National street food is the best way to get acquainted with the country's cuisine. Food that is prepared in a hurry, right in front of you and on the street, will most quickly tell about the character of the townspeople and the local flavor.

Having collected the best traditions and analyzed street food from different countries, we have compiled a collection of the best examples of street food from countries around the world across all continents and the most outstanding regions. Enjoy!

mediterranean

There is an incredible amount of delicious, crunchy and mouth-watering street food here. In general, they prepare it in the Mediterranean from the freshest, healthy ingredients. Seafood, chicken, vegetables (tomatoes, garlic, zucchini, potatoes, just all in competition with others), tortillas and olive oil are prized here. Any combination from the list is divine.

Italy - panzerotti

Did you think Italy was only about pizza, pasta and bruschetta? There is such a wonderful street dish as panzerroti. In our opinion, this is just a cheburek that is dear to everyone. But in the Italian style. The dish is prepared from deep-fried yeast dough with the addition of a variety of delicious fillings. The simplest thing is to add cheese and pureed tomatoes. Especially good with chicken or seafood.

Greece - gyros or gyro

Jiros is a Greek style shawarma. The closest and most familiar street food in the world to Russia. Prepared in pita bread with the addition of French fries. And unlike oriental shawarma, jiros can contain pork instead of chicken. Serve the dish with tomato sauce or tzatziki sauce. Russian people liked Giro so much that it can be easily found in the south of Russia.

Spain - churros

Traditional sweet street food in Spain is very simple to prepare. The choux pastry is fried in oil in the shape of a long sausage with longitudinal notches and notches (the sweetness has a star cross-section). You can top it with chocolate. The Spaniards know a lot about pleasure: to make it tastier, churros are dipped in hot chocolate or happily washed down with coffee with milk. This dessert idea has become the best street food idea.

Europe

Europe is home to a variety of countries with their own street food. But the region's street food quickly gained popularity. And now it has spread throughout cities and villages. In Europe they know what good food is. This means they love fairly dense, rich dishes. They also love sweets. In northern Europe, all kinds of seafood are held in high esteem: there really is a sea of ​​them.

England - fish and chips

Fish and chips in such a captivating combination are already known all over the world. Pieces of fish and coarsely chopped potatoes are deep fried. And that's it! A simple dish will be wrapped in paper for you and you can crunch it!

Germany - currywurst

This name hides two words at once: “curry” and “sausage”. And the entire dish is sausages in a natural casing with the addition of a large amount of curry spice. Currywurst is a very traditional German dish. As a side dish, it is served with sweet and sour sauce, fried potatoes and sauerkraut - where would you be without it in Germany?

Finland - muikku

Strictly speaking, muikku is the Finnish name for a small freshwater fish. In Russian it sounds no less cute: vendace, ripus or kilets. In Finland, the fish is fried directly whole with the addition of a large amount of salt. They also eat it whole, as if it were chips. Sometimes with French fries to create a complete fast food picture.

Asia

The Asian region is simply a feast of seafood, spices and sauces. Here stalls and fish markets are full of sea reptiles. Asian street food is more like a combination of something very simple with dozens of seasonings and complex sauces. “Simple” is rice, beans, cereals, vegetables, including pickled ones. Any, even the simplest dish will “play” with the right sauce.

India - Bel Puri

Perhaps this is India's favorite street food. It seems like a generally chaotic set of products. In fact, it's delicious: boiled rice (there is no India without it), small fried noodles, potatoes and red onions. All this is generously seasoned with cilantro and chutney - this is a classic of colorful India.

Vietnam - banh mi

This street food will leave you gastronomically shocked. Outwardly, it is reminiscent of Vietnam's colonial French past. But the ingredients are exclusively local, fatty and filling: crispy bun, melt-in-your-mouth pieces of pork, carrots, daikon, pickles, mayonnaise and hot sauce. You can eat for the whole day!

Near East

Middle Eastern cuisine is a real feast: very tasty, spicy, satisfying, home-style. However, Middle Eastern countries differ from each other in their local flavor. Therefore, the cuisine here has its own characteristics. The main street food in the Middle East is all kinds of kebabs, flatbreads and, of course, sweets the likes of which the world has never seen. They simply melt in your mouth and take you into the world of true, gourmet pleasure.

Israel - chickpea snacks: falafel and hummus

Falafel, without exaggeration, is a symbol of Israel and national pride, although it appeared in another state. These are ground chickpeas with seasonings and deep fried. Sometimes beans are added to falafel. In general, chickpeas are the love of all Israel. Many countries have long loved hummus - chickpea puree with the addition of olive oil, lemon and spices.

Türkiye - doner kebab

Shawarma is so dear and familiar to everyone. Many people are very skeptical about this dish. But those who have tried doner kebab in the East will forever remain favorites of this street food. You yourself know how doner kebab is prepared: pita or pita bread is stuffed with grilled meat and vegetable salad and seasoned with sauce. The dish has long become international.

Caucasus

Caucasian food needs no special introduction. Here street food is hot, homemade, plentiful food generously seasoned with dozens of spices. In the Caucasus, they do not spare meat and seasonings; they know a lot about the “correct” marinade and subtle combinations of flavors. They also love lamb. And not in vain. This meat is considered the safest.

Georgia - khachapuri

Khachapuri fell in love with our compatriots many years ago. An exceptionally simple, but very tasty, hot and “cozy” dish. There are several types of khachapuri. Our most famous ones are Adjarian-style khachapuri (an open boat-shaped flatbread with an egg in the middle) and Imeretian-style (round flatbread with cheese filling).

LatinAmerica

Food in Latin America best follows the traditions of street food - and they date back to the ancient world - fast, cheap and without frills. They cook “from what was.” Latinos' favorite topic is grilling. And of course, flatbreads with all kinds of fillings. Street food in Latin America is quite spicy. Carefully!

Mexico - burrito

Who today doesn’t know what a burrito is? Dozens of variations can be found here today. According to the classics, a burrito is prepared like this: they take a tortilla and fill it with everything possible - minced meat, rice, beans, tomatoes, cheese, sauces, etc. Various tortillas are generally very popular in Mexico, these are street food classics: simple , fast and satisfying.

North America

The main representatives of North American cuisine are the USA and Canada. And each of these states has its own worthy representatives of street food.

USA - pulled pork or barbecue pork

You thought the USA was all about burgers, fries and nuggets? “Pulled pork” is very popular as street food in the USA. It is separated from the bone and stewed for a very long time until it is super soft. Sometimes the process of preparing such a dish takes a day. As a result, the meat becomes very tender, the fibers move away from each other like threads.

Canada - poutine

It seems that the “poutine” dish has already become quite famous not only in the Land of the Maple Leaf. But to a Russian person, it will seem familiar from the first seconds. Poutine is a slightly more complicated version of French fries. It is served with young cheese and a sweetish sauce. Delicious with sausages.

Africa

African street food is simple and unpretentious. It is prepared here from cereals and vegetables with the addition of a large amount of palm oil. There is no talk of any meat. This is a luxury that appears on the tables of ordinary people on major holidays. The exception is countries with a high standard of living and developed economies, such as South Africa.

Ghana - Kelewele

Kelevele is an unusual combination of flavors. It is prepared like this: large ripe bananas are rubbed with chili pepper and deep-fried in palm or other oil. The combination is interesting, as is the aftertaste. Kelevele is a spicy-sweet dish that travelers will enjoy.

Australia and Oceania

Street food in distant Australia, New Zealand and Oceania is also represented by very interesting dishes. The region is dominated by the ocean, which means its cuisine is unthinkable without seafood. Also, Australia and New Zealand are former colonies, so they have strong traditions of the first settlers. Distant ancestors brought with them dishes from their countries. And of course, they instilled a love for sweets: ice cream, for example.

Australia - sausage sizzle or sausage kebabs

This intriguing name refers to large grilled sausages or cutlets (the kind they put on hamburgers). The sausage is served on a piece of bread. As a tasty bonus - fried onions, cheese, mustard, tomato sauce or barbecue sauce. Sometimes the dish is served in pita bread, in Greek or Oriental style.

As you can see, unusual street food from all over the world is very diverse. And it’s simply impossible to describe all the street food. Each country has its own nuances of preparation and serving. What can we say about the differences between the products! But street food from around the world is something worth trying when you travel. Definitely!

Every country has its own traditional dishes, and of course, street food that locals eat every day! Each nation has its own traditional street food, and when we go on a trip, we most often go to one of the chic restaurants in the country, but the truly iconic food for the people is found on the streets!

Jerk Chicken, Jamaica

A real Jamaican dish, everyone eats it here. The chicken recipe is a closely guarded secret, but the bone-in chicken dish begins with a coating of marinade, allspice, thyme, ginger and green onions. The meat is left overnight to soak in all the spices and then fried.

Chilli crab, Singapore

The quintessential Singaporean dish, chilli crab can be found in numerous street food hubs throughout the country. The recipe for this dish was created by Sher Yam Tien, who began serving the spicy crustacean from a street cart in the 1950s. In this recipe, whole crabs are fried in sweet and sour tomato sauce, egg and of course, chili pepper.

Arepas, Colombia

These round corn tortillas are a ubiquitous food in Colombia, even though the country has many different delicacies. Arepas are much thicker than tortillas, and they are usually fried or baked before being topped with cheese. In particular, it is a popular breakfast in Bogota.

Halo Halo, Philippines

A cup of colorful halo halo is the best way to cool down on a hot Philippine summer day. It is an attractive dessert made from various ingredients such as red beans, coconut, syrup and fruit, usually topped with ice cream, condensed milk and crushed ice.

Rabbit in bread, South Africa

This South African snack is a local favorite. The dish consists of a quarter or half of gutted bread filled with curried rabbit. As you might expect, this dish originates from India, but is now Durban's most famous street food, where rabbit can be replaced with chicken or lamb.

Pierogi, Poland

Pierogi, or pierogi, can be found throughout Eastern Europe, but Krakow hosts a festival dedicated to pierogi. They are made from a simple dough: flour, eggs, water and salt, and the filling can be different: meat, cheese, cabbage, potatoes. They boil them first and then fry them a little in oil!

BBQ Pork, USA

Barbecue is serious business in the USA. When you see the word barbecue, you think it's grilled meat, but no, it's a hamburger with pulled pork in sauce and coleslaw, all in a bun. Great weekend lunch!!!

Ban Mi, Vietnam

No street food list would be complete without Banh Mi, a legacy of French colonial rule in Vietnam. The key component is a thinner and crisper Vietnamese-style baguette (made from rice and wheat flour), which is usually filled with a fresh and colorful mixture of coriander, pickled carrots, Japanese radish and pork belly meat.

Bubble tea, Taiwan

Balls, pearls or boba tea originated in Taichung in the 1980s. These days, these dishes range from the classic milk tea, often sweetened with condensed milk, to the fruity addition of mango, or passion fruit. The bubbles themselves in the tea - a tapioca ball can be swallowed through a large straw.

Putin, Canada

Here is a dish called Poutine, originally from Canada. This has been a very popular street food in Canada since 1957. This unusual dish was created by chef Fernand Lachance. Originally named Poutine, literally translated as “mess,” this dish is made with French fries and cream cheese, topped with meat sauce.

Simit, Türkiye

In addition to kebabs, people in Turkey are very fond of bagels called simit. Delicious simit is sold from street carts across the country and is often eaten for breakfast while on the move. They are molded into a large ring, covered with sesame seeds, they are lighter than bagels and go perfectly with a cup of Turkish tea.
Read more about the national cuisine of Turkey at the link.

Xiao Long Bao, China

Bamboo baskets filled with this traditional northern Chinese soup dumpling can be found everywhere in the streets and restaurants of Shanghai. You need to have the ability to eat them without getting scalded. The dumplings themselves are made of a dense dough with smoked pork in the center. Eat the dumpling and wash it down with boiling broth.

Gelato, Italy

There is nothing better than eating scoops of creamy gelato and strolling through Rome at night. Italians take their ice cream seriously, and gelato is different in that it's less rich and a little smoother; classic flavors include pistachio and stracciatella (cream ice cream with chocolate chips).

Tostadas, Mexico

Unlike tacos, which are soft, flat tortillas, tostadas are usually formed into a small, flat disk that is deep fried. Toppings typically range from classic combinations such as refried beans, guacamole, salsa and cheese, as well as lighter seafood options such as shrimp. Get ready to get dirty while eating this street food! If you want to get acquainted with the best dishes of Mexican street cuisine, go to a separate selection.

Basco, Indonesia

During his visit to Indonesia, President Obama was treated to meatball soup - Basco. While the President attended this traditional dish at a state dinner, street vendors are the best place to try this delicacy. Ground beef balls in broth with noodles, egg and shallots.

Kimbap, South Korea

This dish has gained wide popularity in many countries around the world. So, this is the so-called Korean sushi. The rolls are rolled with different fillings: crabs, eggs, beef, carrots, then I put this in a roll made of rice and a sheet of seaweed. In South Korea, this traditional dish can be purchased at kiosks everywhere.

Bhel puri, India

India has a huge variety of street food across the country, from aloo tikki in the north, to vada in the south. Mumbai is the place to try Bhel puri, which includes rice, fried noodles or vermicelli and vegetables drizzled in tamarind sauce. Try also dishes with peanuts and pomegranate seeds. You can also read about traditional Indian cuisine on LifeGlobe.

Falafel, Egypt

You'll find falafel all over the Middle East. In Egypt, falafel is made from richer beans, and is known as ta'amiya. It is almost always sold in pita bread with pickled vegetables, salad and tahini sauce.

Churros, Spain

This is not only a street dish, it is the national dish of Spain. Charros come in rings and sticks and are sprinkled with brown sugar. It is usually served with hot chocolate, in which you can dip the churros. Churros are sweet and crispy deep-fried dough sticks. They are especially popular as a breakfast snack in Madrid.

Ceviche, Peru

Ceviche is considered the national dish of Peru and its popularity is also growing throughout the world. The seafood component is very fresh raw fish that is marinated in lime juice, salt and chili pepper. Try sea bass ceviche with sweet corn. In continuation, you can also read about street vendors in different parts of the world.

Many people love to travel, but in order to save money and expand their culinary knowledge, they prefer to snack on street food. In addition, on the road there is not always time to sit in a restaurant, because usually everyone is in a hurry, there is still a lot left to see, and there is little time. Delicious and cheap dishes are offered in almost every country in the world. Therefore, street food is the best choice and it doesn’t matter what your soul asks for - hot dog, rice, meat, baked goods - it’s all on the proposed list.

1. Tacos and Tostadas, Mexico

Those who come to Mexico should try tacos and tostados. A taco is a soft tortilla, while a tostado is a small, fried, crispy tortilla made from corn or wheat. These flatbreads are filled with different fillings: beans, guacamole (avocado and tomato puree with spices and chili peppers), sauce and cheese, seafood, such as shrimp. All the filling is shredded, as tacos and tostados are eaten with your hands. Dishes cost 1-2 dollars.

2. Souvlaki and pita, Greece

Souvlaki is a dish of grilled meat and vegetables that is cooked right before your eyes. It can also be served in round or oval-shaped pita. This is the most delicious combination, especially for a hungry tourist traveling around Greece. You can order pork, beef and chicken and even swordfish meat. You can also choose tzatziki sauce, onions, lettuce, etc. The dish costs $6.

A tasty and healthy French baguette is sold and served everywhere in France. A long, crispy loaf of white bread is cut in half and you can put whatever you want into it. The French especially like to add cream cheese or pate, jam and butter for breakfast.

4. Simit and Kokorec in Turkey

In Turkey, a huge variety of goodies and sweets are offered on the street to passers-by and tourists. Traditional street foods include simit and kokoreç, spit-roasted lamb. Simit, a bagel with sesame or poppy seeds, is mostly eaten for breakfast. Kokorech is a dish of lamb or goat meat, their liver, lungs and heart, with the addition of lemon juice, olive oil, oregano, salt and pepper and cooked on a spit. The meat is then wrapped to make it easier to hold. It is served both in a baguette and on a plate.

5. Currywurst, Germany

When traveling around Germany, you should definitely try currywurst. This is a fried pork sausage that is served whole or cut into pieces. Add tomato sauce, curry or ketchup with curry. The dish is popular among children and is served with fried potatoes or a bun. It is estimated that Germans eat about 800 million currywursts a year, and only 70 million in Berlin itself.

6.Hot dog in New York

New York is famous for its hot dogs. The sausage is scalded, fried or baked and served in a bun with spices, ketchup, onions, herbs, mustard and chili. The dish is associated with American baseball, and there are different recipes: with beans and pork, with chops, fried, etc. There is a wide choice!

7. Nasi goreng. Indonesia

Nasi goreng - fried rice - is a must-try when traveling around Indonesia. The dish is prepared from half-cooked rice, which is fried in oil with onions, garlic, soy sauce and chili peppers. If desired, serve with eggs, chicken, shrimp. In 2011, the dish took second place out of 50 in the CNN delicious food ranking. For $2 you can try the national Indonesian dish, served on a paper or metal plate.

8. Shish kebab, Morocco

If a regular kebab consists of meat and French fries, then the Moroccan dish is something else. Shish kebab is traditionally made from lamb, but beef, chicken, pork and fish are also used. The meat is skewered and served with rice and pita bread or in a sandwich. This dish differs from the European one. Kebabs are prepared according to different recipes, but the Moroccan one for $5 is definitely worth trying.

9. Bel puri, India

Sambusa - fried pies

The dish is better known as samosa or samsa. These are fried or baked pies with different fillings: potatoes with spices, onions, peas, lentils, lamb, beef, chicken. This is a very popular dish in Asia, there are different recipes. Samsa has become popular in Europe, but it’s better to try the original dish in Kenya. And, of course, it’s better to eat a pie, even if it’s high in calories, than to decide to try

* The calculations use average data for Russia

Street food is a promising business that requires a minimum of investments, quickly pays for itself and is actively developing even in times of crisis. In this article we have collected 15 ideas on how to open a street food outlet.

Today street food is a global gastronomic trend. The street food market is actively developing - in Moscow alone it grows by 3-5% annually. The main advantages of street food as a business are that it does not require large investments, quickly pays for itself and is implemented even during an economic crisis. Opening a fast food outlet for a budding entrepreneur may be the best business option.

There are a huge number of directions in this area. Consider possible street fast food ideas and choose the one that interests you.

Distinctive features of the street food format:

single-product specialization;

high speed of service;

relatively small range of products;

preparing food in the presence of customers;

importance of location;

difficult conditions for compliance with SES standards.

What are the difficulties of street food?

Modern entrepreneurs view street food as a promising business. The number of retail outlets on the streets is growing exponentially, but a large proportion of them are closing just as quickly.

The problem is high competition and organizational difficulties. Street spots are not welcomed by the SES, so obtaining official permission to operate is not easy. The main reason for refusal is most often the lack of communications, which are necessary for catering establishments. The issue of water supply is solved with the help of a container with water and a sink with a storage tank for draining. This option is used by most street food establishments.

To avoid problems, it is necessary to comply with all sanitary standards, issue sanitary books for sellers, have certificates for purchased products and a technological map. In fact, paperwork for opening a street outlet is no different from registering a standard catering establishment. Read about what documents are needed to open a restaurant. Another difficulty is the highly competitive market. Due to the low entry into the market, there are a lot of participants - and success can only be achieved if you occupy an advantageous location.

How to choose a location

Having a quick and cheap snack is a pressing problem for any person who is in a hurry: a student, an office worker, etc. Street food allows you to eat almost on the go. Therefore, if you locate such an establishment near an office center, market, train station, university or other crowded place, you can count on profit.

Focus not just on crowded places, but on places where your target audience gathers. For example, you want to sell seafood rolls. Who can become your buyer? These are probably working people who have the opportunity to buy a product that is not the cheapest. This means that an area near the business center would be a good option for placement. But if you are betting on a budget-friendly and satisfying lunch that can be prepared in 5 minutes, then students will appreciate your offer. Therefore: before looking for a place, decide on your target audience.

An important nuance to consider: the format of the establishment. This can be a stationary or mobile point. In general, similar requirements apply to both stationary and mobile trading. But in practice, unauthorized retail outlets are often found, which can lead to the deprivation of permission to operate and administrative liability.

On what site should the street food establishment be located?

Rent private territory

Rent a municipal plot

It is also important for mobile outlets to participate in events: festivals, fairs, food festivals, picnics, etc. In this case, the entrepreneur enters into a lease agreement with the organizer. The cost depends on the scale and status of the event.

When choosing a location, study the city administration's plans for development, reconstruction and improvement of a particular area. This way it is possible to find promising areas or assess the future position of a site you like.

You will have to register the lease of the site with the local administration. The entire procedure may take about three months, as all bureaucratic procedures must be followed. Therefore, from the point of view of simplicity and speed of rent registration, private plots are more suitable.

Summarize. The choice of location depends on many factors - product, format, target audience and average bill. But, as practice shows, the least expensive and risky places are markets and food courts.

Which street food format to choose

The choice of location depends on the format in which you intend to work. For street food, the formats of a stall, a small pavilion, an open area, a mobile stall, an island in a shopping center or a place on a food truck are suitable.

How to decide on the format?

Choose a street food direction. For example, a mobile tray format is suitable for selling boiled corn. Shawarma is usually sold in stalls. You can open a mini-coffee shop in the pavilion and place 2-3 tables there. The burger shop can be placed in a van and driven around the city.

Assess your financial capabilities. Without serious calculations, it is clear that opening a stall will be cheaper than buying a van and equipping it as a mini-cafe.

Based on the parameters of the outlet you have chosen. For example, if you only have 3 sq. m of retail space, then your format is only a stall. And in a shopping center you will have to take into account the landlord’s requirements for the appearance of the outlet.

Evaluate competitors' offers. If one burger shop on wheels is already driving around the city, then it’s worth thinking about whether it’s necessary to open a second one? Or is it better to bet on something else. Sometimes you can be located next to a competitor, luring customers with a convenient format. For example, if you place a coffee pavilion with three tables and fresh pastries next to a kiosk that sells takeaway coffee, then customers will most likely come to you - because your location is more convenient.

How to choose a direction

One of the main mistakes of a new entrepreneur in this field is the desire to focus on your product and then try to sell it to everyone. But as practice shows, it is better to start choosing a concept with the question: what is missing for the consumer where you plan to open your business? In this case, you will assess the demand for products in advance - and customers will be guaranteed to you.

To choose the right direction for street fast food, you should consider various factors:

Level of competition. The absence of competitors in the chosen area does not always mean good trade prospects. This may be due to a lack of consumer demand;

Seasonality. Evaluate your expectations from a particular business and its capabilities. For example, if you plan to make a monthly profit throughout the year, then there is no point in opening an ice cream stand that is unlikely to be profitable during cold weather;

Equipment. Different types of fast food require different equipment. Its cost and specifics of work vary. Therefore, focus not only on the amount of costs, but also on the operating capabilities (employee skills, available space, working conditions, power requirements, etc.);

Culinary education and work experience. Of course, for most fast food outlets, culinary skills do not play a major role. Typically, fast food is easy to prepare food. But still, modern fast food is quite diverse, and some areas require certain knowledge and skills of the cook;

Demand in a certain area. For example, in residential areas and the business center of the city different products will be in demand.

Having collected and analyzed all the data and chosen the appropriate direction, you can begin to draw up a business plan. It is necessary even for a small retail outlet. This will help to assess in advance the possibilities and prospects of the idea - and, in particular, its financial side. A business plan is a model of your business: how much money you need to invest in opening, how much you can earn, how to advertise your outlet, what is the time frame for the project, etc. This allows you to identify potentially dangerous moments at the preparatory stage and eliminate them in advance.

Street food ideas

And now we present 15 ideas for street food - including both market-tested concepts and new options.

Attachments: 100,000 ₽

Corn dogs are an excellent option for beginners: minimum investment, simple technology, quick payback in 2-3 months. According to experts, the popularity of small fast foods has grown by almost 30% in recent years, so corn dogs as a business are a very promising area.

A corn dog is essentially the equivalent of a sausage roll or a hot dog. Corn dogs differ in that the dough is made from corn flour. Served on a wooden stick, which is very convenient for a street food format.

To get started you will need a minimum of equipment. The most important thing is the machine for making corn dogs. It must have a capacity of at least 30 pcs. at one o'clock. You can find Chinese models - this is a more budget option, or European ones - which will last longer, but will cost more. At the start, a Chinese-made device will be sufficient. Such equipment supports simultaneous baking of six corn dogs and a productivity of 35-50 pcs. per hour will cost approximately 25 thousand rubles. In addition, you need a dough mixer - professional models can cost 30-60 thousand rubles. You can find out more about business in this type of fast food.

Attachments: from 50 thousand rubles

We continue the theme with variations of hot dogs. Not long ago, twister dogs appeared on the market, combining the sausage + potato tandem familiar to many. The result is a new type of dish: potatoes are cut into thin long strips, this potato spiral is wound onto a sausage and then deep-fried. To implement this idea, you will need special spiral chip equipment and a deep fryer.

Konopizza

Attachments: 100 thousand rubles

Everyone loves pizza. It could have become street food if not for its shape. Eating a triangular piece of pizza on the go is not very convenient. But this problem was solved by a new product - konopizza. This pizza is made for one serving and wrapped in a cone. In Russia, only a few have implemented this idea. So the niche remains empty for now. The equipment you will need is a press for molding and baking a cone. A device with a productivity of up to 64 pieces/hour will cost about 40 thousand rubles.

Rolls and sushi sandwiches

Attachments: 150 thousand rubles

For ten years now, the demand for Asian cuisine in Russia has not subsided. And if previously sushi and rolls were found only in restaurants, today they have become common food at the fast food level - rolls from sushi bars are even ordered to work as a business lunch. But you can go further and open a convenient street food format. We are talking about sushi sandwiches. Essentially, this is a portion of rolls combined into one large roll, which will replace a full-fledged snack. This is a good alternative to burgers, hot dogs, shawarma and regular sandwiches.

Attachments: 70 thousand rubles

Fish and chips is an English fast food that has been eaten since the time of Queen Victoria. What if a similar idea were implemented outside the UK? Moreover, the combination of potatoes and fish is quite familiar to everyone and is to their taste.

The dish is fish that is battered and deep fried. It is served with fries and sauce. The recipe uses fish with white meat: cod, flounder, haddock, pollock, etc. To prepare, essentially, you only need a deep fryer.

Ready-made ideas for your business

Attachments: 70 thousand rubles

Original desserts in fast food format are a win-win option. This product will not leave either children or adults indifferent. The dessert consists of fresh fruit on a wooden stick, which is covered with sweet caramel glaze on top.

It has long been common as a street delicacy, but in Russia it is not yet so popular. There may be no direct competitors in your city at all. The low price will allow the project to be successfully implemented even in a small city. To do this, you will need a minimum set of equipment: a caramelizer and a device for putting apples on a stick. These machines allow the production of 80 apples per hour.

Attachments: 100 thousand rubles

In recent years, Russia has seen a popularization of proper nutrition: a balanced menu, smoothies, gluten-free products, etc. Such establishments are popular among people of different ages and social statuses.

And if fast food was previously perceived as unhealthy food, today new formats offer consumers healthy street food. Who will be the clients? Those who are on a diet watch their diet and adhere to vegetarianism. A separate audience is people with diseases who, for medical reasons, have given up junk food. In such establishments you can sell healthy business lunches, salads, soups, sandwiches, sugar-free desserts, tonic drinks, etc.

Attachments: from 100 thousand rubles

The salad bar supports the idea of ​​healthy eating, which fits perfectly with gastronomy trends. Nourishing, balanced, healthy salads can be served ready-made or given the opportunity to assemble the dish yourself.

The target audience of such an establishment is people who take care of themselves and adhere to proper nutrition. It is important to open a salad bar in an office center or next to it, near sports clubs. You don't need any special equipment to make salads. As a rule, they try to prepare such dishes with minimal processing. An interesting format if you prepare salads in the presence of a client. The main thing in such a project is to create the right menu that will meet the needs of the target audience. It may be necessary to involve specialists.

Attachments: from 200 thousand rubles

Attachments: from 200 thousand rubles

“Coffee to go” is a business that is growing on the wave of coffee consumption in Russia. The “coffee to go” format captured megacities, but quickly spread throughout the country. Coffee outlets are taking root even in small towns.

The cost of opening one retail outlet is 100-350 thousand rubles, depending on the chosen format and equipment. For example, you can open a coffee kiosk. You've probably noticed kiosks on the streets or in underground passages that sell coffee in cups.

A more complex format is a coffee pavilion. Essentially, this is something between a coffee kiosk and a mini-cafe. This format can accommodate not only a sales counter and a mini-display case with pastries, but also 2-4 small tables where you can take a five-minute break for a glass of coffee. In the summer, you can place additional tables outside, diversifying the menu with cold coffee and lemonade.

Various areas of catering can be adapted to the mobile format. All kinds of fast food will fit perfectly: hamburgers, hot dogs, shawarma, etc. You can organize a station with chilled drinks, a cafe, a pastry shop, or a smoothie bar. For such ideas, a small van will be enough. An example of a business plan for a food truck on wheels can be viewed.

Main mistakes and risks of street fast food

Most aspiring street food entrepreneurs make common mistakes and face the same problems.

Lack of clear calculations for the project. Any project, even such a tiny one, must be planned in advance: conduct an analysis, calculate income and expenses, describe the stages of implementation of the idea and the time frame. Of course, even the most thorough analysis and calculation of possible risks will not save you from risks. But there will be much fewer of them, and preliminary preparation will help to cope with unforeseen situations and reduce their consequences.

Low quality of service and non-compliance with sanitary standards. In a street trading environment, ensuring compliance with all SES requirements can be difficult. But this does not mean that you should neglect them. You can work with violations for a month or two, but then you will run into an inspection, pay a fine... or be forced to close. To avoid such a scenario, initially build a business, observing all the rules and regulations.

Lack of attention to the season. Some street food trends depend on the season. For example, mobile coffee shops are profitable during the cold season. If your business is seasonal, you must adapt to fluctuations in demand and come up with options to ensure that your outlet sells year-round.

Vandalism. Street stalls are usually not guarded - in fact, nothing prevents vandals from damaging it. To prevent this, choose places with security (for example, the market area is usually guarded) and video surveillance nearby. Avoid disadvantaged, crime-ridden areas.

Wrong location. A good project opened in the wrong place will easily fail. Unfortunately, novice entrepreneurs do not always correctly assess the prospects of a retail outlet. And sometimes a site chosen according to all parameters may in the future turn into an unsuccessful location (moving a public transport stop, closing a large store, etc.). So it's a lottery: lucky or unlucky. It is impossible to completely eliminate risks, even if you constantly work on it.

If you decide to open a street food business:

First, test your idea at city festivals, holidays and fairs. This way you can assess whether your product is in demand, whether there is interest in it and whether it is worth investing in it;

make sure that the main product is tasty, satisfying and quickly prepared right in front of customers. This builds trust: people will see that the food is prepared in clean conditions and from fresh ingredients;

Think about serving and packaging in advance. The street food format involves making it convenient for people to eat your dishes on the go or outside of canteens and cafes;

Don't chase a large and varied menu. For the street trading format, 6 types of main products plus drinks will be enough. This will avoid purchasing a large number of ingredients and will be enough to keep the range varied and interesting.

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In August 2011 (how long ago it was) I published a short review on this blog. In it, I discussed the most popular fast food in different countries of the world. A lot of time has passed, during this period my collection of “street food” has expanded significantly (mostly theoretically 😥).

In addition to the popular (typical) types of fast food in the world, there are unique examples, real culinary specialties. I offer a short photo review of just such representatives of “unhealthy” nutrition. So, the new rating “Street Food. TOP 12 best representatives of street food":

First place. Fried grasshoppers Chapulines (Mexico)

Fried grasshoppers Chapulines (Mexico)

Just yesterday I watched one of Mikhail Kozhukhov’s films “In Search of Adventure,” dedicated to Mexico. And one of the stories was dedicated to this delicacy, which millions of Mexicans enjoy with pleasure.

Chapulines is the name of a grasshopper of the genus Sphenarium, which is widespread in southern Mexico. Mexicans trap Chapulines grasshoppers from early May to early fall. After thorough cleaning and washing, they are fried in a special comal pan. Good roasting results in a crunchy, nutritious delicacy. Fried grasshoppers are seasoned with garlic, lime juice, salt, guacomole (a Mexican snack made from pureed avocado pulp that has the consistency of a thick sauce/paste) or dried chili powder. The finished dish has a sour-spicy-salty taste; grasshoppers are often served in the form of a snack, wrapped in a flatbread.

Reference:

Komal- a smooth, flat frying pan typically used in Mexico and Central America for preparing tortillas and frying meat and other foods. Clay examples are found, they are usually slightly concave and are still used for cooking by the indigenous peoples of Mexico and Central America to this day.

Komal for domestic use is usually made of heavy cast iron. Komal can be round for one burner or elongated oval for two burners. In many Indian families, there is a custom of passing comal from generation to generation. It is believed that an old, seasoned “frying pan” heats up faster and releases heat longer. The tradition of comal cooking dates back to pre-Columbian America, when flatbreads were cooked on a comal over an open fire.

This food has a number of significant benefits. Firstly, grasshoppers are a rich source of protein, with some researchers claiming that they are more nutritious than meat. And, secondly, mass consumption of grasshoppers is a more environmentally friendly action than killing pests in agricultural fields using pesticides. And thirdly, this is a good business for local residents - grasshoppers are an expensive delicacy.

Fried grasshoppers are seasoned with garlic, lime juice, salt...

The dish gained the greatest popularity in the Mexican state of Oaxaca, where, according to historians, locusts began to be eaten back in the 16th century. Over time, the dish spread to many regions of Mexico.

Second place. Sour snail soup (Morocco)

Sour snail soup distributed throughout the country in Morocco, it is a very popular street food sold from takeaway stalls. On average, a plate of this dish costs $0.59-$1.18. Before consumption, snails are removed from the shell using a toothpick or French pin. The broth is richly flavored with 15 spices, as they say it improves digestion and even relieves fever. The broth is very spicy, its taste is specific, it’s not for everyone – just like the snails themselves. But Moroccans love this dish; in the country it is sold on every corner, served in plates or glasses.

The broth is very spicy, its taste is specific, it’s not for everyone – just like the snails themselves.

Snail soup is cooked right outside in a large metal basin. The appearance of this specialty in Morocco is most likely associated with the period of French colonization, but this recipe is not found anywhere else. A day before, live snails are planted in a box with semolina or flour, as well as mint leaves. Then wash thoroughly and drain the water several times. The snails are thrown into a container with 3-4 liters of boiling water and cooked for an hour and a half. Add to boiling broth as many as 15 seasonings: 1 teaspoon anise seeds, 1 teaspoon cumin, 4 teaspoons thyme, 1 teaspoon green tea, 2 pieces of licorice root, 2 sprigs of dried mint, 2 gum arabic peas, zest of 1 bitter orange, 2 bay leaves, 1 tablespoon paprika pepper, 1 pod of red hot pepper, 1 sprig of wormwood, 1 cinnamon stick, 1 tablespoon of salt.

Third place. Poutine (fried potatoes and cheese with sauce) (Canada)

I recently talked about this original Canadian dish in an article.” Everything is described there in detail, there is basically nothing to add. The dish is clearly tasty, filling and not healthy. 😆

Fourth place. Stuffed octopus “Takoyaki” (Japan)

- a very popular Japanese fast food, prepared from batter with the addition of octopus pieces in a special frying pan with hemispherical recesses with a diameter of 3-4 cm. Thanks to this, the finished dish has a spherical shape. A serving of takoyaki is served in an elongated plate and sprinkled with shaved fish (katsuobushi) and seasoned with a special takoyaki sauce that resembles ketchup or mayonnaise.

In Japanese, the word takoyaki is translated as “fried octopus” (“tako” - octopus, “yaki” - fried), but this is absolutely true. In reality, takoyaki are fried balls of dough with the addition of pieces of octopus. A simple dough is prepared from wheat flour, water, eggs, soy sauce, dashi powder and a pinch of salt. For the filling, directly boiled octopus is used, as well as cheese, cabbage, pickled red ginger, green onions, and shrimp can be added if desired. Well, when serving, the dish is flavored with takoyaki sauce, green aonori seaweed powder and vegetable oil to lubricate the balls.

But takoyaki cannot be prepared without a special frying pan; it can be traditional or electric (the technologically advanced Japanese could not do without modernization). The takoyaki is fried by vigorously turning it over using a wooden stick. A crust forms on top, and soft and tender dough with pieces of octopus remains inside.

This is how Takoyaki is served to the consumer.

Takoyaki first appeared in Osaka about 75 years ago; the Japanese owe the appearance of this fast food to the culinary experts of this city. Of course, this had an earlier prototype, but that was a long time ago and not true. 😆 For quite a long time, the dish had local popularity in the vicinity of the Osaka and Kobe areas. The dish's finest hour began in the early 90s of the last century, when it began to rapidly spread throughout Japan.

Today in Japan there are about 5,000 catering outlets where takoyaki is prepared, and the food industry has developed a whole line of by-products for preparing stuffed octopuses: dough leavening agents and flavoring seasonings, special spicy flour with the addition of dried ginger, sauces for every taste, as well as frozen semi-finished takoyaki products. , which just need to be heated in a microwave. Moreover, interestingly, semi-finished takoyaki products occupy more than half of the frozen food market in Japan.

The takoyaki is fried by vigorously turning it over using a wooden stick.

And finally, it is worth noting that in recent years the dish has spread beyond Japan and today local modifications of takoyaki are increasingly gaining popularity in Thailand, Indonesia, Singapore, Malaysia, Taiwan, South Korea, China and other Asian countries.

Fifth place. Stuffed mussels “Midi dolma” (Türkiye)

Everyone knows that dolma can be different - with different wrappers, with different fillings, with different cooking methods. The Turks went the furthest and came up with stuffed mussels “Mussels Dolma” (), where the shell is the shell, and the filling is its contents and spicy rice. In Turkey, this dish is sold directly from carts on the street - this is real fast food. The shells are laid out on large aluminum trays and sorted by size, which determines the price. They eat it this way: they break off one shell of the shell and scoop up the contents from the second, first sprinkling it with lemon juice. After eating, the flaps are, of course, thrown away. 😆

These mussels taste very spicy, spicy and satisfying. You can’t eat a lot of them, but a serving of 12 pieces is easy. The dish is an excellent snack for a very strong (40-50 degrees) Turkish alcoholic drink raki (infusion of grape alcohol on anise seeds with the addition of soft water, sugar, a small amount of acid, aldehyde and ether, aged for 5-6 months in oak barrels) .

Midye Dolması is served with lemon slices and parsley.

Based on the method of preparation, the dish cannot be called simple, but it cannot be classified as complex either. Finely chopped onion is fried in olive oil until transparent, then chopped hot chili pepper is added, after a couple of minutes rice, finely chopped garlic. Afterwards, you need to drown the food a centimeter in boiling water, add salt and spices (cinnamon, sweet peas, nutmeg, sweet and hot paprika), simmer over low heat for about ten minutes until the rice is half cooked. The filling is ready. The mussels are soaked, sorted, opened with a knife, washed again, filled with filling and closed. All that remains is to tie the shells with thread, place them in a pan of salted water and cook for 10-15 minutes until tender. That's all, Midie Dolma is ready. This dish is served with lemon slices and parsley.

Sixth place. Deep fried Jalebi sweets (India)

India is a country of contrasts and extremes in cooking. On every corner in Indian cities they prepare and immediately sell a very sweet dish, which consists of sweet crispy spirals, fried in a very large amount of oil and then soaked in sugar syrup. The secret is that the jalebis should be thoroughly soaked in syrup and still remain crispy. This sweetness is consumed only hot.

The jalebis should be thoroughly soaked in syrup and still remain crispy.

The book “Vedic Culinary Art” by Adiraj Das provides the canonical recipe for jalebi. To prepare the dough, mix flour with yogurt, saffron (just a little) and warm water in a large bowl (the consistency of the dough is like for pancakes). Then the dough needs to be put in a warm place for 1-2 days so that it acidifies. The syrup is prepared simply - add 2 cups of sugar and ¼ teaspoon of saffron to half a liter of water and boil for 10 minutes. A lot of oil is heated in the container, the dough is whisked and the dough is squeezed out of the cooking bag into the boiling oil in the form of spirals. All that remains is to take out the spirals and soak in the syrup for half a minute.

Seventh place. Herring with onions and marinade Hollandse Nieuwe (Netherlands)

In northern European countries they love herring. I have already written about an unusual and extreme Swedish dish of Baltic herring. The Dutch followed a simplified approach, introducing herring into fast food culture. – traditional Dutch fast food.

The delicacy turns out to be of impressive size

From the end of May to the beginning of June, young herring approach the Dutch coast, and it is during this period that the annual holiday begins for gourmets. The most delicious herring ends up on the shelves and in eateries. In Amsterdam, such herring is sold right on the street in trays labeled Hollandse Nieuwe or Herring. A whole herring is placed in a bun (instead of a sausage), sprinkled with onions, and pickled cucumbers are added. The delicacy turns out to be of impressive size; it is worth training your jaw before eating. 😆 Such a sandwich will cost 2-3 euros. It's expensive, but I think it's worth it. The main thing is not to forget to stock up on water, alas, but herring makes you thirsty.

Also, such herring can be served in simple trays without a bun, then it is devoured holding it by the tail.

Eighth place. Candied fruits on a stick "Tanghulu" (China)

— literally translated from Chinese as “candied fruit on a stick.” In principle, the translation also contains a complete definition of this sweet dish. During the winter, when fresh fruit is in short supply, Tanhulu is sold everywhere in China, but especially in its northern part.

According to legend, the ancestor of Tanhulu appeared in China during the reign of Emperor Guangzong (1147-1200 AD). The essence of the legend is simple and traditional: the emperor’s wife fell ill, no one could help, in the end, a folk doctor was brought in, who cured the empress by feeding her from 70 to 140 candied hawthorn berries (5-10 daily) over the course of a crescent. Of course, the empress quickly recovered, and the medicinal food began to quickly spread among the people. In general, a legend is like a legend, everything follows the pattern. But it is worth noting that in modern China, initially the medicinal drug became widespread and turned into a real fast food.

To prepare Tanhulu from hawthorn berries, you need to wash them, peel them, string them onto thin bamboo sticks, then you need to dip the sticks with the berries in a container with melted sugar and put them in the cold to harden. The result is cute and appetizing berries, covered with sugar glaze, with a sweet and sour taste. As a rule, 6-7 berries or pieces of fruit are placed on one fifteen-centimeter stick. Tankhula is consumed cold.

In modern China, the medicinal drug initially became widespread

In addition to hawthorn berries, Tanhulu is made from pieces of banana, paradise apples, oranges, grapes, plums, water chestnuts, cherries, sweet potatoes, strawberries, etc. There are variations when, in addition to sugar, the fruit is sprinkled with crushed nuts. Tanhulu's time is autumn and winter, but sometimes it appears in spring or summer (in any case, last year's berry harvest is used).

In Chinese cuisine there is a similar sweet called “Basy” (fruits in caramel), but unlike Tanhulu, this sweet is eaten warm, cut into slices on a saucer.

Ninth place. Meat pie "Burek" (Croatia)

- These are traditional Croatian pies made from puff pastry without yeast with savory meat, vegetable or cheese filling. The pies turn out very tender, filling and tasty. Over time, pies have taken a place in Croatian street food culture and are today sold on every corner in Croatian cities.

Burek is sold on every corner in Croatian cities.

Burek pie is made from very thin rolled out dough. In shape, it can be in the form of a spiral-twisted roll or simply in the form of a multi-layer cake. The filling can be different, but Croatians prefer minced meat.

Tenth place. Fried peas with seafood and Acarage cashew paste (Brazil)

Acaraje- a very popular Brazilian fast food, made from shelled cow's peas, deep fried with palm oil. The filling for this dish can be fried shrimp, cashew nuts, lettuce, green and red tomatoes, as well as hot pepper sauce, beans, ginger, garlic, etc.

Interestingly, Brazil is not the homeland of Acaraj; this dish was brought to South America in the 16th century by black slaves from Nigeria, Ghana, Togo and Benin. This dish is also common in these countries (only it is called Asaga), but only in Brazil has it acquired the status of fast food. This “street food” is most widespread in the northeast of Brazil, in the state of Bahia, especially in the city of Salvador. In the state of Bahia, a whole subculture of Acaraj traders has formed, these people are called bainas. Their social and visual portrait is as follows: Afro-Brazilian women dressed in white cotton dresses, scarves, specially shaped hats, and colorful necklaces. They shout invitingly, urging people to buy their cooking. The presence of the characteristic Acaraj traders in the towns of Bahia has become a cultural feature of this Brazilian region.

In the state of Bahia, a whole subculture of Acaraj traders has formed, these people are called bainas.

Acaraje is made using shelled and pureed black-eyed peas (or black-eyed peas), but it is most often made from any other less expensive variety of peas or black beans. Deep-fried dishes are prepared in dende oil with the addition of shrimp, hot sauce, vatapa sauce (paste of dried shrimp, peanuts, cashews, coconut milk and dende oil), karuru (stewed vegetable) and salad (tomatoes, onions, etc.).

Reference:

– palm oil, made from the fruit of the African palm tree Elaeis guineensis. This huge palm tree grows up to 20 meters in height, its homeland is West Africa (the region between Angola and Gambia), from there it came to South America with the “migration of peoples”. Dende oil is made from the purple-red fruits of this palm tree. Oil is also made from the core of the fruit, but it is used only for technical needs (soap and cosmetics). Dende oil is a staple of traditional Brazilian cuisine, but primarily of Bahian cuisine. The oil is used not only for cooking, but also in the rituals of Afro-Brazilian religions.

An interesting paradox: dende oil contains 15 times more beta-keratin than carrots, but at the same time it also contains a critical excess of vegetable fats, which contribute to increased cholesterol levels in the blood. Thus, on the one hand it is very useful, on the other it is very harmful. Disputes on this topic do not subside among Brazilian doctors, but the outstanding industrial features of the oil (a huge concentration of vegetable fats ensure long-term storage of the oil without loss of properties) have ensured it a strong place in Brazilian cooking.

Eleventh place. Quiche (pie with meat, cheese and egg) (France)

Quiche Pie- a famous dish of French cuisine, which is an open pie with a base of chopped dough and a filling of a mixture of eggs, cream (milk), cheese, as well as smoked brisket, cut into thin cubes. There are a wide variety of quiche variations in different regions of France. For example, “Alsatian quiche” with fried onions, vegetable, fruit, mixed herb, fish, meat and mushroom options.

Historically, quiche came to French cuisine from the German region of Lorraine. Today it has spread widely, is sold on every corner and has become a very tasty and nutritious fast food.

What does this dish remind me of? It reminds me of such a Belarusian dish, common in cookeries and good grocery stores, like lubricant. The recipe is similar - dough, filling with eggs, cheese and chopped sausage. It’s also a kind of fast food.

Twelfth place. Fried rice balls with mozzarella "Aracini" (Italy)

And our rating will be completed by the famous Sicilian dish arancini. arancini translated from Italian as “little oranges”. The name comes from the shape and color of the dish, which exactly resembles this “yellow-orange round fruit.” According to the recipe, these are fried (or sometimes baked) rice balls with a diameter of 8-10 cm. The balls are stuffed with meat mixed with mozzarella, and sometimes with tomato sauce and green peas. Before frying, the balls are rolled in breadcrumbs. The dish can be round or cone-shaped.

Aracini has long been driving all Italians crazy; the ruddy balls are sold from street stalls and are wildly popular in the Apennines.

As you can see, there is a lot of unusual and original food in the world. Many countries have their own distinct culinary identity. What street food should be included in the rating from our native Belarus? You can tense up, think about everything and fantasize, but to no avail, there is no trial. Let's wait another three years - maybe our country will have its own “folk” culinary face.

P.S. The recipes in this article are approximate and not detailed. Provided for informational purposes only. All details can be clarified with friend Google.