Operations, Founding & Business
From the first idea to opening day and beyond: concept, legal matters, financing, costing and running a hospitality business – explained in plain terms.
Guide
Opening a restaurant: the complete checklist
Planning to open a restaurant and wondering what you need to keep in mind? This checklist guides you, step by step, from the first idea through concept, legal matters and financing all the way to opening day – so you miss nothing important and start with confidence.
Articles on this topic
Restaurant Business Plan: Structure, Essentials and Financials
A clear guide to the restaurant business plan: structure, essential components, the financial section and common mistakes. Build a viable plan for your venue.
Menu Costing: How to Calculate Profitable Selling Prices
Menu costing made simple: calculate food cost, markup factor, food cost percentage and selling price step by step – with a link to menu engineering.
Calculating Food Cost in Restaurants: Master Your Cost of Goods
Calculate food cost in your restaurant: learn how to determine cost of goods and food cost percentage, assess the figures and improve your margin for good.
Finding Staff in Hospitality: How to Hire and Retain People Despite the Skills Shortage
Finding staff in hospitality despite the skills shortage: recruiting channels, a strong employer brand and retention strategies with practical, hands-on tips.
Hospitality Digitalisation Funding: Finding and Applying for Programmes
Hospitality digitalisation funding: learn which areas can be funded, how to find suitable programmes and what to watch for when applying for support.
Developing a Restaurant Concept: How to Build a Viable Concept
How to develop a viable restaurant concept: target audience, USP, offering, atmosphere and a clear thread through to consistent execution.
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