We just sent off a 12ft all-electric food truck headed to Salt Lake City for a Crumbl Cookie operator. This one is a little different from most of the trucks we build. The chassis is a BrightDrop Zevo, the all-electric delivery van made by GM, and the entire kitchen side runs on batteries and shore power. No propane lines on board. No generator. No fuel of any kind to manage.
For a cookie operation, that math works out really well. There is no fryer, no flat top, no high BTU equipment to feed. The biggest power draws on this build are the merchandiser refrigerator that holds the cookie inventory, the LED lighting, and the rooftop AC. All of that fits comfortably inside what the BrightDrop’s onboard electrical system and a standard shore power hookup can handle.
Why a Crumbl Cookie food truck makes sense in Utah
Crumbl was founded in Logan in 2017 and the company is now headquartered in Lindon, just south of Salt Lake City along the Wasatch Front. They crossed a billion dollars in annual sales last year and are running close to twelve hundred locations across all fifty states, Canada, and Puerto Rico. Putting one of their trucks on the road in Utah lands the brand right where it started.
Pop-up cookie trucks work because cookies travel really well. They hold their shape, they are easy to box, and they sell at corporate events, weddings, school functions, and tech office Fridays without anybody needing a kitchen on board. A truck can roll up to a venue in Lehi or Cottonwood Heights, plug into shore power, and run all afternoon without any of the noise or exhaust of a generator-driven truck.
Why we built it all-electric
A few reasons made this a clean choice for an electric build.
First, the food side. Cookies do not need open flame. No combustion equipment means no propane permits to chase, no LP gas inspections to schedule, and one fewer thing the operator has to keep filled.
Second, air quality. The Wasatch Front has serious winter inversion problems where pollution gets trapped in the valley for weeks at a time. Cities along the Salt Lake Valley have been steadily pushing operators toward cleaner mobile equipment. An all-electric truck does not add to that problem.
Third, venues. A lot of the corporate and event spaces around Salt Lake City sit inside parking structures, near hotel entrances, or on private property where generator exhaust and noise are deal breakers. An electric truck can post up almost anywhere with shore power and nobody complains. For a cookie truck doing weddings and corporate Fridays, that opens up a lot of locations a propane and generator truck would lose.
The BrightDrop Zevo chassis
The BrightDrop Zevo is GM’s all-electric delivery van, originally launched for FedEx and other large fleet customers. The longer model gives you about 614 cubic feet of cargo volume in a roughly 290 inch overall body. Because there is no drive train running down the middle of the floor, the step-in is two inches lower than a typical step van and the floor is flat from the bulkhead all the way back. That is a huge win for a kitchen build.
We worked with about 12 feet of usable interior length from the front bulkhead back. The driver compartment stays accessible through a swing door so the operator can move between the cab and the kitchen without having to step outside.
Walls, floor, and lighting
Inside the box, we ran FRP wall panels from floor to ceiling. FRP is what health inspectors want to see on a mobile food unit. It is a smooth, non-porous, food-safe wall surface that wipes clean and resists moisture. The aluminum diamond plate floor is our standard. It handles wet feet, dropped trays, and the daily mop without showing wear.
LED strip lighting runs through the cabin so the operator has even, bright light at every station. We mounted additional flood lights and security cameras on the back corner above the service window so the customer side stays well lit after dark and the operator can keep an eye on the line.
Service window setup
The window is on the curbside, sized for a clean line during an event. It is a 5 foot opening with a flip up awning door that doubles as overhead cover, self-closing inset doors below the awning, and a screen to keep bugs and dust out when the window is open.
For a cookie truck specifically, that window setup keeps things simple. The operator takes the order, walks two steps to the merchandiser, boxes the cookies, and hands them out without ever leaving the station.
Plumbing and water
The plumbing setup on this truck is what the Salt Lake Valley Health Department wants to see on a mobile food unit. We installed a hand wash sink with a paper towel and soap dispenser right above it, plus a three compartment sink for washing, rinsing, and sanitizing utensils between events.
An 8 gallon water heater feeds both sinks with hot water. The fresh water tank is 30 gallons and the grey water tank is 40 gallons, both mounted underneath the truck. We mount them under the floor on builds like this so the operator has the full interior to move in and so the tanks are easy to fill and drain at a commissary or rinse station. If you want a deeper read on how to size water for a build like this, our guide on food truck electricity and water consumption walks through the math.
Cookie storage and prep
The anchor of the prep side is a standup full-size merchandiser refrigerator. It is a glass-front commercial unit so customers can see what is available without anybody having to open and close a door over and over. That cuts compressor cycles way down and keeps the cookies at a steady temperature through the day.
Next to the merchandiser, a long stainless prep table runs along the wall under the service window. That is where the operator boxes up orders, stages trays from the fridge, and handles wedding catering setups. There is room for a point of sale tablet, a card reader, or small countertop equipment at the station.
Electrical
Two breaker panels handle the kitchen circuits, separated from the BrightDrop’s drive electronics. Shore power comes in through a 30 amp RV-style inlet on the curbside. That feeds the cabin outlets, the LED lighting, the rooftop AC, the water heater, and the merchandiser fridge.
Because there is no fryer, flat top, oven, or any other high-draw cooking equipment to support, the total load on this truck is well under what a standard event power drop can deliver. For most propane and gas trucks, sizing a generator is a real design decision. Our food truck generator size guide covers that math in detail. On this build, we got to skip that conversation entirely.
A note on cold weather operation
One thing worth flagging for anybody thinking about an electric food truck in a winter market like Salt Lake City. Both BrightDrop range and battery output drop in cold temperatures. The truck still drives and operates fine, but the operator should plan to plug in overnight during winter months and warm the cabin from shore power before unplugging in the morning. That is a small change to the daily routine and it keeps everything running smoothly through the cold inversion months.
Full equipment list
- BrightDrop Zevo all-electric van chassis from GM
- FRP wall panels through the cabin
- Aluminum diamond plate flooring
- LED lighting through the cabin and along the exterior
- Standup full-size merchandiser refrigerator
- 5 foot service window with awning door, self-closing inset doors, and bug screen
- Hand wash sink with soap and paper towel dispensers
- Three compartment sink
- 8 gallon water heater
- 30 gallon fresh water tank, undermount
- 40 gallon grey water tank, undermount
- Rooftop AC unit
- Two-panel electrical setup with 30 amp shore power inlet
- Exterior flood lights and security cameras at the service window
- Long stainless prep table under the service window
Walk-in tour
More recent builds
If you liked this one, take a look at a few of our other recent builds. The 14ft shuttle bus to coffee truck conversion for Estes Park is another unusual chassis build. The 16ft celiac-safe gluten-free food trailer for Aurora shows what a niche concept build looks like. And the donut and coffee truck for Sedona is a closer cousin on the dessert side of the menu.
For anybody just starting to think about a build, our 2026 guide to starting a food truck business is a good place to begin, and what equipment goes in a food truck covers how we think about laying out a kitchen.
Ready to build yours?
We have been building food trucks and trailers out of Woodland Park, Colorado for years and ship to operators across the Mountain West and beyond. If you are thinking about an electric build, a custom cookie truck, or any other concept, give us a call at 719-722-2537 or head to our contact page to start the conversation.