Dessert stall at markets and events

Market and festival visitors, families, and event organizers who book dessert vendors.

Sales per portion at busy markets and events, plus fees or set prices for private bookings like weddings and corporate events.

• Making desserts quickly to order
• Customer service
• Planning stock and prep
• Handling cash and card payments

• Food permits for temporary or mobile vendors, which differ by province and health unit
• Many places require prep in an approved commercial kitchen rather than a home kitchen, check locally
• Commercial general liability insurance, which markets often ask to see
• Municipal vending rules, vendor fees and propane or fire safety checks
• Outdoor trade depends on weather and season, with fewer events in winter apart from Christmas markets
• Allergen labelling and safe cold storage

Estimates suggest startup costs typically around $6,000 to $25,000, depending on your equipment, menu and the kind of stall or cart you choose. Monthly revenue is estimated at roughly $2,000 to $10,000, depending on events and season.

Things to check include food permits for temporary or mobile vendors, which differ by province and health unit. Also check whether prep must happen in an approved commercial kitchen, plus municipal vending rules, vendor fees, and propane or fire safety checks.

The estimate is at least about 15 hours a week, though this depends on how many markets and events you book. Outdoor trade also depends on weather and season, with fewer events in winter apart from Christmas markets.