Weekend market food stall

Market visitors, locals out for a weekend browse, and workers at lunchtime or twilight markets.

You sell each serve at a set price, usually a handful of dishes. You pay a stall fee or a share of takings to the market organiser, so choose a menu with good margins and quick service.

• Cooking a small menu consistently
• Fast, friendly customer service
• Costing recipes and managing stock

• Food business registration or notification: check with your local council and state food regulator, as it differs by state
• Food safety supervisor or training requirements, which vary by state
• Public liability insurance, which most markets require before they accept you
• Gas bottle and cooking equipment safety, plus handwashing and food temperature rules
• Weather risk: wet or very hot days can cut sales and ruin stock

Startup costs are typically around $2,000 to $8,000, depending on your gazebo, cooking equipment, menu and how much stock you buy. These are estimates only, so price your gear, insurance and first stock before committing.

Check food business registration or notification with your local council and state food regulator, as it differs by state. Also check food safety supervisor or training requirements, public liability insurance that most markets require, and gas bottle, handwashing and food temperature rules.

Monthly revenue is typically around $1,500 to $6,000, depending on your menu, which markets you trade at and the weather. That is revenue, not profit, so your costs come out of it. Plan for at least about 10 hours a week.