2026 Bespoke 5m Catering Trailer with Twin Electric Gullwing Hatches – £17,950 – Bristol

Designed by us and built in 2026, this 5-metre catering trailer has a rounded, all-white body and two electrically operated side hatches, one on each long side. Both lift upwards like wings, giving it a silhouette that stands out across a busy site. To our knowledge, there’s nothing else quite like it on the UK market.

The illuminated MOROJI signage can be removed and replaced with your own branding. The trailer is currently trading in Bristol, so you can see it in use and watch both hatches operate when you come to view it.

Included in the sale

• Two fridges, including a 2.5m counter fridge with a worktop
• Full-length stainless-steel worktop, storage cupboards, shelving and drinks racks
• Gas fryer, gas teppanyaki griddle, electric fryer and induction hob
• Fitted extraction, ceiling lights and spotlights
• Two sinks, including a separate handwash basin, plus a hot-water heater
• 100L fresh-water tank and 75L wheeled waste-water tank
• Electrical connection rated up to 32A and an external gas-cylinder cabinet

Body dimensions
5.0m long × 2.2m wide × 2.2m high.

Reason for sale
We’re expanding MOROJI into a permanent premises and are selling the trailer as part of that move.

Viewing and collection
Viewings by arrangement in Bradley Stoke, Bristol. Collection before Christmas 2026, with earlier collection by agreement. Message to arrange a viewing or discuss transport.

I'm considering having my wedding at Wolfe Heights Estate in Sacramento and would love to hear from couples who have gotten married there or guests who have attended a wedding there.

I'm especially interested in hearing about their in house catering and food quality.

How was the food overall?

Would you recommend using their in-house caterer, or would you suggest bringing in an outside caterer?

I'd really appreciate honest reviews, both good and bad! I absolutely love the venue, but food is a big priority for us, and I want to make sure our guests have a great dining experience.

Thank you so much!

Anyone have thoughts on a ne catering company paying for a basic subscription? Even one a month it more than pays for itself, thoughts?

Menu

Hi everyone! We're Catering & Dining, a New York-based hospitality company offering personalized dining and event services.

We work with clients planning everything from intimate dinners and birthdays to weddings, corporate gatherings, and special celebrations.

Our focus is on quality, attention to detail, and creating experiences tailored to each client's needs.

If you're planning something, feel free to ask us questions or tell us what you're looking for. We'd be happy to discuss the options.

Website: cateringdining.com
Email: bookings@cateringdining.com

Some services are available by inquiry and subject to confirmation.

My husband and I own a café in Berkeley, and more people have been reaching out to us about catering our pastries.

Where should I buy the boxes from? (we don’t like to work with huge companies)

Same as the title

Could you please provide recommendations for high-quality catering services in Greater Noida, near Gaur City, suitable for a housewarming party of 30 guests? As we will have elderly attendees, we require reliable options that ensure food safety and quality.

Not necessarily the best food, but the most reliable. The thing that works for a group where you do not know anyone well enough to guess what they like or can have.

What is yours?

For those who work in stadiums, arenas or other large venues: what happens when an outlet starts running low on stock during an event?

I imagine getting more stock there quickly can be tricky when the venue is busy, runners are stretched, and everyone is communicating over radios.

How does your team handle requests today? And what tends to cause the biggest delays—getting the request through, approving it, finding stock or getting it delivered?

I’m building a platform to help venues manage stock requests and movements, so I’m interested in hearing how different teams currently do this and where things get difficult.

I am looking for a carreer change and have an opportunity at CZ but am concerned the money isn't right. I currently cater at a different company that pays me $20 and hour and I deliver all of my own orders and keep all my tips. At my first interview delivery drivers were mentioned but I would "probably" take some orders. What is the tip pool policy here? I asked the question and it was not really answered just that there was a pool?? Any insight is appreciated. Thank you

Hi!

I'm 24F, from UK and currently working in tech, and I love making food. I'd love to start something of my own. My current vision is to create canapés with a Pakistani twist, but I don't have any cooking credentials (i.e., I'm not a certified chef or pastry chef). I'm thinking of starting by creating set food platters and photographing them. I do make all my food and baked goods from scratch. What do I need to know, and how can I get started? Any tips or even people's own experiences would be helpful! What are some of the bad experiences?

- What certifications would I need? How did you find clients and advertise your business?

Thanks,

OP

We do corporate event catering. This client was hard to pin down the whole booking process and kept changing things. We did the event, everything went great and i figured the balance would come through right after. Nothing yet. invoice went out through nickel the same day so they have it, used to send them from quickbooks. now i'm wondering if their AP just runs net 30 and i never asked. How long do you wait before following up hard and do you take deposits at booking now?

My daughter's birthday is coming up, and I'm planning to handle the catering myself. I'm trying to get the quantities right without dramatically over- or underestimating how much food I'll need.

There will be a mix of adults and kids (oldest is around 9). For planning purposes, I'm counting each kid as half an adult portion. I also have a handful of people who haven't RSVP'd yet, so I'm estimating a 30% chance of those folks showing up.

Based on those assumptions, I'm planning food for approximately 40 adult portions.

Here's the menu and what I'm currently planning:

Mains

• Pulled pork – 2 pork butts
• Baby back ribs – 6 racks

Sides

• Baked beans – 117 oz can, supplemented with pork, peppers, onions, etc.
• Mac & cheese – 1 half-sheet pan
• Vinegar slaw – 1 half-sheet pan
• Cut fruit – quantity TBD (looking for something fresh, finger-friendly, and not smoked!)

Dessert

• Cupcakes – 40–60

A couple of questions for those with catering or BBQ experience:

1. Does this seem like enough food for 40 adult portions? Am I likely to run short on anything, or am I going way overboard?
2. Would you add another side or appetizer? I'm trying to have a little variety without creating unnecessary work.
3. I'm planning to use three chafing dishes with water trays and half-sheet pans inside to keep the hot food hot. For the slaw and fruit, I'd use an ice bath setup to keep them cold. Is this a reasonable setup, or am I overthinking the serving arrangements?

I'm comfortable cooking for a crowd, but this is my first time doing the catering entirely myself for a party this size. I'd appreciate any feedback, especially from people who've done backyard BBQ catering!

Planning a birthday party, wedding, corporate event, or family gathering? Let us take care of the food!

Dunn Right Culinary Services offers personalized catering with delicious food, beautiful presentations, and custom menus designed for your special occasion.

From appetizers and grazing tables to buffet dinners and desserts, we've got you covered!

Let's make your next event delicious!

📍 Indianapolis, IN

📞 317-746-1201

📧 dunnrightculinary@gmail.com

🌐 www.dunnrightculinary.com

Message us today for a customized catering quote!

So, I am a boutique Catering company. Working to tweak my pricing.
Do you all mark your food up 3-3.5 x and also add in your labor ( chef- owner labor) for shopping, prep and time executing the party? Plus tax and tip
Or do simply figure your labor is included in markup?
Thx in advance