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Setting up of food wagon
Setting up of food wagon
Hi all, have my idea of food wagon for long time but not put into action till now. Looking at the business requirement, I think the backup kitchen is the main issue. Anybody know how I can solve this?
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Re: Setting up of food wagon
Get a backup kitchen?Mrhello88 wrote:Hi all, have my idea of food wagon for long time but not put into action till now. Looking at the business requirement, I think the backup kitchen is the main issue. Anybody know how I can solve this?
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Re: Setting up of food wagon
touchéStrong Eagle wrote: Get a backup kitchen?
Renting a back up kitchen will double your cost.. If it is just a start up then my suggestion is to get a small stall first and try out.. Based on how the business catches you can think about food wagon..Mrhello88 wrote:Do I really need to rent a shop for backup kitchen? Then I might as well just get a small stall first rather than having a food wagon?
27 minutes ago
Where would you pitch/market your food wagon?
Probably not allowed on the street. You would have to pay $$ to access commercial events like open-concerts etc., and there goes most of any profit.
There is potential for private catering, but you'd want some kind of track-record and/or word-of-mouth. Could you start out cooking in a clients kitchen for parties etc., and not bringing a wagon along? Either way it's tough getting a wagon into an Xth floor apartment ... so don't limit the potential market before you even start.
Also look through this website:
http://saybons.com/index.html
They do homestyle soup and crepes etc. It's cool as IIRC she started that up from scratch from home, and now has a few busy/central shops. As I've said before, fantastic product, coupled with clever marketing.
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I've posted a link to her site before. As I said last time I have no connection to her, her co, etc in any way. I've bought her soups 4-5 years ago. If anything I'm envious of her business acumen and talent... she made it work... damn I wish I had have had her idea, talent, and had the balls to give it a go...
Probably not allowed on the street. You would have to pay $$ to access commercial events like open-concerts etc., and there goes most of any profit.
There is potential for private catering, but you'd want some kind of track-record and/or word-of-mouth. Could you start out cooking in a clients kitchen for parties etc., and not bringing a wagon along? Either way it's tough getting a wagon into an Xth floor apartment ... so don't limit the potential market before you even start.
Also look through this website:
http://saybons.com/index.html
They do homestyle soup and crepes etc. It's cool as IIRC she started that up from scratch from home, and now has a few busy/central shops. As I've said before, fantastic product, coupled with clever marketing.
--------------------------
I've posted a link to her site before. As I said last time I have no connection to her, her co, etc in any way. I've bought her soups 4-5 years ago. If anything I'm envious of her business acumen and talent... she made it work... damn I wish I had have had her idea, talent, and had the balls to give it a go...

Saint wrote:You legally need to have a central backup kitchen which need it's own independant licence and NEA approval to you food wagon licence.
Interesting!
I seem to recall it being the same in the UK. If you cook/prepare (even simple bacon rolls) from home, to sell on the street etc., your premises must be licensed. I'm surprised they're quite so hot on it here, though perhaps I shouldn't be.
Ok then, Plan#B @ Mr. Hello
Start a catering service for private parties. You take care of the F+B side of things. Perhaps keep it simple to start, cater for children's parties (think of all the potential add-ons you could offer). HDB, or pool-side at the BBQ pits at condos. A future evolution/end-point? Made-to-order gourmet burgers and steaks?
More kind of BBQ/cocktail/canape kind of food, rather than complex curries and rice etc.
You offer a range of options, a pre-bookable menu, you also offer to do special requests. Go in, dish it up in style, clean up afterwards, and exit. Value-added. No need for cart or back-up.
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Still wouldn't work I'm afraid. You will still need a central kitchen with NEA approval which can not be a private property. The vehicle that would be used to transport the food from the kitchen to the event would also need a NEA Food Delivery LicenceJR8 wrote: No need for cart or back-up.
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Before you even think about getting a kitchen, you need to get the license to retail F&B products in Singapore. Once that's done, then you would need to consider renting a kitchen.
If you are considering cooking out of your own home's kitchen..........while I notice some have done this........its technically illegal.
If you are considering cooking out of your own home's kitchen..........while I notice some have done this........its technically illegal.
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