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A Food Stall, also known as a food booth, food kiosk, or temporary food service facility, is a temporary structure used to prepare and sell food to the public. These stalls are typically found in outdoor locations where large groups of people gather, such as parks, parades, stadiums, or similar venues.
Food stalls can be operated by a variety of vendors, such as: small independent businesses, catering companies, established restaurants, and local nonprofit organizations.
You may be able to get your supplier to deliver direct to the venue where the stall is running. However if you want to buy direct from a wholesale market you will probably need your own vehicle to collect the produce yourself.
It is a good idea to have more than one set of scales and to pre-weigh items that you can sell in bags/boxes labelled with the weight (see Trading standards for more information) to save your time and to make the shopping experience more convenient for your customers
The main advantage of running a food stall is that customers can pick and choose the exact varieties and amounts they want and they don't need to commit to weekly or monthly purchases. As a result stalls have the potential to make healthy food more accessible and affordable to a wider range of customers.
Given the unpredictability of how much food you will sell, the main disadvantage of a stall is that you are likely to have surplus food at the end of the session. This means you will need some way to deal with your leftover stock, such as selling it at a discount or giving it away to a cookery group. It also means that stalls work better when you have a larger number of customers.
