Cured ham and charcuterie bar

Locals after a relaxed drink and a bite, couples and groups, food lovers, and customers buying gift boards or deli items to take home.

Selling plates and boards, drinks and takeaway packs. Drinks usually carry the better margin, and bookings for groups and private events add steady income.

• Knowledge of cured meats, cheese and wine
• Running a small hospitality venue
• Customer service and staff rostering

• Liquor licence rules and approval times differ by state and territory, so check with your state regulator before signing a lease
• Food business registration with your local council, plus a food safety supervisor and safe cold storage for cured meats
• Check zoning, planning approval and opening hours for any site you are considering
• Imported cured meats are tightly controlled by biosecurity rules, so check that your suppliers are properly approved
• Public liability insurance, and workers compensation insurance once you hire staff
• High upfront fit-out and rent costs, and long evening hours

Startup costs are typically around $80,000 to $250,000, depending on the site, fit-out and rent. These are estimates only, so get quotes for your own premises, equipment and stock before you sign a lease.

Monthly revenue is typically around $25,000 to $80,000, depending on your location, opening hours and how many diners and takeaway customers you attract. Revenue is not profit, and rent and wages are high.

Check liquor licence rules with your state regulator, and food business registration with your council, including a food safety supervisor and safe cold storage. Also check zoning, planning and opening hours, biosecurity rules for imported cured meats, and insurance.