Rimini-- More than 2000 entrepreneurs are trying to make it in the street food business with emphasis on tradition and innovation that saw the industry grow 13 percent last year as the sector flexed its muscles at the annual Sigep expo in Rimini this month 

It seems clear that street food is no longer a short-term fad but an established part of economic reality and one that an ever growing number of entrepreneurs and investors are interested in taking part in. It is said that three in four Italians eat street food now and the Italian food magazine, Gambero Rosso, has even published a guide to the sector as a response to the ever-increasing amount of festivals dedicated to the subject. Just last year the number of street food vendors to a number that surpasses 2,200. The main heartlands of the industry are found in Lombardy, Puglia and Lazio. At the recent Sigep expo in Rimini the sector was well represented.

 One of those present at the expo was Sara Pratesi, the mind behind ‘StreetFoody’, a project dedicated to Italian food trucks and an expert in a rapidly expanding industry which is always diversified and nothing can be left to chance. “Street food is a business that attracts a great deal of entrepreneurs because a small investment can lead to great opportunity.” It may take little more than a small van as an initial investment but this it’s important to know what you’re doing; competition is fierce and customer expectation is high. To distinguish oneself and excel in the field it’s essential to plan well, have rock solid business plan and ideas on how to market the business, especially in the initial phases of the start-up.

 The first thing that anyone looking to get into the business should have is a simple idea around which the business is based. This is where StreetFoody takes a long-term view on the key to success: “Italian regional traditions will always be held in high esteem by the public- explains Sara Pratesi- Emphasis on traditional dishes, authentically prepared and faithful to a region’s heritage will always be a good place to start. Quality is key word in all this and those who stay true to ‘Made in Italy’ will not lose clients.” People want to see Italian inspire street food even if it’s a hamburger that uses Italian ingredients. Whilst there is firm belief by the Italian consumer in the superiority of Italian products Pratesi goes on to say: “Innovation can easily be married to tradition. There are certain types of traditional recipes that respond well to novelty. At Sigep we say a number of interesting developments taking inspiration from vegetarian, vegan and gluten free concepts in order to position themselves in an ever more important niche of the market. Finally, the use of organic ingredients also makes a huge difference.”

 The road to dominating piazzas and street is long and difficult. It’s important to make a discerning choice when trying to take advantage of what location or events you frequent. This is what StreetFoody supports food trucks in doing. They help you study the project as well as providing personalised branding and vehicles. They also run a website (Streetfoody.it) which is constantly updated and monitors the latest trend and technologies as well as opportunities for those in the business.

 The business is based in Terranuova Bracciolini in Arrezzo and is dedicated to helping those in or thinking of entering the business.

Ufficio stampa StreetFoody: Eo Ipso

Info: Miriam Giudici – mgiudici@eoipso.it – 346 3907608