Workplace lunch cafeteria operator

Employees, staff and students buying lunch, sometimes with the host company subsidizing prices or paying a flat fee to you.

Meal sales at the counter, plus sometimes a monthly fee or subsidy from the host. Margin comes from controlling food cost, portions and waste.

• Cooking in batches
• Menu planning and costing
• Managing food waste and ordering
• Reliable daily routine

• Health department permit and inspections, check with your county, and whether the host kitchen is already permitted
• Food handler or food manager certification requirements in your state
• General liability insurance, and whether the host site requires you to name them on the policy
• Written agreement with the host about space, utilities, hours and who owns the equipment
• Low volume days can lose money, so check headcount before committing

Startup costs are typically around $5,000 to $25,000, depending on the equipment you need to bring, what the host site already provides, and your insurance. These are estimates, so confirm what the host supplies.

Monthly revenue is typically around $6,000 to $30,000, depending on how many people use the site, your prices and any host subsidy. These are estimates, and low volume days can lose money, so check headcount first.

Check the health department permit and inspections with your county, and whether the host kitchen is already permitted. Also check state food handler or manager certification, insurance naming the host, and a written agreement on space, utilities and equipment.