Inside McCain’s Streets Ahead: Developing tomorrow’s street food operators

Last month, the McCain Streets Ahead Programme, powered by KERB, returned to the kitchen for a food development session – a hands-on workshop designed to help the current cohort of chefs refine their dishes and prepare for the next phase of the programme.

Food development is a crucial moment in the Streets Ahead journey. It gives early-stage entrepreneurs the chance to cook their hero dish, receive expert feedback and understand how to turn an exciting idea into a street-ready business. Participants explore everything from flavour and texture to costings, portion sizes, plating and kitchen workflow – all essential components for trading successfully in a busy market environment.

The session was led by McCain development chef Louis Hines, whose experience spans fine dining, independent kitchens and running his own street food business. His blend of Michelin-level discipline and real-world operational insight offers participants a unique perspective on what it takes to succeed.

“Consistency is everything,” Louis explained. “Street food vendors need to understand their dish inside out: the textures, the flavour balance, the method and how all of that translates to a busy service.”

Throughout the day, he worked closely with each participant to analyse and refine their concept. “We look at every detail, from the vessel they’re serving it in to whether the dish is scalable. This is the chance to tweak; rethink and make it market ready.”

Louis was particularly struck by the cultural originality within the cohort. “There are no mainstream dishes here. Every idea comes from a personal or cultural story, and that’s what makes street food exciting. It’s where new flavours often begin before they reach the high street.”

With the food development session complete, participants are now finalising their pitch decks, which will determine whether they are invited to Panel Day in February. Those selected will present their refined concepts to industry judges for the opportunity to secure up to £10,000 of McCain investment to launch their street food business.

At Panel Day, Louis will be looking for progress: “Have they taken on feedback? Are the costings right? Are they confident, consistent and ready to trade? That’s what turns a dish into a business.”

Through Streets Ahead, McCain continues its commitment to investing in people, strengthening the industry and shaping the future of foodservice – one dish at a time.