Who applies for the permit for an event on a Ghent square?

The organiser requests the permit from the city. What the city wants to know about the set-up, such as the dimensions and the working of the truck or tent, is in the technical sheet we provide. On private ground we don’t need that permit; there the arrangements with the owner are enough.

What does the organisation have to provide itself?

The food truck is self-contained: we have water, work surfaces, cooling and wood on board. What the organisation does arrange is a level, accessible pitch and a clear time for arrival. Other technical details are in the technical sheet, so you can include them in your event plan.

How do you avoid long queues?

By planning for the peak, not the average. Above about 150 people a second baking station joins in, and we keep the offer compact with fast-baking flavours. That lets the queue move on, even straight after a concert when everyone wants to eat at once.

What if it rains at our outdoor event?

The fire keeps burning, and so does the pizza. The food truck shelters the team, and if the stand is a tent set-up, we agree on a party tent or canopy together. For visitors, it’s smart to include some covered seating in your event plan, so nobody has to eat in the rain.

Pizza catering for your food festival or public event in Ghent

Ghent lives for its celebrations, from district parties and street parties to markets on a square. For a public event we bring pizza catering with a wood-fired oven or the food truck, sized for a queue that can suddenly swell.

Speed for a queue

With two baking stations we keep the throughput high when hundreds of visitors get hungry at once, for example right after a concert or a performance.

Technical sheet ready

Before granting a public-space permit, the city wants details of the set-up. We provide the technical sheet the organiser needs.

Self-contained truck

Water, work surfaces, cooling and wood are on board. As organiser you don’t depend on a kitchen or extra infrastructure near the pitch.

A city that loves celebrating on the street

Every summer the Gentse Feesten show how much this city enjoys being outdoors, but the real fabric lies in the smaller events: a district party on a square in the Muide, a street party in Gentbrugge, a market in an inner courtyard or the opening of a new project at the docks. There a wood-fired oven is a crowd-puller: people stop and watch before they order.

The audience at such an event is mixed: families who come early, young people who join the queue later and neighbours who drop in briefly. We tune the offer to that with a limited number of popular flavours that bake fast, rather than a long menu. That keeps the queue moving and everyone knows straight away what to pick.

Public space, permits and access

If your event is on a square, in a street or in a park, it falls under public space. The organiser must then obtain a permit from the city; we hand over the technical sheet with the dimensions and working of the set-up. If it is private ground, such as a company site or an inner courtyard, we don’t need that permit.

In addition there is the low-emission zone covering the city centre, and a circulation plan that restricts access by car. We therefore plan the approach together with the organisers, often early in the day, before the street is closed. Let us know at what time the last vehicles must leave the site and we will build up in good time.

Throughput at large numbers

For a public event we don’t count guests but portions per hour. Up to about 150 people one oven keeps pace, but at a festival with a peak after a performance we deploy a second baking station. That doubles capacity at the moment it counts, without the quality of the dough and the bake suffering.

Our sourdough proofs for two or three days and never uses commercial yeast, so the quantity is fixed before the event day begins. A good estimate of visitor numbers is therefore important. If you share figures from previous editions or the number of tickets sold, we work out together how much dough to bring and how to spread the service.