Neighbourhood irish pub

Locals, after-work groups, sports fans, tourists and groups celebrating birthdays or St. Patrick's Day.

Drinks sales carry most of the margin, with food, ticketed or themed events and private bookings on top. Busy peak nights and seasonal events like St. Patrick's Day matter a lot.

• Customer service and hosting
• Managing staff and rotas
• Stock control and cost management
• Basic cooking or running a simple kitchen

• A liquor licence from your provincial regulator can take time and has conditions, so check the process, fees and any zoning limits first
• Food premises usually need an inspection and permit from the local public health unit
• Server training may be required for staff, so check the rules in your province
• Commercial general liability insurance, usually with liquor liability cover, plus WCB/WSIB once you hire
• Music licensing fees for playing recorded or live music, so check with the relevant Canadian licensing bodies
• In Quebec, French-language rules apply to signage and menus, so check with the provincial authorities
• Margins can be thin, rent and staff costs are high, and winter or quiet seasons can hit takings, so keep a cash buffer
• Late nights and long hours, plus the responsibility of dealing with intoxicated customers

Startup costs are typically around $120,000 to $500,000, depending on the unit, fit-out, licensing, equipment and opening stock. These are estimates, so keep a cash buffer for quiet seasons and slow early months.

Monthly revenue is typically around $30,000 to $120,000, depending on location, size, opening hours and events. Expect to work around 45 hours a week or more. These are revenue estimates, and rent and staff costs can be high.

Check the liquor licence process, fees and zoning limits with your provincial regulator, and food premises inspections with your public health unit. Also check server training, liquor liability insurance, music licensing fees and Quebec French-language rules for signage and menus.