer more flexible terms. Leasing allows you to limit the initial capital outlay, but is more expensive over the term.   <\/p><p>Public assistance can significantly reduce your investment. ACRE (Aide \u00e0 la Cr\u00e9ation ou \u00e0 la Reprise d&#8217;Entreprise) provides partial exemption from social charges for the first year. Some regions offer specific subsidies for food trucks, particularly in the context of tourism development. Interest-free loans can be a useful complement to your financing plan.   <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9093b26 elementor-widget elementor-widget-heading\" data-id=\"9093b26\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Frequently asked questions about mobile catering vehicles<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d7d7a93 elementor-widget elementor-widget-saswp-faq-block\" data-id=\"d7d7a93\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"saswp-faq-block.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<ul>\t<li style=\"list-style:none\" class=\"elementor-repeater-item-f6ea79b\">\r\n\t\t\t\t<h3>Quel permis faut-il pour conduire un food truck ?<\/h3><p><p>Excellente question ! Tout d\u00e9pend du poids de votre v\u00e9hicule. <strong>Pour un food truck de moins de 3,5 tonnes (PTAC), votre permis B classique suffit parfaitement.<\/strong> C'est le cas de la plupart des v\u00e9hicules bas\u00e9s sur <strong>Renault Master<\/strong>, <strong>Iveco Daily<\/strong> ou <strong>Mercedes Sprinter<\/strong>. Au-del\u00e0 de 3,5 tonnes, le permis C devient obligatoire.<\/p><p>Pour les remorques de plus de 750 kg, ajoutez le <a href=\"https:\/\/www.service-public.gouv.fr\/particuliers\/vosdroits\/F2845\" target=\"_blank\" rel=\"noopener\">permis BE<\/a> \u00e0 votre permis B. Ces formations co\u00fbtent entre 1 500 et 3 000 \u20ac, mais ouvrent l'acc\u00e8s \u00e0 des v\u00e9hicules plus spacieux.<\/p>\t<li style=\"list-style:none\" class=\"elementor-repeater-item-7d69d8b\">\r\n\t\t\t\t<h3>Combien co\u00fbte vraiment un v\u00e9hicule de restauration ambulante ?<\/h3><p><p>Le budget varie \u00e9norm\u00e9ment selon vos ambitions ! Une remorque d'occasion basique d\u00e9marre autour de 15 000 \u20ac, parfaite pour tester votre concept. Un food truck neuf cl\u00e9 en main oscille entre 80 000 et 150 000 \u20ac. Les <a href=\"https:\/\/www.ecomag-france.fr\/camions\/type-h\/\">v\u00e9hicules vintage<\/a> n\u00e9cessitent souvent 40 000 \u00e0 60 000 \u20ac de restauration compl\u00e8te. N'oubliez pas les frais cach\u00e9s : homologation VASP (3 000 \u20ac), assurance (3 000 \u20ac\/an), et fonds de roulement pour d\u00e9marrer. Comptez au minimum 50 000 \u20ac pour un projet s\u00e9rieux.<\/p>\t<li style=\"list-style:none\" class=\"elementor-repeater-item-a721745\">\r\n\t\t\t\t<h3>Peut-on stationner partout avec un food truck ?<\/h3><p><p>Malheureusement non ! Chaque commune d\u00e9finit ses propres r\u00e8gles de stationnement pour la vente ambulante. <strong>Certaines villes interdisent purement et simplement les food trucks sur la voie publique<\/strong>, d'autres ont cr\u00e9\u00e9 des emplacements d\u00e9di\u00e9s. Renseignez-vous syst\u00e9matiquement en mairie avant de vous installer. Les march\u00e9s hebdomadaires, festivals et \u00e9v\u00e9nements priv\u00e9s offrent souvent de meilleures opportunit\u00e9s que le stationnement sauvage, qui peut vous co\u00fbter cher en amendes.<\/p>\t<li style=\"list-style:none\" class=\"elementor-repeater-item-269e4c0\">\r\n\t\t\t\t<h3>Quelle formation faut-il pour ouvrir un food truck ?<\/h3><p><p>La formation en hygi\u00e8ne alimentaire (HACCP) est obligatoire pour manipuler des denr\u00e9es alimentaires. Cette formation de 14 heures co\u00fbte environ 350 \u20ac et se d\u00e9roule sur deux jours. Si vous avez d\u00e9j\u00e0 une exp\u00e9rience professionnelle en restauration de plus de 3 ans, vous en \u00eates dispens\u00e9. Aucun dipl\u00f4me culinaire n'est exig\u00e9, mais une solide exp\u00e9rience en cuisine s'av\u00e8re indispensable pour r\u00e9ussir. La gestion d'entreprise m\u00e9rite aussi une formation, car beaucoup d'\u00e9checs viennent de lacunes administratives et financi\u00e8res.<\/p><p>D\u00e9couvrez les <a href=\"https:\/\/www.ecomag-france.fr\/financement-formation-hygiene-alimentaire\/\">aides financ\u00e8res<\/a> pour la formation hygi\u00e8ne<\/p>\t<li style=\"list-style:none\" class=\"elementor-repeater-item-4d46d7d\">\r\n\t\t\t\t<h3>Comment obtenir l&#039;homologation VASP obligatoire ?<\/h3><p><p>L'<a href=\"https:\/\/www.ecomag-france.fr\/food-truck-et-homologation-vasp-tout-ce-quil-faut-savoir\/\">homologation VASP<\/a> (V\u00e9hicule Automoteur Sp\u00e9cialis\u00e9) s'obtient aupr\u00e8s d'un organisme agr\u00e9\u00e9 comme <a href=\"https:\/\/www.utac-otc.com\/\" target=\"_blank\" rel=\"noopener\">UTAC<\/a> ou Dekra. Votre am\u00e9nageur peut g\u00e9n\u00e9ralement s'en charger, c'est m\u00eame recommand\u00e9 car il conna\u00eet les normes \u00e0 respecter. La proc\u00e9dure co\u00fbte entre 2 000 et 5 000 \u20ac selon la complexit\u00e9 de votre am\u00e9nagement. Comptez 4 \u00e0 8 semaines de d\u00e9lai. <strong>Sans cette homologation, votre v\u00e9hicule ne peut pas circuler l\u00e9galement avec son am\u00e9nagement de restauration<\/strong>. C'est un passage oblig\u00e9, alors anticipez-le dans votre planning !<\/p><\/ul>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Do you dream of starting your own mobile catering business? Excellent idea! The mobile catering sector has been booming in recent years. With its combination of entrepreneurial freedom and culinary passion, this adventure is attracting more and more entrepreneurs. But don&#8217;t be fooled: starting up in this field is not something you can improvise. You [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":11575,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[225,226],"tags":[],"class_list":["post-14622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-project-study","category-regulations"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Which vehicle to choose for mobile catering?<\/title>\n<meta name=\"description\" content=\"Do you dream of starting your own mobile catering business? Excellent idea! The mobile catering sector has been booming in recent years. 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