Mobile Fruit Vending

A mobile food vending operation selling fresh, hygienically prepared cut fruits in cups or bags. Targets office workers, students, and pedestrians in busy areas.

• Cooler with ice packs
• Cutting board and sharp knives
• Food-grade containers and cups
• Disposable forks/toothpicks
• Hand sanitizer and gloves
• Small folding table or cart
• Cash box
• Umbrella for shade

1. 1Scout 3 potential locations (bus stops, plazas, schools)
2. 2Visit Coronation Market early morning for wholesale fruit prices
3. 3Buy initial fruit stock (pineapple, mango, watermelon, papaya)
4. 4Prepare fruit cups at home the night before
5. 5Set up at chosen location by 7 AM
6. 6Price cups at JMD 200-400 based on size
7. 7Collect customer feedback on preferred fruits

Things to do while waiting for supplies, responses, or between clients:

• Research food handler permit requirements
• Design simple menu board
• Find backup fruit suppliers
• Calculate profit margins per fruit type
• Plan weekly fruit rotation based on season

Additional services to increase revenue per customer:

• Fruit salad bowls (+JMD 100)
• Add condensed milk or honey drizzle (+JMD 50)
• Large party platters (pre-order)
• Weekly subscription for offices
• Juice blends (requires blender)

Cash sales at location. Build regulars through consistent quality and timing. Take pre-orders via WhatsApp for offices.

Avoid these common mistakes:

• Inconsistent location or timing
• Poor fruit quality or overripe stock
• Not keeping fruit cold in sun
• Ignoring hygiene (customers notice)
• Buying too much stock that spoils

Where this business can take you:

• Add second location with helper
• Expand to juice bar
• Supply fruits to restaurants
• Franchise the concept
• Add healthy snacks line