For an event, facility repair or longer project in Springfield, Massachusetts, a temporary kitchen should fit the way your team actually prepares food. Share the menu, meal counts and rental dates before choosing a trailer size. Monthly kitchen rental starts at $6,390 per month for a 24 ft kitchen trailer, with delivery timing and availability confirmed for your project. Share the site address, menu and dates so the quote can cover the equipment and services you actually need.
24-hour support desk. Equipment, dispatch and delivery by confirmation.
A drive time is not a delivery promise. We first check the available trailer and its departure location, then allow for loading, transport, placement and the agreed setup. Ask for an arrival window in your written quote before scheduling a kitchen shutdown.
Each monthly kitchen rate is $4,995 base rent plus the size surcharge. These equipment rates apply in Springfield and across our listed service areas. Delivery, collection, setup, site work, taxes, minimum rental duration, and availability are confirmed in the itemized project quote.
Published kitchen prices are monthly equipment rates in U.S. dollars, not an all-in delivered project total. The same equipment rates apply in every listed state and city.
Each kitchen includes a stove, oven, and essential cooking utensils. Additional equipment options are available through 24/7 support.
Each kitchen includes a stove, oven and essential cooking utensils. Review the menu and meal volume with the team before choosing additional cooking equipment.
Plan preparation space around how ingredients, staff and finished meals will move through the temporary kitchen. Confirm the approved work surfaces, equipment and access items for the selected configuration.
Agree the cleaning, handwashing and waste arrangements before service begins. The sanitation plan covers checks before delivery, after return and during off-rent maintenance; the project quote should make on-site responsibilities clear.
Final sanitation, inspection, and maintenance records for restaurant continuity during phased renovation should be verified through company operations before delivery and before the next rental assignment.
Review electrical capacity, potable water, wastewater, fuel, ventilation clearances and required approvals with the selected equipment.
The catalog lists the configurations below. Refrigeration prices and billing periods are not verified for publication; ask for a separate written quote covering the unit, rental term, transport and setup.
Review dry and cold storage separately from cooking capacity. Confirm the volume, temperature requirements and access needed for the menu and delivery schedule.
Call to check the equipment and dates. A listed service area does not mean a trailer is stored locally or available for immediate dispatch.
For an unexpected shutdown, call 888 385 6418 and explain what stopped working, how many meals are affected and when service needs to resume. The support desk can discuss the request around the clock; equipment availability, dispatch and delivery are confirmed separately.
Do not schedule reopening or move food into rental equipment until the responsible site team has confirmed the required connections, operating conditions and approvals.
Call for emergency rental help ↗Review the local forecast and site conditions with the delivery team. Snow or ice, heavy rain, soft ground, high winds and extreme temperatures can change access and connection requirements. Use the forecast for the actual address rather than a statewide weather assumption.
Find local National Weather Service forecasts and alerts ↗Local references identify institutions or documented events; the rental situations are planning examples, not claims that those organizations hired us. Equipment photographs do not document work at the named sites. Ask the team for any available, permission-cleared customer references relevant to your project.
Final fit depends on the project timeline, utility plan, placement, access, approvals, and current availability.
It can be evaluated when each phase's offline functions, menu, volume, utilities, access, and dates are documented.
Changes depend on inventory, site limits, schedule, and company approval.
Include testing and transition time after each permanent function is ready; exact terms require confirmation.
A split workflow may be possible when access, sanitation, utilities, and responsibilities are clearly planned.
Provide milestone dates, work zones, access route, utility plan, placement, and site contact.
Pickup should follow the last supported function's return and an agreed transition plan.
Tell us where, when and which kitchen functions need to stay online. Equipment, dispatch and arrival times require confirmation.
Call 888 385 6418