Neighborhood pie shop

Local shoppers and office workers, walk-in customers, cafés and caterers, and people ordering for parties, holidays and events.

Walk-in sales of slices and whole pies, plus pre-orders, wholesale to cafés and event or catering orders. Holiday seasons are often the busiest.

• Pastry and pie baking at volume
• Managing food costs and waste
• Customer service and counter sales
• Hiring and scheduling staff

• Health department permit and inspections, and a food handler or food manager certification where required
• Local business license, zoning and a certificate of occupancy for food use
• General liability and property insurance, plus workers' compensation once you hire
• Lease terms and the cost of kitchen equipment; consider a shared kitchen first
• Thin margins from ingredient costs and long baking hours

Estimates put startup costs typically around $25,000 to $120,000, depending on your lease, kitchen equipment, build-out and opening stock. Consider a shared kitchen first, and check lease terms before committing to equipment spending.

Check health department permits and inspections, plus any food handler or food manager certification required. Also check your local business license, zoning and certificate of occupancy for food use, plus general liability, property insurance and workers' compensation once you hire.

Estimates suggest monthly revenue typically around $8,000 to $35,000, depending on location, menu and catering orders. Estimates suggest at least around 40 hours a week. Ingredient costs and long baking hours can keep margins thin.