Start a neighbourhood fish and chip shop

Local families, workers on lunch, students and evening and weekend customers, sometimes via delivery apps.

You sell each meal at a price above the cost of fish, potatoes, oil and packaging. Profit depends on busy Friday and weekend trade, controlling ingredient costs and keeping rent and energy bills in check.

• Frying and food safety
• Cost control and ordering
• Customer service at speed
• Managing staff and rotas

• Register your food business with your local council well before opening; check the timing needed
• Food hygiene training and a food safety management system (such as Safer Food Better Business) to check
• Extraction, planning use class and lease terms for hot food takeaways, check with the council and landlord
• Fire safety, gas safety and risk of hot oil burns
• Public liability and employer's liability insurance once you hire
• Rising energy, fish and oil costs can squeeze margins, work out your prices carefully
• Sourcing sustainable fish and listing allergens clearly on menus

As an estimate, startup costs are typically around £30,000 to £120,000, depending on the premises, equipment and fit-out. Check lease terms, extraction and planning use class for hot food takeaways with your landlord and council before committing.

Monthly revenue is typically estimated at around £12,000 to £40,000, depending on location, opening hours and trade. Rising energy, fish and oil costs can squeeze margins, so work out your prices carefully before you open.

Register your food business with your local council well before opening, and check food hygiene training and a food safety management system such as Safer Food Better Business. Also check fire and gas safety, insurance, and clear allergen listings on menus.