The number of meals and the type of cooking your company will be doing will determine the size of the kitchen you will need. A scratch cooking operation of 100-150 meals per serving will require a 28ft mobile kitchen. A scratch cooking operation of 150-225 meals per serving will require a 40ft mobile kitchen. These are conservative estimations, and equipment can be changed to achieve maximum efficiency. If there is little preparation involved, a bulk cooking operation for 200 meals per serving can use 28 feet. A 40ft bulk kitchen may be able to handle 200-500 meals per serving. Customers have achieved up to 700 meals per serving out of a single kitchen 40ft bulk kitchen with the assistance of their food distributors prepared food options and limited menus. Customers that have budget limitations may look to add more feeding times to maximize cooking capacity.