Open a street-food stand

Breakfast, fataya, local juices: street food turns over daily and starts with minimal equipment. This kit covers location, hygiene, sourcing and growth.

1. 1

   Choose your slot and location

   Breakfast (café Touba, sandwiches, porridge) near transport stops and construction sites is the steadiest slot. Count foot traffic between 6:30 and 9am at two spots before choosing.

2. 2

   Starting equipment

   Folding table, cooler, thermos, gas burner, basins: the essentials can be bought second-hand at Colobane or Tilène markets. Only buy a freezer or large stove after a month of steady sales — equipment rental also exists.

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3. 3

   Hygiene and authorisation

   Plenty of clean water, hands and utensils washed every service, food covered: that is what brings customers back. Ask your district town hall about public-space occupation — regularising costs less than being cleared out.

4. 4

   Daily sourcing

   Buy perishables wholesale or semi-wholesale every morning; negotiate a weekly price with two suppliers for bread, oil and sugar. Wholesaler and local-producer offers circulate on Oppium.

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5. 5

   From stand to contracts

   Standing orders (construction sites, offices, schools) stabilise revenue far better than walk-up sales. Offer a fixed delivered menu — that is also the moment to seek equipment financing from DER/FJ or a savings cooperative.

   ↗ DER/FJ

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