While many traders started out from independent vehicles or pop-up restaurants, they have now found a place within a massive £1.2 billion market dedicated to street food.
More than 7,000 street food vans serve throughout the UK at markets, festivals and stadiums alone. The number has grown by 20% continually, year on year, with the market expanding beyond leisure events.
Now, street vendors such as food carts and food booths have joined the traditional vans, offering consumers a quick bite to eat and giving them the chance to experience new cuisine from all over the world.
When did the street food market start to grow?
An unusual concept that was second in popularity to traditional fast-food eateries such as fish and chip shops and other takeaways; around 20 years ago, street food was a bit of a niche market in the UK. Today, the craze is growing fast, satisfying our desire for specific cuisines and weaving its way into our daily life.
An estimated 2,000 street food vendors served the nation in 2018, but then, the Covid pandemic changed the way we lived. Restaurants, cafes and other indoor food venues had to close their doors due to the lockdowns.
Entrepreneurs spotted a gap in the dining market and an opportunity to cut their overheads significantly by going mobile. They welcomed back old customers and attracted new ones by setting up fast food on the go.
Consumers are largely in favour, with 50% buying from a mobile vendor at least once a week. The now familiar food van outside the office block offers a tasty breakfast or lunch, providing something different from high street cafes and takeaways.
Today's street food is even winning over fans of the supermarket meal deal at lunch time, with 64% of people saying they're happy to spend more on street food than their average lunchtime spend, according to research published in Euro Business News.
Why is street food so popular in the UK?
Street food is cheaper to provide than restaurant food, so from a business point of view, there are relatively low startup and running costs. This means it's easier to charge competitive prices, passing the savings on to customers.
Customers are inspired to try new foods due to the lower costs - which is particularly beneficial in today's economic climate. When people are tightening their belts in general, trying the dish you're craving is easier when it's at a lower cost from a street food vendor and as they specialises in the food they offer, it's usually tasty and high quality, in contrast to some of the bigger chains, where quality control can be harder to manage.
The owner of the food van is likely to be cooking your food personally. They will care more about what they prepare when it's their personal livelihood. Food is cooked in front of customers, so they can see how it's being handled and prepared and the general hygiene standards. This transparent approach raises the general standards of food hygiene.
While restaurants normally specialise in one type of cuisine, such as Italian or Indian, food truck owners congregate in one area at festivals and outdoor events. Customers can choose from a wide choice of international foods in one place, encouraging them to come back and try different meals.
When there are thousands of people congregating onsite at a three-day festival, a good street food vendor can make a lot of money if they keep up with the demand. By always cooking up innovative meals and starting new trends, this is a big pull for customers who want to try foods they haven't eaten before, create food fusion, or dine on updated versions of classic meals with a new twist.
It's easier to update a menu and create a new offering when you're preparing smaller amounts, as you will soon know what's going to be popular, without wasting a lot of money on new items on the menu that might not grab customers.
People can eat street food on the go, so even if they're just rushing by on their lunch break, the aroma of food being prepared can be very tempting!
The whole concept has become a social endeavour, with the power to bring people together, and diners are likely to congregate and chat. Add stalls and music, and you've created a winning formula.
How can you attract audiences to your unique products?
The power of social media and your branding go hand in hand to attract customers. The latest trend is to make sure products are "Instagramable". This means they will look good in a photo on social media feeds - the best kind of free publicity any street food vendor can get. Research shows there are more than 6.6 million posts on Instagram with the hashtag #STREETFOOD, encouraging consumers to try new cuisines.
Whether members of the public are promoting your brand through pictures and reviews, or you're providing photos in your own social media feeds, it's the best way of getting your products out there.
Studies have also shown 71% of Generation Z enjoy trying new flavours and dishes and the average festival goer in the UK spends £198 per year on food and beverages. Around 34 million people go to UK festivals annually, so there’s a massive market for the taking.
Restaurants vs street food vendors
There are pros and cons to any business venture - and the food industry is no exception. When you want to become a street food vendor, you need to make a workable business plan. You should be in it for the longer term and importantly, you must LOVE food.
Running a mobile food business is cheaper than having physical premises. Data from the Nationwide Caterers' Association suggests it can cost more than £50,000 to launch a bricks and mortar restaurant in the UK. The cost of a food truck can be less than £5,000 in comparison.
The pros include having the chance to cook your favourite foods to make money, while ending the 9-5 work routine. You will still have to pay for a site, however. Costs can vary from £30 to £100 per day, so understand your market and set up in the right place.
The cons include the laws surrounding trading locations; antisocial hours, especially when starting out; and initially low profits, until you get the business up and running.
You must also have a thorough knowledge of food hygiene practices and regulations in the catering industry. This avoids not only the risks of food poisoning, but it also keeps the Environmental Health inspectors happy.
Will street food continue to grow?
On a positive note, the growth of the street food industry looks set to continue - and there's plenty of room across the UK for more locations to pop up.
While profits may be low at first, most food stalls can expect to make around £100,000 a year in London, according to statistics published in the Evening Standard. Even when the weather's cold and wet, you can still sell an average of £500 worth of food a day.
In a "bad" month, you can still make as much as £9,000 if you appear at four markets per week and at two private events, say analysts. Takings in other areas may not be as high as in the Capital but bear in mind the operating costs are likely to be cheaper elsewhere.
Research by Eventbrite reveals the street food industry has enjoyed a record 82% growth in the 21st century. This suggests that far from being a "trend", it has become part of British culture, that is set to carry on growing.
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