Tofu shop with in-house production

Neighbourhood shoppers, households that cook Asian cuisines, restaurants, cafés and independent grocers.

Retail sales of tofu and soy milk over the counter, plus regular wholesale orders to restaurants and shops. Value-added items like fried tofu, ready-to-eat dishes and sauces add margin.

• Food production and hygiene
• Running a small shop
• Managing staff and suppliers
• Costing and stock control

• Premises must pass a health inspection and often a plan review before opening. Check with your public health unit before buying equipment
• Zoning, building and fire rules differ by municipality. Check them before signing a lease
• Production wastewater, including soy whey, may have disposal rules. Ask your municipality
• Federal licensing and labelling rules may apply if you sell across provinces. Quebec has French-language requirements
• Commercial general liability insurance, and WCB/WSIB coverage once you hire (rules vary by province)
• Equipment and rent are a big upfront commitment, so test sales before leasing

Estimates suggest startup costs are typically around $40,000 to $180,000 CAD, depending on equipment, premises fit-out and rent. Equipment and rent are a big upfront commitment, so consider testing sales before leasing.

Monthly revenue is typically estimated at around $8,000 to $40,000 CAD, depending on shop footprint, product range and how many restaurants and grocers you supply. These are estimates, not guarantees.

Check that your premises can pass a health inspection and any plan review with your public health unit before buying equipment. Also check municipal zoning, building and fire rules, wastewater disposal, federal and Quebec labelling rules, and insurance.