Dried seafood shop with a small unit

Local home cooks, especially in areas with strong Asian, African, Caribbean or Eastern European communities, plus restaurants, takeaways and caterers.

Retail sales at a mark-up on wholesale prices, plus regular wholesale orders to restaurants at lower margins but higher volumes.

• Product knowledge and talking to customers about cooking
• Buying and stock control
• Running a shop day to day

• Register your food business with your local council before opening, and expect an inspection
• Food hygiene, temperature control, labelling and allergen rules for fish and shellfish, so check Food Standards Agency guidance
• Lease terms, business rates, and whether your use of the premises is allowed (check planning use class with the council)
• Strong smells, which can upset neighbours, so check ventilation and storage
• Public liability, product liability and stock insurance, plus employer's liability once you hire staff

Startup costs are typically around £8,000 to £35,000, depending on the unit, fit-out and opening stock. This is an estimate, so check lease terms and business rates carefully before you sign anything.

Monthly revenue is typically around £3,000 to £15,000, depending on location, your customer base and whether you also supply restaurants or caterers. These are revenue estimates, not profit. Expect to work at least around 35 hours a week.

Check that you register your food business with your local council before opening, and expect an inspection. Also check Food Standards Agency guidance on hygiene, temperature control and allergens, plus your lease, business rates, planning use class, ventilation for smells and insurance.