Opening a restaurant: the complete checklist

It all begins with a viable concept. Define who your guests are, what cuisine you offer and what sets you apart from comparable businesses. A clear profile makes every later decision easier – from the menu to your marketing.

Your location plays a major role in your success. Assess foot traffic, accessibility, competition and rent in relation to your expected revenue. Also check whether the premises are suitable for hospitality use and what conversions would be required.

Several formalities need to be handled before you open. Exactly which ones apply depends on your business, location and country – clarify the details with the relevant authorities and, where appropriate, with professional advice.

• Choose a legal form and register your business
• Hospitality licence or concession, where required
• Registration with the health authority and food hygiene training
• Registration with the tax office and social security
• Insurance and – where music is played – fees to collecting societies

Allow plenty of lead time for permits. Some approvals take weeks, and without them you are not allowed to open.

A well-thought-out business plan is the foundation of any financing. It describes your concept, market, investments and a realistic revenue and cost plan – and shows banks and funding bodies that your venture is sound.

Alongside the initial investment, budget enough liquidity for the first few months, when the business is not yet running at full capacity. Also look into funding programmes and grants that may apply to founding or digitalisation.

Clean costing determines your margin. Calculate the food cost for each dish and set the selling price so that food cost, staff, rent and profit are all covered.

• Determine the food cost per dish from your recipes
• Keep an eye on your food cost ratio and review it regularly
• Factor in a share of staff and overhead costs
• Set prices that match the market and make psychological sense
• Review the menu regularly for low-earning items

If you manage your menu digitally, prices and dishes can be adjusted at any time – with no costly reprints and consistent information throughout.

Being set up digitally from the start saves time and looks professional. The key building blocks can be set up from a single source, rather than stitching together several stand-alone solutions.

• A digital, multilingual menu with allergen information
• Your own website with the most important information
• Online reservations to manage your capacity
• Review management for greater visibility
• Optional online ordering and gift vouchers

With gastronomx you set up these building blocks centrally and maintain your content just once – consistent everywhere.

Shortly before opening, an orderly list helps make sure nothing slips through the cracks. Work through the following steps one by one:

1. 1Finalise concept, location and lease
2. 2Obtain all registrations and permits
3. 3Secure financing and plan a liquidity buffer
4. 4Cost your menu and set it up digitally
5. 5Set up your digital essentials and website
6. 6Promote the opening and test a soft opening