Workplace or School Cafeteria Operator

Employees, students or residents buying meals, sometimes with a subsidy or a fixed fee from the host organization.

Meal and snack sales at the counter, sometimes topped up by a management fee or meal subsidy from the host. Fixed hours and a steady customer base make planning easier.

• Cooking in batches
• Pitching and negotiating with organizations
• Organizing staff and ordering

• Food premises permit from your local public health unit; check whether the host's permit covers you or you need your own
• Contract terms such as length, exit rights, pricing limits and who owns the equipment
• Commercial general liability insurance, and WCB/WSIB coverage once you hire (rules vary by province)
• Allergen rules and nutrition guidelines, especially in schools and care settings (check provincial and local requirements)
• Relying on one host: if headcount drops or the contract ends, your income falls with it

Startup costs are typically around $10,000 to $40,000, depending on what equipment the host provides and what you must supply yourself. These are estimates, so confirm who owns and supplies what in the contract.

Monthly revenue is typically around $10,000 to $40,000, depending on the host's headcount, your pricing and any subsidy or fixed fee. Relying on one host means your income falls if headcount drops or the contract ends.

Check whether the host's food premises permit covers you or you need your own from the local public health unit. Also check contract terms, insurance, WCB/WSIB coverage once you hire, and allergen and nutrition guidelines.