Neighbourhood butcher shop

Households looking for quality or custom cuts, local restaurants and caterers, and holiday shoppers ordering roasts and turkeys.

Margin on meat sold by weight, plus higher-margin prepared items such as sausages, marinades and meal packs. Regular wholesale orders from restaurants and caterers help balance quiet retail days.

• Meat cutting and trimming
• Food safety and cold chain handling
• Buying, pricing and managing waste
• Friendly customer service

• Food premises permit and inspections from your local public health unit; rules vary by province and municipality
• Check whether your province requires a meat or retail licence and which supplier sources are acceptable, including any federal rules if you trade across provinces
• Commercial general liability and product liability insurance, plus property and spoilage cover
• Waste, spoilage and power cuts can hurt margins, so check refrigeration backup and stock rotation
• Check WCB/WSIB rules before you hire, as knives and equipment carry real injury risks
• Quebec has its own rules and French-language requirements, so check them if you open there

Estimates suggest startup costs typically sit around $60,000 to $250,000, depending on the premises, refrigeration and equipment. Monthly revenue is typically estimated at around $25,000 to $120,000, depending on location, product range and restaurant or holiday orders.

Check the food premises permit and inspections from your local public health unit, and whether your province requires a meat or retail licence and which suppliers are acceptable. Also check insurance, WCB/WSIB rules before hiring, and Quebec's rules and French-language requirements.

The idea calls for meat cutting and trimming, food safety and cold chain handling, buying, pricing and managing waste, and friendly customer service. Estimates suggest at least about 40 hours a week. Check refrigeration backup and stock rotation to limit spoilage.