Small plant-based neighbourhood restaurant

Vegans, vegetarians, people cutting back on animal products, and groups of friends or families who want a place everyone can eat at.

Sales of meals, drinks and desserts, plus takeout and delivery app orders. A tight menu with low food waste helps protect margins.

• Cooking and menu planning
• Managing food costs and suppliers
• Customer service and team leadership

• Food premises permit and inspections from your local public health unit; check the requirements before you sign a lease
• Food handler certification requirements, which vary by province
• Liquor licence rules if you want to serve alcohol, set by your provincial regulator
• Commercial general liability and property insurance; check what your landlord requires
• Allergen labelling and cross-contamination, since customers rely on your vegan claims
• Thin margins, long hours and slow winter months; plan your cash flow carefully
• WCB/WSIB coverage once you hire staff, with rules that differ by province

Estimates suggest typically around $60,000 to $250,000 to start, depending on premises, fit-out and equipment. Monthly revenue is typically around $15,000 to $70,000, depending on location, seats and pricing. Plan cash flow carefully for slow winter months.

Things to check include a food premises permit and inspections from your local public health unit before you sign a lease, food handler certification in your province, liquor licence rules if serving alcohol, allergen labelling and cross-contamination, and WCB/WSIB coverage once you hire.

Useful skills include cooking and menu planning, managing food costs and suppliers, and customer service and team leadership. Estimates suggest at least about 50 hours per week, and thin margins and long hours are common to plan for.