Market stall butcher and deli

Market shoppers, regular weekly customers and people buying for weekend meals and barbecues.

Per-pack and per-weight sales at the stall, with a growing base of regulars, pre-orders and seasonal specials such as holiday roasts.

• Meat cutting and packaging
• Food safety and temperature control
• Selling and talking with customers
• Planning stock for each market day

• Provincial rules on where meat can be cut, packaged and sold, and whether product must come from an inspected facility
• Temporary food permits or market vendor requirements, check with the market and your health unit
• Keeping product at safe temperatures on hot days, with backup ice or power
• Commercial general liability insurance, which many markets require
• Winter closes many outdoor markets, so plan for seasonal income or indoor markets
• Quebec has its own rules and French-language requirements for labelling

Startup costs are typically estimated at around $8,000 to $40,000, depending on your refrigerated stall or trailer, equipment and starting stock. Treat this as an estimate and price your own setup before you commit.

Monthly revenue is typically estimated at around $2,000 to $10,000, depending on how many markets you attend and what you sell. Winter closes many outdoor markets, so plan for seasonal income or look at indoor markets.

Check provincial rules on where meat can be cut, packaged and sold, and whether product must come from an inspected facility. Also check temporary food permits or market vendor requirements, liability insurance, safe temperature control on hot days, and Quebec's French-language labelling rules.