Sit-Down fish and chips restaurant

Local families, lunch and dinner regulars, office workers, and people looking for a casual, affordable meal out. Friday fish fries and tourist areas can be especially busy.

Per-plate sales of fish and chips, sides and drinks. A short menu keeps food waste and prep time low, and beer, soft drinks and desserts can raise the average check.

• Frying and kitchen basics
• Cost control and portion planning
• Customer service
• Managing staff and schedules

• Health department permit and plan review, check your county's requirements before signing a lease
• A certified food protection manager is often required, check your state and county
• Fryer fire suppression, hood ventilation and grease trap rules, plus a certificate of occupancy for the space
• Selling beer or wine usually needs a separate state or local alcohol license
• General liability, property and workers' compensation insurance once you hire
• Fish prices can swing and margins are thin, so build in a cushion
• Allergen labeling for fish, shellfish, wheat and egg

Startup costs are typically around $75,000 to $250,000, depending on the space, equipment and how much build-out is needed. Many owners lease an existing restaurant space to keep build-out costs down.

Check your county's health department permit and plan review before signing a lease. Also check for a certified food protection manager, fryer fire suppression, hood and grease trap rules, a certificate of occupancy, and an alcohol license if serving beer or wine.

Monthly revenue is typically around $25,000 to $100,000, depending on location, seating and opening hours. Fish prices can swing and margins are thin, so build in a cushion. Expect at least 50 hours a week.