This project presented several design challenges. First, the trailer had to be light enough to be towed by a minivan. It also needed to be useable in summer and winter, needed to be aerodynamically stable at highway speeds, needed to accomodate a 4'10" chef and a 6' assistant, needed to fit in 8'x4' footprint for Church Street Marketplace regulations, and needed room for a large flat top grill, two large coolers, a three bay sink, 130 gallons of water, and a service counter.