Cured ham and wine bar

After-work crowds, couples and friends out for the evening, local food lovers, and people buying boards or packs to take away.

Food boards and plates, drinks sales, and takeaway items such as sliced packs, sandwiches and gift boxes. Drinks usually make up a good share of takings.

• Customer service
• Knowing and tasting cured meats and matching them with drinks
• Cash flow and stock control
• Careful food hygiene habits

• A premises licence to sell alcohol and a designated premises supervisor with a personal licence (Scotland has its own system, check your council)
• Register the food business with your local council before opening, and plan for hygiene, allergen and food safety paperwork
• Cured meats need correct storage and slicing hygiene, so check cold chain and cross-contamination rules with environmental health
• Planning use class, lease terms, business rates and fit-out costs, check these before committing
• Stock can be costly and waste hurts margins, so keep your menu tight at first
• Public liability insurance, plus employer's liability insurance once you hire

Startup costs are typically around £40,000 to £120,000, depending on the premises, fit-out and opening stock. These are estimates, so get quotes for the lease, fit-out and equipment. Keep your menu tight at first to limit costly stock.

Monthly revenue is typically around £12,000 to £40,000, depending on location, opening hours and menu. These are estimates, not guarantees. Stock can be costly and waste hurts margins, so plan carefully.

Check the premises licence to sell alcohol and the designated premises supervisor with a personal licence (Scotland has its own system). Check food business registration with your council, hygiene and allergen paperwork, cured meat storage rules, and planning use class.