The overall cost of opening and running a stall/kiosk is considerably lower than the costs of opening and operating a full or limited-service restaurant. This makes stalls an appealing opportunity for chefs and new food industry operators keen to launch their own businesses, especially if they face capital restrictions.
External competition may reduce as restaurants in a brick-and-mortar model typically require greater capital investment, have higher operating costs, and, thus, a higher chance of going out of business. Also, the rising prices in a restaurant setting allow street stalls and food trucks to lure more customers by keeping competitive pricing.
Third-party delivery apps have become a regular part of Canadians’ lives due to their convenience and access to their favourite foods. However, stalls and kiosks have focused more on serving food to-go or to be consumed on-site.
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Street Stalls/Kiosks
Small, sometimes mobile, foodservice providers characterised by a limited product offering and by low prices. Includes street stalls, street hawkers and foodservice kiosks where food is prepared in some way and served through a hatch or over a display counter to take away. Also includes kiosks and carts located externally or internally eg in shopping malls etc. As a rule, street stalls/kiosks outlets tend to be smaller than 100% home delivery/takeaway outlets, while menus are more limited, often (though certainly not always) with a greater emphasis on snack items, rather than full meals.
See All of Our DefinitionsThis report originates from Passport, our Street Stalls/Kiosks research and analysis database.
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