Start a small vegetarian restaurant or café

Vegetarians and flexitarians, health-minded locals, office workers at lunch, students, and groups where one person doesn't eat meat.

Meals and drinks sold dine-in and takeout, with extra from catering orders, delivery apps and retail items like sauces or baked goods. Profit depends on food costs, rent and keeping staffing in line with sales.

• Cooking and menu planning
• Costing dishes and controlling waste
• Managing staff and suppliers
• Customer service

• Food premises permit and inspections from your local public health unit (in Quebec, check MAPAQ), plus food handler training rules in your province
• Zoning, building, fire and signage approvals for the exact unit; Quebec has French-language requirements for signs and menus
• A provincial liquor licence if you want to serve beer or wine
• Commercial general liability and property insurance, and WCB/WSIB coverage once you hire
• High fixed costs like rent and wages, and quiet winter months, so plan a cash cushion
• Allergen handling, and being clear about what is vegetarian versus vegan (for example dairy, eggs, honey)

Estimates suggest startup costs typically around $80,000 to $250,000, depending on the lease, fit-out, kitchen equipment and opening stock. Fixed costs like rent and wages are high, so plan a cash cushion.

Monthly revenue is typically estimated at around $25,000 to $90,000, depending on location, menu and opening hours. That is revenue, not profit. Rent and wages are high fixed costs, and winter months can be quiet.

Check for a food premises permit and inspections from your local public health unit (MAPAQ in Quebec), food handler training rules, and zoning, building, fire and signage approvals. Also check a liquor licence if serving alcohol, insurance, WCB/WSIB, and allergen handling.