Start a delivery-first fast food kitchen

Households and workplaces ordering in, especially in the evenings and on weekends.

Sales of meals and combos through delivery platforms and direct orders. Delivery apps take a commission, so direct ordering helps your margins.

• Cooking a short menu consistently
• Online marketing and photos
• Managing orders and timing
• Basic bookkeeping

• A food premises permit or approval for the kitchen you use, which varies by public health unit and province
• Food handler certification requirements, which differ by province
• Delivery app commissions and fees that can cut into thin margins, so check the numbers before pricing
• Packaging that keeps food hot and intact, and cold-weather delivery times in winter
• Commercial general liability insurance, and check whether your kitchen host requires it
• Allergen labelling, and French-language rules if you operate in Quebec

Startup costs are typically estimated at around $8,000 to $30,000, depending on the kitchen you rent, equipment, packaging and setting up your menu and online presence. Get quotes from shared kitchens before you settle on a budget.

Things to check include a food premises permit or approval for the kitchen you use, which varies by public health unit and province, food handler certification rules, and whether your kitchen host requires commercial general liability insurance. Quebec operators should also check French-language rules.

Monthly revenue is typically estimated at around $4,000 to $20,000, depending on your menu, area and how many orders you win. Plan on at least about 25 hours a week. Check delivery app commissions before setting your prices.