Tamale takeout shop

Neighborhood regulars, lunch customers, families ordering for holidays and parties, and local offices booking catering.

Walk-in sales of singles, plates and dozens, plus holiday pre-orders and catering trays. Frozen dozens help smooth out slower days.

• Cooking tamales at volume with consistent quality
• Managing food costs and staff
• Running a shop day to day

• Health department plan review, food establishment permit and regular inspections, so check with your county
• Commercial lease terms, build-out costs and zoning for food use
• General liability insurance, plus workers' compensation once you hire
• Food manager certification may be required in your state, and sales tax registration applies to prepared food in most places

Estimates typically run around $15,000 to $75,000, depending on the premises, kitchen build-out and equipment. Commercial lease terms and build-out costs can change the total, so get quotes before signing.

Estimated monthly revenue is typically around $6,000 to $30,000, depending on your location, menu and how much catering and holiday business you win. Those figures are revenue before food, rent and staff costs.

Check with your county for health department plan review, a food establishment permit and inspections. Also check zoning for food use, food manager certification in your state, sales tax registration, and liability insurance.