Market Stall Checklist

Kebabs & Souvlaki

Use this checklist to plan your market stall. Tick off items as you acquire them, and use the notes space to record your own questions, suppliers, and costs.

Itinerant Traders

itineranttraders.com.au

Prepared by:

Date:

13 June 2026

🛒What you will sellTick each item as you research, acquire, or complete it.

Doner kebab

Header product — groups varieties.

Lamb doner

Chicken doner

Mixed doner

Souvlaki

Header product — groups varieties.

Lamb souvlaki

Chicken souvlaki

Pork souvlaki

Yiros plate

Meat, salad, and pita served as a plate — no wrap.

Falafel wrap

Vegetarian option.

Half chicken

Charcoal grilled — remove if not applicable.

My notes:

🧺What you will need to buyTick each item as you research, acquire, or complete it.

Lamb (doner/kebab meat)

Pre-formed spit or marinated cuts depending on operation.

Chicken (marinated thigh fillets)

Pork (marinated for souvlaki)

Falafel

Pre-made or house-made.

Pita bread / flatbread

Tzatziki

Hummus

Tabouli

Lettuce

Tomato

Onion

Cucumber

Chilli sauce

Garlic sauce

Lemon

Herbs and spices (oregano, cumin, paprika)

My notes:

⚙️Equipment you will needTick each item as you research, acquire, or complete it.

Vertical rotisserie / doner spit

For doner kebab operations. Remove if souvlaki-only.

Charcoal grill / souvlaki grill

For souvlaki operations. Remove if doner-only.

Bain marie

Holding carved meat above 60°C during service.

Food thermometer

Carving knife and board

Pita warmer / sandwich press

Trestle tables / serving counter

Gazebo/marquee or food trailer

Cash float/till

My notes:

🚚Your trading setupTick each item as you research, acquire, or complete it.

Food stall / kebab trailer

My notes:

📦Packaging and servingTick each item as you research, acquire, or complete it.

Pita/wrap paper

Takeaway containers

For plate serves.

Napkins

Takeaway bags

My notes:

📋Compliance requirementsTick each item as you research, acquire, or complete it.

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Doner spit and bain marie must maintain above 60°C at all times.

LPG/gas safety compliance

Rotisserie and grill are typically gas-powered.

Allergen labelling compliance

Gluten in pita, dairy in tzatziki, sesame in hummus.

My notes:

💳Costs of tradingTick each item as you research, acquire, or complete it.

Market stall fee

Fuel — travel

LPG/gas

Generator fuel

My notes:

Free business guides for Australian market traders — itineranttraders.com.au

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Market Stall Checklist

Kebabs & Souvlaki

Use this checklist to plan your market stall. Tick off items as you acquire them, and use the notes space to record your own questions, suppliers, and costs.

Itinerant Traders

itineranttraders.com.au

Prepared by:

Date:

13 June 2026

🛒What you will sellTick each item as you research, acquire, or complete it.

Doner kebab

Header product — groups varieties.

Lamb doner

Chicken doner

Mixed doner

Souvlaki

Header product — groups varieties.

Lamb souvlaki

Chicken souvlaki

Pork souvlaki

Yiros plate

Meat, salad, and pita served as a plate — no wrap.

Falafel wrap

Vegetarian option.

Half chicken

Charcoal grilled — remove if not applicable.

My notes:

🧺What you will need to buyTick each item as you research, acquire, or complete it.

Lamb (doner/kebab meat)

Pre-formed spit or marinated cuts depending on operation.

Chicken (marinated thigh fillets)

Pork (marinated for souvlaki)

Falafel

Pre-made or house-made.

Pita bread / flatbread

Tzatziki

Hummus

Tabouli

Lettuce

Tomato

Onion

Cucumber

Chilli sauce

Garlic sauce

Lemon

Herbs and spices (oregano, cumin, paprika)

My notes:

⚙️Equipment you will needTick each item as you research, acquire, or complete it.

Vertical rotisserie / doner spit

For doner kebab operations. Remove if souvlaki-only.

Charcoal grill / souvlaki grill

For souvlaki operations. Remove if doner-only.

Bain marie

Holding carved meat above 60°C during service.

Food thermometer

Carving knife and board

Pita warmer / sandwich press

Trestle tables / serving counter

Gazebo/marquee or food trailer

Cash float/till

My notes:

🚚Your trading setupTick each item as you research, acquire, or complete it.

Food stall / kebab trailer

My notes:

📦Packaging and servingTick each item as you research, acquire, or complete it.

Pita/wrap paper

Takeaway containers

For plate serves.

Napkins

Takeaway bags

My notes:

📋Compliance requirementsTick each item as you research, acquire, or complete it.

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Doner spit and bain marie must maintain above 60°C at all times.

LPG/gas safety compliance

Rotisserie and grill are typically gas-powered.

Allergen labelling compliance

Gluten in pita, dairy in tzatziki, sesame in hummus.

My notes:

💳Costs of tradingTick each item as you research, acquire, or complete it.

Market stall fee

Fuel — travel

LPG/gas

Generator fuel

My notes:

Free business guides for Australian market traders — itineranttraders.com.au