Tamale shop with takeaway counter

Neighbourhood residents, lunchtime workers, students, local community members and customers ordering for parties and holidays.

Per-tamale and combo-plate sales at the counter, frozen dozens to take home, drinks and sides, plus larger catering and holiday orders.

• Making tamales in volume with steady quality
• Running a small kitchen and managing stock
• Customer service and basic bookkeeping
• Hiring and scheduling staff

• Food premises need plan approval, inspection and a permit from the local public health unit, so check before spending on fit-out
• Municipal business licence, zoning and signage rules, which vary by city
• Commercial general liability insurance, plus WCB or WSIB registration if you hire (check your province)
• Commercial leases and fit-out costs can be large, so negotiate terms carefully
• In Quebec, check provincial food permit and French-language signage and labelling rules
• Winter holidays can be busy while slow periods follow, so plan your cash flow

Estimates suggest startup costs typically around $40,000 to $150,000, depending on your lease, fit-out and equipment. Monthly revenue is typically estimated at around $12,000 to $45,000, depending on location and how busy you are.

Check plan approval, inspection and a permit from the local public health unit before spending on fit-out. Also check municipal business licence, zoning and signage rules, insurance, and in Quebec, provincial food permit and French-language rules.

Estimates suggest at least 40 hours a week. You need to make tamales in volume with steady quality, run a small kitchen, manage stock and staff, and plan cash flow around busy holidays and slow periods.