Pop-up ham and charcuterie bar

The host venue's customers, plus guests at private tastings and small events.

Board and plate sales, either kept by you or shared with the host under an agreed split. You can add tasting nights and takeaway packs.

• Knife skills and food presentation
• Knowledge of cured meats and pairings
• Negotiating simple deals with venues
• Food safety habits

• Food permits and handler certification depend on your health unit. Check whether you can prepare food at home or need a commissary kitchen
• Let the host venue's liquor licence cover drinks, and check that your agreement does not break its licence conditions
• Commercial general liability insurance, and many venues will ask for proof of cover
• Keep cold-chain control for cured meats and dairy, and avoid cross-contamination with allergens
• Winter and quieter seasons can mean fewer customers, so build indoor or booked events into your plan

Startup costs are typically estimated at around $4,000 to $20,000, depending on your slicing equipment, stock and display setup. Your host venue provides the space, so you avoid a lease, but check whether you need a commissary kitchen.

Monthly revenue is typically estimated at around $2,000 to $10,000, depending on how many nights you run and the host venue's customers. Winter and quieter seasons can mean fewer customers, so build in booked events.

Check food permits and handler certification with your health unit, and whether you can prepare food at home. Make sure your agreement respects the host's liquor licence conditions, and that you have liability insurance, which many venues ask to see.