Start with the assumption it might rain
In the UK, any outdoor event from April to October can get rain, and a forecast a week out isn’t worth much. The best plan is to assume it might rain and make that plan part of the event, rather than something you scramble for on the morning. The good news is that a food truck can keep serving in the rain. The questions are about your guests and the ground.
Where will guests eat?
The truck serves through a hatch under cover, but guests need somewhere dry to eat. Think about:
- A marquee or stretch tent with tables or poseur tables
- A barn, hall or covered terrace at the venue
- Gazebos next to the truck for a smaller party
- The house or garage for a home party
Street food is easy to eat standing up, so you don’t need a seat for everyone, but people do need cover. If the main eating area is a lawn, plan where everyone goes if it pours.
Where will the queue be?
A queue in the rain is a soggy queue. If you can, put a gazebo or awning near the hatch, or position the truck so guests can wait under cover. Calling tables up in turn from a marquee keeps people dry until it’s their go. A short menu also keeps the queue moving.
Ground conditions
Rain changes the ground faster than the sky. A firm lawn on Friday can be soft on Saturday after a night of rain. Consider:
- Truck access on wet grass. Vehicles can get stuck or damage lawns on soft ground. Agree a backup spot on hardstanding, such as a driveway, car park or firm track.
- Ground protection. Boards or mats on the route in and under the truck can help. Agree with the venue who provides them.
- Walkways. Guests walking between the marquee and the truck will churn up grass. Matting or a short, direct path helps.
- Slopes. Wet slopes are slippery for guests and harder for vehicles.
Wind and heat
Wind can be as disruptive as rain. Gazebos need weighting or pegging properly, and lightweight decorations, napkins and menus can blow away. Put the truck’s serving side away from the strongest wind if you can.
Hot weather needs a plan too. Guests need shade and water, and food must be kept at safe temperatures. Street food cooked and served to order helps, because it doesn’t sit out on a buffet, but salads, dips and desserts need shade and care.
Timings on a wet day
Rain slows everything down. Guests move between areas more slowly, vehicles take longer to get in, and set-up under cover takes more care. Build a little extra time into the morning for suppliers, and don’t schedule food service tightly against speeches or other fixed moments. If you know rain is likely, tell your caterer early so they can plan their arrival.
Decide who makes the call
Agree in advance who decides to switch to the wet-weather plan, and by when. It might be the couple, the host, the venue coordinator or a planner. Share the plan with your caterer, venue and anyone helping on the day: where the truck goes, where guests eat, where the queue forms and which route vehicles use. Write it down, even as a few bullet points.
What to tell your caterer
- Your main plan and your wet-weather plan, with photos
- Any hardstanding near the main spot
- Whether there’s a marquee or covered area, and where
- Who to call on the day if plans change
We’ll talk through your wet-weather plan as part of planning your event. Contact us for a quote through our quote form, and see our space and power checklist for site checks.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote for your event.