Pho and banh mi restaurant

Local diners, office workers and students at lunch, families in the evening, and takeout and delivery customers. Cold winters help bring in people looking for hot soup.

Sales of bowls, sandwiches, drinks and extras like spring rolls and Vietnamese coffee. A short menu keeps ingredient costs and waste under control, and takeout and delivery add sales beyond your seats.

• Cooking, especially broth and consistent recipes
• Managing food costs and suppliers
• Hiring and leading kitchen and front-of-house staff
• Customer service

• Food premises permit and inspections from your local public health unit (in Quebec, check with MAPAQ)
• Food handler certification requirements for you and staff, which vary by province
• Zoning, signage and building permits from your municipality, plus commercial kitchen ventilation and fire rules
• Liquor licence rules if you want to serve beer, which differ by province
• Commercial general liability and property insurance, and WCB/WSIB coverage once you hire
• Long hours, thin margins, and the cost of rent and labour, so check your numbers carefully
• Quebec has French-language requirements for signage and menus, so check before opening there

Startup costs are estimated at typically around $60,000 to $250,000, depending on premises, kitchen fit-out and equipment. Monthly revenue is estimated at around $25,000 to $90,000, depending on location, menu and opening hours.

Check for a food premises permit and inspections from your local public health unit (in Quebec, MAPAQ), food handler certification, and zoning, signage and building permits from your municipality. Also check ventilation and fire rules, liquor licence rules if serving beer, and insurance.

Estimates suggest at least 50 hours a week. Expect long hours, thin margins and the cost of rent and labour, so check your numbers carefully before committing. In Quebec, check French-language requirements for signage and menus.