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 Calexico, 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 / Imperial County · Imperial Valley border
Hypothetical rental example. This is not an FFM customer or completed deployment.
For a contractor on a Calexico construction site, a mobile kitchen trailer could provide scheduled meals at a permitted staging yard outside secure inspection areas. The contractor would specify crew size, shift timing, gate restrictions and the site contact who can accept delivery. This is a planning example, not a port project.
The U.S. General Services Administration lists Phase 2B modernization at the Calexico West Land Port of Entry, with substantial completion projected for summer 2029. GSA's project page identifies expanded inspection facilities; it does not identify an FFM supplier.
Read the local source: GSA: Calexico West modernization project ↗
02 / Equipment plan
Ask for a temporary workforce kitchen with the cooking line matched to shift meals. Review potable water, wastewater, electrical supply and vehicle access outside restricted areas. Refrigeration and crew hygiene trailers are separate options to confirm.
For the hypothetical Calexico contractor, provide crew size by shift, menu, expected service times and an authorized staging-yard address. Request a mobile kitchen trailer for cooking and holding meals away from secure inspection lanes. Give FFM gate dimensions, overhead clearance and a site contact who can approve entry. Ask for the actual unit's cooking list and utility load before arranging power, potable water, wastewater and any required permits.
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 Calexico 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
Refrigerated storage can be quoted for ingredients if the contractor has an approved pad and adequate electrical service. Shade, drinking water and crew hygiene need their own site plan in Imperial Valley heat. A shower or restroom trailer is a separate availability and servicing question.
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.