Hundreds of unique builds, and we’re just getting started!
Taco Time
High-volume taco truck with a flat-top sized for batch tortilla work, a double fryer for chips and sides, and a dedicated prep station that keeps the taco line moving during a lunch rush. Built to handle 200+ covers in a four-hour service window.
Coast to Coast
Versatile cookline built for a menu that does not stay in one lane. The equipment layout supports seafood, comfort food, and everything in between. Good example of how a flexible kitchen design lets the operator change direction without rebuilding.
1972 VW Bar
Restored 1972 Volkswagen bus converted into a mobile bar. Tap lines, keg refrigeration, and speed rails fitted inside the original shell. This is one of our most-photographed builds. The vintage VW shape draws a crowd before anyone even sees the menu, which makes it a strong event rental or brand activation vehicle.
Mac & Cheezary
Purpose-built mac and cheese truck. The kitchen centers on a high-capacity steam table and a dedicated cheese-sauce station with heated holding. Service window is positioned for a fast topping line where customers pick their base and add-ons assembly-style. Simple concept, high-margin menu, fast ticket times.
Gourmet Grub
Full commercial kitchen built for a chef-driven street food menu. High-BTU burners that recover fast between dishes, a properly sized hood and exhaust system, and enough prep counter space to plate food that looks like it came from a restaurant, not a truck.
Café Mess
Mobile cafe with a griddle-forward layout built for breakfast and lunch daypart service. Dedicated coffee and beverage station on the pass-through side so drink orders do not bottleneck the cookline. Good example of how smart layout design keeps two revenue streams running simultaneously.
Big Apple Bodega
New York deli concept truck. Commercial slicer station, a cold sandwich prep line with refrigerated ingredient wells, and a display-case service window that lets customers see what they are ordering before they get to the counter. Bodega-style service translated into a mobile format.
Hibachi King
Hibachi-style truck where the flat-top grill is the centerpiece and the show. The cooking surface is positioned to be visible through the service window so customers can watch their food being made to order. Interactive cooking creates a line that attracts more customers, which is the whole point.
Polanka
Eastern European cuisine truck built around the specific equipment needs of a pierogi, kielbasa, and comfort food menu. Includes a large flat-top for pan-frying pierogi in batches, a steam table for holding sauces and sides, and a fryer for schnitzel and potato pancakes.
Ting’s Things
Asian street food truck with wok-ready high-BTU burners that hit temperatures a standard flat-top cannot reach. The ventilation system is oversized because wok cooking generates more heat and aerosolized oil than Western-style cooklines. Prep layout is designed for mise en place and fast ticket execution.
Ice cream Trailer
Ice cream and frozen dessert concession trailer. Chest freezers for pint and scoop service, a dedicated soft-serve equipment bay, and a service window designed for the kind of fast-moving line you get at a summer festival when it is 90 degrees and everyone in the park wants something cold.
Backcountry Catering
Catering-focused build designed for off-site events where the food is prepped at a commissary and finished or held on-truck. Extra-capacity hot-holding cabinets, transport-ready equipment mounts that keep pans from shifting during the drive, and a service layout built for setup-and-serve rather than cook-to-order.
Mi Taco
Another taco build, this time with a layout tuned for both tacos and burritos. Flat-top for protein, steam table for rice, beans, and fillings, and a dedicated salsa and topping station positioned so the service window person can assemble orders without turning around. Fast ticket times are everything in this business.
Blue Pan
Pizza truck with a dedicated oven bay (sized for either a deck oven or a conveyor unit), a dough-prep area with enough counter space to stretch and top, and a service window set up for both whole-pie boxed service and slice-by-slice walk-up sales.
Lunch Lizard
Lunch route truck designed for the operator who hits four or five stops per day and needs to set up, serve, and break down fast at each one. The cookline is optimized for fast ticket times on a focused menu. Driver’s side layout is set up so the operator can pull up, open the window, and start serving in under five minutes.
Wood Fired BBQ
BBQ truck with a wood-fired smoker built into the vehicle, not bolted onto a trailer hitch as an afterthought. Dedicated smoke chamber, a holding cabinet that keeps brisket at temp for hours without drying out, and a service window wide enough for tray-style BBQ service with sides.
Lonchera
Traditional lonchera-style truck. Compact, efficient layout with a flat-top grill, fryer, and steam table. This is the proven format that has fed construction crews and neighborhoods for decades, built to NSF commercial standards with proper ventilation, plumbing, and fire suppression rather than the improvised setups you sometimes see on older trucks.
Julita’s
Latin-inspired food truck with a full commercial cookline and a bright exterior wrap designed to grab attention on the route and at events. The kitchen supports a menu that ranges from street tacos to plated entrees, with enough equipment flexibility to run different specials without reworking the layout.
Greek to Me
Greek and Mediterranean truck with a vertical broiler bay for gyro meat, a flat-top for grilled proteins and pita, and a cold prep station with refrigerated wells for salads, toppings, and tzatziki. The vertical broiler is the signature piece: it shaves meat to order in front of the customer and creates the aroma that pulls people into line.
Patisserie
Mobile patisserie built around display and presentation rather than heavy cooking. Refrigerated glass showcases for pastries and cakes, a temperature-controlled holding area for delicate items, and a point-of-sale counter designed for the kind of careful, one-at-a-time service that high-end bakery customers expect. This is not a fast-food truck. It is a pastry shop on wheels.
Love of Malta
Maltese and Mediterranean cuisine truck. One of our more unusual builds, reflecting the operator’s specific culinary heritage. The equipment was chosen to support traditional Maltese cooking techniques that do not map neatly onto standard American food truck layouts. A good example of what a custom build can do that a cookie-cutter truck cannot.
Rise Coffee
Mobile coffee truck with a commercial espresso machine, a dedicated grinder station, refrigerated milk and syrup storage, and enough counter space to stage six drinks at once during a morning rush. Built for the pace of a high-volume morning service window where the line is 15 people deep at 7:30 AM.
Mini Donuts
Mini-donut concession trailer with a dedicated donut fryer, a glazing station, and a topping bar where customers can watch their donuts get finished. Single-product builds like this have some of the best margins in the food truck business because the ingredient cost is low, the equipment is simple, and the aroma alone pulls people over from 50 feet away.
Beeler Perk
Compact coffee and beverage build in a smaller footprint than a full truck. Espresso machine bay, blender station for frappes and smoothies, and cold-brew tap lines. Designed for farmers markets, office park morning stops, and event coffee service where you do not need a full kitchen behind the counter.
Maggie’s Cocina
Mexican home-cooking truck with a griddle, fryer, and steam-table layout that supports the kind of authentic cocina-style service where everything is prepped fresh and held at temperature for fast plating. Built for an operator who wanted the truck to feel like their grandmother’s kitchen but run at commercial speed.
Twisted Vibes
Fusion concept truck with a versatile cookline that does not lock the operator into one cuisine. High-BTU burners, flat-top, and fryer are all standard, but the layout gives enough counter and prep space to change the menu weekly without fighting the kitchen. Built for the kind of chef-operator who gets bored cooking the same five items every day.
Free Consultation & Quote
Ready to start your own build?
If you have browsed the gallery and want to commission something similar, start with our build process. It walks through what goes into a full custom truck, typical 12-to-20-week timelines, and the documentation we provide for health department approval and titling. Need something faster? Our pre-built and used inventory lists pre-built platforms available for rebranding and delivery in a much shorter window.
Corporate customers should start with corporate-branded food trucks for the three main corporate use cases and the free service window upgrade included with every corporate build.
Mile High Food Trucks builds in Denver and delivers across Colorado and Wyoming, with direct delivery to Denver, Boulder, Fort Collins, Estes Park, Northern Colorado, Cheyenne, Casper, and Gillette.