Wood-Fired montreal bagel shop

Local residents, commuters, office workers, brunch crowds, cafés and caterers.

Walk-in sales of bagels and sandwiches, coffee and spreads, plus wholesale orders and catering platters.

• Baking and wood-fired oven control
• Managing staff and early shifts
• Costing, ordering and running a food premises

• Wood-fired ovens face fire code, ventilation and sometimes air quality rules that vary by municipality, so check early before signing a lease
• Food premises permit and inspection from your local public health unit or provincial regulator (MAPAQ in Quebec), which also has French-language signage and labelling rules
• Commercial general liability and property insurance, plus WCB/WSIB coverage once you hire (rules vary by province)
• Early starts and long standing shifts are physically demanding
• Rent, wood supply and ingredient costs can squeeze margins, so test your pricing before committing
• Register for GST/HST and check provincial sales tax rules

Startup costs are typically around $80,000 to $300,000, depending on your premises, fit-out, the wood-fired oven and equipment. This is an estimate, so get quotes and check your lease terms before committing.

Monthly revenue is typically around $20,000 to $80,000, depending on location, opening hours, pricing and whether you supply cafés. The estimate assumes at least about 40 hours a week. These are estimates, not guarantees, and costs such as rent and wood will reduce profit.

Check fire code, ventilation and air quality rules for wood-fired ovens with your municipality before signing a lease. Also check your food premises permit and inspection (MAPAQ in Quebec, with French-language signage rules), liability and property insurance, and WCB/WSIB coverage once you hire.