Member Spotlight: Let’s Go Street Food

Chris’s journey into the world of street food began in the most traditional way possible – working at a local pub when he was just 16. It was during his final year at Sheffield Hallam University that an enterprise challenge would change everything. “There were 120 people interested initially, but it came down to the final 6 for presentations,” Chris recalls. “I won the £5k prize, which gave me the capital to start something of my own.”

That something became Let’s Go Mexicana, the predecessor of Let’s Go Street Food, which Chris launched in 2011. By 2017, he had pivoted toward corporate events, joining an events website that connected him with different venues. “We started doing weddings, corporate events – someone even wanted a mini festival theme at their wedding, so we created a package for that,” he explains. The business thrived on adaptability, doing rotations and constantly developing new menus based on what was popular and what changes were needed.

The creative process behind those menus is surprisingly collaborative. Chris now works with 10 different full-time staff, and their approach to menu development is refreshingly hands-on. “We’ll get together in an Airbnb and shortlist what we want on the menu and what we think customers will like. We’ll make 10 different dishes and narrow it down to 3.” Being immersed in the industry helps too – they draw inspiration from places like Trinity Kitchen in Leeds, staying current with food trends and customer preferences.

Today, Let’s Go Street Food has evolved into something much bigger than Chris initially envisioned. The business now operates 9 strong brands under one banner, with Chris working alongside 3 full-time managers and about 20 unofficial part-time staff who contribute when needed. Their reach extends across the breadth of the UK, serving a diverse mix of clients and events.

What Chris loves most about running the business is the unpredictability. “Every day is different. Sometimes weeks are busy with event work, other times it’s logistics, emailing jobs out to staff, sales, or sorting accounts.” This variety stands in stark contrast to the office job he briefly held during the setup phase in 2012-2013.

The business has achieved some remarkable milestones over the years. They won the Together Supplier Legend Award, which Chris describes as “great recognition from the industry.” Their portfolio of events includes the Great Yorkshire Show, Leeds & Reading Festival, and even Formula 1 team events. One particularly memorable job was the Officers Ball Christmas event in 2024, where “we had equipment put into containers and craned across the sea to HMS Queen Elizabeth. Seeing your livelihood being shipped across the ocean was slightly nerve wracking.”

Like every business in hospitality, COVID presented unprecedented challenges. “It was the hardest time – a lot of chefs left the industry,” Chris reflects. However, Let’s Go Street Food actually emerged stronger than many competitors. “We had a contract with an IT company doing breakfasts and lunches – what was meant to be a 2-week contract turned into a 2-year contract. That really helped us through.”

The pandemic also revealed some interesting shifts in food preferences. “In the first couple of years after COVID, there was a rise in vegan eaters,” Chris notes. “We introduced a vegan-only store for a while, but the vegan trend wasn’t as popular as expected.” Now they’ve taken a more integrated approach, incorporating vegan options into their regular menus. “A lot of people are more flexitarian – if we run out of the vegan option, they’ll go for the meat option.”

Despite their success, the industry continues to present significant challenges. Chris is particularly frustrated with the economics of many events. “The biggest issue is events where we have to pay to set up. They have complete control over your business. With VAT at 20% and events often taking 30% to trade, you’re 50% down before you’ve even paid for stock and staff.” This reality drove their strategic shift toward corporate events, where the margins make more sense.

Rising costs across the board have also forced difficult decisions. “The price of everything has gone up – some we pass on to customers, some we absorb ourselves.”

Through it all, Chris has maintained a commitment to supporting local suppliers. “We use local suppliers as much as possible. Our butcher is only two miles away from our base – he’s actually a friend from school who has a butchery on his dad’s farm.” This personal approach to sourcing reflects the broader ethos that sets independent street food apart from corporate alternatives.

The passion that drives independent traders is something Chris believes customers can taste. “A lot of street food traders are passionate about what they do, and it reflects in the quality and unique experience of the food. Pubs and restaurants, especially big chains, just follow the same menu and trends.”

Recruiting staff who share that passion remains one of the business’s ongoing challenges. “It’s hard to recruit well-rounded people. The industry is struggling, and there’s been a lot of movement. You need people who can handle the extremes – going from being a chef to doing orders, being on the road, problem-solving different situations.”

For anyone considering following in his footsteps, Chris’s advice is rooted in practical experience. “Start small with local pubs where costs are low. Use the opportunity to find out what you want to do before making big decisions. It’s a low-risk scenario to work out your menus, see what people like, and streamline what you want to do before going into bigger events.”

Looking ahead, the focus for Let’s Go Street Food is on expanding their corporate client base, to continue working with companies like JD Sports and Hello Fresh and partnering with bigger suppliers to increase their capacity and reach.

When pressed about his personal preferences, Chris reveals himself to be refreshingly straightforward. His last meal on earth would be “plain steak and chips – I’m definitely more savoury than sweet, starter over dessert every time.” His taste for authentic, unpretentious food extends to his recommendations for other independent venues. “I love Indian street food places, traditional curry houses, desi pubs. There’s English Indian – I love their food. Nasi Lemak does amazing Malaysian food.”

Reflecting on his journey, Chris’s perspective is shaped by hard-won experience. “Fourteen years of toil and constant change, trying to make small improvements – that’s what led to our success.” It’s a philosophy that has taken him from serving starters in a local pub to running a multi-brand street food operation that spans the country, proving that sometimes the most direct path to success is simply refusing to give up.

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