Small counter-service fast food restaurant

Local workers on lunch breaks, students, families, late-night customers and people ordering takeout or delivery through apps.

Sales of meals, combos, drinks and sides at low prices and high volume. Profit depends on controlling food and labor costs, and on busy lunch and dinner periods.

• Cooking to a consistent standard
• Managing food costs and stock
• Leading a small team
• Fast, friendly customer service

• Health department permit and plan review for the space, check your county's requirements
• Food handler cards or a certified food protection manager, which vary by state and county
• Lease terms, zoning, fire code and any build-out costs before you sign
• General liability, property and workers' compensation insurance once you hire staff
• Thin margins: rising food, rent and labor costs can quickly erase profit
• Sales tax registration with your state, and delivery app fees

Startup costs are typically around $60,000 to $300,000, depending on the space, any build-out and the equipment you need. Check lease terms, zoning and fire code before you sign, as they can change your costs.

Check your county's health department permit and plan review, plus food handler cards or a certified food protection manager, which vary by state and county. Also check lease terms, zoning, fire code, insurance and state sales tax registration.

Monthly revenue is typically around $15,000 to $60,000, depending on location, menu and hours. Margins can be thin, since rising food, rent and labor costs can quickly erase profit, so watch your costs closely.