I started a shawarma/kebab mobile spot in Warri last year with just a tent, gas grill, and ₦300k capital. First 2 weeks were slow, but by week 5 I was clearing ₦18k profit daily.

Here’s what made it work:

1. Start small, but look clean
People won’t eat from a dirty cart. Use branded aprons, a clean table, and display ingredients neatly. I used LED lights to make my spot visible at night.

2. Target late-night & busy spots
I parked close to bars, event centres, and hostels—especially on Friday nights. Hot meals + alcohol = cash out.

3. Sell fast-moving food only
Don’t start with rice and stew. Stick to items with fast prep: suya, fries, chicken wings, toasties. One guy in Benin sells just spicy noodles with toppings. He moves 40+ plates a night.

4. Run deals & word-of-mouth incentives
“Buy 2, get 1 Pepsi free” worked for me. I also gave customers ₦200 discount if they referred friends who bought same day.

5. Keep profit margin tight but fair
I priced my shawarma at ₦1,800 and made sure each roll cost me under ₦1,100 including packaging. That’s ₦700+ profit per sale.

Bonus tip:
Use a power bank + ring light + mobile POS. Most people pay via transfer or card, so don’t lose customers due to “no network” excuse.

If you treat it like a business—not just “hustle”—mobile food can bring consistent daily cashflow, especially in cities where people eat outside a lot.