Food Trailer For Sale In Georgia

Georgia’s mobile food business landscape has evolved dramatically since 2023, when House Bill 1443 fundamentally transformed regulatory barriers into streamlined statewide operations. Today, the food trailer market in Georgia presents unprecedented opportunity for aspiring entrepreneurs, with pricing ranging from $4,997 for basic cargo shells to $138,835 for fully-equipped BBQ trailers with commercial digital smokers.

The current market reveals a mature, competitive ecosystem. Used Vending and similar online platforms list over 150 active Georgia food trailers at any given time, with inventory turnover accelerating as new operators enter the space and established vendors upgrade equipment. Pricing has stabilized around historical norms: entry-level kitchen trailers cluster near $24,000–$35,000, mid-range fully-equipped units occupy the $45,000–$65,000 band, and premium specialized operations exceed $100,000.

The Georgia market benefits from being a destination for food entrepreneurship, particularly in the Atlanta metropolitan region, where demand for catering, events, and fixed food truck parks continues growing. Simultaneously, rural Georgia offers lower operating costs and less regulatory friction, making smaller secondary markets increasingly attractive to franchise operators and emerging concepts.

New vs. Used Trailers: Price Comparison in GA

The 2026 Georgia market reveals distinct purchasing patterns driven by urgency, capital availability, and operational philosophy:

Key Market Dynamics:

New trailers carry 5-7 year warranties from reputable manufacturers (Anvil, Quality Cargo, Diamond Cargo, Hook & Line) and arrive pre-certified for health inspections. First-time buyers typically pay 15–20% premiums over used equivalents for this certainty. Conversely, barely-used trailers (1–2 years old) represent exceptional value; a 2022 kitchen trailer priced at $31,920 versus $45,000 new reflects depreciation patterns consistent with automotive markets.

Private sellers, concentrated in Atlanta and Savannah, often liquidate equipment due to business pivots, relocations, or financial constraints. These sales typically occur 30–40% below retail, though buyers assume inspection and potential repair costs.​

Most Popular Trailer Types in Georgia

BBQ & Smoking Trailers

Barbecue trailers dominate Georgia’s specialization market, reflecting regional culinary identity. A&A Center Trailers (Jonesboro) and Hunts Custom Cargo (Douglas) report strong demand for porch-style trailers equipped with digital smokers, commercial grills, and dual refrigeration units.

Typical BBQ Configuration:

• 8.5′ × 20’–28′ exterior dimensions
• Digital smoker with temperature controls ($4,000–$8,000)
• Covered porch/serving area (6’–8′)
• Dual 40-50 lb gas fryers
• 48″ double-door worktop refrigerator
• Type I hood with 5’–8′ vent capacity
• Propane: 100 lb tanks (dual units)
• Generator: 8,000–10,000 watts
• Price Range: $34,000–$60,500 new; $24,600–$55,000 used

BBQ operators benefit from Georgia’s festival and event calendar (state fairs, tailgates, wedding seasons) and loyalty-driven customer bases. Fire suppression systems and automatic shutoffs are mandatory, adding $2,500–$4,000 to build costs.

Coffee & Beverage Trailers

Coffee truck demand surged post-2023, with boutique espresso concepts targeting corporate campuses, farmers markets, and event venues. Beverage trailers require significantly lower power consumption (2,000–3,000 watts) compared to full kitchens, reducing generator costs.

Typical Coffee Configuration:

• 6′ × 12’–8′ × 14′ footprint
• Commercial espresso machines (2-group head): $2,000–$3,500
• Refrigerated display/cold brew dispensers
• Hot water system (2.5 kW minimum)
• Single sink + handwash station
• Mini-split A/C (0.5–1 ton)
• Generator: 4,000–6,000 watts
• Price Range: $28,000–$66,000 new; $28,000–$52,250 used

Used coffee trailers represent exceptional value; many remain lightly used as operators test concepts before committing to fixed locations. Lemonade and frozen beverage variants trade at similar prices with adjustments for dispenser equipment.​

General Concession & Multipurpose Kitchens

Standard concession trailers serve tacos, sandwiches, hot dogs, and general short-order menus. This category represents the largest market segment due to versatility and moderate capital requirements.

Typical Concession Configuration:

• 7′ × 10’–8.5′ × 20′ standard dimensions
• 36″–48″ griddle
• Single or dual 40 lb deep fryers
• Work tables and prep stations
• Cold holding: 1–2 reach-in refrigerators
• Type I hood with fire suppression (standard)
• Generator: 6,000–8,000 watts
• Price Range: $24,999–$50,600 new; $20,160–$35,750 used

These trailers achieve ROI fastest due to menu simplicity and operational flexibility across venues (food truck parks, festivals, corporate catering, private events).

Turnkey Mobile Kitchens vs. Shell Conversions

Turnkey Mobile Kitchens

A turnkey solution means delivery-ready: all equipment installed, tested, permitted, and passed preliminary health inspections. Renown Cargo Concessions and A&A Center Trailers ship fully-built units within 4–8 weeks of order placement.

Advantages:

• Immediate operation: Commission within 2–4 weeks post-delivery
• Manufacturer warranty: Full equipment coverage (5–7 years typical)
• Health compliance: Pre-designed to meet DPH standards
• Professional integration: Electrical, plumbing, ventilation engineered correctly
• Financing simplicity: Banks and dealers offer 60–120 month plans
• Risk mitigation: Defects remedied under warranty, not owner responsibility

Disadvantages:

• Higher cost: 30–50% premium over shell + DIY buildout
• Limited customization: Layout and equipment predetermined
• Lead time: 6–10 weeks typical for custom orders
• Depreciation: 15–20% value loss in first 24 months

Price Typical Turnkey Units (8.5′ × 20′):

• $45,000–$54,890 new condition
• Equipment package usually includes: griddle, fryer, refrigeration, hood, fire suppression, generator, sinks, water/waste tanks​

Shell Conversions

A shell conversion (or DIY build) starts with an empty cargo trailer and requires the owner to source, install, and integrate all kitchen equipment. Cargo trailers from Covered Wagon, Diamond, or Spartan start at $4,897–$5,097 and arrive bare.​

Advantages:

• Capital efficiency: Initial investment 60–70% lower than turnkey
• Full customization: Layout, equipment, colors, finishes chosen by operator
• Equipment sourcing: Can purchase used or off-brand equipment at discounts
• Learning experience: DIY builds offer operational intimacy

Disadvantages:

• Technical complexity: Electrical, plumbing, gas require licensed contractors
• Timeline extension: 2–3 months typical buildout vs. 2–4 weeks for turnkey
• No warranty integration: Equipment warranties separate and fragmented
• Inspection risk: Non-compliant installations fail health department review
• Hidden costs: Structural modifications (reinforced flooring, weight distribution) often $3,000–$5,000
• Expert requirements: Designing load-bearing capacity and ventilation ductwork requires engineering knowledge

Realistic Shell Conversion Economics:

• Cargo trailer: $5,000–$6,000
• Equipment (used/budget): $8,000–$15,000
• Professional installation: $5,000–$8,000
• Permitting/inspection delays: $500–$2,000
• Total: $18,500–$31,000 (vs. $45,000 turnkey)

Expert Recommendation: First-time operators with capital availability should prioritize turnkey. The 2–3 week operational advantage and warranty protection justify the premium, especially for food service where downtime directly impacts revenue. Experienced food service operators (existing restaurant background) can justify shell conversions for incremental expansions or concept testing.​

Where to Find Food Trailers for Sale in Georgia

Top Dealerships: Douglas, Waycross, & Jonesboro

A&A Center Trailers – Jonesboro, GA​

• Location: 8834 Tara Blvd, Jonesboro, GA 30236
• Established: 1973 (50+ years in business)
• Specialty: Custom BBQ porch trailers, concession trailers
• Partners: Nationcraft, Anvil, Quality Cargo, Diamond Cargo
• Financing: Traditional and rent-to-own (20% down, no credit check)
• Advantage: South of Atlanta with largest showroom; one-stop custom design and pickup
• Process: Consultation → design → deposit → build → quality control → pickup

Circle Double B Trailers – Douglas, GA

• Location: 2149 Douglas Broxton Hwy, Douglas, GA 31533
• Phone: (912) 715-8161
• Inventory: 7×14, 7×16, 8.5×16, 8.5×20, 8.5×24 models in stock
• Financing: Rent-to-own and traditional options
• Warranty: 5-year nationwide coverage
• Note: Recent customer service concerns documented; verify references
• Advantage: Ready-to-go inventory (no wait)

JMC Concession Trailers – Douglas, GA​

• Location: 786 Thompson Drive, Douglas, GA 31535
• Phone: (912) 331-5057
• Specialty: Fast build times guaranteed; custom trailers
• Process: Quote → financing approval → custom build → shipping calculation
• Advantage: Known for accelerated production timelines

SDG Trailers – Waycross, GA​

• Location: Waycross area (verified since 2001)
• Specialty: Food trailers, refrigerated trailers, dog grooming trailers
• Manufacturing: In-house production facility
• Financing: Available
• Advantage: Low-cost positioning; “beat any quoted price” guarantee
• Note: 20+ year track record and good customer service reputation

Hunts Custom Cargo – Douglas, GA​

• Products: Coast 2 Coast BBQ, Hook & Line concession, Titanium models
• Price Range: $21,250–$44,000 typical
• Delivery: Nationwide available
• Advantage: Specialized BBQ expertise; quality reputation

Renown Cargo Concessions

• Locations: Multiple Georgia sites
• Manufacturer Partners: Anvil, Rock Solid Cargo (premium brands)
• Price Floor: $21,999+
• Advantage: Long-standing relationships = better pricing and selection
• Custom Options: Extensive payload, height, color, finish customizations
• Process: Consultation → quote → custom design → production → delivery

Online Marketplaces & Private Sellers

National Platforms with Georgia Inventory:

Private Seller Advantages:

• 20–40% below retail pricing
• Direct negotiation on terms
• Liquidation sales (business closures) offer steep discounts

Private Seller Cautions:

• Inspect for rust, structural damage, electrical faults
• Verify permits/inspection history
• Request maintenance records
• Get pre-purchase health department site visit (not mandatory but wise)

Atlanta & Savannah Specific Resources:

• City of Atlanta Vending Program: atlantaga.gov/government/departments/city-planning/economic-development/vending-program – lists approved food truck parks and permitting contacts
• Savannah Mobile Food Vendors: savannahga.gov – separate ordinances and location requirements
• Atlanta Food Truck Community Facebook Groups: 5,000+ member networks, deal sharing, advice

Georgia Mobile Food Regulations & Compliance

Understanding Georgia DPH (Department of Public Health) Requirements

The Georgia Department of Public Health administers mobile food service establishment permits through a two-permit system: one for the Base of Operation (commissary) and one for the Mobile Unit itself. Both permits must originate in the operator’s home county (where the commissary is located), but operate statewide thanks to HB 1443.

Permit Application Process:

1. Identify a Base of Operation (commissary) location
2. Submit Base of Operation permit application with:
   • Scaled diagram showing sinks, equipment, water/waste systems
   • Menu (determines equipment requirements)
   • Photos of the facility
   • Proof of ownership/lease agreement
3. Submit Mobile Food Unit permit with:
   • Scaled interior layout with equipment labeled
   • Menu
   • Equipment specifications (manufacturer sheets required)
   • Photos (exterior and interior)
   • Proof of residency (notarized verification required)
4. County health department conducts plan review (2–4 weeks)
5. Upon approval, unit is scheduled for physical inspection
6. Inspection passed = permit issued

Costs & Timeframes:

• Permit fee: $100–$300 (varies by county)
• Processing: 2–4 weeks typical
• Renewal: Annual or biennial (varies by county; typically $100–$250)

The “Base of Operation” (Commissary) Mandate Explained

Georgia’s commissary requirement differs significantly from other states’ models—it is less restrictive than South Carolina’s 72-hour return requirement but more defined than some Western states.​

What is a Base of Operation?
A Base of Operation is a fixed facility where the mobile food unit returns to clean, refill water, dump wastewater, restock ingredients, and maintain equipment. It functions as the operational headquarters and proves the operator has a responsible facility management system.

Minimum Requirements:

• Dump station or mop sink (for wastewater)
• Handwashing sink with hot/cold water
• Potable fresh water supply tap
• Parking/storage space (implied)

Menu-Dependent Additional Requirements:

• Three-compartment dishwashing sink (if not on unit)
• Prep sink (if raw fruit/vegetable washing at base)
• Commercial refrigeration
• Dry storage area

Location Flexibility:​

• Can be private property (backyard, outbuilding) if owner approves
• Cannot be in residential living quarters
• Must be within “reasonable distance” (daily trips required)
• Each operator must have individual base; sharing not permitted

Commissary Costs in Georgia:

• Urban (Atlanta): $500–$1,500/month
• Suburban (Marietta, Decatur): $400–$900/month
• Rural: $200–$600/month
• Many operators share costs via cooperative arrangements

Commissary Usage Reality: Full-service (self-contained) units must return at frequency necessary to maintain sanitation but no later than 72 hours of operation. Non-self-contained units return within 24 hours. Most operators visit daily for ingredient restocking, creating natural compliance rhythm.​

Fire Safety Codes & Inspection Protocols (HB 1443 Updates)

Georgia’s fire safety framework for mobile food units strengthened in 2023 with statewide enforcement consistency. The requirements are rigorous and non-negotiable.

Required Fire Suppression Systems:

• Automatic System (Primary): Ansul or Pro-Fire brand standard; 3.0–4.0 gallon capacity typical
• Manual Extinguishers (Secondary):
  • Class K (deep fryer protection): mandatory
  • 2A10BC (general cooking): minimum rating
  • Securely mounted, readily accessible
• Service Schedule: Semi-annual (every 6 months) minimum
• Inspection Tags: All equipment must display current certification (dated <12 months)
• Fusible Links: Metal alloy types replaced every 6 months
• Activation Protocol: System activation must automatically shut off all heat/electric power to protected cooking equipment

Ventilation Requirements:

• Type I hood (mechanical exhaust) mandatory for cooking operations producing smoke or grease-laden vapors
• Minimum 8-foot hood vent capacity typical
• Ductwork must slope to drain
• NFPA 96 compliance (National Fire Protection Association standard)
• Hood cleaning and service records required for inspection

Cooking Equipment Restraints:

• All gas/electric appliances secured with restraining devices
• Prevents unintentional movement during transport
• Wheel chocks required when stationary during cooking

Facility Separation Standards:

• 10-foot minimum from buildings, combustible materials, vehicles
• 20-foot separation from tents and membrane structures
• Cannot obstruct fire hydrants or department access roads
• Propane tanks isolated in approved cages

Fire Department Pre-Inspection:
Many Georgia counties (Cobb, Douglas, Rockdale) coordinate pre-opening fire inspections. Renown and A&A Center Trailers typically arrange this as part of delivery protocols. Non-compliance results in permit denial and 30–60 day remediation timelines.

Zoning Laws: Parking Regulations in Atlanta vs. Rural GA

Atlanta’s Restrictive Framework:​

The City of Atlanta permits food trucks exclusively from paid metered parking spaces under the Right of Way program. This is the only legal on-street vending location.

• Parking Locations: Up to 2 consecutive metered parking spots per truck
• Duration: No limit (meter paid continuously)
• Spacing Restrictions:
  • Minimum 15 feet from fire hydrants
  • Minimum 600 feet from schools (K–12 public/private)
  • Minimum 200 feet from competing brick-and-mortar food businesses
  • Maximum 1/3 of metered parking spaces per street block
• Private Property: Requires written owner approval + location permit ($25–$100 annually depending on district)
• Hours: Typically 7 AM–7 PM (varies by neighborhood)
• Designated Food Truck Parks: Atlanta has 8–10 dedicated parks (BeltLine, East Atlanta, Decatur) with daily/monthly lease rates ($50–$200/day typical)

Rural Georgia Zoning:​

Rural counties (Thomasville, Dalton, Waycross areas) employ simpler permitting but still enforce local ordinances.

• Private Property: Standard requirement; owner written approval required
• Public Parking: Permitted with county/city approval; less competitive than urban
• Restroom Access: Working facility within 200 feet with written agreement (waived for food trucks operating <4 hours)
• Hours: Typically unrestricted or 6 AM–11 PM
• Costs: Mobile Food Vendor License $30–$100 annually (vs. $250+ in metro areas)

Multi-County Compliance (HB 1443):
Operating across multiple counties requires:

1. Home county permit (origin county)
2. Written notice to other counties before operating in each jurisdiction
3. Local ordinance compliance in each county
4. Subject to county inspections (but no additional permit fees)

Essential Equipment for Georgia Food Trailers

Required Sinks, Water Tanks, and Ventilation Systems

Water System Specifications (Georgia DPH Standard):

Sink Configuration (Mandatory):​

• Three-Compartment Sink: 18″–24″ per compartment (on-unit or at base with written business plan)
  • Compartment 1: Wash
  • Compartment 2: Rinse
  • Compartment 3: Sanitize
  • Drainboard for air-dry or cloth drying
• Handwashing Sink: Separate fixture, on-unit (non-negotiable)
  • Hot/cold water mixing
  • Soap dispenser + paper towel holder
  • Trapped drain (prevents siphon backflow)
• Prep Sink: Required if raw fruits/vegetables washed on-unit; can be at base if documented

Ventilation System (Type I Hood):

• Hood Size: 8-foot standard for 20-foot trailer; proportional scaling for smaller units
• Ductwork: 6–8″ diameter minimum; sloped to prevent grease pooling
• Mechanical Exhaust: Commercial-grade blower (500–1,000 CFM typical)
• Makeup Air: No active requirement in Georgia but improves efficiency
• Grease Trap: Removable, cleanable; NFPA 96 compliant
• Backsplash: 18–24″ stainless steel behind cooking line

Component Costs:

• Water system (tanks + heater): $1,200–$2,000
• Sinks + fixtures: $800–$1,500
• Hood + ductwork: $1,500–$2,500
• Total plumbing/ventilation: $3,500–$6,000 in custom builds

Fire Suppression Systems (Pro-Fire) for GA Inspections

System Selection & Sizing:

Georgia accepts Ansul and Pro-Fire automated fire suppression systems. Capacity is determined by cooking equipment protected.

Installation Requirements:

• Nozzles positioned directly over heat sources
• Manual pull handle + automatic fusible link
• Interconnected shut-off for fuel (propane/electric) supply
• Audible/visual alarm notification
• Professional certified installation (contractor needed)

Maintenance Protocol:

• Annual Inspection: Tags affixed by Georgia-licensed company
• Semi-Annual Service: Full system discharge testing (every 6 months)
• Fusible Link Replacement: Every 6 months (prevents aging failure)
• After Any Discharge: System requires full recharge ($500–$800)

Installation Checklist:

1. System sized to cooking equipment (not trailer volume)
2. Nozzles positioned over heat sources (not on walls/ceiling)
3. Pull handle accessible from outside kitchen area
4. Automatic activation by temperature rise (120–160°F fusible link)
5. Fuel shutoff interlocked with system activation
6. Extinguisher placement: within 10 feet of cooking equipment
7. Class K extinguisher (deep frying only) mounted separately
8. All tags current and visible to inspectors

Inspector Common Findings (Failures):

• Inspection tags missing or outdated (automatic fail)
• System not sized to actual cooking equipment
• Nozzles misaligned or obstructed
• Propane not connected to auto-shutoff
• Absence of manual Class K extinguisher

Generator & Electrical Requirements for GA Climate

Sizing Methodology:

Calculate by appliance wattage, then add 25% safety margin for startup surges.

Appliance Wattage Reference:

• Commercial refrigerator: 600–800W
• Deep fryer (dual 40 lb): 5,000W combined
• 36″–48″ griddle: 1,800–3,000W
• 4-burner stove with oven: 2,500–4,000W
• Mini-split A/C (1 ton): 1,500W continuous
• Lighting + outlets: 300–500W

Generator Selection Criteria for Georgia Climate:

• Noise Rating: <75 dB preferred (neighborhoods)
• Fuel Type: Propane (supply stability) vs. gasoline (portability)
• Mounting: Integrated (under-slung to chassis) vs. ground-mounted (separate enclosure)
• Run Time: 8–12 hours per fill typical for mid-size units
• Voltage: 120/240V split-phase standard
• Transfer Switch: Automatic switchover between generator/shore power

Integrated vs. Ground-Mounted:

• Integrated ($2,000–$3,500): Built into trailer frame; shore power inlet; minimal logistics
• Ground-Mounted ($1,500–$2,500): Requires enclosure + 3-foot separation from public; more portability

50-Amp Concession Electrical Package (Georgia Standard):

Most new trailers arrive with 50-amp service standard. Configuration includes:

• Main disconnect switch
• Shore power inlet (30–50 amp, weatherproof)
• Subpanels for refrigeration, cooking, lighting circuits
• GFCI outlets (ground fault protection) near sinks
• Propane auto-shutoff (fire code integration)

Installation Cost for Shell Conversions:

• Electrical design/layout: $500–$800
• Licensed electrician labor: $1,500–$2,500
• Subpanels + wiring: $1,000–$1,800
• Generator + transfer switch: $2,500–$4,500
• Total: $5,500–$9,600

Georgia Summer Considerations:

• High humidity requires robust ventilation (mini-split A/C standard)
• Generator cooling demand increases 30–40% in July–August
• Propane system performance drops slightly above 95°F (rare but plan accordingly)
• Battery-backup for digital controls recommended (power fluctuations possible)

Steps to Buying & Registering Your Trailer in GA

Step 1: Identify a Base of Operation (Commissary)

Before purchasing a trailer, secure a commissary location. This is the regulatory foundation and non-negotiable.

Process:

1. Identify potential properties (private land, shared commercial kitchens, existing restaurants)
2. Obtain written owner permission (email/document sufficient; formal lease preferred)
3. Verify facility has:
   • Dump station or mop sink
   • Handwashing sink with hot/cold water
   • Fresh potable water tap
   • Sufficient parking for trailer access
4. Schedule pre-approval call with county health department (optional but smart)

Cost Timeline:

• Private land: $0–$200/month (if personal property)
• Shared kitchen: $300–$800/month
• Commercial property lease: $600–$1,500/month

Step 2: Obtain Your Mobile Food Service Permit

Submit to your home county health department (where commissary is located).

Required Documentation:

• Completed Mobile Food Unit permit application (county-specific form)
• To-scale layout diagram of trailer interior (all equipment labeled, sinks positioned)
• Photos: exterior and interior of trailer
• Equipment specifications (manufacturer sheets for refrigeration, cooking, hood, generator)
• Menu (determines equipment adequacy)
• Proof of commissary ownership/lease
• Commissary layout diagram (showing water/waste systems)

Timeline:

• Submission: Day 1
• Plan review: 2–4 weeks (county dependent; follow up if delayed)
• Physical inspection: Scheduled upon approval, 1–2 weeks waiting
• Approval: 2–4 days post-inspection if compliant

County Variation (Example Costs):

• Cobb County: $200–$300
• Dalton: $100 annually
• Most rural counties: $100–$200

Approval Contingencies:
If inspection identifies deficiencies:

• Minor (labeling, temperature logs): 14-day remedy deadline
• Moderate (electrical outlet placement, drain sizing): 30-day remedy
• Major (structural, fire suppression): 60-day remedy with follow-up inspection

Step 3: Vehicle Registration & Tagging Process

Once the trailer is purchased, register it with Georgia Department of Revenue, Motor Vehicles Division.

Required Documentation:

• Driver’s license (current, valid)
• Proof of insurance (liability minimum $15,000/$30,000)
• Trailer title (original or certified copy)
• Georgia MVD Form MV-1 (Application for Title/Registration)
• Bill of Sale (if purchased privately)
• VIN inspection (if purchasing used out-of-state trailer)

Registration Costs:​

• Trailers ≤10,000 lbs GVWR: $125 one-time registration fee
• Trailers >10,000 lbs: $800 permanent registration
• Sales tax: Apply if purchased in Georgia (6–8% depending on county)

Process:

1. Visit county tag office (any Georgia county; home county preferred for convenience)
2. Complete MV-1 form with trailer VIN, purchase price, insurance details
3. Present documents and fees
4. Receive registration/tag (~2–3 weeks turnaround for physical tag; temporary tag issued immediately)

Commercial Vehicle Registration (If Applicable):​
If operating across state lines (interstate commerce) or GVWR exceeds 26,001 lbs:

• IRP (International Registration Plan) registration required
• IFTA (International Fuel Tax Agreement) fuel permit required
• File with Georgia Department of Revenue Commercial Vehicle Registration
• Process: 2–4 weeks; cost $200–$500 depending on weight class

Step 4: Obtain Insurance Coverage

Types & Minimums:

1. General Liability Insurance: $1,000,000 aggregate (standard for food service)
   • Covers customer injury, property damage claims
   • Cost: $200–$400/year
2. Product Liability Insurance: $1,000,000 (foodborne illness, contamination)
   • Covers legal expenses if customer becomes ill
   • Cost: $300–$600/year
3. Commercial Auto Liability: Minimum $15,000/$30,000 (per person/accident)
   • Covers towing vehicle + trailer liability during transport
   • Often bundled with general liability
   • Cost: $400–$800/year
4. Trailer Endorsement (Optional but Recommended): Equipment coverage while parked
   • Covers theft, vandalism, collision damage
   • Cost: $150–$300/year
5. Tools & Equipment Inland Marine (Optional): $10,000–$50,000 coverage
   • Covers loss/damage to cooking equipment, generator, sinks
   • Cost: $200–$500/year

Total Insurance Cost Estimate: $1,000–$2,000 annually

Recommended Providers (Georgia-Specific):

• FLIP (Food Liability Insurance Program): $299/year base coverage
• Wexford Insurance: Dedicated food truck program, same-day COIs
• State Farm Commercial: Bundled auto + general liability
• Local independent agents: Often lowest rates via volume discount

Insurance Requirement for Permit Approval:
Georgia does not mandate proof of insurance for DPH permit issuance, but it is legally required to operate (trailer is commercial equipment under business liability). Most banks financing trailers require proof; highly recommended even if self-financed.

Step 5: Health Department Final Inspection & Permit Issuance

County health department conducts physical inspection of trailer and commissary post-approval of plans.

Inspection Checklist:

• Water/wastewater tank capacity (within 15% margin)
• Handwashing sink function, temperature
• Three-compartment sink (or commissary plan approved)
• Refrigeration temperature holding
• Fire suppression system presence and tags
• Hood ventilation function
• Equipment secured/stable
• Plumbing drain slopes
• Documentation: temperature logs, cleaning procedures

Timeline:

• Schedule inspection (1–2 weeks out typically)
• Inspection day: 30–45 minutes typical
• Result notification: 3–5 business days

Pass Outcome:

• Permit issued (valid 12–24 months depending on county)
• Certificate displayed in trailer (required during operation)
• Authorization to operate in home county + all Georgia counties (HB 1443)

Fail Outcome:

• Detailed deficiency list provided
• Timeframe to remedy (14–60 days depending on severity)
• Re-inspection scheduled
• Operating prohibited until repass

Frequently Asked Questions (FAQ)

How much does a food trailer cost in Georgia?

Pricing depends on condition, equipment level, and customization:

• Shell/Empty Cargo: $4,900–$6,000 (no kitchen)
• Basic Kitchen Equipped: $20,000–$35,000 (essential equipment, 7’×12’–8’×16′)
• Mid-Range Full-Service: $40,000–$55,000 (griddle, fryers, refrigeration, hood)
• Premium Specialized: $60,000–$85,000+ (BBQ smokers, digital controls, dual equipment)

Market Reality: Most Georgia first-time operators invest $45,000–$65,000 for a fully operational 8.5’×20′ turnkey trailer. Used trailers in good condition typically cost 25–35% less than new equivalents.

Do I need a CDL to tow a food trailer in GA?

Not necessarily—it depends on combined weight:

You DO NOT need a CDL if:

• Truck + trailer combined GVWR ≤ 26,000 lbs
• Trailer GVWR ≤ 10,000 lbs
• Operating for non-commercial personal use

You DO need a CDL (Class A) if:

• Combined GVWR > 26,001 lbs
• Trailer GVWR > 10,000 lbs AND combined weight exceeds 26,001
• Operating commercial food service (for-profit)

Georgia Standard: Most food trailers (20’–24′ with full equipment) weigh 12,000–16,000 lbs, and typical pickup trucks (20,000 lbs GVWR) result in 32,000–36,000 lbs combined—requiring a Class A CDL.

Reality Check: If your truck + trailer combination exceeds 26,001 lbs, you legally need a CDL. No exceptions for food trucks. Georgia DMV enforces rigorously; fines are $500–$1,500 for non-compliance.

Can I operate in multiple counties with one permit?

Yes—completely. This is HB 1443’s major benefit.

How It Works:

1. Obtain permit in your home county (where commissary is located)
2. Pay one annual fee ($250 typical)
3. Operate in any Georgia county without additional permits
4. Notify each county of vending locations and times (no formal request needed—informational)
5. Subject to county inspections but no permit fees

Flexibility Example:

• Commissary in Atlanta (Fulton County)
• Vend Mon–Tue in Decatur (DeKalb County)
• Wed–Thu in Marietta (Cobb County)
• Fri–Sun in Athens (Clarke County)
• All under one permit, one fee, one annual inspection

Important Caveat: Local zoning ordinances still apply. Atlanta’s right-of-way parking program, Savannah’s location restrictions, and rural county private property rules are separate from the health permit. Compliance is operator’s responsibility.

What is the timeline from purchase to operation?

Approximately 6–12 weeks typical:

Critical Path: Secure commissary first (longest variable). Trailer selection can occur simultaneously. Most delays occur during county plan review (vary wildly: 2–8 weeks depending on backlog).

What’s the difference between a turnkey trailer and a shell conversion?

See detailed comparison under “Turnkey Mobile Kitchens vs. Shell Conversions” section. Short answer: Turnkey costs 30–50% more but saves 2–3 months and eliminates technical risk. Recommended for first-time operators.

Do I need specific food handler certifications?

Yes. Georgia requires at least one person (owner or manager) to hold a Food Service Manager Certification.

Process:

• Online course: 5–8 hours ($50–$100)
• Proctored exam: 1 hour ($30–$50)
• Validity: 5 years
• Renewal: Repeat course/exam

Recommended: All staff take a Basic Food Handler course (4 hours, $10–$15; valid 3 years). Improves operations and demonstrates compliance commitment during inspections.

Conclusion: Your Georgia Food Trailer Roadmap

The Georgia food trailer market in 2026 presents unprecedented accessibility and profitability. HB 1443 transformed regulatory friction into streamlined statewide operations, while dealer competition (A&A Center, Circle Double B, Renown, SDG Trailers) has driven pricing downward and customization upward.

Success Strategy:

1. Secure your commissary first—this is your regulatory foundation and often the longest lead item
2. Choose turnkey over shell unless you have food service operational experience
3. Budget $60,000–$80,000 total ($45K trailer + $3K permits/permits + $2K insurance + $8K contingency) for a full launch
4. Prioritize Douglas/Jonesboro dealerships for in-person shopping and regional expertise
5. Master HB 1443—your single-county permit is your competitive advantage; use it to follow events across Georgia

The food trailer business model’s flexibility (location freedom, lower fixed costs than brick-and-mortar, event-driven revenue) appeals to established chefs and entrepreneurial newcomers alike. Georgia’s regulatory clarity and dealer competition make the state one of the nation’s most founder-friendly environments for mobile food ventures.