Market Stall Checklist
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
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Prepared by:
Date:
Roast potatoes
Header product — groups sizes and serves.
Regular roast potatoes
Large roast potatoes
Roast potatoes with butter
Roast potatoes with sour cream
Roast potatoes with sweet chilli and sour cream
Roast potatoes with cheese sauce
Roast potatoes with gravy
My notes:
Potatoes (whole — washed)
Buy consistent size for even roasting.
Butter
Sour cream
Sweet chilli sauce
Cheese sauce
Gravy powder / gravy base
Olive oil
Herbs and spices (rosemary, sea salt, garlic powder)
Cooking oil
My notes:
Rotating drum roaster / large roasting oven
The defining piece of equipment for this operation.
Bain marie
For holding toppings — gravy and cheese sauce must be above 60°C.
Food thermometer
Serving tongs and spoons
Trestle tables / serving counter
Gazebo/marquee or trailer
Cash float/till
My notes:
Food stall / roast potato setup
My notes:
Cardboard boats/trays
Napkins
Wooden forks/sporks
Takeaway bags
My notes:
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
Hot toppings — gravy and cheese sauce — must be held above 60°C.
LPG/gas safety compliance
If using gas-powered roaster.
Allergen labelling compliance
Dairy in butter, sour cream, and cheese sauce.
My notes:
Market stall fee
Fuel — travel
LPG/gas
Generator fuel
My notes:
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