Sit-down fish and chips restaurant

Local families, lunchtime workers, tourists and regulars looking for a casual, affordable sit-down meal.

Meal sales per table, with extra from drinks, sides and desserts. A short menu helps keep food costs and waste under control.

• Frying and cooking in volume
• Food safety and kitchen hygiene
• Managing food costs and stock
• Customer service and hiring staff

• Food premises permit and inspections from your local public health unit, plus food handler certification rules in your province
• Fire safety: deep fryers need proper ventilation and fire suppression, so check building and fire code requirements
• A liquor licence is a separate provincial process if you want to serve beer or wine
• Fish prices can change quickly, so check supplier reliability and how you would adjust your menu prices
• Lease terms, startup costs and slow winter or off-season months can strain cash flow
• WCB/WSIB coverage once you hire staff, and French-language signage rules if you open in Quebec

Startup costs are estimated at typically around $60,000 to $250,000, depending on premises, lease terms and how much you spend on equipment and fit-out. Treat this as an estimate. Lease terms and slow off-season months can also strain cash flow.

Check the food premises permit and inspections from your local public health unit, plus food handler certification in your province. Also check building and fire code rules for deep fryers, a separate provincial liquor licence if serving alcohol, and French-language signage rules in Quebec.

Monthly revenue is estimated at typically around $20,000 to $80,000, depending on location, seating and menu prices. The estimate starts at about 45 hours a week. Fish prices can change quickly and winter months can be slow, so plan for both.