Micropub in a Small Unit

Local residents, regulars after a relaxed drink, real ale fans and groups of friends. Some people also pay for events such as quiz nights, tastings and small gigs.

Drinks sales make up most of the income, with extra from snacks, events and private hire. Lower rent and fewer staff than a traditional pub help keep costs down.

• Customer service and a welcoming manner
• Cellar care and beer knowledge
• Basic bookkeeping and stock control
• Managing small staff rotas

• A premises licence and a licensed person in charge are needed. In England and Wales this is usually a designated premises supervisor with a personal licence. Scotland and Northern Ireland have different rules, so check
• Planning permission or change of use may be needed for the unit, so check with the council before signing a lease
• Register as a food business with your council if you sell food, and check food hygiene and allergen rules
• Public liability insurance, employer's liability insurance once you hire, and buildings and contents cover
• Business rates, fire risk assessment and music licences (such as PRS and PPL) if you play music
• Long hours, evening and weekend work, and the risk of a quiet start while regulars build up

Startup costs are typically around £25,000 to £100,000, depending on the unit, fit-out, cellar equipment and stock. These are estimates, so get quotes and check lease terms before committing.

Monthly revenue is typically estimated at around £8,000 to £30,000, depending on location, opening hours and how quickly regulars build up. There may be a quiet start, so keep some cash in reserve.

Check you will have a premises licence and a licensed person in charge, as rules differ in Scotland and Northern Ireland. Also check planning or change of use with the council, and food business registration if you sell food.