Legal & premises
- Business registration, licences, and food-safety permits secured early.
- Lease signed, fit-out and equipment installed and tested.
- Insurance and any required inspections completed.
Menu, suppliers & costs
- Menu finalised and every dish costed.
- Suppliers lined up and opening stock ordered.
- Prices set with a target food cost and a known break-even.
Systems & hardware
- POS, QR menu, and kitchen workflow set up and tested.
- Printers, payments, and offline mode verified.
- Reporting and roles configured for the team.
Team & soft open
- Key roles hired and trained on the menu and the systems.
- A soft opening planned to test flow under real, limited pressure.
- Feedback loop ready so you fix issues before the full launch.