Quick Answer: Commercial food service in Ontario requires Health Protection and Promotion Act compliance plus local public-health unit inspection. A turn-key shipping container bar or restaurant conversion in Ontario covers a wide range in 2026, depending on whether you build a seasonal patio pop-up or a year-round commercial kitchen. The container itself is the smallest line item; cutouts, electrical, plumbing, ventilation, and finish carry the rest of the build. Pricing depends on your site, your grade choice, and your freight zone, so call for a real quote.
In This Guide
- Do you need a seasonal bar or a year-round kitchen?
- How is the serving window cut into a container bar?
- What kitchen ventilation does a container restaurant need?
- What size electrical panel does a container bar need?
- What plumbing does an Ontario container restaurant require?
- How do you finish the exterior of a container bar?
- Grid power or a generator for a container bar?
- What drives the cost of a container bar conversion in 2026?
- Frequently Asked Questions
- Reach Van Blanc in Brantford
Reading Time: 12 minutes
Most Ontario hospitality operators who call us about a “container restaurant” leave the conversation realising they actually want a container patio bar with a small prep window, not a full year-round kitchen. The math drives the decision. A seasonal serving box that opens May through October keeps your build at the lighter end of the range and avoids the heaviest commercial-kitchen regulatory load. A full cooking kitchen wrapped in steel lands at the top of the range once you have a Type 1 hood, makeup air, three-bay sink, handwash, grease interceptor, and an inspection signed off by your public-health unit. Both are real builds. We have delivered the containers for both. The honest first question is which one you actually need.
Paul has been delivering containers across Ontario since 1995, and the hospitality conversions started showing up in real volume around 2015 when craft brewers, festival operators, and event venues figured out that a painted 20ft sea can with a serving window beat a leased trailer on every metric except mobility. The pattern has accelerated. Brantford, Hamilton, Kitchener-Waterloo, Niagara, and the GTA all now have at least one operator running a container bar at a winery, brewery, festival ground, sports venue, or summer patio extension. The product works. The cost-per-build is the conversation.
Do You Need a Seasonal Bar or a Year-Round Kitchen?
A container bar is a shipping container fitted with a serving window, refrigeration, and light electrical for pouring drinks and plating cold food, while a container restaurant adds a full cooking line with a commercial hood, three-bay sink, and public-health sign-off. The bar is the lighter, faster build. The restaurant is the heavier one. Most Ontario operators need the bar.
A container bar or restaurant conversion in Ontario follows one of three patterns, and picking the right one before you spend a dollar saves you from the worst outcome in this business: a half-built container that does neither job well. The same fork shows up across the wider container conversion playbook we walk operators through, but hospitality is the version where the menu, not the steel, sets the budget.
Pattern 1: Seasonal patio bar (most common)
A 20ft container with a large serving window cut into one long wall, a counter that swings down or rolls up, refrigeration for kegs and bottled product, a small sink for glass rinse, and basic 60A electrical. No cooking on-site. Food is plated cold or finished elsewhere. This is the May-to-October pattern for wineries, breweries, golf courses, sports venues, and event grounds. Build cost sits at the lightest end of the turn-key range because there is no cooking line to feed. Operations stop in November when the patio closes.
Pattern 2: Pop-up kitchen with prep but no full cooking
A 20ft or 40ft container with a Type 2 hood (steam and grease-vapour exhaust, not deep-fry exhaust), induction or panini-style equipment, a sandwich-prep cooler, full three-bay sink, handwash, and 100A electrical. Hot food served but no open-flame grilling or deep-frying inside the box. Lands the build in the middle of the range, since the Type 2 hood and added circuits cost more than a bar but far less than a full Type 1 kitchen. Operates year-round if insulated, though most still run May to October because the customer-side patio drives demand.
Pattern 3: Full commercial kitchen (rare, most expensive)
A 40ft container with a Type 1 hood (grease-bearing exhaust for fryers and grills), makeup air unit, fire-suppression system, full three-bay sink plus handwash, grease interceptor, 200A electrical, gas line or heavy 240V cooking circuits, and a full sign-off from your local public-health unit and electrical safety authority. Build lands at the top of the range and beyond, driven by the fire-suppression, makeup-air, and heavy-power requirements. Year-round if insulated. This is the rare bird in Ontario because most operators who need this kind of capacity build a brick-and-mortar instead. The container is chosen when the location is leased, temporary, or has site constraints (waterfront, festival ground, brewery yard) where a permanent build is not possible.
Christian LeBlanc, second-generation operator: “When somebody calls us about a container restaurant, my first question is always the menu, not the size. The day they say ‘just beer and a few cold plates,’ I know we are looking at a 20ft bar and a short build. The day they say ‘I want a fryer,’ the whole job changes. We would rather have that conversation in the yard than after the steel is cut.”
The honest gating question is the menu. Cold-and-bottled with a few finished snacks plates means Pattern 1. Hot sandwiches, paninis, induction-cooked small plates means Pattern 2. Grilling, frying, full line cooking means Pattern 3. We have walked enough operators through this decision to know the most common mistake: a Pattern 1 budget with a Pattern 3 dream. The container does not care, but the inspectors do, and the gap between the two is the difference between opening in eight weeks and opening in nine months.
How Is the Serving Window Cut Into a Container Bar?
The serving window on a container bar is a large opening cut into one long wall, then framed with welded steel tube so the side-wall load path is restored. That cut is the most consequential of the structural modifications a hospitality build makes. Three patterns get used in Ontario, and the choice comes down to weather, security, and how you want the front of the bar to read visually.
Three serving-front patterns and what they cost
Awning window (most popular): A horizontal cutout, typically 8 feet wide by 4 feet tall, with the cut steel panel rehinged at the top so it swings up and out, supported by two folding poles. Mid-range cost of the three serving fronts. Acts as an awning over the bar counter when open, a flush wall when closed. Cleanest visual signature. The “container bar” silhouette you see on Instagram is almost always this cut.
Roll-up door (priciest of the three): A commercial-grade aluminum roll-up door, similar to what you see on a U-Haul truck or storage unit, fitted into a framed cutout. Faster open and close than an awning. Lower visual signature (it reads more “service window” than “bar”). Better for high-volume operations that open and close the bar multiple times a day.
Dutch door + side window (most affordable): A standard residential-style Dutch door that opens top-half-first for service while keeping the bottom half closed, paired with a fixed serving window beside it. Common on smaller 20ft builds where the operator wants the visual of a wood door against the painted steel. Cheapest of the three, with the trade-off that ergonomics are tighter behind the bar.
The cut itself is structural work. Removing a 32-square-foot section from one long wall of a shipping container weakens the side-wall load path, which means a steel-frame insert has to go in around the cut. Any reputable Ontario hospitality builder will run a 2×2 or 2×3 inch steel tube reinforcement around the opening, welded to the corrugated wall and ground smooth. Skipping this step is how containers buckle over a winter under snow load. We have seen it twice in 30 years, both times on builds that tried to save by cutting without reinforcing. The fix after the buckle costs more than the reinforcement would have.
Paul LeBlanc, owner: “Every operator who calls us about a bar conversion asks about the window first. I tell them the window is the visual hook, but the reinforcement frame is the part that keeps the box standing in twenty years. Pay for the frame. The window is the easy part.”
What Kitchen Ventilation Does a Container Restaurant Need?
Kitchen ventilation in a container restaurant is either a Type 2 hood for steam and vapour or a Type 1 hood for grease-bearing exhaust, with the Type 1 build also requiring fire suppression and a makeup air unit. The tier you fall under is the single biggest swing between an affordable build and an expensive one. Public-health units in Ontario use the National Fire Protection Association standard NFPA 96 to classify cooking exhaust into those two tiers, and the tier decides how much steel and ductwork your container needs. We break the airflow numbers down further in our walkthrough of hood and makeup-air sizing for anyone pricing a cooking line.
Type 1 vs Type 2 exhaust in plain language
- Type 2 hood (steam and vapour, no grease): Required for dishwashers, ovens, panini presses, induction cooktops, espresso machines, and similar equipment that produces heat and steam but no grease-laden vapours. Simpler installation, smaller fan, no fire-suppression integration. The lighter of the two hood tiers on the build budget.
- Type 1 hood (grease-bearing vapours): Required for fryers, grills, griddles, charbroilers, woks, and anything that produces grease vapour. Includes a fire-suppression system (Ansul or equivalent), grease-removal devices in the hood, makeup air unit to replace exhausted air, and an annual inspection. The single largest ventilation line item, several times the cost of a Type 2 hood.
- Makeup air unit: Any time you exhaust more than about 400 cubic feet per minute from a sealed container, you have to put air back in or the negative pressure will pull the doors closed and choke the fans. Makeup air is a heated supply duct that brings outside air in at the rate the exhaust takes it out, a mid-range add-on that travels with any Type 1 build.
The trap most first-time operators fall into is sketching a menu with one deep fryer in it. That single fryer triggers the entire Type 1 cascade: hood, suppression, makeup air, grease interceptor, annual inspection. Removing the fryer and switching to oven-finished or induction-cooked equivalents drops the build into a lower tier and cuts the operational complexity in half. We are not saying skip the fryer if your menu needs one. We are saying price the fryer build before you commit, because the fryer doubles your ventilation budget on its own.
What Size Electrical Panel Does a Container Bar Need?
A container bar needs a panel sized to its load: a 60-100A panel for a seasonal bar, a 100A panel for a pop-up kitchen, and a 200A panel for a full commercial kitchen. Container hospitality builds in Ontario fall under the same Ontario Electrical Safety Code that governs any commercial occupied space. Every wire, every breaker, every receptacle has to be installed by a licensed electrician and inspected by the Electrical Safety Authority before you serve a single customer. There is no path around this.
Sizing the panel to the build
Pattern 1 (seasonal patio bar): 60A or 100A panel, 8-12 circuits. Powers lights, two beer fridges, a chest freezer for ice, a glycol chiller for tap lines, a glass-rinse sink, point-of-sale, exterior signage. The lightest of the three electrical packages.
Pattern 2 (pop-up kitchen): 100A panel, 16-20 circuits. Adds induction cooktops, panini press, sandwich-prep cooler, Type 2 hood fan, water heater, and the cold-side reach-in. Roughly double the Pattern 1 electrical scope.
Pattern 3 (full commercial kitchen): 200A panel, 24-32 circuits. Adds 240V cooking circuits for ranges, fryer dedicated circuit, Type 1 hood with fire-suppression interconnect, makeup air unit, walk-in cooler. The heaviest electrical package by a wide margin, and the ESA inspection on this build alone carries its own line item.
The container’s steel skin matters here. Every penetration through the wall (cable entry, water line, exhaust duct) has to be sealed and flashed against water ingress, and every interior circuit has to be run in metal conduit rather than romex because the container is technically a wet-location envelope. We have seen builds where the electrician tried to run residential romex in a hospitality container and the inspector failed the entire job. The rip-out and re-run added six weeks and a meaningful cost overrun to the build. Hire a commercial electrician who has done at least one container before. The learning curve is real.
What Plumbing Does an Ontario Container Restaurant Require?
An Ontario container restaurant requires three plumbing fixtures at minimum: a three-compartment sink for dishwashing, a dedicated handwash sink, and a greywater solution, since most container sites have no sewer connection. Ontario’s Food Premises regulation (O. Reg. 493/17) sets out those plumbing minimums for any commercial food operation, and a container does not get an exception. The three fixtures every Pattern 2 or Pattern 3 build needs are non-negotiable, and the way a cafe sink rough-in comes together is the same regardless of whether you call the build a bar, a cafe, or a restaurant.
The three required fixtures
- Three-compartment sink (wash, rinse, sanitize): The dishwashing minimum. Stainless steel, drain-board on both sides, hot and cold supply. The largest single plumbing fixture once the hot water tank is included.
- Dedicated handwash sink: Separate from the three-bay, accessible to every food handler, with hot water, soap, and single-use towels. Cannot be used for dishwashing or food prep. The smallest of the three required fixtures to install.
- Greywater management: Container builds rarely have a sewer connection, which means greywater either runs to a holding tank that gets pumped out weekly (typical for festival-ground and seasonal operations) or to a temporary sewer connection through the host property’s plumbing. A holding tank with pump-out service carries both an install cost and a recurring weekly pumping fee that you budget as an operating line.
The water supply side is simpler. Most Ontario container hospitality operations run on a temporary water connection from the host property, typically a 3/4-inch garden-hose-grade line fed from an exterior tap. The water hits a small accumulator tank inside the container and gets pumped from there to fixtures. Add a tankless or 20-gallon hot water heater for the dishwashing side. The water-side plumbing, the accumulator tank, pump, and water heater together, is a modest share of the overall plumbing budget.
Pattern 1 seasonal bars sometimes get away with a single glass-rinse sink and a portable handwash station (the kind you see on construction sites) because they do not handle open food. Confirm with your local public-health unit before assuming. Brant County, Haldimand-Norfolk, Hamilton, and Halton inspectors all interpret the regulation slightly differently. The difference between “bar serving bottled and tapped product only” and “bar serving any open food” is a regulatory line that adds real cost and inspection burden to cross.
How Do You Finish the Exterior of a Container Bar?
The exterior of a container bar gets finished in one of three tiers: industrial paint over a rust-converting primer, paint plus a wood-cladding accent, or a full vinyl wrap or custom finish. The exterior is the cheapest part of the build by dollar, and the most important part by visual impact. A container bar is a piece of street furniture as much as it is a kitchen, and how it reads from the parking lot decides whether the second customer comes back.
Three exterior tiers
Painted only (most economical tier): Pressure-wash, prime with rust-converter, two-coat industrial paint in your brand colours. The container’s corrugation stays visible, which most hospitality operators want because it reads as honest about what the building is. Lasts 5-7 years before a touch-up.
Painted + wood cladding accent (mid tier): Cedar or pine cladding on one wall (typically the customer-facing side around the serving window) over the painted steel. Adds warmth, breaks up the industrial silhouette, signals “craft hospitality” rather than “construction site.” Cottage-country municipalities sometimes require wood cladding on visible-from-street builds.
Full wrap or custom finish (premium tier): Vinyl wrap with full brand artwork, or murals, or live-edge slab cladding, or shou sugi ban (Japanese charred-cedar) treatment. Used by operators who treat the bar as a brand asset, not a building. Niagara wineries and Toronto pop-up operators dominate this tier.
One honest disclosure about paint. Shipping containers are coated at the factory with marine-grade paint that resists ocean spray for two decades. Painting over that factory coat means etching the surface first, priming with a converter that bonds to the original coat, and using a top coat that is rated for outdoor steel. The contractor who tells you they can “just paint right over it” is the contractor whose paint job peels in eighteen months. The right job lasts five to seven years between touch-ups.
Grid Power or a Generator for a Container Bar?
A container bar runs on one of three power setups: a grid-tied feeder from the host property, a standby generator for sites without grid capacity, or solar-plus-battery for light seasonal loads. Most Ontario container bars run grid-tied, with power supplied from the host property through a feeder cable that lands at the container’s main panel. This is the cheapest and most reliable option when the host site has the capacity. Some sites do not. Festival grounds, remote wineries, golf courses with limited service, and waterfront patios sometimes need standalone power.
Grid-tied vs generator power
Grid-tied feeder (most common): A 100A or 200A feeder run from the host property’s main panel to the container’s panel, typically 50-150 feet of armoured cable in a trench. The install cost scales with distance and trenching. Operational cost is included in the host property’s electricity bill, a manageable monthly draw for a Pattern 2 build during operating hours.
Generator standby (high-capacity sites without grid): A 22-30 kW diesel or natural-gas generator, autostart on grid drop or as the primary power source. A significant capital line on top of fuel storage. Operational cost runs by the hour on diesel, less on natural gas if a service line is available. Used by festival-circuit operators and remote winery installations.
Solar plus battery (rare in hospitality): A 5-8 kW solar array on the container roof plus a 20-30 kWh battery bank. Works for Pattern 1 seasonal bars with light electrical loads. Does not work for Pattern 3 cooking kitchens. The highest upfront capital of any power option. Most Ontario operators skip this because the upfront cost beats the operational savings only past year ten.
One small detail that catches first-time operators: a generator-powered container needs its own dedicated electrical inspection, separate from the container’s interior electrical inspection, because the generator is technically a power-generation appliance. Budget a separate ESA sign-off fee for the generator interconnect on top of the interior electrical inspection.
What Drives the Cost of a Container Bar Conversion in 2026?
The cost of a container bar conversion in 2026 is driven by the build pattern, not the steel: the container is the smallest line item, while cutouts, electrical, plumbing, ventilation, finish, and inspections carry the rest. Below is what actually moves the budget for the container hospitality conversions we deliver into Ontario in 2026. A turn-key quote bundles the container, the modifications, electrical and plumbing rough-in, ventilation where applicable, exterior finish, delivery, and the inspections required to legally open. It does not include kegs, beer-line systems, point-of-sale, furniture for the patio side, or the lease cost of the site. The table below shows the cost drivers that separate one pattern from the next.
| Use case | Container | What drives the cost | Typical build time |
|---|---|---|---|
| Pattern 1: Seasonal patio bar | 20ft WWT or one-trip | Lightest build: serving-window cutout, basic 60-100A electrical, glass-rinse sink, exterior paint. No cooking line. | 6-10 weeks |
| Pattern 2: Pop-up kitchen (no fryer) | 20ft or 40ft one-trip | Mid build: Type 2 hood, 100A panel, three-bay and handwash sinks, greywater tank, induction or panini equipment. | 10-14 weeks |
| Pattern 3: Full commercial kitchen | 40ft one-trip | Heaviest build: Type 1 hood, fire suppression, makeup air, grease interceptor, 200A panel, public-health and ESA sign-off. | 14-22 weeks |
| Add: vinyl wrap or premium cladding | n/a | Premium finish: full-coverage brand wrap, wood cladding, or charred-cedar treatment over the painted steel. | +1-2 weeks |
| Add: standby generator (22-30 kW) | n/a | Off-grid power: diesel or natural-gas generator, fuel storage, and a separate ESA inspection on the interconnect. | +1-2 weeks |
Where Van Blanc fits in this build
We supply the container. We do not run the modifications shop. What we do is supply the graded unit your conversion starts from (a one-trip 20ft or 40ft, or a Cargo Worthy or Wind & Watertight depending on whether your build can hide the cosmetic wear) and we work with a short list of Ontario modification shops who handle the hospitality conversions. The container itself is priced by grade and size, and we deliver it in 1-3 days from our 4 Brantford yards. The conversion shops carry their own quotes for the cuts, electrical, plumbing, ventilation, and finish work. Many of our hospitality customers visit the yard first to pick the exact unit before the modifications shop receives it.
The Facebook trap on container hospitality builds
Many operators call us saying they can get a 20ft container cheaper on Facebook Marketplace. Two weeks later they call back saying the bin never arrived, the seller stopped answering messages, and the deposit is gone. It is the same Facebook container scam we warn every buyer about. Paul has been operating Van Blanc since 1995, and the scam wave on hospitality-grade containers is unlike anything in the prior 19 years of the container industry specifically. Walk our Brantford yard before you pay a deposit. Look at the bin. Confirm the grade. The savings on Facebook is the difference between opening in eight weeks and never opening at all.
Two final notes on the build budget. First, every quote we have ever seen from a competent modifications shop has a 10-15% contingency built into the bottom line, because hospitality conversions surface unknowns (a rusted floor panel, a needed roof reinforcement, an unexpected plumbing rerouting) that show up only after the cuts are made. Operators who do not budget contingency end up paying out of working capital on day one. Build it in.
Second, build time is the variable most operators underestimate. A Pattern 1 seasonal bar can land in 6-10 weeks if everything goes right, but “everything going right” includes ESA inspection slots being available, the public-health unit responding to inspection requests, the modifications shop having capacity, and your site being prepped and ready for the drop. We have seen 6-week builds and we have seen 20-week builds. Plan for the high end and you will be pleasantly surprised. Plan for the low end and you will miss your opening weekend.
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Frequently Asked Questions
How much does a container bar cost in Ontario in 2026?
A turn-key seasonal patio container bar in Ontario in 2026 sits at the lighter end of the range, including the container, serving-window cutout, basic electrical and plumbing, exterior paint, and delivery. A full commercial kitchen build with a Type 1 hood, makeup air, and ESA-inspected 200A panel lands at the top of the range and beyond. The container itself is the smallest line item of that total; cutouts, electrical, plumbing, ventilation, and finish carry the rest.
Should I use a 20ft or 40ft container for a bar conversion?
A 20ft container fits most seasonal patio bar builds with room behind the counter for two staff and basic refrigeration. A 40ft container is the right call if you need a full kitchen with cooking equipment, three-bay sink, handwash, prep space, and back-of-house storage. Roughly two-thirds of Ontario hospitality conversions we see are 20ft builds, one-third are 40ft.
Can I convert a used container into a bar or restaurant?
Yes, though most hospitality operators choose a one-trip (essentially new) container because the exterior finish reads cleaner and the structural condition is guaranteed. A Cargo Worthy or Wind & Watertight used container costs less than a one-trip on the container line but the cosmetic wear is harder to hide under paint. If you plan to wrap or clad the exterior, a used container works fine. If you want the steel to read as the finish, go one-trip.
How long does a container bar build take in Ontario?
A seasonal patio bar lands in 6-10 weeks from order to opening if the site is prepped and the modifications shop has capacity. A pop-up kitchen build takes 10-14 weeks. A full commercial kitchen with Type 1 hood and ESA-inspected electrical runs 14-22 weeks. Plan for the high end. ESA inspection slots and public-health sign-off are the most common schedule risks.
Do I need a Type 1 or Type 2 hood for a container restaurant?
You need a Type 1 hood if you have any equipment producing grease-bearing vapours: fryers, grills, griddles, charbroilers, woks. You need a Type 2 hood if your equipment produces heat and steam but no grease: panini presses, induction cooktops, dishwashers, ovens. A Type 1 hood is the larger ventilation cost by a wide margin because it requires a fire-suppression system and makeup air unit. A Type 2 hood is the lighter add-on.
Can I run a container bar off a generator instead of grid power?
Yes, with a 22-30 kW diesel or natural-gas standby generator, which carries a significant install cost plus fuel. This is the standard pattern for festival-circuit operations, remote wineries, and waterfront patios without grid capacity. Operational cost is billed by the hour of run time on diesel. Most fixed-site Ontario container bars run grid-tied because the host property’s electrical service is cheaper and more reliable.
How does the serving window get cut into the container?
A licensed welder cuts the serving-window opening with a plasma torch or oxy-acetylene, then welds a 2×2 or 2×3 inch steel-tube reinforcement frame around the cut to restore the side-wall load path. The cut panel either becomes the awning (rehinged at the top) or gets removed entirely if a roll-up door is going in. Reinforcement is non-negotiable. Skipping it causes the container to buckle under snow load within a few winters.
What plumbing do I need for an Ontario container restaurant?
Ontario Food Premises regulation O. Reg. 493/17 requires a three-compartment sink for dishwashing, a dedicated handwash sink with hot water and single-use towels, and a way to manage greywater (typically a holding tank with pump-out service, since most container sites do not have sewer connections). The total plumbing install is a mid-range share of a Pattern 2 or Pattern 3 build budget.
Where can I see a Van Blanc container before I order one for my bar conversion?
Walk our Brantford yard at 90 Morton Avenue East, Unit 1-B. We have over 200 containers in stock across 4 Brantford yards including one-trip, Cargo Worthy, and Wind & Watertight grades in 20ft and 40ft. Call 519-754-6844 to confirm we have the grade and size your conversion shop needs before you visit. Most hospitality operators pick their exact unit in person before the modifications shop takes possession.
Does Van Blanc deliver to my conversion shop or to my final site?
Either, depending on the build sequence. Most Ontario operators have us deliver directly to the modifications shop so the cuts, electrical, and plumbing get done in a controlled environment. Some operators have the modifications shop deliver to their site after the build, with us as the original container supplier. We deliver in 1-3 days from our 4 Brantford yards across Ontario, with every quote including a real lead time and not a hopeful one.
Sources
- Government of Ontario. (2017). O. Reg. 493/17: Food Premises. Health Protection and Promotion Act. ontario.ca/laws/regulation/170493
- National Fire Protection Association. (2024). NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. nfpa.org/codes-and-standards/nfpa-96
- Electrical Safety Authority Ontario. (2024). Ontario Electrical Safety Code, 28th Edition. esasafe.com/contractors/ontario-electrical-safety-code
- Government of Ontario. (2024). Building Code (O. Reg. 332/12). Section 3 Use and Occupancy Classification. ontario.ca/laws/regulation/120332
- International Organization for Standardization. (2022). ISO 6346:2022 Freight containers – Coding, identification and marking. iso.org/standard/82754.html
- Restroworks Industry Report. (2026). How Much Does a Food Truck Cost? Price, Monthly Costs, Startup Expenses 2026. restroworks.com/blog/food-truck-cost
Reach Van Blanc in Brantford
We have been supplying shipping containers across Ontario since 1995. Our warehouse is at 90 Morton Avenue East in Brantford, and we deliver right across the province on a cash-on-delivery basis. No surprise fees, no chase-the-paperwork.
Van Blanc Ent. Inc., 90 Morton Ave E Unit 1B, Brantford, ON N3R 7J7. Call 519-754-6844 or toll-free 1-888-509-6658.
If you are scoping a container bar, pop-up kitchen, or full commercial conversion, the first call should be to look at the container. Walk our yard, pick the unit, then hand it off to your modifications shop with confidence. Worth the drive for unbeatable quality, family customer service with 30 years of experience.