Vegetarian cafe and deli storefront

Local office workers, students, residents, and vegetarian, vegan and health-minded diners who want a quick lunch or takeaway.

Sales of meals, drinks and packaged takeaway items at the counter, plus catering orders for offices and small events. Lunch trade and repeat regulars drive most of the income.

• Cooking and menu planning
• Food costing and portion control
• Customer service
• Managing stock and suppliers

• Health department permit and kitchen inspection requirements, which vary by county and state
• Food handler or food manager certification rules in your state
• General liability insurance, workers' compensation once you hire, and any local business license or sales tax registration
• Lease terms, build-out costs and zoning for food service at the location
• Thin margins and high ingredient waste if the menu is too large
• Label vegetarian items accurately and handle allergens carefully

Startup costs are typically estimated around $40,000 to $200,000, depending on the lease, build-out, kitchen equipment, and the size of your menu. A simpler counter-service setup in an existing food space will usually sit toward the lower end.

Monthly revenue is typically estimated around $12,000 to $50,000, depending on location, opening hours, menu, and foot traffic. Margins can be thin and ingredient waste can add up if the menu is too large, so keep it focused.

Check health department permit and kitchen inspection requirements, which vary by county and state, plus food handler or manager certification rules. Also check zoning for food service at your location, lease terms, local business license, sales tax registration, and insurance.