Panipuri stall at markets and festivals

Market-goers, festival crowds, South Asian communities and adventurous eaters looking for a quick snack.

Plates sold at a fixed price, usually by the half dozen or so, with combo deals and extras such as drinks or chaat. Income depends on pitch fees and footfall.

• Safe food handling and prep
• Consistent recipes and flavour balance
• Fast, friendly service in a queue
• Basic cash and card handling

• Health unit permit or temporary food event permit, as rules differ by province and city
• Food handler certification, which many provinces require, so check yours
• Whether you must prep in a commissary or approved kitchen, since home kitchens often aren't allowed
• Keeping the spiced water, chutneys and cooked fillings at safe temperatures all day
• Commercial general liability insurance, which many markets ask to see
• Allergen labelling for wheat, chickpeas and other ingredients
• Outdoor markets are seasonal in much of Canada, so plan for winter with indoor markets or events
• GST/HST registration once you pass the small supplier threshold

Startup costs are typically estimated at around $3,000 to $10,000 CAD, depending on your stall setup, equipment, permits, insurance and commissary kitchen access. Your own costs may differ, so price your setup before you commit.

Monthly revenue is typically estimated at around $1,500 to $7,000, depending on how many markets and events you attend, your prices and your crowds. The estimate assumes from about 12 hours a week.

Check for a health unit or temporary food event permit, food handler certification and whether you must prep in an approved kitchen. Also check safe food temperatures, allergen labelling, liability insurance for markets, and GST/HST registration.