Pop-Up tapas nights

Diners buying tickets or ordering at the venue, and hosts such as breweries or bars that want food on quiet nights and may split sales or pay a fee.

Ticket or per-plate sales on each event night, minus ingredients, kitchen rental and any venue split. Regular nights at one or two venues build a following.

• Cooking in batches and to a schedule
• Menu costing
• Social media and local marketing
• Working with venue owners

• Food permits for mobile, temporary or event food service from your public health unit, which differ by municipality and province
• The host venue's liquor licence rules; you generally cannot serve alcohol under their licence unless the arrangement is clearly allowed, so check with your provincial regulator
• Commercial general liability insurance, which venues often require
• Food handler certification requirements in your province
• Safe transport and holding temperatures for hot and cold food
• Winter weather can affect turnout, so favour indoor venues
• Quebec has its own permit and French-language rules

Startup costs are estimated at typically around $3,000 to $15,000, depending on your kitchen access, equipment, insurance and how many events you plan. It avoids the cost of a lease while you test the concept.

Monthly revenue is estimated at typically around $2,000 to $10,000, depending on how many nights you run, ticket prices and turnout. Winter weather can affect turnout, so indoor venues are a good idea.

Check food permits for mobile, temporary or event food service with your public health unit, which differ by municipality and province. Also check the host venue's liquor licence rules with your provincial regulator, food handler certification, and Quebec's rules.