Australians love food and produce, as well as thrift stall markets.
There are many places around the country that you can visit, including the Queen Victoria Market, Balmain and Paddington. Who hasn’t bought their share of souvenirs, bags and textiles from the many stalls scattered around these bargain areas?
Markets are an essential part of Australian life. They will continue to be a part of many generations.
However, aside from the obvious dry goods, FOOD is another attraction that can be found in the markets that attract both locals and tourists.
The markets of Australia are open to everyone, from the average foodie to the experimenting enthusiast to the picky connoisseur, and anyone with a desire to satisfy their palate.
This is an advantage entrepreneurs have, naturally…
The Business of FOOD in Australia
The Department of Agriculture and Fisheries and Forestry (DAFF) claim that the food industry is an integral component of our economy. It accounts for about 20% of manufacturing revenue (years 2009-10), and provides employment for more than 226,750 Australians.
Although most produce comes from farms across the country, there is one place where the food ends up, either fresh or in different forms.
How to get into the business: Start a FOOD Market Stall
You might consider selling food if you are an entrepreneur who is looking to venture into a new business.
What do you need to know about starting a business in this kind of environment?
1. The Legislations/Laws of the Land
We’ve already mentioned that every state has its own set of regulations which must be met before you can open a food stall.
For example, the City of Vincent in WA has legislations such as the City of Vincent Health Local Law 2004 and Trading in Public Places Local Law 2008. They also have Council Policy 3.8.10 Food Act 2008. This serves as their basis for guidelines for food stalls.
It is worth contacting your local council to find out more about the required permits and other requirements.
2. Requirements and Structural Guidelines
Required Consideration may be given to the area and size of your outdoor stall.
You can pick your spot, but there may be restrictions on how big or small your stalls can be.
Others may permit you to park your food truck in the space and open the back of the van. Other fees may be required to extend the stall. You may need facilities for cooking, washing, storage, or disposal. These facilities can be permanent or temporary, covered and uncovered – they are also part of the market’s structural guidelines.
3. Food Sanitation and Safety
Food handling is ” sticky Business” so make sure you are familiar with the following requirements.
a. Temperature Control – Keep perishable foods and potentially dangerous goods at the right temperature.
b. Storage – Separate raw and cooked ingredients, place in containers, and keep them off of the ground.
c. Preparation – How much time does it take to prepare the food? Will they be prepared at the stall, or transported to another location? If so, will you put up a barrier to keep the insects out; have the surfaces that are used for cooking been approved and sanitised.
d. Serving – Do you have the tools to separate the money and the food? Can you use tongs, spoons, and gloves to serve the food?
e. Personal hygiene – Do you dress properly, use hairnets and aprons? No one smokes in the stall. Are there any illnesses or sores that could be contagious? Does your staff have a place to wash and are they properly labeled? Is liquid soap, tissue or hand towels available for staff use?
f. General cleaning – Do you clean the walls, floors and ceilings of your gazebo stall? Are there hot water and sanitizers available for emergencies cleaning? Can you separate the water used to wash utensils or cook with it; are there cleaning basins in the area?
g. Management of waste – How do you properly dispose of solid waste, water wastes and waste oils?
These are necessary to prevent food contamination because food can sometimes pose a threat to your health and that of your customers.
Cleanliness and cleanliness are key. Keep everything in order. Keep all of your equipment, utensils, and staff organized. Consumers will flock to safer food handlers.
If you have any questions or problems with setting up a stall, you can always contact the local authorities.
Here are some tips to help you get on your way
1. Choosing the right type of food market stall
Are you looking for long-term opportunities or seasonal ones? The first thing you need to decide about is the life span of your market stall .
What length of time do you plan to keep your stall open? If the market has a regular schedule and is always open to the public, it can be classified as long-term. The short-term market is one that appears annually, bi-monthly, or quarterly. It also includes those that only appear during local celebrations, events, and celebrations.
You can plan for other aspects such as cost, staff and loss by knowing how long you will be doing this type of business.
2. Type of food that you want to sell. Food manufacturing or food processing
If you don’t know what type of food you want to sell or have already begun selling, the next step is deciding what food to bring to market.
Are you a proud cook? You know that a specialty or baked goodie would be a huge hit with your friends, and it would also sell well on the market. Perhaps you have an abundance of organic vegetables and fruits from your own garden, as well as eggs and milk.
These can be sold at market stalls, as they don’t have to be processed in order to be profitable.
It is also worth considering how you would like to sell your items: raw, prepackaged, packaged, transported from another site, or prepared on site.
Here’s a tip: If you plan to cook alfresco, setting up tables to serve steamy dishes, hot sandwiches and soups is a great idea. Be aware of the limitations of your stall and space. You can put freshly cooked meals in take-out packaging if there isn’t enough space. Wrap them in clear or foil-wrapped plastic, plates, cups or disposable bowls. Make sure that they are clean and well-sanitized for both your business and your customers.
3. Market location
Register to the appropriate offices to obtain a spot and to pay any fees (like rent) that must be paid prior to the event. There are also forms-filing and documentations.
You should also check whether your target audience allows food stalls. Some may restrict the number, focus on one type of food, group similar products together, or avoid duplicate pitches and stalls altogether (e.g., if the organizer allows less hot food or cold food options because there are already sellers of these types of foods).
TIP: It is best to do your research, application, and registration earlier than the market opens. This will save you time, hassle, and allow you to plan for the market’s opening. This allows for clarifications and in case of mishaps.
It is also a way to relieve your mind of all the stress, especially if you have everything in order. This will allow you to concentrate on your selling strategy before the fair even happens.
4. Get your certifications
Depending on where you live, each state may have its own list. Make sure to get all the certifications and requirements, such as those from the FSA for food safety or the EHO for environmental health, for employers and premises. These and other standards will be covered by a consultant. For more information, see the prepared list by state below.
5. Staff, cost, budget, and capital
Merchants believe that the bottom line for any business should always be the one that is derived from financing. You can avoid spending more in your market stall than you will eventually make. Make sure to plan, allocate, and track your expenses.
A budget should include all significant costs such as rent, transportation and employees. It should also keep track of all sources, including where capital came from, origin of ingredients and whether they were free or paid for because they are home-grown. Your profits should be included.
TIP A budget does not have to include every detail, but it should be precise to show how far you have come. Keep track of your cash flow and list all profits and expenses by the end the day, week, or month.
6. Traffic and start time
Setting up a market stall requires scheduling to allow enough time, as you will need to obtain and process the food, especially if they are cooked.
It is also important to know the opening hours of the market, where your pitch will be displayed. This way you can easily time your stall’s trading hours.
You could also choose to work your own operating hours, provided you have already analyzed the traffic. You’ll need to watch and learn, especially when there are the most customers or tourists visiting the market.
7. Possibilities: Weather, food safety, Sanitation concerns, Wrong location
There are always risks associated with any venture. Before you make a decision, be sure to consider all aspects.
For example, a wrong place can result in less business. Similarly, if you are not able to provide shade for your wares, it could lead to your products being damaged. A mistake can cost you precious time and resources. Even if your stall is already set up, it’s important to be vigilant, especially if you are involved in food handling.
Do not neglect food safety and sanitation. Otherwise, your stall could be disqualified from the market premises.
