Neighbourhood Ham and Deli Shop

Local households, food lovers, home cooks buying for holidays and gatherings, plus small cafés and caterers.

Margin on meat sold by weight and on deli add-ons, plus pre-orders for holiday hams and gift boxes. Sliced-to-order and prepared platters usually earn a higher margin.

• Customer service and friendly selling
• Food handling and safe slicing
• Stock ordering and managing waste
• Basic bookkeeping

• Food premises permit from your local public health unit, and inspection of your chilled storage and slicing area
• If you cure, smoke or process meat yourself, or sell across provincial borders, check provincial meat licensing and whether the Canadian Food Inspection Agency (CFIA) requires a licence
• Cold chain and spoilage, since a fridge failure or unsold stock can wipe out a week of profit
• Commercial general liability and property insurance
• Sales peak around Christmas and Easter and can be quiet the rest of the year, so plan your cash flow
• Rent and fit-out costs vary a lot, so check lease terms carefully

Estimates put startup costs at typically around $40,000 to $150,000, depending on rent, fit-out and equipment such as chilled storage. Rent and fit-out costs vary a lot, so check lease terms carefully.

Estimated monthly revenue is typically around $12,000 to $60,000, depending on your location and range. Sales peak around Christmas and Easter and can be quieter the rest of the year, so plan cash flow.

Check for a food premises permit from your local public health unit and inspection of chilled storage and slicing areas. If you cure, smoke or process meat yourself, or sell across provincial borders, check provincial meat licensing and CFIA requirements.