Open a full-service greek diner

Local families, regulars, church and community groups, weekend brunch crowds and people ordering takeout.

Meals, drinks and desserts sold at the table, plus takeout, catering and possibly beer and wine. Turning tables during breakfast and lunch rushes is the key to sales.

• Kitchen management and cooking
• Hiring and scheduling staff
• Budgeting and food costing
• Hospitality and customer service

• Health department permit and inspections, check your county
• Liquor license rules if you want to serve beer or wine, which vary by state and city
• Workers' compensation, payroll taxes and tipped wage rules in your state
• General liability insurance and possibly liquor liability
• Large upfront costs for kitchen equipment, build-out and deposits
• Long hours and staffing turnover, which can be hard on owners
• Fire code, accessibility (ADA) and ventilation requirements for the building

Startup costs are typically estimated around $150,000 to $500,000, depending on kitchen equipment, build-out and deposits for the space. Large upfront costs are common for sit-down diners, so check your lease and plan your funding carefully.

Monthly revenue is typically estimated around $50,000 to $180,000, depending on location, seating, opening hours and staffing. That is sales rather than profit. Owners should expect at least 50 hours a week, often more.

Check your county's health department permit and inspections, liquor license rules if you want to serve beer or wine, workers' compensation, payroll tax and tipped wage rules, liability insurance, and fire code, ADA and ventilation requirements.