Menu and volume
List the meals, busiest service period, preparation tasks and staff who will use the temporary kitchen. Request the layout and equipment list for the unit offered.

Plan a temporary commercial kitchen in Belvedere, California around your menu, meal volume, site access and dates. The local example below shows one situation to discuss with FFM; the actual trailer, delivery route and price are confirmed for your project.
01 / Marin County · North Bay
Hypothetical rental example. This is not an FFM customer or completed deployment.
A fictional Belvedere event caterer maps a different loading point while nearby road work limits curb space. The team could stage a portable kitchen trailer and refrigerated trailer in Tiburon, then arrange event-specific setup for guests traveling from Mill Valley.
In March 2026, Belvedere's Beach Road seawall stabilization project was out for bids, with construction then targeted for June and expected to affect a traffic lane, sidewalk, and parking. Its current completion status needs confirmation.
Read the local source: The Ark: Beach Road seawall project ↗
02 / Equipment plan
Quote a portable kitchen trailer with a refrigerated trailer. Plan event-specific setup around access and utilities.
For the fictional Belvedere caterer, the portable kitchen trailer plan depends on the alternate loading point and the proposed staging site in Tiburon. Send the menu, guest count, service timeline, and photos of both delivery approaches. Ask FFM to review cooking and preparation space, trailer turning room, and the route from the kitchen to guests. Confirm event-specific power, water, wastewater, and permit requirements before finalizing the load-in schedule.
Compare mobile commercial kitchen trailer layouts ↗List the meals, busiest service period, preparation tasks and staff who will use the temporary kitchen. Request the layout and equipment list for the unit offered.
Share the exact address, a site plan and photos of the approach. Confirm trailer turning space, level placement, staff access and the route between the kitchen and serving area.
Review power, potable water, wastewater, grease handling, ventilation clearance and any approvals before the permanent kitchen goes offline.
03 / Site checklist
Identify a safe equipment position and the utilities actually available at your address. Give the team the length and width of the proposed pad, any gate or overhead restrictions, and the distance to the serving point.
Ask California and local food-service reviewers which permits and inspections apply. Delivery, connections and equipment availability are quoted for your exact site and dates.
04 / Published starting rates
These published starting prices help frame a Belvedere project. Your written quote confirms the available trailer, rental period, delivery route and site work.
Mobile kitchen trailer: 24–44 ft range shown in the FFM rate guide; one-week minimum. Estimated setup and delivery starts at $850 and varies by distance. Base rates include pre-delivery sanitization, entry steps, leveling and shore-power cable hookup assistance. Freight or mileage beyond 100 miles, fuel, greywater pumping and local health permits are billed separately. Final scope and pricing are confirmed in writing.
05 / Supporting equipment
Quote a refrigerated trailer for ingredients and prepared food, with a position that does not consume the caterer's limited loading space. Review its electrical connection, delivery timing, and removal with the event plan.
Review the refrigeration trailer and cold-storage options for the stock in this plan. Confirm chilled or frozen operation, storage volume, electrical supply, loading access and the temperature controls of the actual unit quoted. FFM's published refrigeration trailer range is $350–$650 per day with a three-day minimum.
If the existing wash area also closes, ask about a commercial dishwashing trailer. Share the busiest tray and pan return period, the sanitation method, hot-water source and wastewater plan. The published dishwashing range is $750–$1,200 per day with a three-day minimum.
Start with the cooking space your operation needs. Add washing, cold storage or crew facilities where the existing site cannot support the work.

Plan temporary cooking, preparation and service space during a renovation, construction project or kitchen closure. Match the proposed layout to your menu, busiest meal period, delivery access, power, water and wastewater.
Explore kitchen trailers
KITCHEN SUPPORTDishwashing trailersKeep dish handling in the site plan. Review wash volume, clean and dirty routes, water and drainage.Explore dishwashing
KITCHEN SUPPORTRefrigeration rentalsDiscuss cooler, freezer, trailer or container needs by temperature, stock volume, loading and power.Explore refrigeration Choose the topics relevant to your site; confirm the available unit and connections in your quote.
Next step
Send the address, dates, menu, peak meal count and site photos. FFM can review a suitable configuration and prepare a project-specific quote.