STREET food vendors are no strange sight in Guyana but the idea of introducing mobile kiosks of international standards here is novel and enterprising even though such facilities are well known around the world but more prominently in Asia.
Here in Guyana, persons who work in the City and towns are very familiar with roadside men and women who sell foods on the streets for a living. Some operate only in the morning, others in the morning going late in the afternoon and some into the night and then there are those who come out only at nights.
Some of these vendors have graduated from small stalls to established business places, some of which are thriving establishments today. In the current COVID-19 environment where indoor dining is restricted, one would reasonably assume that known street food vendors enjoy good days, both on weekdays and on weekends.

This is particularly good if they adhere to all the established sanitary and good hygiene standards as spelt out in their operation licence as well as adhere to and ensure adherence to the national COVID-19 guidelines, especially in relation to the wearing of masks and maintaining social distancing.
While street food vendors in a small way form part of the local cuisine culture — be it in Georgetown, Anna Regina or New Amsterdam — street food vending is largely informal in nature but nevertheless on the whole represents an honest means of livelihood for many.
With Guyana firmly positioned to become what some have described as the ‘Dubai of the Caribbean’, an upgrade to or introduction of standardised mobile food kiosk will be perfectly in keeping with the modernisation trend.

And here Guyana has a golden opportunity to carve out an identity among locals and the thousands of tourists who will be visiting Guyana year round, through cuisines prepared to international standards and made readily available at mobile street shops.
Like her people who are from diverse origins, the delicacies that will be served up will be wide and varied, presenting a smorgasbord of options for locals and foreigners alike to choose from.
What could be more beautiful and convenient than to be greeted by the sight and smell of Indian delicacies, sumptuous African dishes or the mouth-watering foods of our Amerindian brothers and sisters when going to work in the morning or taking a stroll in the evening.

It would be great if kiosks with fresh fruits and vegetables are added to the mix since Guyana have them in abundance — from avocados, pineapples, watermelons, mangoes, guava and pomegranates — to just name a few which many foreigners crave and spend high sums to get.
These kiosks, once tied into the local tourism package and maximally promoted, have the potential to set Guyana apart from Caribbean and South American nations when the conversation or discussion among tourists zones in on foods.

Perhaps in the same manner when one looks at the kiosks and street foods vendors in India who enjoy very wide popularity on Youtube and other social media platforms.
The move to standardised mobile kiosks in Guyana by Human Services and Social Security Minister, Dr Vindhya Persaud could not be timelier as Guyana focuses on safety, including indoor dining at restaurants and to welcome an influx of tourism when the COVID-19 pandemic subsides.
It is also heartening to know that these food establishments would not be any ordinary operations but facilities with high standards of hygiene, uniformed in identity and manned by culinary experts. In the eyes of foreigners, Guyana is known for the Kaieteur Falls, the largest single drop waterfall in the world; an abundance of water and arable land; and as a vast sanctuary for flora and fauna. Nothing is stopping her from also becoming a major destination for diverse and delicious foods that are readily available in the streets. With rigorous standards in place, both in terms of hygiene in food preparation, taste and presentation and smart marketing, who knows, Guyana could become one of the cuisine capitals in the region.