Fast casual poke bowl shop

Office workers on lunch breaks, students, health-conscious diners and locals looking for a quick meal that isn't a burger. It works best near offices, campuses or busy shopping streets.

Sales of bowls, with extra charges for premium proteins and add-ons, plus drinks and sides. Delivery apps and online pre-orders can add sales, but they take a commission.

• Food prep and knife skills
• Food safety and handling raw fish
• Customer service at speed
• Managing costs, stock and staff

• Health department permit and plan review for the premises; check what your county requires before buying equipment
• Rules for raw fish: check supplier documentation, storage temperatures and any parasite-control requirements in your state's food code
• Business license, sales tax registration, and food manager certification requirements in your state and city
• General liability insurance, plus workers' compensation once you hire staff
• Fish prices can swing, so check your menu margins regularly
• Check lease terms, zoning and build-out costs carefully; fit-out is often the biggest expense
• Respect the dish's Hawaiian roots: learn how traditional poke is made and describe your menu honestly

Startup costs are typically around $60,000 to $250,000, depending on the premises, equipment and fit-out, which is often the biggest expense. These are estimates, so check lease terms and build-out costs carefully before you commit.

Monthly revenue is typically around $20,000 to $80,000, depending on location, opening hours and menu pricing. Fish prices can swing, so check your menu margins regularly. Treat the range as an estimate of revenue, not profit.

Check your county's health department permit and plan review before buying equipment. Also check your state's food code for raw fish rules, including supplier documentation, storage temperatures and parasite control, plus business license, sales tax and food manager certification requirements.