I'm Geoff Fender, and for seven years I've helped stadiums, campuses, and convention centers find the right mobile Food & Beverage solutions. These solutions are custom, always unique, and leave a lasting impression on your guests.
The best work I do starts with listening. Before I talk about a single vehicle, I want to understand your venue, your guests, and the problem you're actually trying to solve. My job isn't to push a product onto you, it's to help you land on a creative solution that genuinely fits, and to be a sounding board you can trust along the way.
I lean on the methodologies that have shaped how I work: the Challenger Sale to teach and reframe what's possible, solution-based selling to build everything around your real needs, and MEDDIC to keep every conversation honest and grounded in what matters to you. Put together, it means sharper thinking, fewer surprises, and a partner who's genuinely invested in getting it right, not just getting it signed.
Gallery's electric vehicles are drivable, eco-friendly Food & Beverage units built for flexible service: campuses, stadiums, golf courses, resorts. No permanent infrastructure, no fixed power. They run indoors or out, plug into two standard circuits, and carry a Club Car service & warranty behind them.
Same chassis, same footprint, outfitted for whatever your venue actually serves. The honest part of my job is matching the right one to your problem, not upselling the one with the most equipment.
Hot food, fresh coffee, cold drinks, and snacks in one rolling store. The workhorse for everyday grab-and-go traffic.
A full-size flat-top propane grill on wheels for hot, made-to-order food wherever the crowd gathers.
A mobile bar for beer, cocktails, and cold drinks. Service that travels to the guest instead of the other way around.
The lean, lowest-cost way to serve cold drinks and snacks fast. The right call when simplicity beats firepower.
Modeled on a standard Godega running two sellouts a day at 75% sell-through. The point isn't the headline figure; it's that the math has to work for your venue before I recommend anything.
Illustrative model based on a standard FLA Godega at 2 runs/day, 75% sellout, 240 operating days. Actual results vary by venue, menu mix, pricing, and operating model. I'll build the numbers around your site, not the other way around.
From championship golf to national parks to university dining halls. Real units, serving real guests, today.
Here's how I take a project from our first conversation to a vehicle in service, with no surprises and up to two design revisions before anything's locked.
We get clear on your goals, budget, stakeholders, and the real problem we're solving, before I ever bring up product.
I dig into your site, menu, and brand, and run a survey if we need one, so we know exactly what fits your space.
My team turns it into drawings, configuration, and a transparent quote for every component, and I walk you through all of it.
We go through the final design, pricing, and timeline together, and I guarantee up to two revisions until it's right.
I keep the terms clear and expectations aligned on both sides. No fine-print games.
I hand you off cleanly to engineering and project management, with a locked timeline and a launch date you can count on.
No pitch decks until we know it's a fit. Tell me about your venue and the problem you're chasing, and I'll give you an honest read on whether this platform helps.