Start with a sharp concept
Before anything else, get clear on what you're opening and for whom. A focused concept — cuisine, format, price point, and the guest you're serving — guides every decision that follows, from location to menu to fit-out.
Location, budget, and the numbers
- Choose a location that fits your concept and the footfall it needs.
- Build a realistic budget covering fit-out, equipment, deposits, licences, and several months of running costs.
- Know your target prime cost (food plus labor) and break-even before you sign a lease.
Menu, suppliers, and licensing
Design a menu you can execute consistently with the kitchen and team you'll have. Line up suppliers, cost every dish, and handle the licences and permits your area requires — these can take longer than you expect, so start early.
Team and systems
Hire for attitude and train for skill, and put the systems in place that keep day one calm: a POS for orders and payments, a kitchen workflow, and clear reporting. Choosing tools that work together — and keep working when the internet doesn't — saves enormous pain later.
Soft open, then open
A soft opening lets you test the kitchen, the flow, and the team under real but limited pressure. Fix what breaks, then open properly with confidence.