Street food is still novel in Greece and local consumers have traditionally favoured eat-in options for meals. The street food trend has been rising in conjunction with younger generations travelling more and gaining exposure to the concept of street food markets, with the pandemic also contributing to eating habits that do not involving sit-down dining.
While there is growth potential in food trucks and pop-up food stalls as the segment is still novel and has yet to approach maturity in Greece, legislation does not favour the trend’s progress. For licences to be granted operators must be bound to an existing store-based business, making it relatively easy for established bars or foodservice operators to run food trucks or food and/or drink stalls, but significantly more challenging for new players to enter the market unless they also own store-based outlets.
Amid rising concerns over hygiene standards, consumers are increasingly reluctant to purchase unpackaged food items from street vendors. This reluctance is further driven by the prevalence of limited-service restaurants directly competing with street stalls/kiosks.
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Street Stalls/Kiosks
Small, sometimes mobile, foodservice providers characterised by a limited product offering and by low prices. Includes street stalls, street hawkers and foodservice kiosks where food is prepared in some way and served through a hatch or over a display counter to take away. Also includes kiosks and carts located externally or internally eg in shopping malls etc. As a rule, street stalls/kiosks outlets tend to be smaller than 100% home delivery/takeaway outlets, while menus are more limited, often (though certainly not always) with a greater emphasis on snack items, rather than full meals.
See All of Our DefinitionsThis report originates from Passport, our Street Stalls/Kiosks research and analysis database.
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