Market stall and local meat delivery

Market shoppers, households ordering weekly or monthly meat boxes, and small restaurants or caterers wanting a local supplier.

Sales of cuts, packs and prepared items at market and by pre-order, plus delivery fees or minimum order values. Repeat box customers give steadier income than walk-up sales.

• Meat cutting and portioning
• Food safety and cold chain handling
• Selling face to face
• Route and order planning

• Food permits for the prep space, market stall and delivery vehicle; rules vary by province and municipality
• Check whether your province limits how and where you can sell meat directly, and what supplier sources are acceptable
• Keeping meat at safe temperatures at the stall and in transit; plan for heat and winter conditions
• Market seasons and weather can make income uneven, so consider freezer packs and winter pre-orders
• Commercial general liability and product liability insurance, plus vehicle cover for deliveries
• Quebec has its own rules and French-language requirements, so check them if you operate there

Estimates suggest startup costs typically sit around $15,000 to $60,000, depending on the stall, refrigeration, vehicle and prep space. Monthly revenue is typically estimated at around $4,000 to $20,000, depending on market seasons, pre-orders and delivery volume.

Check food permits for the prep space, market stall and delivery vehicle, and whether your province limits how and where you can sell meat directly and which suppliers are acceptable. Also check insurance, including vehicle cover, and Quebec's rules and French-language requirements.

The idea calls for meat cutting and portioning, food safety and cold chain handling, selling face to face, and route and order planning. Estimates suggest at least about 15 hours a week. Weather and market seasons can make income uneven.