Shawarma catering and pop-ups

Offices, families hosting parties, community groups, student societies and event organizers.

Per-head or per-tray pricing for catering, plus ticketed or per-item sales at pop-ups. Pre-orders reduce food waste and cash tied up in stock.

• Cooking for groups
• Menu costing and quoting
• Social media and local networking
• Organizing orders and deliveries

• Food business permit from your local public health unit, since home kitchens are often not allowed for this, check your region
• Food handler certification requirements, which vary by province
• Safe transport and holding temperatures for cooked meat
• Commercial general liability insurance, and product liability for food
• Allergen labelling and honest halal claims if you advertise them
• Uneven orders: income can swing from week to week

Startup costs are typically around $3,000 to $12,000, depending on the equipment you buy, your packaging and transport, and how you set up in a shared kitchen. These are estimates, so confirm kitchen rental terms before buying supplies.

Monthly revenue is typically around $1,000 to $6,000, depending on how many catering orders, party trays and pop-ups you take on. Income can swing from week to week, so treat these as estimates rather than guaranteed earnings.

Check the food business permit from your local public health unit, since home kitchens are often not allowed for this. Also check food handler certification, safe transport and holding temperatures for cooked meat, insurance, allergen labelling and halal claims.