Dessert stand for markets and events

Market shoppers, festival visitors, and hosts of weddings, corporate events and community gatherings.

Per-item sales at markets and festivals, plus fixed-price or per-guest orders for private events. Stall fees and kitchen rental are your main running costs.

• Baking and dessert making
• Selling face to face
• Planning stock for each event
• Lifting and setting up equipment

• Temporary or mobile food vendor permits from your local public health unit, rules differ by province and city
• Commercial general liability insurance, which many markets and events require
• Allergen labelling and safe storage of items that need refrigeration
• Weather and winter seasonality, outdoor events can be limited for months
• Stall fees and wasted stock on slow days

Estimates suggest startup costs typically around $3,000 to $15,000, depending on your tent, cart or equipment and opening stock. Estimated monthly revenue is typically around $1,500 to $7,500, depending on how many events you do. Stall fees and unsold stock on slow days can reduce returns.

Check temporary or mobile food vendor permits with your local public health unit, as rules differ by province and city. Also check allergen labelling, safe storage of items needing refrigeration, and commercial general liability insurance, which many markets and events require.

Weather and winter seasonality can limit outdoor events for months, so plan for that. Stall fees and wasted stock on slow days are also worth planning for when you decide how many events to book.