Neighbourhood butcher and deli counter

Local households, home cooks, lunchtime shoppers and nearby cafés or restaurants that want quality cuts.

Price per kilogram or pound on cuts, plus higher-margin deli items, sandwiches, prepared meals and holiday orders such as turkeys and roasts.

• Meat cutting and knowledge of cuts
• Food safety and hygiene
• Customer service and recommending cooking methods
• Stock ordering and cost control

• Meat sales and cutting rules vary by province, so check the licence and inspection requirements with your provincial agriculture or food safety regulator
• Food premises permit and inspections from your local public health unit
• Commercial general liability and property insurance, plus cover for spoiled stock if a fridge fails
• Cold-chain management, as a freezer breakdown can wipe out a week's stock
• Hiring staff brings WCB/WSIB coverage, check the rules for your province
• Quebec has its own rules and French-language requirements for signage and labelling
• Lease terms and fit-out costs, which can be large for refrigeration and ventilation

Startup costs are typically estimated at around $60,000 to $250,000, depending on your premises, refrigeration, ventilation and fit-out. Lease terms and fit-out can be large, so treat this as an estimate and get your own quotes.

Monthly revenue is typically estimated at around $20,000 to $90,000, depending on location, shop size, opening hours and your mix of fresh cuts and prepared foods. These are estimates, not guarantees.

Check meat sales and cutting rules with your provincial agriculture or food safety regulator, plus the food premises permit and inspections from your local public health unit. Also check insurance, WCB/WSIB once you hire, and Quebec's French-language labelling rules.