夜市是台灣向外籍遊客推展觀光的亮點，也是國人外食的重要場所，惟過往研究鮮少討論夜市餐飲攤商的物流活動。本研究藉由多重個案研究途徑，利用與夜市攤商深度訪談與文本分析，提出包括流程、策略、成員與設施等元素構成之街頭市集餐飲供應物流模型，補足餐飲供應物流文獻之不足。本研究發現，攤商利用製程推遲策略克服作業空間與時間的限制，快速回應顧客需求，此外也運用供應商及早涉入策略創造產品差異化之競爭優勢，而攤商間亦存在垂直合作與水平合作的互利共生關係。基於成本與專業的考量，攤商採外包策略委請專業廠商處理廢棄物，以因應恢復營業場所之時間壓力。尤有甚者，夜市相較於製造業，更容易在廢棄物處理與餐具清潔等領域進行逆向物流合作。最後，本研究提出管理意涵供夜市經營者參考。

Night markets are popular tourist attractions for foreign tourists and also are important places to eat out for local people. However, few studies discuss the logistics of food-and-drink vending in a street market. This article conducts in-depth interviews with street vendors and uses content analysis to propose a logistics model that comprises participants, facilities, process, and strategies. This article finds that street vendors customize products through postponement and attempt to overcome the restrictions of timely pressure and narrow space in a night market. Street vendors also create an advantage of making a different product through early supplier involvement in the product development process. Both vertical and horizontal collaborations occur among street vendors. They outsource waste disposal to contracted firms based on cost savings and professional skill. Furthermore, compared to normal high-volume manufacturers, street vendors easily collaborate with their neighbors to dispose of waste material. Finally, this article offers implications for practice.