Compact Brewpub with a Short Menu

Local residents, nearby office workers, and people looking for a casual spot with fresh beer.

Beer and food sales on site, take-home cans or growlers where your province allows it, and small events or private bookings.

• Small-batch brewing
• Simple menu planning and food safety
• Budgeting and inventory tracking
• Friendly customer service

• Provincial liquor licensing and the federal excise licence for brewers, so check the requirements and timelines
• Food permit from your local public health unit, and food handler certification for staff
• A small system limits volume, so check that your prices and seating can cover rent and wages
• Commercial general liability and liquor liability insurance, plus WCB/WSIB once you hire
• Building, fire and ventilation requirements for brewing and cooking in a small unit
• Winter slowdowns and Quebec's separate rules, including French-language requirements

Startup costs are typically estimated at around $200,000 to $800,000, depending on the unit, brewing system, kitchen equipment and licensing. A smaller space and a short menu are meant to keep costs lower than a full-size brewpub.

Estimated monthly revenue is typically around $25,000 to $90,000, depending on location, pricing and seating. A small system limits volume, so check that your prices and seating can cover rent and wages. Winter slowdowns are also worth planning for.

Check provincial liquor licensing and the federal excise licence for brewers, including timelines. Also check the food permit from your local public health unit, staff food handler certification, and building, fire and ventilation requirements. Quebec has separate rules, including French-language requirements.