Small Businesses You Can Start

Start Quick, Earn Quick: How to Launch a Street Food Business That Scales

Introduction

Street food isn’t just comfort  it’s cash flow. In city corners, markets and office complexes across Nigeria, street food vendors turn small investments into daily revenue. The difference between a stall that struggles and one that scales isn’t luck it’s equipment and execution. This post walks you through a repeatable, low-friction path to launching a profitable quick-serve food business (shawarma, small chops, BBQ, hotdog stands) using Afess equipment and the Starter Support Program.

Why street food works right now

• Immediate cash sales, small ticket items, high turnover.

• Low training overhead — one or two staff can run most concepts.

• Strong daily demand near offices, schools, markets, and transit hubs.

• Social & mobile-native customers who share great finds on social platforms (free marketing).

Core concept: choose one signature item
Pick 1-2 hero menu items (e.g., shawarma + fries; meat pie + chilled drinks). Why? Because consistency breeds repeat customers and simplifies inventory. Execution trumps breadth.

Essential equipment & why it matters

• Standing Shawarma Machine (Afess) — even roast, fewer rejects, higher yields. On a busy evening, a reliable shawarma spit can sell 80–200 wraps.

• Floor / Table Deep Fryer — fries, puff-puff, spring rolls. Faster batch times = lower wait time = more sales/hour.

 

• Chinese Burner / Gas Range — versatile for sauces, soups, and heating. Heavy-duty burners don’t choke during rush.

• Bain-Marie / Food Warmer — keeps cooked items hot and safe to serve during peak hours. Prevents cold plates — customers notice.

• Stainless Steel Prep Table — sanitary, durable, and affordable; makes your stall look professional.

• Display Fridge (small) — bottled drinks, sauce bottles — reduces spoiling and boosts add-ons.
  ( Placeholder image of a street stall fitted with Afess shawarma machine + fryer)

 

Setup & workflow (mini SOP)

1. Prep station: dice/portion in the morning on stainless table.

2. Cook station: shawarma + fryer running in parallel.

3. Assembly: single person handles orders and pours drinks.

4. Pick-up/serve window: clear signage and visible pricing.
   Smooth workflow reduces queue time and increases throughput.

Profit mechanics (example)

• Selling price of shawarma: ₦1,200. Food cost (meat + bread + sauce): ₦350. Profit per unit: ₦850. Sell 50/day → ₦42,500 gross profit before other costs. Multiply by 26 days = ~₦1.1M/month. (Numbers will vary, but illustrates scale.)

Why buy-new and Afess Starter Support matters

• New commercial machines run longer with fewer repairs.

• Warranty reduces downtime (you can’t sell when equipment is being fixed).

• Afess Starter Program: pay 30% upfront → spread remaining 6–12 months — lets you start earning while paying.

Operational tips

• Buy spares for wear parts (e.g., fryer baskets, shawarma motor belts).

• Keep a simple daily stock card (sales vs ingredient).

• Price for speed (combo options increase average ticket).

• Use local influencers for a launch day (free social proof).

Marketing + local growth hacks

• Offer a “lunch combo” for office workers with a small discount.

• Use Instagram + WhatsApp Broadcast for daily deals — capture contacts on receipts.

• Cross-promote with a nearby juice vendor or bakery for bundle offers.

Ready to set up your stall? Visit our showroom for a demo at No 81 Olojo Drive, Alaba or call 09169838312 / 08137500323.

Pay 30% and get started this week: https://afess.ng