What crews need
Shoot days are long and physical, and a good hot lunch matters for morale. Crew catering needs to be on time, quick to serve within the lunch break, and able to cope with schedule changes. It also has to work wherever the unit base is: a car park, a farm yard, a school playground or a field.
The unit base
The unit base is where trucks, trailers and catering park. A food van needs a level, firm spot there, with room for a queue. The location manager usually decides where everything goes; give them the van’s size and access needs early.
Working to the call sheet
The lunch break is set on the call sheet, but schedules move. Give the caterer a contact on the day, usually in the production office or locations team, who can warn them if lunch moves earlier or later. Agree how much flexibility the booking includes.
Numbers
Crew numbers change day to day, and supporting artists and visitors may need feeding too. Confirm numbers the day before where you can, and tell the caterer who counts.
Dietary needs
Ask for dietary needs and allergies on the crew info form and pass them on in writing. Standard batter contains gluten and fish is a major allergen, so make sure there’s a plan for anyone who can’t eat the main option.
When a fish and chip van works
- Short shoots, commercials and music videos without a full catering unit
- A crew treat on a long shoot, alongside regular catering
- Seaside or period locations where it fits the mood
- Wrap parties
For long shoots with breakfast, lunch and dinner every day, a dedicated location caterer is usually the main supplier; a chip van can be a special day within that.
Access and locations
Location lanes are often narrow, and fields get muddy. Tell the caterer the route, any height or weight limits and the ground conditions, and have a hard-standing spot if possible.
Paperwork
Productions usually ask suppliers for insurance details and food business registration. Ask your caterer early what they can provide, and send any location rules they need to follow.
Waste
Locations need to be left clean. Agree who provides bins and takes waste away, and where used oil goes (it should go with the caterer).
A production checklist
- Unit base address and what3words or grid reference
- Van size and access checked by locations
- Lunch time from the call sheet and a contact for changes
- Numbers, including supporting artists
- Dietary needs and allergies in writing
- Paperwork requested early
- Waste plan agreed
Location permissions
Unit bases on public land usually need permission from the council or landowner, and some film offices handle this for productions. If a catering van will be part of the base, include it in your application. On private land, the location agreement should cover where vehicles park and when they can arrive and leave.
Feeding a crew quickly
Lunch on a shoot is often a fixed break, so service needs to be quick. A short menu helps, as does sending departments up in turn. A simple pre-order the morning before can help the caterer plan, and makes it easier to look after anyone with allergies.
Night shoots and early calls
For early calls or night shoots, think about lighting at the unit base and the van’s arrival time. Ask the caterer what time they would need to arrive and whether the location allows vehicle movements at that hour, especially near homes.
Keeping noise away from set
Fryers and generators make some noise. Keep the van far enough from set that it won’t be picked up by sound, and agree with the location manager where it parks.
Numbers that change day to day
Crew sizes swing between days: a big unit day with supporting artists, then a small splinter unit the next. Ask the caterer how late numbers can change, and send a daily update from the production office. It’s far easier for a caterer to plan for 60 when told the evening before than to discover 90 at the hatch.
What to include in the call sheet
Add the van to the unit base plan on the call sheet, with its position and the lunch time, so drivers, the locations team and the crew all know where it is. If cast or crew have specific dietary needs, make sure the production office has passed them on in writing.
Unit base etiquette
Unit bases share space between trucks, trailers, generators and parking. Agree the van’s spot with the base marshal or locations team before arrival, keep the queue clear of vehicle routes and make sure bins are nearby. Leave the base as you found it: the next production may need the same location.
Wrap parties
A wrap party is a thank-you to everyone who made the shoot happen. A fish and chip van suits a relaxed wrap in a yard, a studio car park or the last location, and it doesn’t need a booking at a busy restaurant. Agree a time that suits the last shot, and remember that the final day often runs late.
Budgeting for crew food
Crew catering is usually budgeted per head per day. A fish and chip van day can fit within a normal catering budget for short shoots, or be a one-off treat on a longer job. Ask for a quote based on your numbers and lunch time, including travel to the location.
Choosing a caterer
Look for a caterer who asks about the unit base, the route in and the call times before quoting. Experience with events where timings move is a good sign. Ask how they’d handle a lunch that’s pushed back by an hour.
Quick answers
Can a food van work to a call sheet?
Yes, with a contact on the day for changes.
Can it park at the unit base?
Usually, on level, firm ground agreed with locations.
Do you do wrap parties?
Yes. A chip van suits a relaxed wrap party.
Planning an event? Tell us about it and we’ll check the date and send a quote.