Quick&Eat kitchen container for a pop-up food truck in Fronton

The context: a seasonal open-air dance hall in a location with no infrastructure

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The "Un Eté à la Campagne" open-air café has set up shop at the foot of Capdeville Castle in Fronton (31), on the grounds of the Maison des Vins du Frontonnais. Open seven days a week from June through September, it seats up to 250 guests per seating, for both lunch and dinner, offering a menu of tapas, salads, and grilled dishes that highlight local products sourced through short supply chains.

The problem: Capdeville Castle is a historic site that is not equipped for catering. No permanent infrastructure can be installed. The project leaders, Christophe Vignes and Franck Groseil (a chef trained at the Ferrandi School), need a comprehensive, professional, and fully demountable solution for three months of intensive service—from meal preparation to taking customer orders.

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A system consisting of two complementary units

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To meet all of the open-air café’s needs, LocaCuisines set up two separate yet complementary spaces: a modular production kitchen and a Quick&Eat container on the customer side.

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Modular Production Kitchen: 5 Modules for 250 Coverings

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The back of the guinguette is equipped with five kitchen stations that form a professional food preparation area. This is where all meals are prepared and cooked by a team of five to six chefs working simultaneously.

The setup was designed entirely in collaboration with the LocaCuisines account manager to meet the requirements of a high-volume service:

• Workstations Optimized for Efficiency in the Kitchen
• Layout suitable for a team of 5–6 people
• Equipment designed to serve 250 covers per seating
• Installation using a crane on the castle grounds, without any construction work

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The Quick&Eat container: the point of contact with customers

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At the front of the building, across from the dining area, the Quick&Eat container plays a key role inthe customer experience. It serves as:

• Bar for refreshments and drinks
• Order Placement Point
• Visual interface between the production kitchen and the dining room

The Quick&Eat is designed to blend seamlessly into an outdoor setting —it’s attractive, compact, and ready for use as soon as it’s installed. It requires no construction work and can be strategically positioned based on the layout of the site.

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Why This Outfit Is Perfect for a Guinguette

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The open-air restaurant had to be capable of producing up to 250 meals per service: that is the role of the five production kitchen modules installed in the back.

On the customer side, the Quick&Eat container handlesreception, the bar, and order-taking. All of this takes place on a historic site with no existing infrastructure —no construction work was required, and the installation is fully reversible and can be dismantled at the end of the season. This seasonal rental model is perfectly suited for a 3-month operation, with no fixed investment required. Finally, the challenges of accessing the castle grounds were overcome by using a crane for installation.

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A customized assessment before each installation

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Prior to any deployment, a meeting with the LocaCuisines account manager allowed us to analyze the site’s constraints, determine the layout of the two spaces, and approve the plans. On-site mock-ups using the containers were conducted to ensure consistency between the production kitchen and the Quick&Eat service area.

It is this customized approach that ensures a fully functional installation from the very first day of service.

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📩 Your open-air café, estate, or event venue deserves the same solution

Do you have an unequipped site and a seasonal or pop-up restaurant project?

👉 Request your personalized assessment and free quote

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