ABSTRACT:The food service industry is divided into different formats. Street-side food stalls and full-service restaurants are two of the most notable categories. Street-side food stalls are small, informal setups that offer quick, affordable, and locally popular food items. They require low investment and minimal infrastructure and mainly serve customers looking for convenience and low-cost meals. These stalls are known for their authentic taste, regional flavors, and fast service. This makes them popular among students, workers, and daily commuters. Full-service restaurants provide a more formal dining experience with a wide variety of menu options, trained staff, and a comfortable atmosphere. They involve higher investment and better hygiene standards, along with structured management and customer service. Full-service restaurants serve customers at their tables and offer a complete dining experience, including quality service and a pleasant environment. This study provides an analysis of the financial and operational structure of the food and beverage industry in the Mumbai Metropolitan Region (MMR). By comparing street vendors with organized dining establishments, the research explores how “Sales Velocity” and “Account Management” influence long-term sustainability. The findings suggest that while restaurants have higher brand value, street stalls offer better liquidity and faster Return on Investment (ROI) because of their optimized unit economics.
KEYWORDS: food services, street-side food stalls, customers, venture capital, innovative thinking.

A COMPARATIVE STUDY OF OPERATIONAL PROFITABILITY: STREETSIDE FOOD STALLS AND FULL-SERVICE RESTAURANTS

ANKIT SHARMA

ARYAN SRIVASTAVA

SHUBHAM WAGH

REHAAN SHAIKH
DR. MRS. SUNITA VIJESH YADAV RESEARCH GUIDE
THAKUR COLLEGE OF ENGINEERING & TECHNOLOGY