Neighborhood fruit and vegetable shop

Nearby residents, families, local restaurants buying small amounts, and shoppers who prefer fresh produce over big supermarkets.

Retail markup on produce sold by weight or item. Extras, gift boxes and a small delivery or pickup service can add to sales.

• Choosing and ordering produce
• Managing stock to reduce waste
• Customer service
• Basic bookkeeping and pricing

• Check your city or county for a business license, certificate of occupancy and zoning approval for retail food
• Check with your local health department whether you need a food retailer permit, especially if you cut or package produce
• Register with your state for sales tax if applicable (some states exempt fresh produce, others do not)
• General liability and property insurance, and workers' compensation once you hire
• Thin margins and perishable stock: lease costs and spoilage can quickly cut into profit

Startup costs are typically around $25,000 to $100,000, depending on your lease and deposit, shop fit-out and first stock orders. These are estimates only, and lease costs are a major ongoing expense to plan for.

Monthly revenue is typically around $10,000 to $50,000, depending on location, opening days and how well you manage stock. Margins can be thin with perishable stock, so lease costs and spoilage can quickly cut into profit. Estimates only.

Check your city or county for a business license, certificate of occupancy and zoning approval. Also check with your local health department whether you need a food retailer permit, especially if you cut or package produce, and your state's sales tax registration.