Neighbourhood fruit and vegetable shop

Local households, nearby restaurants and cafés, and shoppers who want fresher or more specialty produce than a big supermarket offers.

You buy produce at wholesale prices and sell at a markup per pound, kilo or item. Margins depend on keeping waste low and rotating stock quickly.

• Judging produce quality and freshness
• Buying and stock rotation
• Customer service
• Basic bookkeeping

• Spoilage and waste can eat into thin margins, so order carefully
• Check whether your public health unit requires a permit or inspection for selling fresh produce, and any rules for cut or prepared items
• Commercial general liability insurance and cover for stock in fridges or coolers
• Early starts for market buying and long retail hours
• Winter can mean higher import costs and fewer local items, so plan your range and pricing
• Check GST/HST registration and provincial rules, as Quebec has its own requirements including French-language signage

Startup costs are typically around $50,000 to $150,000, depending on your premises, fit-out, coolers and opening stock. These are estimates, so get quotes for your own location before you commit to a lease.

Monthly revenue is typically estimated at around $8,000 to $40,000, depending on your location, range and opening hours. Spoilage and waste can eat into thin margins, so order carefully and watch your stock.

Check whether your public health unit requires a permit or inspection for selling fresh produce, and any rules for cut or prepared items. Also check GST/HST registration and provincial rules, including French-language signage in Quebec.