Kitchen on Wheels, Tech at Heart
We've spent years figuring out how to bring restaurant-quality pizza to wherever you need it. And honestly? The technology side is what makes everything work.
Our mobile units aren't just trucks with ovens. They're basically mini restaurants that happen to move around. Temperature control, ingredient tracking, real-time order management—it all has to work perfectly or you're just serving mediocre food from a parking lot.
We built our systems because we got tired of things going wrong. Ovens that couldn't hold steady heat. Order systems that crashed during busy events. Equipment that broke down at the worst possible times.
What Actually Runs Our Mobile Kitchens
These are the pieces that had to work together, or we'd be stuck serving cold pizza in March.
Custom Order Platform
Built our own system after trying three different solutions that couldn't handle event-based ordering. Clients can pre-order for events or we can handle walk-up traffic. Works offline too, because cell service at outdoor venues is terrible.
Started development in early 2024, went live in September. Still tweaking it based on what our teams tell us.
Temperature Monitoring
Wood-fired ovens need to stay between 750-850°F for proper cooking. We installed digital sensors that alert the team if temps drift outside range.
Sounds simple, but this solved our biggest consistency problem.
Inventory Tracking
Running out of mozzarella halfway through a wedding is not an option. Our system tracks ingredient usage in real-time and flags when supplies run low.
Each unit syncs with our central system every night. We prep supply runs based on upcoming bookings.
How Orders Flow From Client to Oven
We needed something that worked for both corporate events with 200 pre-orders and casual festivals where people just walk up hungry.
The booking side handles event planning—clients can customize menus, set delivery times, specify dietary needs. Once an event is confirmed, it pushes to our production schedule.
On event day, our kitchen team uses tablets that show the queue in real-time. They can mark orders as they're prepped, cooked, and served. If something takes longer than expected, the system adjusts timing automatically.
- Offline mode for locations with poor connectivity
- Dietary restriction flags on every order
- Automatic timing adjustments based on oven capacity
- Kitchen display system synced across all stations
- Customer notification system for pickup readiness
We've been refining this since February 2025. Latest update added better queue visualization for our teams.
Equipment That Doesn't Quit
Mobile kitchens beat up equipment faster than regular restaurants. We learned this the expensive way and upgraded accordingly.
Wood-Fired Ovens
Custom-built units that maintain consistent heat while traveling. Ceramic insulation keeps exterior cool while interior stays above 800°F.
Refrigeration Systems
Commercial-grade cooling that runs on both generator and shore power. Backup battery systems maintain temps during power transitions.
Power Management
Dual fuel generators with automatic load balancing. Can run full kitchen operations for 12+ hours on single tank.
Climate Control
Ventilation systems designed for mobile operation. Filters out smoke while maintaining comfortable workspace for staff.
Water Systems
200-gallon freshwater tanks with filtration. Greywater collection meets all regional health codes.
Connectivity
Multi-carrier cellular routers with automatic failover. Each unit can create its own wifi network for payment processing.
Security Systems
GPS tracking on all units. Remote monitoring of door locks and internal cameras when parked overnight.
Maintenance Monitoring
Automated alerts for service intervals. Tracks engine hours, oven cycles, generator runtime. Prevents unexpected breakdowns.
People Who Keep It All Running
Technology only works when the team using it actually understands why it matters. These folks built most of our systems from scratch.
Siobhan Keaveney
Designed our order management platform after spending six months driving a mobile unit herself. She knew exactly what drivers needed because she'd dealt with every possible failure scenario.
Dagmar Voll
Handles all equipment integration and maintenance scheduling. Former restaurant equipment technician who got tired of fixing the same problems repeatedly and started preventing them instead.
Avril Desautels
Bridges the gap between what clients want and what our systems can deliver. Trains new kitchen staff on all technology platforms and troubleshoots issues during events.