Snack bar counter in a rec centre or arena

Players, parents, spectators and swimmers or gym users who want a quick bite during their visit.

Food and drink sales during venue opening hours, usually with a rent or a share of sales paid to the venue owner. Busy game days and tournaments bring the best sales.

• Fast, simple food prep
• Customer service under rush periods
• Stock planning around event schedules
• Negotiating a contract with a venue

• Many municipal venues award concessions through a tender or short-term contract, so timing and terms vary
• Food permit and inspection requirements from the local public health unit, and whether it is held by you or the venue
• Commercial general liability insurance, which venues often require, sometimes naming them as an additional insured
• Sales that rise and fall with the sports season, school holidays and event schedules
• Existing equipment may be old or limited, check what is included before signing
• WCB/WSIB coverage if you hire staff, rules differ by province

Startup costs are typically estimated at around $5,000 to $25,000, depending on what equipment the venue already provides, your initial stock and any upgrades. Check what is included before signing, as existing equipment may be old or limited.

Monthly revenue is typically estimated at around $3,000 to $15,000, depending on the venue's foot traffic and your menu and hours. Sales can rise and fall with the sports season, school holidays and event schedules.

Check how the venue awards concessions, since many municipal venues use tenders or short-term contracts. Check whether the food permit is held by you or the venue, what insurance the venue requires, and WCB/WSIB coverage if you hire staff.