Start a neighbourhood gastropub

Locals, after-work groups, families at lunch or early evening, and people meeting for a meal and a drink.

Sales of food and drinks to customers on site, plus extras like private bookings, quiz nights and a seasonal patio. Drinks usually carry the higher margin, and food builds the reputation.

• Cooking or managing a kitchen
• Managing and scheduling staff
• Costing menus and controlling stock
• Hospitality and customer service

• A liquor licence from your provincial regulator, which can take time and depends on zoning and location, so check early
• A food premises permit and inspections from your local public health unit
• Quebec has its own rules, including French-language requirements, so check before planning there
• Commercial general liability and liquor liability insurance, plus WCB/WSIB coverage once you hire (rules vary by province)
• Zoning, signage and patio permits from your municipality
• Long hours, tight margins, staff turnover and slow winter months, so keep cash in reserve
• Lease terms and personal guarantees, so get advice before signing

Startup costs are typically around $100,000 to $400,000 CAD, depending on the space, fit-out and licensing. Taking over an existing pub or restaurant lease can cut fit-out costs, but check lease terms and personal guarantees first.

Check for a liquor licence from your provincial regulator, which can take time and depends on zoning, plus a food premises permit from your local public health unit. Also check liquor liability insurance, patio permits and, in Quebec, French-language requirements.

Monthly revenue is typically estimated around $40,000 to $150,000 CAD, depending on location, size and opening hours. Margins are tight and winters can be slow, so keep cash in reserve. Expect at least around 50 hours a week.