Cured ham and charcuterie bar

After-work crowds, couples and groups out for the evening, food lovers, and locals buying takeaway boards for gatherings or gifts.

Drinks and boards eaten in, takeaway packs, and private bookings or tasting evenings. Food is bought from suppliers and sold at a markup, and drinks usually carry the higher margin.

• Knowledge of cured meats and drink pairings
• Knife skills for slicing
• Customer service and hosting
• Cost control and stock ordering

• A provincial liquor licence is usually needed to serve alcohol. Timelines and rules vary by province, so check early
• Food premises approval and food handler training through your local public health unit, with extra rules if you cure or age meat yourself
• Check that suppliers hold the federal or provincial meat licences they need, and keep records of where product came from
• Commercial general liability insurance, liquor liability cover and workers' compensation (WCB/WSIB) once you hire
• Lease terms, zoning and fit-out costs can make or break a small bar, so get advice before signing
• In Quebec, check French-language and signage rules

Startup costs are typically estimated at around $60,000 to $250,000, depending on your lease, fit-out and equipment. Lease terms, zoning and fit-out costs can make or break a small bar, so get advice before signing.

Monthly revenue is typically estimated at around $15,000 to $60,000, depending on your location, opening hours and how much you sell as takeaway packs and whole or half cuts alongside drinks.

Check for a provincial liquor licence, food premises approval and food handler training through your local public health unit, and that suppliers hold the meat licences they need. In Quebec, check French-language and signage rules.