Pros And Cons Of Starting A Deli


– Opportunity to showcase culinary talent

– Potentially high profit margins

– Ability to create unique products for customers

– Low overhead costs compared to other food businesses

– A variety of ways to reach customers from in-store, delivery, catering, and more


– Highly competitive market

– Risk of food safety issues if not managed properly

– High labor costs due to the variety of skills required for a deli business

– Potential for spoilage and waste due to ingredients having limits on shelf life

– Complex regulations from local health departments and other agencies governing food safety and handling

– High startup costs for equipment, licenses, and permits

– Difficulty in obtaining financing for a deli business due to the risk associated with food businesses.