Takoyaki cart or trailer

Office workers, students, tourists, and evening and event crowds.

Sell portions and combos with drinks or sides, with repeat customers at a regular spot. Revenue depends on location, season and opening hours.

• Cooking quickly and consistently
• Food safety and cleaning routines
• Basic bookkeeping and cost control
• Negotiating spots and permits

• Mobile food vendor licence and health inspection of the cart, rules vary by city and province
• Many cities limit where and when you can vend, check zoning and street rules
• A commissary or approved prep kitchen may be required, check with your health unit
• Commercial general liability and equipment insurance
• Propane and fire safety inspections
• Winter months can sharply cut foot traffic, plan cash flow for the slow season
• Register for GST/HST once you pass the small supplier threshold

Startup costs are typically estimated at around $8,000 to $35,000, depending on whether you buy a cart or trailer, new or used, plus the griddle, sink, storage and permits you need.

Monthly revenue is typically estimated at around $3,000 to $14,000, depending on your location, opening hours and prices. These are revenue estimates before costs, and winter months can sharply reduce foot traffic.

Check the mobile food vendor licence and health inspection rules in your city and province, local zoning and street vending limits, and whether you need an approved prep kitchen. Also check propane and fire inspections, insurance, and GST/HST registration.