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![Eating at bench]()
Pop-ups
Before launching properly, pop-up events can be a good way to raise start-up funds and gain customer feedback, so you can improve your street food business idea. Even after you’ve launched, pop-ups can be a great way to raise your profile, attract new customers and increase your turnover. We Are Pop Up and Appear Here can help you find and book pop up spaces in the UK.
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![Festival vibes]()
Festivals and events
Many street food businesses rent pitches at outdoor festivals, of course, usually in the summer, which can provide a welcome seasonal revenue boost. Pitch fees are payable. Also, find out about local food festivals throughout the year. And weddings, other social functions, and corporate events could all be other sources of revenue for your street-food business.
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![Street food stall]()
Street food markets
For some years, street food markets have been established throughout the UK, and these could provide your business with a more permanent home. Some are weekend only, while others operate throughout the week and may be located around hotspots for office workers or tourists. So, once you’ve decided roughly where you want to sell, find out more about local street food markets.
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![Shabby chic restaurant exterior]()
Business premises
Just because you sell street food, doesn’t mean your business can’t be based in commercial premises. Some owners launch their new street food businesses from high street premises, while this is a natural next step for others once their business becomes more established. The costs will be higher, because there will be business rates, rent and other overheads to pay.
Startup costs calculator
We've put together some of the typical things you'll need to invest in when starting a business. Fill in the business startup costs below to find out how much money you'll need to get up and running.
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How to succeed as a street food business
Keep things fresh
“We’re constantly changing our menu – it keeps things fresh and interesting. Our menus are creative and we offer a wide variety of food – from Korean fried chicken to Deep South grits, from Jamaican goat stew to Taiwanese bao buns. That means we’re able to sell at more festivals, because if another seller is already offering one type of food, we can offer something else.”
“You must find ways to set yourself apart. Be better wherever you can. And quality is very important. We use fresh ingredients, local produce where possible. We make everything from scratch. To succeed, you must offer customers delicious food, something new and exciting – and good value for money.”
Andrew Owens-Smith of Glasgow-based Chompsky Food
Attention to detail is crucial and quality is key
“Being a successful street food business requires a lot of hard work. You must also find ways to be different. We cook out of a converted Mini Cooper to deliver the best BBQ chicken tikka and wood-fired Neapolitan style pizza for street-food events, festivals and weddings.”
“Attention to detail is crucial and quality is key. We use the best ingredients to create delicious food, whether it’s our staples or the imaginative specials we regularly add to our menus to keep things fresh and interesting. I’ve invested heavily in our stand, too – we don’t scrimp on anything. You have to attract customers’ attention and then give them great food and value for money so they’ll want to come back.”
Lee DeSanges of Birmingham-based Baked in Brick
Stand out from the rest
“If you want to succeed as a street food business, you really must stand out. Either pick something that already works – who doesn’t love a burger? – and try to be the absolute best at it. Or do what I did, and find a niche and create your own cuisine.”
“Lime Hut modernises Caribbean cuisine in a fresh and healthier way. This addresses dietary health issues within the Caribbean community, as well as broadening its appeal to the lunchtime market in London. My advice if you want to start your own street food business? Be bold. Be vibrant. Be fun. But also be affordable.”
Afiya Titus of London-based Lime Hut
Bring other skills to the table
“When starting up a street food business, building up a wide variety of skills is extremely useful and shouldn’t be underestimated.”
“Outside the skills of producing high-quality food, it’s important to consider branding, marketing, recruitment and staff management. If you can gain some experience in these in a paid role, I highly recommend it. But if not, there are a host of good online courses. Having this knowledge will allow you to plan long-term and save you money because you won’t have to pay someone else to do it for you.”
Kerry Hall of Bristol-based the little taquero
When it goes well – it’s the best job in the world
“We believe we sell the UK’s best mac and cheese. Every portion is made to order in individual pans, creating the freshest most luxurious, most indulgent mac and cheese possible.”
“The quality of your food is everything. To succeed, you must work very hard. Customers see the glamorous and fun side of the industry, but it’s seven days a week of hard graft, with occasional reward. When it goes well, it’s the best job in the world. But when it doesn’t go well, it can be pretty rough. But if you’re willing to put the hours in, put yourself out there, and create a product that you believe in, you can definitely be a street food success. We’re three years in and still learning. I don’t think that will ever stop.”
Emma Potter and Jack Torkington of Manchester-based Mac Daddies
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