Pop-up tapas nights

Diners and drinkers who come to the host venue for the night. They pay for plates and, depending on your deal, the host sells the drinks.

Plate sales, often shared with the venue through a rent or revenue split, plus ticketed tasting nights or private group bookings.

• Cooking small-batch food
• Menu costing
• Promotion through social media and local networks
• Customer service

• Food prep usually needs an approved or inspected kitchen, so check with your public health unit whether you need a commissary kitchen or a food business permit
• Food handler certification may be required, so check your province
• Who holds the liquor licence: normally the host venue serves alcohol, so confirm the arrangement in writing and check provincial rules
• Commercial general liability insurance, and ask whether the host requires you to be named on their policy
• A slow start while you build a following, and weather or seasonal swings in attendance
• Check whether you need a Business Number and GST/HST registration once revenue passes the small supplier threshold

Estimates suggest typically around $3,000 to $15,000 to start, depending on your equipment, kitchen access and menu. Monthly revenue is typically around $2,000 to $10,000, depending on the nights you run and attendance. These are estimates, not guarantees.

Things to check include whether you need a commissary kitchen or food business permit from your public health unit, food handler certification in your province, who holds the liquor licence (confirm in writing), insurance, and GST/HST registration once revenue passes the small supplier threshold.

Estimates suggest at least about 12 hours per week. Useful skills include cooking small-batch food, menu costing, promotion through social media and local networks, and customer service. Expect a slow start while you build a following.