Top 10 Most Profitable Event Foods to Sell in the UK
Selling food at events can be highly profitable when the right menu items and equipment are used. Certain foods offer strong margins, fast preparation times and consistent customer demand across festivals, markets, funfairs and private functions. This guide explains the top ten most profitable event foods in the UK, why they perform well, and the machines and supplies required to serve them efficiently. It also provides margin considerations, service strategies and operational tips so you can make informed decisions before your next event.
Popcorn
Popcorn has some of the highest margins in the event food sector because of its low ingredient cost, lightweight transport requirements and long hold time. It sells well across family events, cinemas, outdoor screenings and community fairs.
Why it is profitable
Popcorn kernels expand significantly during popping, so the cost per portion is extremely low. When prepared in batches, it serves quickly during high footfall periods. It also stores easily in tubs or bags without losing quality.
Equipment needed
You will need a kettle popcorn machine, scoops, warmers, bags or tubs and flavour supplies. Keep machines clean and warmed before trading to produce consistent results throughout the day.
Menu variations
Offer salted, sweet and caramel options. Flavoured popcorn such as cinnamon, chocolate or cheese can increase average spend at food festivals and Christmas markets.
Candy Floss
Candy floss draws attention visually and attracts impulse purchases. It performs well at fairs, carnivals and family focused events.
Why it is profitable
Sugar costs are low and a single bag of floss requires very little product. The visual preparation attracts customers, increasing conversion rates. Candy floss also has minimal storage and transportation requirements.
Equipment needed
A candy floss machine, floss sugar, sticks, bags and scoops. Use a stabiliser net or bowl guard to reduce waste and create consistent portions.
Menu variations
Offer classic pink or blue candy floss and include flavour options such as vanilla or raspberry when appropriate for the event audience.
Waffles
Waffles provide a higher price point per portion while remaining simple to prepare. They work well at markets, seasonal events, shopping centres and food festivals.
Why it is profitable
Waffle batter is inexpensive, and toppings can be upsold easily. Freshly made waffles justify a premium price and attract returning customers. Waffles also pair well with ice cream, sauces and fruit, which increases basket size.
Equipment needed
A commercial waffle maker, batter mix, oil brushes, utensils and serving trays. Choose a machine that can handle continuous use during peak times.
Menu variations
Belgian waffles, bubble waffles and stick waffles offer different presentation styles. Provide simple options such as chocolate sauce and powdered sugar, and premium combinations that include fruit, spreads or confectionery.
Slush Drinks
Slush drinks perform particularly well at warm weather events and locations with high footfall such as beaches, theme parks and outdoor festivals.
Why it is profitable
The cost per cup is low and customers often upgrade to larger sizes. Slush machines create continuous product throughout the day which keeps service fast and steady. Flavour variety helps attract more customers.
Equipment needed
A slush machine, syrups, cups, lids and straws. Keep flavours rotating throughout the day and monitor consistency regularly to maintain texture.
Menu variations
Blue raspberry and strawberry remain top sellers. Premium flavours such as mango, cherry cola or sour apple help stand out at busy events.
Ice Cream
Ice cream is a reliable event seller across all age groups. It performs well during spring and summer but sells consistently indoors year-round.
Why it is profitable
Portion control is easy with scoops, and add-ons such as sauces, sprinkles and cones produce excellent upsell margins. Ice cream has long standing popularity and is easy to market at any UK event.
Equipment needed
Freezers, scoop stations, cones, tubs, spoons and topping supplies. Some vendors choose soft serve machines, but these require more maintenance and preparation.
Menu variations
Offer core flavours such as vanilla, chocolate and strawberry alongside premium choices such as salted caramel or honeycomb. Include dairy-free sorbets to appeal to wider audiences.
Hot Dogs
Hot dogs provide strong value because they have straightforward preparation, quick service time and low waste risk. They are a staple at sports events, fireworks nights and community fairs.
Why it is profitable
Hot dogs carry recognisable appeal, and customers understand the product instantly. Ingredient costs remain stable and toppings give room for upselling.
Equipment needed
Roller grills or steamers, buns, sauce dispensers, tongs and warmers. Select equipment that keeps products hot without drying them out.
Menu variations
Standard beef or pork hot dogs, jumbo sausages, vegetarian options and simple toppings such as onions or cheese.
Loaded Fries
Loaded fries have become one of the most popular street food items in recent years. They suit music festivals, markets and large public gatherings.
Why it is profitable
Potatoes are inexpensive and topping costs can be controlled easily. Customers perceive loaded fries as a complete meal, allowing for higher pricing without complicated preparation.
Equipment needed
Commercial fryers, seasoning, sauces, trays and utensils. Preparation must be efficient to keep queues moving, so ensure adequate fryer capacity.
Menu variations
Salted fries, cheese fries, chilli fries, garlic herb options and seasonal or themed toppings depending on the event.
Crepes
Crepes perform well at indoor and outdoor venues and work across breakfast, dessert and snack categories.
Why it is profitable
Crepe batter is cost effective and pairs with simple additions that offer strong margin potential. Crepes also attract customers because of the preparation process, which adds visual appeal.
Equipment needed
Crepe makers, spreaders, scrapers, batter mix, toppings and packaging. Machines must be kept at consistent temperature for even cooking.
Menu variations
Nutella, sugar and lemon, banana and chocolate, berries and cream, savoury options for lunch events.
Burgers
Burgers remain a dominant street food option, especially at music festivals, night markets and large scale events.
Why it is profitable
Customers are willing to pay more for a freshly cooked burger than many other handheld items. Ingredient costs can be controlled through portion sizes and topping selection.
Equipment needed
Griddles, chargrills or flat tops, buns, prep tables, trays and utensils. Managing workflow is important during busy days, so prepare ingredients neatly in advance.
Menu variations
Classic beef, chicken, plant based options, cheese variations and limited edition flavour combinations.
Nachos
Nachos provide a high margin item with minimal equipment needs. They serve well at movie nights, sports events and family attractions.
Why it is profitable
Corn chips and cheese sauce cost little compared to other hot food items. The product holds well and portion sizes can be adjusted for different price points.
Equipment needed
Nacho warmers, cheese warmers, portion cups, utensils and flavouring options.
Menu variations
Cheese only, salsa, jalapenos, pulled meat options and premium toppings that help raise average spend.
How to choose the best foods for your event business
Choosing profitable foods is not only about margin. Your equipment capacity, transport setup, staffing and event type all shape which products suit your operation.
Consider event type
Family fairs favour popcorn and candy floss. Music festivals do well with burgers, loaded fries and premium waffles. Hot weather events benefit from slush drinks and ice cream.
Consider queue speed
Events with short, fast queues favour popcorn, candy floss and slush. Events with longer dwell times support waffles, crepes and loaded fries.
Consider storage needs
Some foods require freezers, fryers or heavy equipment. Others are lightweight and simpler to move between venues.
Combine complementary foods
Many vendors pair two products that share toppings, packaging or preparation equipment to increase efficiency. For example, waffles pair easily with ice cream because of compatible cold storage and toppings.
Costing, pricing and margins
Margins vary by event location, ingredient cost and portion size. As a general guide:
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Popcorn and candy floss often deliver the highest margins
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Slush, ice cream and waffles allow consistent upsells
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Loaded fries and burgers offer higher ticket prices
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Hot dogs and nachos maintain steady volume with low waste
Calculate margin by accounting for ingredients, packaging, equipment upkeep and staff time. Choose items that match your production capacity to avoid slow queues or spoilage.
Operating efficiently at events
Your success depends on more than the food itself. Operational efficiency shapes the customer experience and your overall profit.
Keep preparation areas organised with clear work zones. Manage portion sizes consistently to protect margin. Train staff in simple scripts that speed communication and help customers decide quickly.
Stock management is also essential. Make sure popular flavours and toppings do not run out during peak traffic. Store backup stock safely and rotate items carefully to maintain freshness and reduce waste.
Final overview
Event food profitability depends on choosing items that balance strong margins with fast service and reliable customer demand. Popcorn, candy floss, waffles, slush drinks, ice cream, hot dogs, loaded fries, crepes, burgers and nachos all offer unique advantages depending on your setup and target audience. By selecting the menu items that suit your equipment, staffing and event type, you create a consistent and profitable operation throughout the year.