Neighbourhood brewpub with a full kitchen

Locals, after-work groups, families, weekend visitors, and groups booking private events.

Beer and food sales on site, plus extras like growler or can fills to go, private bookings, and events such as trivia or tasting nights.

• Brewing know-how (home brewing, a course or a hired brewer)
• Running a kitchen and managing staff
• Cost control and bookkeeping
• Welcoming customer service

• Provincial liquor licensing and the federal excise licence for brewers, so check the rules and timelines with your provincial regulator and the CRA
• Zoning, building, fire and health inspections, which can delay opening by months
• Food premises permit from your local public health unit
• Commercial general liability and liquor liability insurance, plus WCB/WSIB coverage once you hire
• High upfront costs and thin early margins, so keep a cash buffer
• Seasonality: winter can be slow without a patio, so plan cash flow for it
• Quebec has its own rules and French-language requirements

Startup costs are typically estimated at around $400,000 to $1,500,000, depending on the lease, brewhouse size, kitchen fit-out and licensing. Upfront costs are high and early margins can be thin, so a cash buffer is worth planning for.

Estimated monthly revenue is typically around $40,000 to $150,000, depending on location, seating, menu and the time of year. Winter can be slow without a patio, so plan your cash flow for quieter months.

Check provincial liquor licensing and the federal excise licence for brewers with your provincial regulator and the CRA. Also check zoning, building, fire and health inspections, which can delay opening by months, and the food premises permit from your local public health unit.