You've found the rare gem. The photos of the burgers look mouth-watering, the truck is perfectly vintage, and the price fits right into your budget.
You are about to sign the contract for your food truck rental. You think the hard part is over.
However, if you showed that same quote to an organizer from Paléo or Montreux Jazz, they wouldn't look at the burger photos, nor the total amount at the bottom of the page.
They would look at a small line, often hidden amidst technical details. And in 90% of cases, they would tell you: "If you sign this, your guests will hate you before 9 PM."
Why? Because you made the classic beginner's mistake: you bought food, whereas the pros buy time.
Here is the crucial detail that differentiates a successful event from a logistical fiasco.
The "Perfect Menu" Illusion
When an individual looks for a food truck rental for a wedding or corporate party, their brain focuses on product quality.
- "Are the products local?"
- "Is there a vegetarian option?"
- "Will the truck look good on Instagram photos?"
This is important, certainly. But it's secondary.
The problem is that Street Food has an inviolable physical constraint: space and arms. A truck is not an expandable industrial kitchen.
The mistake 90% of clients make is thinking in quantity (e.g., "I need 100 burgers") instead of thinking in flow.
The Pros' "X Variable": Guaranteed Hourly Throughput
What pros immediately check on the quote is the Staff / Complexity / Guest ratio.
Picture the scene: You have 150 guests. You've rented a magnificent Breton crêpe food truck. On the quote, everything looks square.
But on D-Day, you realize there is only one person in the truck.
Let's do the math coldly:
- It takes 2 minutes to spread, cook, and garnish a crêpe properly.
- A single cook therefore puts out a maximum of 30 crêpes per hour (no breaks, no chatting with customers).
- To serve your 150 guests, it will take... 5 hours.
The first ones eat at 7:30 PM. The last ones eat at 12:30 AM. In between? An endless queue, frustrated guests missing the party, and an organizer (you) in panic mode.
This is the trap of cheap food truck rentals.
How to Audit Your Quote in 30 Seconds
On Mobile-food.ch, we select providers accustomed to the "rush", but here is how you should read your quote before validating anything.
Don't just look for the price. Look for the line "Service Staff" or "Staff included".
Here is the golden rule to avoid bottlenecks:
- For complex savory items (Burgers, Pad Thai): Count on 1 staff member for 40 to 50 guests if you want everyone served in under an hour and a half.
- For quick items (Hot-dogs, Raclette): Count on 1 staff member for 60 to 70 guests.
If you have 120 guests and the quote mentions "1 cook", you have two options:
- Accept that service will last 3 hours (relaxed "grazing" style).
- Run away or ask for an amendment to the contract.
The Second Detail That Kills: The "CEE Plug"
The second point pros scan on the quote concerns energy.
Many modern food trucks are energy-hungry factories (fryers, fridges, hoods, salamanders). If they arrive at your venue requiring a red industrial plug (CEE 16A or 32A) and you only hand them a standard domestic extension cord (T13 or T23), the truck won't turn on.
Or worse: it will turn on, and the moment the fryer is launched, it will blow the fuses for the entire reception hall, music included.
What to Remember for Your Next Rental
Succeeding in your food truck rental isn't just about choosing the best cook. It's about choosing the best logistician.
Don't let the "Curiosity Gap" close on a nasty surprise on D-Day.
When you receive an offer:
- Divide your number of guests by the number of staff present in the truck. If the result exceeds 50, ask about throughput.
- Check the "Electrical Needs" line and compare it to your wall outlets.
On Mobile-food.ch, we enforce this transparency. Our caterers and food trucks clearly indicate their technical capacities and throughput. Because we know the best food in the world tastes bitter if you have to wait two hours standing up for it.
Ready to find the truck that will deliver on the logistical side too?
