Culinary offerings sold by vendors on the street, often reflecting local culture and traditions.

The process of starting and managing a food business, combining culinary skills with business principles.

The process of creating a food menu that balances variety, pricing, and cultural significance.

The importance of food within cultural contexts, influencing its preparation and consumption.

A plan to promote a food business, focusing on brand identity, target audience, and engagement.

Laws and guidelines ensuring the safe handling and preparation of food to protect public health.

A detailed document outlining the operational, financial, and marketing strategies for a business.

A statement that differentiates a product or service from competitors, highlighting its unique benefits.

A strategic planning tool assessing strengths, weaknesses, opportunities, and threats related to a business.

The evaluation of costs associated with menu items to ensure profitability and pricing strategies.

Research assessing market conditions, customer needs, and competition to inform business strategies.

Marketing tools such as flyers, posters, or digital ads used to promote a food business.

Strategies to involve local communities in a food business, enhancing brand loyalty and awareness.

The process of identifying and evaluating potential risks in food operations to ensure safety.

Techniques for effectively communicating ideas and concepts to an audience, crucial for business pitches.

The calculation of total expenses involved in producing menu items, essential for pricing.

The visual and emotional representation of a business, including its logo, colors, and messaging.

Practices ensuring food is prepared and served safely to prevent contamination and illness.

Interactions with customers aimed at building relationships and encouraging loyalty.

Established practices and techniques in cooking that reflect a culture's history and values.

Individuals or businesses that sell food products directly to consumers, often in public spaces.

The cultural and historical importance of specific dishes within a cuisine.

The direct costs attributable to the production of the food sold by a business.

Estimates of future revenues and expenses, crucial for assessing business viability.

The process of outlining daily operations and logistics for running a food business.