Small vegetarian counter-service cafe

Nearby workers, students, families and vegetarian or flexitarian diners who visit regularly.

Meal sales on dine-in, takeout and catering orders. Profit depends on controlling food cost, rent and labor.

• Professional cooking and kitchen management
• Costing and managing a budget
• Hiring and managing staff
• Customer service

• Health department plan review, food service permit and regular inspections
• Business license, sales tax registration, certificate of occupancy and zoning: check with your city or county
• Food manager certification and food handler cards for staff, depending on your state
• General liability, property and workers' compensation insurance
• A liquor license if you want to serve beer or wine, which varies a lot by state
• High fixed costs: rent, equipment and payroll continue even in slow weeks, so keep a cash reserve

Startup costs are typically around $60,000 to $250,000, depending on your location, equipment and fit-out. These are estimates. Rent, equipment and payroll continue even in slow weeks, so plan to keep a cash reserve.

Monthly revenue is typically estimated at around $20,000 to $80,000, depending on your location, menu prices and customer traffic. That is revenue, not profit, because rent, payroll and food costs come out of it.

Check for health department plan review, a food service permit and regular inspections. Also check business license, sales tax registration, certificate of occupancy and zoning, food manager certification and staff food handler cards, insurance, and a liquor license if you plan to serve beer or wine.