Mobile Kitchen Cost Per Cover
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Kitchen Equipment Hire | pcs | — | ||
| Refrigeration | pcs | — | ||
| Power / Generator | pcs | — | ||
| Setup + Breakdown Labour | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Allocate 1.5 sqm per active chef — anything tighter slows service and risks accidents.
- Hot pass station goes between kitchen and FOH — never let cold pickup interrupt hot flow.
- Refrigeration capacity: 100 L per 30 covers — under-provision and food temps fail HACCP.
- Power: 6 kVA minimum, 12 kVA for full hot-station service with 4+ pieces of kit.
Frequently Asked Questions
6 × 4 m (24 sqm) for 100 covers, 8 × 5 m (40 sqm) for 300 covers. Plus a separate plating and pass zone of equal size.
Combi oven, induction hobs, hot cupboard, refrigeration, prep tables, sinks, hand-wash station. Plus hot pass + plating area.
6 kVA for cold service, 12 kVA for full hot service. Always hire 30% more capacity than your peak load.