Ice cream parlour with a small shop

Families, couples, tourists, day trippers and local people looking for a treat, especially in warm weather.

Selling scoops, cones, sundaes and drinks at a margin over ingredient cost. Extras like toppings, waffles and takeaway tubs add to the average sale.

• Customer service
• Cash handling and basic bookkeeping
• Food hygiene and cleanliness
• Managing stock that has a short shelf life

• You must register your food business with your local council before you start trading, usually at least 28 days before opening. Registration is normally free, but check the details with your council
• Check whether the premises have the right planning use class and whether you need permission for signage
• Freezers and equipment can be costly to run, so check energy costs and the lease terms
• Trade is often seasonal, so plan cash for quieter months
• Allergen information must be provided for the products you sell, so check the current rules
• Public liability insurance, plus employer's liability insurance once you hire staff

Startup costs are typically around £15,000 to £60,000, depending on the premises, equipment and whether you buy in or make your own ice cream. Freezers can be costly to run, so check energy costs and lease terms.

You must register your food business with your local council before trading, usually at least 28 days before opening. Registration is normally free, but check the details. Also check the planning use class, signage permission and allergen information rules.

Monthly revenue is typically around £4,000 to £20,000, depending on location, season and what you sell. Trade is often seasonal, so plan your cash for quieter months and check running costs such as energy and rent.