How to open a kiosk on the beach

Open a kiosk on the beach: Do you want to drop everything and live near the sea? Follow the article and you will discover how to make money with a pleasant activity, which takes place on the natural beauty of the marine environment.

We investigate how much it costs to open a kiosk and how to open it, as well as the various bureaucratic requirements.

First step: choosing the kiosk


First of all, we need to make a choice: stable or mobile kiosk?

In the first case it can be managed like a masonry bar, with no difference to traditional bars.

If you prefer a mobile kiosk, the advantage is that you can definitely deal with more customers, since you can move to look for them.

The peculiarities of the beach kiosk

The kiosk is not just a type of activity that can be performed on the beach.
More and more are also being created in the city, especially near the heavily trafficked areas, both in wood and in containers, to have a cheap activity, especially in recent times when property prices in the center for commercial activities are increased.
For those who want to have a kiosk on the beach, the concession is needed!

The beaches and sandy beaches in Italy are the property of the state, that is, of the state, and can neither be bought nor rented.
To find a portion of the beach where your kiosk will insist, you will need to win a concession.

To get the detailed information on the procedure to follow, you need to contact your Municipality, as each has its own rules regarding constructions and permits.

The most important tourist resorts in Italy generally assign portions of the beach for a variable period ranging from 1 to 7 years and in the event that the request is high, they can also resort to small auctions.

The prices in this case, for a one-year concession, can even exceed 30,000 euros.

We therefore take these costs into account and ask the municipality where we would like to put our kiosk on a cost schedule.

In general, however, in addition to the portion for the kiosk, the concession is also given to place and rent umbrellas.

In this case the asking price, even if it was over 30,000 euros, would certainly be easy to cover if in a tourist destination appreciated by tourists.

Costs of a kiosk: a low-cost bar?

There is a big difference between a street vendor with a cart and a bike and a stable kiosk that is made with quality materials.

There are many companies on the market that offer low-cost solutions such as wooden kiosks, even small ones.
For an extremely small model, prices start at around 1,000 euros and then increase with the expansion of the structure.

In the case of a beach kiosk, size doesn’t matter!
The wooden kiosk is certainly not suitable, however, for hosting customers inside: you can prepare their orders in and arrange them at the tables outside.

Clearly money is also needed for purchasing tables and external structures.

Spending on a larger kiosk instead of a container, the prices rise significantly and can easily exceed, with complete equipment, even 20,000 euros.

Open a kiosk: Personal requirements

You will need a license for food and beverage administration. Can be exempted from the course:

  • those who graduated from any of the Italian hotel institutions
  • who has a degree in science
  • who has already worked in the hotel industry for at least 2 years


The SAB courses to obtain the certification typically last between 60 and 100 hours and have a cost that hardly exceeds 600 euros.

By going to the Chamber of Commerce, you can easily get a list of organizations that are authorized to provide this type of course.

Open a kiosk: bureaucratic requirements


Being an activity in all respects:

  1. a VAT number is required
  2. registration with the Chamber of Commerce is required
  3. registration with INPS, INAIL is also required
  4. the license for food and beverage administration


In addition, each call for bids of the municipality may require additional obligations:

  1. the technical report of a professional regarding the structure;
  2. the request for the authorization request to operate;
  3. the test, which must also be carried out by a professional in this case
  4. the declaration of conformity of the installations, carried out by an authorized technician

Open in franchising? Let’s look at the possibilities together

Opening a sandwich shop, a restaurant, a fast food restaurant, a pizzeria or a bar. How to tackle this step with great serenity and become a successful entrepreneur and what is franchising?

What is a franchise?

A collaboration formula between entrepreneurs for the distribution of services and / or goods. It is recommended for those who want to start a new business by taking advantage of formats already tried and tested on the market.

The parent company grants the franchisee the right to market its products and / or services. Use the sign of the franchisor, technical assistance and advice on working methods. In exchange, the affiliate undertakes to comply with established management and production standards and models. Generally, all this is offered through the payment of a percentage of turnover (royalty) and compliance with the contractual rules.

In the Italian economic market, franchising is regulated by the Law of 6 May 2004, n. 129.

Not surprisingly, in recent years the variety of franchising opportunities available on the market have attracted the interest of many.

This allows the parent company to have exponentially faster growth than a traditional spread. In fact, franchising allows decentralizing and distributing the financial and organizational burdens on its affiliates. These will have to invest their budget, choose the location, manage the staff and take on part of the business risk.

The selection of the brand that best suits your expectations starts with the contact. Once the data have been obtained from the various operators, it is important that the selected brands are compared in an objective manner in order to skim the less convenient ones.

The system allows the parent company to derogate from the antitrust regulations. These in fact set market limits that can be held by a single economic entity. The chain is all headed by the same franchising company. Each individual franchise is owned by a subject other than the brand’s distributor. This system allows the network to obtain an extremely widespread presence and at the same time guarantees considerable savings. The structure costs of the branch are then borne by the franchisee, with its saving advantage for the franchisor.

It is good to remember that a brand with a winning commercial formula is not afraid of having to provide all the necessary data for every aspect of its network and not even the comparison with others.

Here are some essential evaluation points:

  • the franchisor has experimented its own formats on the market (pilot point);
  • how many operating franchisees are involved, taking into account the year of the start of the company;
  • the no longer active and / or management changes;
  • the duration (and possibly quality) of the training, a real franchisor takes enormously in the preparation of its affiliates;
  • Assistance in choosing the location;
  • Ask the already active franchisees for opinions on the work of their franchisor;
  • Profit margins, bearing in mind all the management costs as well as the estimated time for the return of the investment.
  • Open in franchising? Let’s see together the possibilities last

The new fish fast food restaurants

Who said that excellent fish dishes can only be eaten in the classic restaurant?

We tour around Italy looking for some new fast food of fish, where the delicacies of the sea mark is a new trend of fast food.

The chance to taste the delicious sea food in the sandwich or while walking, conquers the palate of occasional consumers.

The first revolutionary fish fast food restaurant opened at Fiumicino MecFish, offering fresh fish cooked in a fast, tasty, and affordable manner. The restaurant is almost all open: a small veranda on the seafront of Fiumicino, furnished with white tables and blue chairs, which offers about 50  seats. Inside  we find some nice blackboards that evoke the classic cabins that we find in the bathing establishments, on  there is a menu rich with fresh fish.

At Fiumicino the idea of ​​Amelindo Fish was born for a more creative and fast proposal that could interest a large clientele among young people, families and all lovers of good fish, even to take away.

“Pesce Bueno” opens its first store in the province of Pisa. From an idea by Francesco Urbani, the franchise is enjoying great success in Cecina. Its concept  is for  fast and cheap lunches and dinners, but with  quality. Good  Fish  is a seafood restaurant, with the difference that dishes are served inside a sandwich. It is not the fast food that everyone imagines, with mediocre products and little attention to customer satisfaction.

In Bastiglia, in the province of Modena, where the sisters Alice and Valentina Parenti have turned their passion for cooking and catering into a small business very much appreciated giving life to the Bottega del Pesce. A place that combines the opportunity to buy fresh fish but also to taste the flavor immediately.

Milano will not have the sea, but certainly good taste. The fish in the shade  is much appreciated.

Pescaria, the new fast food of fish born in Polignano a Mare and within a few months has conquered the palate of Milan. The maniacal attention to detail and the impeccable preparation of the dishes have rewarded the idea. Everyone looks at the genuine fish dishes created in the province of Bari.

Good Blue, however, is a healthy fast-food fish in the center of Milano. It aims to offer a “sustainable” gastronomic experience, nurturing people in a healthy and fast way. The menu is composed of fish dishes caught according to the criteria of protection of the sea and its species, and is committed to nourish the sea through concrete and measurable actions.
The menu, designed for fast and smart consumption, from fast food, is perfect for a lunch break or a dinner with friends, thanks to the possibility of taking  away or delivery, and includes bowls, wraps, tacos,  salads, all based on fish or alternatively vegetarian.

Even in Torino from Street Fish, fresh fish is king. In the small room half of the space is occupied by a large open kitchen: in the other half, high tables with stools. Fish is eaten in all shapes: from raw to marinated, from cooked to “seafood pastry”, the latest new entry in the menu that plays with mini pastries and finger food and combines especially octopus, tuna and sea bass in an unexpected way. Pastry is still being born for now, but the chefs are planning to offer brioche and mini-cones in the future.

In the pulsating heart of Naples, Neapolitan cuisine enchants tourists with a corollary of specialties ranging from pizza to tripe, the ancient Gagliotta local fish has reinvented itself by offering the fresh and tasty delicacies of the sea at the lively promenade that animates the area. The dishes cooked in the back room. The fresh fish, freshly picked from the counter, caught a few hours before the waters of the Tirreno Sea, becomes a delicious dish in a few minutes.

Food News: Las Bravas, two Spaniards in Italy on board a food truck

What is a food truck? It is the home of street food.

Valentina and Mireja had made their profession and, they have  traveled far and wide for Spain, they arrive in Italy on board their blue trailer: they are called Las Bravas and their specialty is tapas.

They arrive in Milan and from there they will leave to be known throughout the boot. There is a wheeled kitchen in which they prepare in a revisited version the culinary specialties of the Iberian Peninsula. Mireja is of Spanish origin, Valentina has lived in Barcelona for so long to fall in love with her. Their project stems from the love for the Spanish culinary culture and the desire to share and export it: hence the idea of ​​reviving Iberian recipes in the street food version and putting them on their traveling business.


But which  are  the steps to put on a tapas bar, or in general a food truck, on two wheels?

The process is long and always starts from a good idea and a lot of work needs  to implement it. We need to be clear about our goals and the identity of our business, evaluating their expenses as well as possible earnings.

Next, you have to deal with the bureaucracy: first of all ,the certificate of the Food and Beverage Administration course is required. Another fundamental step is the opening of the VAT number at the Inland Revenue, registration with INPS and the Chamber of Commerce. You must then go to the town of residence to obtain a license to the traveling trade, and find out which roads are allowed to stop and sell and in what time. Each municipality has its own regulation and knowing the rules that allows to avoid problems of any kind and penalties.

What are the advantages of a food truck?

The initial costs are certainly not those of the opening of a real restaurant and it is easy to amortize them quickly.

You can more easily retain the customer: the relationship with those who “eat” is more directed and informal than in traditional restaurants. Even the sale is simplified and fast: the street food format is more practical than the classic “courses”, and helps the growth of profits.

You can move around and participate in festivals, events or even to  choose the best places that offer more sales opportunities: if a place does not work, turn the engine on and off!