Street food cart with a short menu

Office workers on lunch breaks, students, shoppers, tourists and late-night crowds.

You sell individual dishes at a fixed price, usually $6 to $14 each. Profit depends on a short menu, low food waste, and busy lunch or evening hours at a good spot.

• Cooking quickly and consistently
• Handling cash and card payments
• Food safety habits
• Friendly customer service

• Health department permit and cart inspection rules, which differ by county and city
• Many areas require use of a commissary kitchen, check yours
• Sidewalk and street vending rules, zoning and where you may legally set up
• General liability insurance, and fire rules if you use propane or gas
• Weather, slow days and spoiled stock eating into profit
• Sales tax registration with your state

Estimates put startup costs typically around $4,000 to $20,000, depending on your cart or kiosk, cooking equipment, permits, insurance and opening stock. A short menu can help keep early spending and food waste down.

Check health department permit and cart inspection rules, which differ by county and city. Check whether a commissary kitchen is required, plus street vending and zoning rules, liability insurance, propane fire rules and state sales tax registration.

Estimates suggest monthly revenue typically around $2,000 to $10,000, depending on your spot, menu, prices and trading days. Time needed is estimated at around 15 hours a week at minimum. Weather, slow days and spoiled stock can eat into profit.