Neighborhood deli counter

Nearby office workers, residents, construction crews and shoppers looking for a quick lunch or quality cold cuts.

Sales of sandwiches and prepared food, plus deli meats and cheeses sold by weight. Catering platters and lunch orders can add steady extra income.

• Food prep and slicing
• Customer service
• Ordering and managing stock
• Basic bookkeeping

• Health department permit, plan review and inspections for the space and equipment
• Food handler or food manager certification requirements in your state or county
• Check zoning and lease terms for food use, and whether the space needs a grease trap or ventilation
• General liability and property insurance, plus workers' compensation once you hire
• Thin margins on food costs and waste, so track spoilage closely
• Sales tax registration for prepared food, check your state's rules

Startup costs are typically around $40,000 to $150,000, depending on the space, equipment and fit-out you need. Check zoning and lease terms for food use, since ventilation or a grease trap may add to the budget.

Monthly revenue is typically around $12,000 to $50,000, depending on location, menu, pricing and foot traffic. Food costs and waste can leave thin margins, so track spoilage closely. The estimate assumes at least about 45 hours a week.

Check for a health department permit, plan review and inspections, plus food handler or food manager certification in your state or county. Also check zoning, lease terms, sales tax registration for prepared food, and general liability and property insurance.