I used to work in the food industry, in fine dining restaurants (which are notorious for long hours, hard work, and mediocre pay).
Alot of my friends left to start food trucks, street stands, etc... Keep in mind where I live (a cold part of Canada), you can realistically only sell street food for 4-6 months out of the year. They would all make $60,000 to $100,000 in a season, and now a few of them have brick and mortar restaurants to their name.
I worked a street food stand for a festival awhile back, we made $3000 in a day (split 2 ways).
Street food doesn't scale too well, and there are a whole slew of downsides, but if you can figure out an efficient way to make tasty food, you can make a lot of money and there's only a small barrier to starting out (likely less start up cost in China).
Alot of my friends left to start food trucks, street stands, etc... Keep in mind where I live (a cold part of Canada), you can realistically only sell street food for 4-6 months out of the year. They would all make $60,000 to $100,000 in a season, and now a few of them have brick and mortar restaurants to their name.
I worked a street food stand for a festival awhile back, we made $3000 in a day (split 2 ways).
Street food doesn't scale too well, and there are a whole slew of downsides, but if you can figure out an efficient way to make tasty food, you can make a lot of money and there's only a small barrier to starting out (likely less start up cost in China).