Start a small counter-service greek diner

Neighborhood regulars, office and construction workers on lunch, families, students, and takeout and delivery-app customers.

Sales of meals and drinks, with breakfast and lunch bringing steady traffic. Keeping the menu short controls food costs and waste. Takeout, delivery apps and catering trays add extra sales.

• Cooking on a grill and flat-top
• Cost control and ordering
• Managing a small team
• Friendly customer service

• Health department permit and plan review for the space, check your county
• Food manager or food handler certification requirements in your state
• Fire code, ventilation hood and grease trap rules for the building
• General liability, property and workers' compensation insurance once you hire
• Lease terms, since rent can take a big share of sales
• Thin margins, food price swings and long hours, so plan your cash reserves
• Whether you need a business license or sign permit from your city

Startup costs for a small counter-service Greek diner are typically estimated around $60,000 to $200,000, depending on the space, the equipment you need and how much work the leased site requires. Keep a cash reserve, since margins can be thin.

Monthly revenue is typically estimated around $25,000 to $80,000, depending on location, opening hours and menu. That is sales, not profit, so rent, food and labor come out of it. Plan for at least 45 hours a week.

Check the health department permit and plan review in your county, food manager or handler certification in your state, fire code, hood and grease trap rules, insurance, lease terms, and whether your city requires a business license or sign permit.