Critical success factors of street food destinations: a review of extant literature

Abstract

Purpose The purpose of this study is to review the critical success factors (CSFs) of street food destinations, given the limited attention awarded to such research in the food and beverage sector. Design/methodology/approach An interpretivist approach was used to merge CSFs from street vending and culinary tourism perspectives, to develop a draft framework for analysing CSFs for street food destinations. In total, 64 cities that appeared in the first 20 webpage results of a Google search, using 4 keywords, formed the population. A purposive sample of seven destinations (Bangkok, Marrakesh, Mexico City, Istanbul, Hong Kong, Portland and Singapore City) was used. A content analysis method was used to review webpages, journal articles and government reports of the destinations, based on the modified list of CSFs. Findings The availability of diverse street food resources and cultures, coupled with rich historic city cores that sustain street food vending, in some destinations, are very important CSFs. The presence and extent of regulatory enforcement were also key in others. Empirical research is, however, required to corroborate the draft framework to create a body of knowledge for further research in the field. Originality/value The study examines how leading street food destinations have instituted the CSFs required for street food provision.

Street food consumer behaviour decoded: analysing decision-making styles, risk factors and the influential power of social media celebrities

“…In affirming the importance of social capital for street food businesses, as highlighted by Chatibura (2021), it becomes evident that personal networks encompassing family, friends, ethnic groups and fellow vendors play a pivotal role in their success. This observation aligns with the current landscape, where social networking sites contribute significantly to the increased consumption of street food, particularly amongst the younger generation (Briliana et al, 2021).…”

“…A survey uncovered that 64% of tourists choose destinations based on the appeal of local cuisines, allocating nearly 40% of their travel budget to food (Boyne et al, 2003;Travel Weekly, 2018;Khanna et al, 2022), underscoring the significant role of food in tourists' holiday decision-making (see Figure 1). Street food, comparable to fast food, is quick yet stands out for its minimal additives and preservatives, presenting a more natural and traditional quality akin to the principles of "slow food" (Chatibura, 2021). Chinese street food has secured its place amongst the top 10 street foods globally, with Beijing and Chengdu standing out as particularly renowned for their vibrant street food scenes (Zafar, 2023).…”

“…Street food hawker centres can function as communal spaces, offering visitors an opportunity to immerse themselves in the lives of the local community (Henderson et al, 2012). Furthermore, these establishments provide a unique opportunity to fulfil the tourist's desire for exploration and the pursuit of novel experiences (Chatibura, 2021). Gupta and Sajnani (2020) consider street foods integral to gastronomic tourism.…”

“…Street food tourism also includes events like street food festivals that focus on these tasty offerings, attracting locals and tourists (Mnguni and Giampiccoli, 2022). The connection between street food and tourism has been overlooked in the literature for a considerable period, partly because its potential in tourism destinations was recognised belatedly (Chatibura, 2021).…”

“…Street food, comparable to fast food, is quick yet stands out for its minimal additives and preservatives, presenting a more natural and traditional quality akin to the principles of “slow food” (Chatibura, 2021). Chinese street food has secured its place amongst the top 10 street foods globally, with Beijing and Chengdu standing out as particularly renowned for their vibrant street food scenes (Zafar, 2023).…”