Pho and banh mi market stall

Market and festival visitors, local event organizers and sometimes workplaces booking a lunch stall.

Sales per bowl or sandwich on market days and event fees or revenue splits with organizers. Earnings depend on the number of events you do and the season.

• Cooking in batches and keeping food hot and safe
• Setting up and running a stall
• Customer service under pressure
• Planning your event calendar

• Temporary or mobile food permits from your public health unit, which differ by region and event
• Safe hot-holding of broth and food handler certification requirements
• Market vendor fees and application deadlines, which are often set months ahead
• Commercial general liability insurance, often required by markets and event organizers
• Outdoor and winter seasonality, so plan for cold or rainy days and slow months
• Quebec has its own permit rules and French-language requirements

Startup costs are estimated at typically around $5,000 to $25,000, depending on whether you use a stall or trailer, plus equipment and kitchen access. Monthly revenue is estimated at around $1,500 to $8,000, depending on events and season.

Check for temporary or mobile food permits from your public health unit, which differ by region and event. Also check food handler certification, safe hot-holding of broth, market vendor fees and deadlines, and liability insurance that markets often require.

Outdoor and winter seasonality is worth planning for, including cold or rainy days and slow months. Application deadlines are often set months ahead. Estimates suggest at least 12 hours a week. In Quebec, check permit rules and French-language requirements.