繁體中文
日常工作
開檔前要入貨、清洗同處理食材(如適用),開檔後長時間企街招呼客人;收檔要清潔同處理剩貨。生意受天氣、位置同人流影響,所以要因應季節同周邊活動調整貨品。
牌照與規管
須持食環署發出嘅小販牌照,並遵守牌照條件:指定地點、時間同貨品類別,牌照不得轉讓或擅自擴張擺賣範圍;售賣食物要符合食物衞生規定,並按需要領取相關許可。實際政策同牌照安排以食環署公布為準。
收入與前景
小販冇固定薪級,收入係貨品成本同售價之差,扣牌照費、租金(如固定攤位)同雜費,隨人流同天氣大幅波動,所以本站唔列收入數字。發展方向係由流動小販轉做固定攤位,或者累積客源後入舖經營(需要另行申請食物業牌照或零售相關牌照)。
English
Day-to-day work
Before opening you buy stock and, where food is involved, wash and prepare it, then stand and serve customers for long hours; closing means cleaning and dealing with leftovers. Trade depends on weather, location and footfall, so the line-up changes with seasons and nearby events.
Licensing and regulation
A hawker licence from the FEHD is required, with conditions on location, hours and goods; licences cannot be transferred and stalls cannot be expanded without approval. Selling food must meet hygiene requirements and any related permits. Current policy and licence arrangements follow the department's announcements.
Income and prospects
Hawkers have no pay scale: income is the margin between cost and selling price after licence fees, pitch rent where applicable and other expenses, and it swings with footfall and weather, so this site prints no figures. The path runs from itinerant hawking to a fixed pitch, or, once a customer base is built, into a shop, which requires separate food business or retail licensing.