Indian sweets and snacks shop

Everyday walk-in customers, families buying for festivals and celebrations, and caterers or event hosts placing bulk orders.

Sales by weight and by box at the counter, plus festival pre-orders, catering trays and wholesale to nearby restaurants or grocers.

• Making sweets in volume
• Food safety and hygiene
• Managing stock and costs
• Customer service
• Hiring and managing staff

• Health department permit and kitchen inspections, which vary by county
• Local business license, zoning and sales tax registration with your state
• Equipment costs for ventilation, fryers and stoves can be high, so get firm quotes
• General liability insurance, and workers' compensation once you hire
• Lease terms, since rent is a major fixed cost
• Food allergen labeling and ingredient storage

Startup costs are typically around $30,000 to $150,000, depending on your location, lease and kitchen setup. Ventilation, fryers and stoves can be expensive, so get firm quotes before you commit to equipment or a lease.

Monthly revenue is typically estimated at around $8,000 to $40,000, depending on location, product range, festival demand and bulk catering orders. This is revenue, not take-home pay, so rent, ingredients and staff costs come out of it.

Check health department permits and kitchen inspections, which vary by county. Also check your local business license, zoning and state sales tax registration, insurance (general liability, plus workers' compensation once you hire), lease terms, and allergen labeling and ingredient storage rules.