Neighbourhood tapas bar

Locals out for dinner or drinks, groups of friends, couples, after-work crowds and people celebrating small occasions.

Sales of small plates and drinks, with drinks usually carrying the higher margin. Extra income can come from group bookings, private events and a weekend brunch or happy hour.

• Cooking or managing a kitchen team
• Customer service and hosting
• Cost control and stock ordering
• Hiring and scheduling staff

• Liquor licence rules, wait times and costs differ by province, so check with your provincial regulator before signing a lease
• A food premises permit from your local public health unit, plus food handler certification for staff (check local requirements)
• Zoning, fire inspection, building and patio rules from your municipality
• Commercial general liability insurance, and liquor liability cover if required; WCB/WSIB coverage once you hire (rules vary by province)
• Thin margins, high rent and staffing costs, and slower winter trade for patio-dependent venues
• In Quebec, French-language rules for signage and menus apply, so check with the provincial authority
• Music licensing fees if you play recorded or live music, so check what applies

Estimates suggest startup costs typically around $80,000 to $300,000, depending on location, size, fit-out and equipment. Monthly revenue is typically around $25,000 to $90,000, depending on seats, pricing and trade. Treat these as estimates and build your own budget.

Things to check include liquor licence rules, wait times and costs, which differ by province; a food premises permit from your local public health unit and food handler certification for staff; and municipal zoning, fire, building and patio rules. Check each before signing a lease.

Useful skills include cooking or managing a kitchen team, customer service and hosting, cost control and stock ordering, and hiring and scheduling staff. Estimates suggest at least about 45 hours per week, so plan for a heavy time commitment.