Concept & Market Research
- Define your concept (e.g., fast casual, fine dining, food truck, catering).
- Research local competition and identify gaps in the market.
- Validate demand with surveys or pop-up events.
Legal & Licensing
- Register your business (LLC/Corporation) with the state.
- Obtain necessary permits:
- Food Service License (health department)
- Liquor License (if serving alcohol)
- Signage Permit (local regulations)
- Fire Department Permit (for occupancy)
- Pass health inspections (schedule pre-opening).
Location & Setup
- Secure a lease/purchase agreement (check zoning laws).
- Design an efficient kitchen layout (consult a commercial kitchen designer).
- Install required equipment (e.g., hood systems, refrigeration, POS).
Menu Development & Suppliers
- Finalize menu with pricing and cost analysis (food cost % target: 25–35%).
- Source reliable suppliers for ingredients, packaging, and disposables.
- Plan for seasonal changes and local sourcing (if applicable).
Staffing & Training
- Hire key roles:
- Chef/Kitchen Manager
- Front-of-House (FOH) Staff
- Cleaning/Maintenance
- Train staff on:
- Food safety (ServSafe certification)
- Customer service standards
- POS system and workflows
Operations & Customer Experience
- Set up a POS system (e.g., Toast, Square) and payment processing.
- Create SOPs (Standard Operating Procedures) for:
- Opening/closing routines
- Food prep and storage
- Handling complaints
- Plan for waste management and recycling.
Marketing & Launch
- Build an online presence:
- Google My Business
- Social media (Instagram, TikTok for food visuals)
- Website with menu, hours, and reservations (if needed)
- Soft opening: Invite locals/media for feedback.
- Launch promotions (e.g., happy hour, loyalty programs).
Health & Safety Compliance
- Schedule regular health inspections.
- Train staff on:
- Allergen handling
- Cross-contamination prevention
- Emergency procedures (fire, injuries)
Financial Management
- Track daily sales vs. food/labor costs.
- Set up inventory management (reduce waste/spoilage).
- File taxes quarterly (account for tips if applicable).
Growth & Adaptation
- Monitor customer reviews (Yelp, Google) and respond professionally.
- Experiment with specials, events, or catering to expand revenue.
- Stay updated on food trends (e.g., plant-based, sustainable packaging).
Bonus Tips
- Save on costs: Buy used equipment or lease initially.
- Tech tools: Use apps like 7shifts (scheduling) or MarketMan (inventory).
- Local partnerships: Collaborate with farms, breweries, or influencers.