Start with distance
People see you from across a field or market first. At that distance they can only read two things: what you sell and your name. Make those the biggest things on the van, high up and on every side that faces a crowd. Everything else comes second.
Design for the hatch open
The awning, hatch, flue, vents, gas locker and serving counter all hide or interrupt graphics when you’re trading. Plan the design with the van open, not closed, and keep the important parts clear of anything that folds or swings.
Menus that can change
Prices and dishes change more often than your branding. Keep them on separate menu boards, magnetic panels or swappable inserts so a new menu doesn’t mean new graphics on the van. Put them at eye level by the hatch, where people decide what to order, and keep allergen information clear.
Materials near the kitchen
Use vehicle-grade vinyl with a protective laminate so graphics can be wiped down. Keep film away from flues and hot surfaces, and leave anything around the serving area easy to clean.
Make the whole pitch match
The van is the start. A hatch header, A-board, feather flag, gazebo walls, packaging stickers and team t-shirts or aprons in the same colours and fonts make a small pitch look like an established brand. Put your social media handle where the queue can see it, so people find you at the next event.
Trailers, horseboxes and converted vans
Many street food units are conversions, and each shape is different. If yours is still being built, it’s the best time to plan graphics: send drawings or photos of the build and we’ll design around the hatch, vents and awning before it’s finished.
Lettering, part wrap or full wrap?
A full wrap gives you any colour and photographic designs; lettering and a part wrap can look just as good on a well-painted van. Our lettering vs wrap guide compares them.