From the street to the stars: street food has come a long way, turning into an opportunity for business and entrepreneurial initiatives. What you need to know if you’re thinking of taking to the streets in Italy.
One piece of good news: more and more people are finishing up on the streets… but not because of the economic crisis gripping Europe, on the contrary. Because many of the people currently on the pavements of Italy’s streets are thriving entrepreneurs. To be more precise, street food entrepreneurs, working in a sector which is creating increasing job opportunities in Italy.
After a modest initial investment – far smaller than you’d need to open a restaurant – if you’re ready to put yourselves on the line (as well as on the street), you can start serving on the road gourmets and join the over 2,200 Italian street food companies recently launched. This can no longer be described as a passing fashionable trend: it has become a widespread and consolidated system, with a specific food guide published by the Gambero Rosso guide and flourishing activities spread the length and breadth of Italy.
So how does one start out on the road to becoming a street fooder? Since this is a registered business activity, you can’t just improvise as you go along. Many aspects of the operation need careful planning: paperwork, logistics, business plan, preparation of your mobile unit and marketing. In any case, in order to increase your success percentages, the key aspects to focus on are obviously the following: the choice and quality of the food you will offer, and the functional suitability of your mobile operative base.