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 American Journal of  
Food Science and Technology (AJFST)

The Street Food Microenterprises in Bangladesh: Situational Analysis Based on the 
Trends and Needs

Md. Abu Shehen1*

Volume 3 Issue 2, Year 2024
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v3i2.2792
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: April 06, 2024

Accepted: May 08, 2024

Published: November 21, 2024

This paper tried to explore the current conditions and future needs of  the street food 
microenterprises in Bangladesh. This paper is entirely shaped by a qualitative approach based 
on where KII and FGD methods were used for data collection. However, the study reveals 
that most street food vendors are male proprietors from small and nuclear families, operating 
self-owned restaurants, fast foods, and taverns. These businesses are predominantly non-AC 
conditions, with ten to thirty customer capacities. They are located on roadsides, crowded 
places, and commercial areas, with poor infrastructure and weak plinth conditions. Most 
enterprises have five to fifteen carts and more than two hundred customers regularly buy 
food. Entrepreneurs typically get lease permission from landowners, market management, 
and city corporations, most renting from different authorities. Most entrepreneurs pay a 
mentionable amount of  taka as rent per month. Most entrepreneurs contribute to monthly 
savings, with ninety percent savings. Most enterprises lack government-registered legal 
status, but sixty percent are members of  homogenous associations. Training initiatives 
for employees are underrated, and the working environment is unhygienic, unsafe, and 
not environmentally friendly. The study suggests prioritizing financial assistance, business 
expansion, and training for the betterment of  the enterprises.

Keywords
Bangladesh, Enterprise, Food, 
Hygienic, Street

1 University of  Rajshahi, Bangladesh
* Corresponding author’s e-mail: shahen.sw@gmail.com

INTRODUCTION 
Similar to their informal sector counterparts, street food 
enterprises are small-scale, dependent on conventional 
food processing techniques, and have minimal initial 
startup costs, making them accessible to newcomers 
(Tinker & Fruge, 1982). Most people in this field are 
urban poor, and some have found innovative ways to deal 
with their inability to enter more formal job structures. 
However, as Atkinson (1992) points out, this viewpoint 
was formed amid an economic boom in the 1970s; the 
macroeconomic climate of  the 1990s is much different, 
and assistance to the unorganized sector shouldn’t be 
seen as a panacea for the urban poor (Draper, 1996). 
In contrast to formal dining places or well-known 
restaurants, street food refers to the range of  cuisines 
that are frequently found in public spaces like streets or 
neighborhood cafes. The FAO idea, wfocus highly focus 
on-site preparation and selling, is reminiscent of  this 
strategy. In 1989, the Food and Agriculture Organization 
defined street meals as prepared foods and drinks that are 
served by street vendors and hawkers, usually in streets 
and similar public areas. The fact that street foods are 
sold “on the street” is their most notable feature as noted 
here (Draper, 1996). Food from “pushcarts, baskets, or 
balance poles, or from booths or stores with less than 
four fixed walls” (Tinker, 1987) is required to be sold 
on the street in order to differentiate street sellers from 
formal sector food facilities such as restaurants. The food 
industry’s centrally processed products may be used by 
street food vendors or other small-scale processors, or 
they may process the items directly on the spot. The 
prepared food items that local Bangladeshi sellers sell on 

the streets or in public areas are referred to as “street food” 
in this paper. Moreover, a universally accepted definition 
of  a microenterprise does not exist. Microenterprises 
are small firms run by a family, a single self-employed 
person, or a very small number of  employees (less than 
five) (Terry, 1999). According to Jayachandran (2020), 
a microbusiness is “loosely defined as those with fewer 
than five employees or none at all.” He called the owners 
of  these companies’ micro-entrepreneurs and these 
companies microenterprises. Microenterprises are defined 
by the ADB’s Microenterprise Development Project as 
commercial entities that invest between Tk 40,000 and 
Tk 1.5 million, excluding the land and structures that are 
used for the enterprise. Microenterprises are defined by 
the Bangladesh Bureau of  Statistics as companies with 
10–24 people or fewer, or fixed assets worth between Tk 
0.5 million and Tk 5 million, excluding land and buildings 
(ADB, 2018). Businesses that employ one to five persons 
full-time are referred to as micro-enterprises (Business 
Finance for the Poor in Bangladesh, 2017). According 
to Alam et al. (2010), micro-entrepreneurship is defined 
as entrepreneurship that falls under the informal 
sector and is characterized by low-level, labor-intensive 
technology, small-scale operation, ease of  entry, family 
ownership and control, and the acquisition of  skills 
outside of  formal education in an environment with 
an unregulated competitive market structure. MEs are 
the individuals that create and market street food in the 
study region. In addition, they focus on labor-intensive 
but low-level technology, run the company on a small 
scale, are its owners and managers, acquire skills outside 
of  the conventional education system, and operate in an 



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unregulated, competitive market structure.

Food Safety and health issue of  Street Food
Today, food-related disorders affect millions of  people 
globally, and thousands of  them pass away as a result 
(Pilling et al., 2008). According to Canet and N’Diaye 
(1996). the rise in street food appeal has increased the 
urgency of  health and safety concerns. In addition to 
being erratic, street food has been linked in a number 
of  nations to food-borne illnesses (Biswas et al., 2010; 
Omemu and Aderoju, 2008; Nunes et al., 2010; Mamun 
et al., 2013). One of  the things causing food-borne illness 
outbreaks is street food sellers’ poor knowledge of  food 
safety (Ceyhum & Sanlier, 2016). Moreover, a number 
of  studies conducted in different nations discovered 
deficiencies in the laws governing food safety, food 
preparation procedures, street food vendors’ expertise, 
and standards for hygiene and sanitation. In addition to 
the fact that street food is not governed by laws, other 
factors that raise the risks associated with food safety 
include inadequate sanitation, difficulties obtaining clean 
water, failing to remove waste, and other environmental 
issues (Rheinlander et al., 2008); (Abdalla et al., 2009); 
FAO, 2011; WHO, 2010; Kealesitse & Kabama, 2012; 
Choudhury et al., 2011). Depending on the type of  food, 
foodborne illnesses are regarded as a health concern 
during the food preparation and protection stages. 
Food processing companies, restaurants, food vendors, 
schools, and families are all connected to the rise in food-
related illnesses, claim Abibo and Lowatt (2015). Street 
food safety is also influenced by other factors, such as 
the quality of  the raw materials, food preparation and 
storage, and other process processes. These goods are 
stored in hazardous and unclean conditions in addition 
to being manufactured using inferior raw materials. For 
street food vendors, there is insufficient infrastructure 
for waste management, chilling ice cream, hand washing, 
disinfection, and safe drinking water (Ceyhum & Sanlier, 
2016). Water storage is usually required because water 
does not always flow from the tap. Ceyhum and Sanlier 
(2016). state that this type of  water is not suitable for 
drinking, cooking, or dishwashing. It has issues with 
pollution as well. Furthermore, street food is exposed 
to several environmental factors as air pollution, pests, 
rodents, pets, and other animals (Hanashiro et al., 2005; 
Lucca & Torres, 2006). Muyanja et al. (2011) reported that 
87.6% of  the 225 street vendors in Uganda were women 
without formal education. They washed items with 
soap and cold water on a regular basis and served food 
in non-recyclable plates and glasses. The bulk of  street 
food vendors (54 percent), according to Choudhury et al. 
(2011), had meagre daily revenues and prepared food for 
small cafes. Only 8–11 percent of  them were aware of  
food contamination, according to Ceyhum and Sanlier’s 
(2016) research, whereas 30–37 percent were aware of  the 
need of  using hygienic practices when preparing meals. 
A different study conducted in China found that as the 
threat to food safety has grown, so too have consumers’ 

concerns about the safety and quality of  food. The main 
concerns of  customers are attitude, behaviour, and 
accurate information regarding food safety. It was also 
discovered that, despite their awareness of  food safety, 
consumers did not closely read labels and had a limited 
comprehension of  the topic. The tags’ descriptions 
of  safe foods were insufficient. Furthermore, it was 
shown that consumers were willing to pay more for 
food goods that were safe (Liu et al., 2013). Additionally, 
a research (Buscemi et al., 2011) found that street food 
has social and cultural implications because it represents 
historical origins. It is also emphasised that, despite the 
fact that fast food consumption is rising in the present 
era. The relationship between their intake and health, 
obesity, and related illnesses is yet unclear. A number 
of  epidemiological studies involving street food and 
conditions have been related to (Bryan et al, 1997; FAO, 
2010; Muinde & Kuria, 2005) because a number of  
hazardous bacteria were removed from samples of  food 
served on the streets. Inadequate storage (50 percent), 
reheating and storing under unsanitary conditions (45 
percent), and cross-contamination (39 percent) are 
the main causes of  the rise in foodborne illness rates 
(Bean & Gryphon, 1990). It’s well knowledge that the 
circumstances surrounding the production, presentation, 
and consumption of  street food serve as ideal habitats 
for contamination (Muinde & Kuria, 2005). Between 
1983 and 1992, street snacks were connected to 691 
incidents of  food illness and 49 fatalities in China (Rane, 
2011). Research revealed that food sources were linked 
to 14 deaths in Malaysia and 300 illnesses in Hong Kong 
following street food consumption (FAO, 1990). People 
who ate tainted street food got pathogen microorganisms, 
which caused serious illnesses like cholera to develop 
(Abdussalam & Kaferstein, 1993). To keep out flies and 
other insects that can spread illness, a lot of  food served 
on the streets isn’t refrigerated. Time and temperature 
are two other essential elements in the development of  
harmful bacteria and the generation of  toxins. The failure 
to consider the pathogen microorganisms that could have 
contaminated these foods during preparation, cooking, 
and other procedures, as well as the storage temperatures 
of  these foods prior to sale, puts public health at risk 
(Ceyhun & Şanlıer, 2016). Salmonella typhi, Bacillus 
cereus, Staphylococcus aureus, Clostridium per fringe, E. 
coli, and Pseudomonas species have all been identified 
in street food items, according to several studies on the 
hygiene quality of  this food (Ghosh et al., 2007; Harvani 
et al., 2008; Abdallah & Mustafa, 2010; Gordon, 2011). 
It was discovered that bacteria, including S. typhi and 
Ecoli, were present in more than 70% of  the Indian street 
meals, including Ragda-Petis, Bhel, and Panipuri (Garode 
& Waghode, 2012). Biswas et al. discovered E. Coli 
infection in 37 out of  50 food samples (74%) (2010). 
Vegetable-containing foods had the highest percentage 
of  contamination (91%) of  any type. These 
microorganisms were also discovered in fish, meat, and 
cereal samples, indicating that food sellers might be 



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harbouring illnesses that have food-related causes. 
According to Liu et al. (2015), outbreaks of  Vibrio 
parahaemolyticus disease were common in China. Lucca 
and Torres (2006) found that the processing of  fries, 
chicken meat, and beef  constituted a major health risk, 
and that 30% of  Sao Paulo establishments providing 
hotdogs lacked basic hygienic measures. Inadequate 
hygienic conditions impact public health problems during 
food preparation and a lack of  basic knowledge about 
food processing. Walker et al. (2003) found that only 16 
percent of  444 food processors knew that refrigerators 
should be kept at 180 degrees Celsius or lower, despite 
the fact that 57% of  them were aware that food might be 
contaminated with bacteria that cause food poisoning, 
odour, and taste problems. Concerns over the safety of  
the food are heightened by the fact that most street food 
sellers operate in unclean conditions and do not receive 
enough hygiene and sanitation training (Mensah et al., 
2002; Lues et al., 2006). In addition to their disdain for 
sanitary regulations, street vendors are also to fault for 
food poisoning since they fail to put the knowledge they 
have learned into practice (Ehiri & Morris, 1996). 
Research has indicated a correlation between inadequate 
attitudes towards food hygiene and insufficient 
understanding of  food hygiene (Luby et al., 1993; Howes 
et al., 1996). Only 31% of  street food vendors in Nigeria 
possess a valid annual medical health certificate, according 
to research by Omemu and Aderoju (2008). Just 12% of  
the participants had received university instruction in 
food preparation (Omemu & Aderoju, 2008). Chukuezi 
(2010) discovered that while street food is necessary for 
urban dwellers to achieve their nutritional needs, it also 
poses a variety of  health hazards, with 23.8% of  female 
street vendors preparing food in an unsanitary manner. 
Furthermore, he stated that food safety and health 
education for street sellers must be completed. According 
to Ackah et al. (2011), sales made up eighty percent of  the 
income for eighty percent of  street food sellers in Accra, 
Ghana, who were primarily between the ages of  twenty-
five and fifty. Furthermore, according to Ceyhun and 
Sanlier (2016), the bulk of  the vendors lacked a health 
certificate and had insufficient competence with food 
processing applications. According to Rahman et al. 
(2012), street merchants in Malesia were experiencing 
issues with applications and a lack of  information. The 
street vendor needed to be educated on food safety, 
hygiene, and foodborne illnesses. According to research 
by Sani and Siow (2014), the majority of  the 112 
employees in Malaysia Kebangsaan University’s food 
services department were ignorant of  the right storage 
temperatures for the food they produced as well as the 
specifics of  disease-causing bacteria. According to 
Ceyhun and Sanlier’s (2016) research, staff  personnel in 
the food service division should receive continuous, high-
quality training in order to ensure food safety. According 
to Liu et al. (2015), 171 food processors who worked at 22 
food facilities along the coast were oblivious to the disease 
agent that is frequently present in seafood as well as the 

maximum amount of  time food could be kept at room 
temperature. Moreover, they noticed that the food 
processor mixed the raw and cooked ingredients in the 
same containers (Ceyhun & Sanlier, 2016). Choudhury et 
al. (2011) reported that after completing their education, 
the average knowledge level of  80 Indian street food 
vendors rose from 24.4 percent to 66.2 percent. They 
showed an increase in responsiveness to hygiene 
applications, going from 37.5 to 50.8 percent. During the 
production and distribution of  food, food processors are 
essential in preventing food poisoning (Ceyhun & Sanlier, 
2016). These people have the potential to contaminate 
both raw and processed foods as a result of  poor food 
preparation and storage (Abdulla et al., 2009; Ehiri & 
Morris, 1996). Food sellers can lessen the spread of  
bacteria that cause foodborne illnesses by keeping 
themselves clean and using appropriate food applications 
(Evans et al., 1998; Medeiros et al., 2004). The face, skin, 
and faces are important places for the transmission of  
germs in addition to hands, which are important in 
disease infections. When it comes to the formation of  
foodborne hazards, Salmonella, Tembekar et al. (2011), E. 
Coli, Shigella, Campylobacter, and S. aureus are a few of  
the bacteria that are crucial for consumers. To reduce the 
risk of  cross-contamination, food processors should get 
training on proper handwashing, cleaning, and sanitation 
techniques (Sneed et al., 2004). A study conducted in Haiti 
by Samapundo et al. (2015) found that 65% of  foodborne 
illnesses were caused by a lack of  safe drinking water, 
while 60% of  them were caused by flies and other animals. 
Additionally, they discovered that 70% of  vendors served 
food with their bare hands, did not freeze prepared food, 
and did not wash their hands after handling cash. 
According to Silva et al. (2014), 22.6 percent of  street 
food vendors in Brazil did not wash their hands after 
working, and 80.2 percent of  them handled money and 
food at the same time. As they noted in their study, many 
street vendors operate in filthy conditions, and the street 
food industry is important socioeconomically (Silva et al., 
2014). Furthermore, newspapers, nylon bags, and 
aluminium covering are commonly used in the sale of  
food and drinks that are produced on the streets (Adiloglu, 
2009). According to Muinde and Kuria (2005), equipment 
and raw materials from Kenya were not regularly sanitised. 
Prepared food was stored in pitchers, buckers, and open 
plastic cases. According to Ceyhun and Sanlier (2016) and 
Muinde and Kuria (2005), they also noted that food 
vendors disregarded the hygiene of  their staff, that food 
containers were dirty, that 85% of  food serving locations 
were close to trash cans, and that food servers did not 
wear gloves, aprons, or caps. In recent years, street food 
has become an unlawful sector in some countries due to 
factors such as urbanisation and population growth 
(Omemu & Aderoju, 2008; Chukuezi, 2010). Food 
contamination can occur throughout the manufacturing, 
processing, and preparation stages. Several nations’ 
national authorities have passed legislation to limit 
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processing stages, according to (Ceyhun & Sanlier, 2016). 
Furthermore, there are no explicit legal requirements for 
those who sell these goods (Muinde & Kuria, 2005; 
Omemu & Aderoju, 2008). Nguyen et al. (2010) found 
that 88% of  street food manufacturers used ineffective 
food safety procedures, and 95% of  them lacked access 
to adequate information. Furthermore, additional 
research revealed that food merchants lacked sufficient 
knowledge on illnesses (Askarian et al., 2004; Gomes et al., 
2011). According to Liu et al., inefficient audits, low-
quality raw materials, inadequate infrastructure at areas 
where street food is sold, and street food sellers’ ignorance 
of  hygienic practices are among the issues related to food 
safety (2014). The need for a nationwide initiative to 
increase street food vendors’ knowledge of  food safety 
was underlined. To assist local governments, the Food 
and Agriculture Organisation (FAO) published an 
extensive report on the safety and quality of  street food 
(Ceyhun & Sanlier, 2016). FAO steps in because a lot of  
street vendors operate in filthy, hazardous environments 
and lack even the most basic understanding of  food 
hygiene and sanitation. It was discovered that these folks 
were receptive to learning (Ceyhun & Sanlier, 2016). In an 
effort to support these efforts, FAO and WHO have 
implemented safety guidelines (WHO, 1996), the five 
standards for safe food (WHO, 2007), HACCP-based 
sanitation solutions (FAO, 2009), and educational 
programmes (WHO, 2010). In addition, the FAO has 
launched several programmes to strengthen local 
governments’ capacity to control food quality (FAO, 
2011). However, the purpose of  this paper is to examine 
the project’s potential and current business model, as well 
as the product’s accessibility, people’s perceptions of  it, 
the technical know-how of  its workers and producers, the 
current state of  the environment and health issues, and 
the opinions of  the MEs regarding the project. The 
availability of  safe drinking water, raw materials, PPE, 
and appropriate food covering and storage at the proper 
temperature were all specifically examined in this paper. 
Other topics included the environmental and hygienic 
conditions of  the currently available street foods, 
including the personal hygiene of  street food vendors, 
and the state of  waste management and occupational 
health and safety facilities.

Street food microentrepreneurs 
Street food microentrepreneurs play a significant role in 
various economies, particularly in developing countries. 
Studies have highlighted the challenges and success factors 
faced by street food vendors. For instance, research in 
Malaysia emphasizes the importance of  supporting 
traditional street food businesses through guidelines to 
enhance hawkerpreneurship (Chong & Stephenson, 
2020). Additionally, studies in South Africa suggest that 
providing training, microfinance, and promoting food 
safety can improve the business skills of  street food 
vendors (Mahopo et al., 2022). Furthermore, the impact of  
street food vendors goes beyond economic considerations. 

Street food vending can serve as a strategic tool to create 
a destination image and attract tourists, as seen in India 
(Gupta et al., 2019). However, challenges such as poor 
hygiene practices and a lack of  sanitation knowledge 
among vendors have been identified, emphasizing the 
need for interventions to ensure food safety (Soon, 
2019; El-Latief  & Abouelenein, 2020). Furthermore, the 
socioeconomic significance of  street food enterprises is 
notable, with their contributions to household income 
being substantial in some regions (Mahopo et al., 2022). 
Understanding street food enterprises’ operational 
characteristics and value chain analysis can provide 
insight into the actors involved in these businesses and 
their interactions (Mahopo et al., 2023). Despite the 
benefits, street food vendors face various challenges, 
including hygiene maintenance, as highlighted in studies 
focusing on Dhaka and Cairo (Habib, 2016; Rifaat et al., 
2022). Addressing these challenges is crucial to ensuring 
the safety of  street food consumers and preventing the 
transmission of  diseases. Additionally, initiatives often 
overlook the unique obstacles posed by the informal 
nature of  street food vending (Arifen, 2023). Specifically, 
street food microentrepreneurs are vital components 
of  urban economies, providing livelihoods for many 
individuals. While they offer economic opportunities and 
contribute to local cultures, addressing challenges such as 
hygiene, training, and infrastructure support is essential 
to sustaining and enhancing the street food sector.
In Bangladesh, street food microentrepreneurs face 
significant challenges in terms of  food safety and 
hygiene. Studies have highlighted the manual preparation 
and processing of  street foods in Bangladesh, often 
leading to microbiological contamination (Noor, 2016). 
Research has shown that there is a lack of  knowledge 
and awareness among street food vendors regarding food 
safety practices (Abid et al., 2022). This emphasizes the 
importance of  improving the operating conditions of  
street food stalls, including access to clean water and 
proper waste disposal systems (Mamun et al., 2020). 
The presence of  enteric bacteria in street foods poses 
a significant risk to consumers, particularly in densely 
populated areas like Dhaka city (Tanjia et al., 2019). 
Studies have indicated a high prevalence of  antibiotic-
resistant bacteria in the hands of  street food vendors, 
highlighting the need for better hygiene practices and 
education (Hassan et al., 2018). Furthermore, Hossain et 
al. (2019) have linked the consumption of  street foods 
to foodborne illnesses, highlighting a pressing public 
health concern. Furthermore, Shaibur et al. (2021) have 
identified inadequate water quality in food stalls as a 
contributing factor to food contamination in Bangladesh. 
The socioeconomic impact of  street food vendors, 
especially during crises like the COVID-19 pandemic, has 
been a subject of  study, shedding light on the challenges 
faced by these microentrepreneurs (Janah & Adinugraha, 
2021). However, addressing the food safety and hygiene 
practices of  street food microentrepreneurs in Bangladesh 
is crucial to safeguarding public health. Improving 



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knowledge, providing training, and implementing better 
infrastructure are essential steps to enhance street food 
safety and protect consumers from potential health risks.
 
Socio-economic and environmental problems 
The studied areas’ MEs dealt with a variety of  
environmental and socioeconomic issues. It was noted 
that there was a negative social attitude towards street food 
vendors. Many of  the street food vendors were unable to 
attend the social functions that the affluent members of  
society were able to. The street food merchants’ financial 
situation was precarious. Many of  the street food 
vendors were unable to adequately support their families. 
Because of  their high living expenses and the price of  
necessities, they were unable to save a significant portion 
of  their income. In addition, a sizable percentage of  
the MEs struggled with maintaining the high quality of  
raw materials, high transportation costs, and fair pricing 
for raw materials. In addition, they had to deal with a 
lack of  adequate demands, fluctuating market demand, 
difficulties gaining access to the credit market, unfavorable 
attitudes, and slow service provider responses. Customers 
consumed more unclean food because there was a severe 
lack of  a preservation mechanism in place in street food 
and restaurant businesses. It was noted that the proprietor 
of  the fast-food restaurant planned to repurpose leftover 
food and ingredients from unsold goods and foods in the 
research regions. Environmental restrictions included bad 
weather, difficulties from natural disasters including heat 
waves and cold waves, and a lot of  rain. The survey also 
discovered that MEs had to deal with a lack of  support 
for natural catastrophe mitigation and undue pressure 
from the government. In addition, market management 
challenges like a lack of  distributors and buyers, unlawful 
occupancy, and high production costs were faced by MEs 
in the research area. Specifically, a significant percentage 
of  street food and restaurant proprietors experienced 
harassment from local government members and 
political pressure from the community. It was observed 
that a relatively small percentage of  MEs obtained 
certificates of  registration to conduct business in the 
studied locations. The MEs also pushed for measures 
to lessen harassment when obtaining pourashava and 
City Corporation certification for their businesses. They 
further accused the responsible personnel of  being 
corrupt and of  putting off  the process of  obtaining 
certificates from Pourashava, the City Corporation, and 
government offices.

MATERIALS AND METHODS 
The author developed a qualitative approach to address 
the objective of  this paper. The following research steps 
were followed during the development of  this article: a) 
literature compilation and desk review (for secondary 
data collection); b) focus group discussions in targeted 
communities; c) interviews with key stakeholders; and d) 
in-depth interviews. Precisely, five KIs were interviewed, 
and two FGD sessions were conducted to collect the 

qualitative data. Moreover, twenty in-depth interviews 
with microenterprises were conducted. To maintain 
the reliability of  the data, the authors followed ethical 
principles during data collection and analysis.

RESULTS AND DISCUSSION 
Nature of  microenterprise and food items 
Based on the food products they manufacture, it is 
discovered that there are several types of  street food 
vendors. The variety of  teas, along with Parata, Singara, 
Samucha, Piyaju, Jilapi, Jhalmuri, Chhola, Bundia, Rice, 
Curry, and Juice; additionally, there are the various 
varieties of  Kebab, Spiced Fruit, Kotkoti, Fuchka, 
Chatpati, Burgers, French fries, and pickles. The 
Bangladesh Food Safety Authority’s food safety officer 
states, “There are many kinds of  street food vendors or 
businesses. These businesses manufacture various food 
products. They make pickles, spicy fruits, French fries, 
Chinese food, fast food, and more.” “Street food includes 
the spicy food items such as fuchka, chatpati, chap, 
jhalmuri, samacha, puri, jilapi, kebab, fruit juice etc.” said 
another KI from the Bangladesh Food Safety Authority, 
Bogura. However, based on the food items they create, 
FGD data revealed that different types of  street food 
businesses exist. They consist of  several tea varieties, as 
well as Parata, Singara, Samucha, Piyaju, Jilapi, Jhalmuri, 
Chhola, Bundia, rice, curry, and juice, as well as various 
kebab, spiced fruit, Kotkoti, Fuska, Chatpati, burgers, and 
bakery biscuits. According to the report, the majority of  
street food vendors worked only on their businesses. A 
small percentage of  entrepreneurs spend the initial part 
of  the day working in another industry. They essentially 
work as day laborers in building sites or agricultural fields.

Legality and Growth  
A company’s legal standing is crucial, but it’s especially 
critical for food manufacturers. Because of  this, the 
entrepreneur can be held accountable for guaranteeing 
the standard of  food and raw materials, as well as for 
maintaining sanitation, environmental policies, labor 
benefits, and a wide range of  customer services. In 
addition, entrepreneurs can support the nation by paying 
VAT according to their legal standing. But in the case 
of  street food businesses, it appears that nobody is 
officially registered with the government. Most powerful 
people give them permission to conduct business. In 
certain instances, they honor the local government. 
Entrepreneurs that own restaurants and sell street food 
have their own organizations in various locations. “To 
operate an enterprise, every ME should follow different 
rules, laws, and implications provided by the government, 
environmental authority, and others related to the sectors,” 
said a KII participant on this topic. However, a tiny 
percentage of  business owners might be registered with 
the government. Additionally, some people who belong 
to their own association have a maximum rate of  30 to 
40 percent. Moreover, taste, pricing, and attraction are the 
main factors influencing the growth rate of  various kinds 



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of  street food enterprises. The KII respondents claim 
that the growth rate of  items like fuchka, chatpati, chap, 
kebab, etc. has increased significantly. because it is cheaper 
to establish a business, great food can be found, there 
are more customers, raw materials are easily found, and 
businesses are more profitable. A BSTI participant named 
KI said, “In actuality, the rate of  growth of  street food 
businesses differs from location to location. However, it 
is a well-known fact that chatpati and fuchka businesses 
always have a high rate of  growth. I believe that the test, 
spiciness, appealing appearance, and accessibility of  these 
food items are the main causes of  this.”  Furthermore, 
the FGD data showed that the people’s priority choices, 
tests, prices, and appearances all influence how quickly 
these street food businesses flourish. People like to eat 
tasty cuisine and light snacks on a daily basis, according to 
FGD. These consist of  chotpoti, fuchka, spiced fruit, tea, 
and biscuits. These are growing at a far faster rate. Thus, 
these are more favored by the public.

Ownership and workers 
The paper found that the ownership status of  restaurants 
and street food businesses is diverse. For instance, food 
carts, mobile food stores, and tea stalls are all owned and 
operated by single people. In certain cases, hotel and 
restaurant operations are managed through sole ownership 
or shared ownership. Many street food shops are run by 
women, the study also found. Both men and women 
are employed by these street food vendors and eateries. 
There are both independently and collectively run street 
food companies there, according to KI participant from 
BSTI. While some of  these carts or stores are stationary, 
the bulk are movable. Additionally, the results of  the 
FGD showed that street food and restaurant businesses 
have a mixed ownership structure. A single proprietor is 
in charge of  the tea stall, food stalls, mobile food shops, 
etc. Businesses of  the hotel and restaurant varieties are 
sometimes owned by a single owner as well as via shares. 
The investigation also discovered a large number of  
street food businesses run by women. The proprietor of  
a tea and snack stand claimed, “My husband, my son, and 
I run this family business.” It was noted that these street 
food and restaurant establishments employ both men and 
women.

Impact on Family Income
Growing family income is significantly influenced by 
the enterprise’s earnings. Male and female street food 
vendors and processors send a large portion of  their 
earnings home to support their families. The only source 
of  income for MEs who make street food products is 
their company. They are powerless to assist themselves. 
The majority of  the time, the business helps the owners 
cover all or some of  the cost of  their families’ salaries 
and costs. The Bangladesh Food Safety Authority’s 
Food Safety Officer said, “The enterprise’s profits have 
a significant impact on their family’s income. They use 
this income, in my opinion, to support their family; they 

don’t do it any other way.” The most important factor to 
take into account when starting a business, according to 
FGD studies, is increasing revenue so that the enterprise 
can better manage household expenses. The researcher 
wanted to know how the MEs’ income affected family 
incomes and expenses, so she asked the baseline survey. 
The results of  the FGD demonstrate that the growth 
of  family income as a whole is significantly impacted by 
an enterprise’s or job’s earnings. Their family’s spending 
is influenced by the enterprise’s profits. It significantly 
impacts the rise of  household income. They utilize the 
money to build homes and purchase land. In Padma 
Garden, Rajshahi, for example, a curt owner said, “I 
am dependent on this business to meet my needs and 
the needs of  my family, as well as to cover all other 
expenses.” Since I wouldn’t have any other way to make 
money without it.”

Training for the MEs and Employees
Training is a crucial component that improves expertise 
in a certain area. It is essential for enhancing one’s 
ability to carry out specific duties correctly. For street 
food vendors, certain types of  training—such as those 
covering proper food preparation, waste and pollution 
control, and health protection—are crucial. Workers from 
several eateries and street food vendors in Rajshahi and 
Bogra have received training on hygienic practices, safe 
food manufacturing, and health. The owners and staff  
of  Street Food Enterprise have received some training 
from NGOs, according to a Bangladesh Food Safety 
Authority officer. But eventually, people stop practicing 
these trainings, so they have to be done again. More 
instruction is required, particularly in hygienic practices 
and safe food preparation. The benefits of  providing 
street food sellers with varied training to advance their 
businesses and enhance their working environments 
were also investigated by the FGD data. The training 
can cover topics such as food processing, food safety, 
hygiene maintenance, food preservation, environmental 
protection, sustainable environmental practices, market 
development, achieving legal status, and more. All of  
these topics would help them increase their revenue 
by providing customers with higher-quality services. 
Furthermore, a summary of  the KII data showed that the 
food quality and preservation system’s current state is not 
suitable. The majority of  food stores, according to the 
key informants, disregard the guarantee of  food quality 
and appropriate storage. “Another major reason for the 
deterioration of  food quality is that they do not have a 
healthy preservation system,” a BFSA food safety officer 
stated. They store food in hazardous plastic containers 
that are dangerous for anyone to handle. Food that is 
not sold is preserved in an unhealthy manner and sold 
the following day, while some business owners now keep 
food and essential ingredients in refrigerators.

The environmental conditions 
Environmental issues are crucial since pollution and 



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inappropriate waste disposal contribute to climate change 
and have a number of  detrimental health effects.  The 
results of  KIIs indicate that MEs may not be completely 
aware of  risks to their health and the environment. A KI 
participant from the Bangladesh Food Safety Authority 
said, “I’ve observed that between 40 and 50 percent of  
street food businesses use trash cans. Food preparation 
dirty water is poured down open drains, filling the air with 
unpleasant odors. “The general status of  the environment 
at enterprise in terms of  Air, Water, Soil Pollution, and 
Waste Management is unsatisfactory,” said a second KII 
participant from the Bangladesh Food Safety Authority. 
They attempt to dispose of  their waste in the trash or 
open sewers, which pollutes the air and water. When 
discussing their health and cleanliness with the consumer, 
I have to admit that while many of  them observe hygiene 
regulations, many do not. I have observed employees 
in numerous grocery stores donning net caps on their 
heads and hand gloves. This is a very small amount, 
nevertheless. Approximately 50% of  store owners 
don’t follow appropriate trash management procedures. 
Furthermore, FGD research showed that pollution leads 
to climate change and has numerous detrimental effects 
on people’s health, making environmental issues essential 
for any business. The results of  focus group discussions 
(FGDs) indicate that the MEs are cognizant of  health 
and environmental issues. They reserve safe drinking 
water for their own health and the safety of  the food for 
customers, utilize dustbins for waste management, and 
put on hand gloves and a cooking apron.

Impact of  Covid-19 on the Enterprise
The virus known as COVID-19 has spread around 
the world. The government of  Bangladesh enforced 
social isolation and a lockdown to stop the virus from 
spreading. Consequently, many microbusinesses have 
suffered severe economic harm. The purpose of  the 
study was to determine how the pandemic would impact 
cash flow, product sales, and employment for MEs. In 
Bangladesh’s Bogura and Rajshahi districts, ME earnings, 
sales, and output have been significantly impacted by the 
nationwide rise of  Covid-19. The baseline assessment 
states that almost every organisation was significantly 
impacted by the COVID-19 virus. “All business activity 
was halted during the shutdown in Bangladesh, and shops 
and malls remained shuttered,” said a KI participant from 
BSTI. Because of  this, the company’s product was never 
sold, and the owner had to cut staff  and headcount. In 
particular, the micro-entrepreneur was severely harmed 
by the Covid-19, and it will be challenging for them to 
recover from these effects. Furthermore, the COVID-19 
virus has proliferated globally. The government of  
Bangladesh enforced social isolation and a lockdown to 
stop the virus from spreading. These microbusinesses’ 
economics have suffered greatly as a result. The goal of  
the study was to ascertain how the pandemic will affect 
cash flow, product sales, and employment for MEs. ME 
profits, sales, and output have been greatly impacted by 

the Covid-19’s statewide growth in Bangladesh’s Bogura 
and Rajshahi districts. Nearly every firm was found 
to have been severely harmed by the COVID-19 virus 
during the baseline examination. “Our employment 
and activities were affected by the Covid-19 virus and 
lockdown, but hardly anyone went to buy the food or 
product from us due to the coronavirus,” said an FGD 
participant. At the time, we were struggling to keep track 
of  our family’s spending.”

COVID 19 Assistances and Supports 
Particularly for those with low incomes, micro-enterprises 
offer employment possibilities and a more affordable 
range of  goods and services. The vulnerability of  micro-
enterprises has increased due to the COVID-19 issue. 
In addition to pandemics, they face operating risks 
because, in comparison to larger companies, they have 
comparatively less money. It’s critical in this situation 
to be aware of  the resources for help and support. It 
has been noted in this study that the only government 
support that is noteworthy comes from NGOs. In order 
to address the issue posed by a pandemic or economic 
downturn, the entrepreneur obtains loans or borrows 
money from many sources. Most MEs in the research area 
reported receiving financial and technical help from non-
governmental organizations (NGO), especially ESDO. 
An FGD participant said, “The majority of  us did not 
receive financial assistance or subsidies from government 
sources. An organization gave us training, knowledge-
sharing sessions, and—above all—a loan or other form 
of  financial support to enable us to continue operating 
our street food company during slow times.”

Problems in the Credit Market  
Without sufficient funds, it is challenging to launch or 
grow any business or enterprise. It is too crucial for 
microbusiness management. In this study, researchers 
used KIIs to try and identify the problems inside the 
credit business. It has been shown that the MEs have 
trouble getting loans from financial organizations. The 
main problem is the highest interest rate. The second most 
significant problem is the drawn-out process of  applying 
for and receiving a loan from the banks. Compared to 
loans from other institutions, loans from NGOs are 
simpler to get. An BFSA officer stated, “Getting a loan 
from a bank is a hard and time-consuming process. They 
demand a high output level, which is initially unattainable 
for a small business owner. “The bank wants them to 
provide a ton of  evidence and papers, which takes a lot 
of  time and makes it seem like they are only applying for a 
large loan,” stated an additional KII member. This made it 
impossible for MEs to get a loan for an unforeseen need. 
When working with non-governmental organizations, 
bear in mind that their protocols are less complicated 
than those of  banks.

Future Needs 
The need analysis is essential to the company’s potential 



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growth and productivity. Finding out more about the 
evolving needs and future development of  MEs was the 
aim of  the study. The results show that trade licenses, a 
fixed site supplied by a city or municipality authority for 
setting up their stand or shop, and large-scale financial 
help with minimal service charges are the top requests 
made by the MEs. Additionally, they asked for numerous 
sources of  training on food preparation and safety issues 
for both owners and employees. Additionally, a Rajshahi-
based FGD participant said, “We require a permanent 
location for opening our stores. We are unable to set up 
our businesses properly without this certification that this 
space is designated for my shop, and the authority has the 
right to expel us at any time and without warning.” The 
need analysis is essential to the growth and development 
of  the company in the future. The purpose of  this study 
was to learn more about the needs for future expansion 
and development of  the MEs. The results indicate that 
trade licenses, a fixed location approved by the city or 
municipality authorities for setting up their stall or shop, 
and large-scale financial assistance with affordable service 
fees are the main requests made by the MEs. further 
providing owners and employees with training on many 
food safety and food preparation topics.  

CONCLUSION 
The street food industry in Bangladesh is expanding 
rapidly. The street food business owners operated various 
grocery stores, including restaurants, hotels, street food 
sellers, etc., according to the data. Singara, mocha, chap, 
burgers, lassi, tea, coffee, and cold drinks are among the 
light snacks that they sell. Burgers are the most easily 
accessible cuisine, with the dominance of  heavier fast-
food items coming in second. The restaurant and street 
food vendors offered a selection of  pre-made items, 
based on the field data. Food grains and cereals made 
about 14% of  these. The majority of  the food stores 
and restaurants, based on the field data, were situated 
along the side of  the road, indicating that this was 
where they were most frequently found. The businesses’ 
plinth conditions were subpar, and the majority of  food 
establishments had subpar infrastructure, including filthy 
floors and automobile fume-filled interiors, according 
to this survey. Field statistics showed that fully terraced 
storefronts and terraced with tin roofs made up the 
majority of  food stores. Of  those surveyed, over half  
indicated their enterprises were run independently, and 
the other half  said they recruited staff  on a contract basis. 
The legal statuses of  the enterprises were not particularly 
noteworthy, as almost two-thirds of  them lacked either 
government registration or VAT registration. However, a 
sizable portion of  the participants lacked a comprehensive 
comprehension of  environmental contamination. It was 
concerning how little the responders adhered to good 
hygiene management practices. The findings showed 
that only slightly more than two-thirds of  respondents 
claimed they were indifferent to maintaining a clean 
and safe environment. Most respondents ensured that 

generated food was covered and that food and raw 
materials were kept apart. Field data showed that over 
70% of  supermarkets stocked plastic, which harmed the 
environment. Generally, the majority of  respondents 
stated that they made sure their stores were cleaned on 
a regular basis and that they had efficient trash disposal 
procedures in place. Calculated statistics indicate that at 
least some respondents claimed to wear face masks every 
day. According to estimates, 90% of  businesses were 
affected by the COVID-19 pandemic. The majority of  
them acknowledged that, throughout the COVID-19 
outbreak, they did not receive any government assistance. 
The survey also determined that in order for their 
businesses to thrive now and in the future, they would 
require grants, loans, financial aid, and infrastructural 
upgrades.

Publisher’s Note
All claims expressed in this article are solely of  the author 
and does not necessarily represent those of  his affiliated 
organization, or of  the publisher, the editors and the 
reviewers.

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