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Food business

4 replies

Carlie97 · 23/03/2026 07:58

Hi, I'm looking to start a new business selling takeaway food in a very busy market hall in a seaside town.

The three options are;

Deli style sandwiches, salad boxes, pasta boxes

A selection of five hot and cold Spanish tapas in a tray

Baked potatoes

OP posts:
Lamelie · 23/03/2026 08:01

When you say three options do you mean you’ll offer all three?
Looks delicious. Only thing I’d suggest is to think through the cost and logistics. I’d imagine baked potatoes are hard to cook and keep for the price people would pay. Whereas the tapas you could batch prepare and keep
hot or cold. Also what are the local
stalls and shops- your competition or gaps?

Defiantly41 · 23/03/2026 08:28

Please make sure you have something wheat-free. So, your jacket potatoes will work depending on fillings, but with your salads, it’s so disappointing when I think oh, great, salad! But then the salads have pasta, couscous, croutons or dressings with gluten in them eg soy sauce. Or whoever is serving uses the same spoon for pasta as the green salad.

mindutopia · 23/03/2026 08:40

What’s the market like? Tapas will not be successful in the sort of place where jacket potatoes will be successful. How different is it all from what is currently there and successfully selling already.

Beyond that, what can you cook? If you don’t have a background in Spanish cooking, can you actually cook authentic tapas or are you just looking a recipe up on Pinterest and winging it?

I’d also think about food waste and storage. What if you don’t sell out every day? Will your salads last several days without going all sad? Can you safely transport chilled food and store it overnight? Sandwiches and things you can also prep in the morning. Tapas and jacket potatoes you’ll need to cook to order. Do you have full commercial kitchen facilities on site? Will you be able to cook and run the till or will you need staff?

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CornishPorsche · 23/03/2026 08:43

at research have you done?

Are those foods currently available in the local area?

Is there a potential gap in the market? Is it a place where tapas, spuds or deli will sell better?

Can you make these foods for a cost that is affordable to your likely customers - and still make a profit? Obv including overheads and paying yourself in every price.

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