Small vegetarian restaurant or café

Vegetarians, vegans and flexitarians, plus friends and families dining with them, local office workers and visitors looking for meat-free options.

Sales of food and drinks, with extra from takeaway, catering orders and private bookings. Profit depends on keeping food costs, rent and staff costs under control.

• Cooking for groups and building a menu
• Costing dishes and managing stock
• Hiring and leading a small team
• Customer service

• Food business registration with your local council, check how far ahead of opening you need to do it
• Planning permission or change of use for the unit, and any restrictions in the lease
• A premises licence and personal licence if you want to sell alcohol
• Allergen information and a written food safety plan (HACCP), check current requirements with your council
• Take care with vegetarian claims, for example cheese made with animal rennet or stocks and sauces containing fish
• Public liability insurance, employer's liability insurance once you hire, and a fire risk assessment
• High fixed costs such as rent, business rates and energy, and long, unsocial hours

Startup costs are typically around £25,000 to £120,000, depending on the premises, kitchen equipment, fit-out, stock and insurance. These are estimates, so build your own budget from the size and condition of the unit you choose.

Monthly revenue is typically around £12,000 to £50,000, depending on seating, location, menu pricing and opening hours. These are estimates, not guarantees, and revenue is not the same as profit, given rent, rates and energy costs.

Check food business registration with your council and how far ahead to apply, planning permission or change of use, and a premises and personal licence if you sell alcohol. Also check allergen information, a written food safety plan (HACCP), and care with vegetarian claims.