Countless important decisions need to be made in the months and weeks before opening a restaurant,  and they have a disproportionate effect on the restaurant’s future smooth operation. During this period, what seems like small details may down the road help determine your restaurant’s success.

Some try to wing it, hoping everything will come together by some miracle. However, it is not easy to think systematically as there is much work to accomplish in a short period of time. To be sure, the weeks before opening a restaurant involve 12 hour days and exhausts nearly all your time and energy. But with sufficient planning and commitment, your restaurant will lift off without a hitch.

The planning has to be in place before you get your hands dirty. You need a calendar and deadlines. You need to keep your vendors and contractors to what they promised to deliver when. Organization is crucial to avoid making mistakes and save precious time. Remember even though you should try to make everything as good as possible, you have no revenue until the restaurant opens and seeking absolute perfection is counter-productive

Additionally, assistance can cut down on the strain. Feedback can be indispensable if the person is helpful and experienced. In that spirit, I will go over the big themes; expect the smallest of details to be covered later on in our forthcoming book (which will go down into the nitty gritty).

Concept and Customers

Before you do the practical things, you need to conceive of the restaurant, which you probably have started upon at this point. The days of dreaming are over, and you need to cut away the fantasy from the flesh.

Of course, you’re thinking you had this idea in your mind for years. But. as the concept affects the majority of decisions, an unwise concept can poison a restaurant before you have cooked a single dish. Many restaurants started by outstanding chefs have failed because it never mattered what came out the kitchen since no one came through the door. Normally, most things can translate into successful restaurants but modifications can greatly determine whats happens as conditions are rarely optimal for exactly what you envision.

Vet the concept down to the details (cuisine, price, demographic, budget, location). Along with the budgeting of the initial costs, take some time to build a rough menu, so you can get some idea what your revenue will be. Also, be conservative in budgeting, do some market research and talk to knowledgeable people (both in the location and restaurants in general). Listen to what other’s have to say, but at the end of the day, this is your baby. You have to go with you are comfortable with and have confidence in.

Financing

Most small businesses that fail start off with too little capital. A minor interruption in business cuts off cash flow and before you know it, the windows of the restaurant are whitewashed. To survive the first couple years when your restaurant will almost inevitably be in the red, a restaurant needs financial breathing room to endure unanticipated events.

This means don’t settle for financial terms that shoulder your restaurant with excessive risks. It’s great to live out your dream and own your own restaurant, but don’t gamble on it. Also, I wouldn’t take the receiving financing as meaning your business model is beyond improvement. A good owner modifies continually to meet market conditions and customer desires. Research can never compete with real-world data and management experience.

Contractor

You need to consider two things when choosing a restaurant contractor (and designer), other than price. First, establish that they have a reputation of doing quality work. Look over the work of several different contractors and see what your options are. Often, you will have to make sacrifices to meet your budget. Unless it is vital to your concept and will leave a noticeable hole, it isn’t worth stressing over. Restaurants later on if incorporate elements to fill out the concept that they were unable to afford at the get go.

Secondly, when working with a contractor, a restaurant owner should get everything in writing (drawings included) and set clear expectations. You don’t want to get in a dispute with a contractor before you even have the first customer.
Also, you should well in advance decide on who you are going to use as your food distributor, exterminator, appliance repair company, and other services that ensure your restaurant’s operation.

Equipment, Decor and Wares

To get the most out of your budget, you must comparison shop for equipment, decor and wares. First, prioritize what’s important. If you expect a busy crowded kitchen, the choices in appliances and kitchenware might be the biggest priority. Perhaps, your restaurant deals with less traffic but will try to create a particular type on ambiance. Then focus on the tables, chairs, utensils, decor and interior. Each restaurant has a different formula so that it can please customers and grow its business.

Government and Regulations

Restaurants, more than most businesses, have to going through different licensing processes. Staff have to be certified by the health department. Inspections need to be made. Restaurants have to go through the normal business stuff to, with taxes and such. One agency can delay your opening if you don’t anticipate the slowness of bureaucracy.

Personnel

The staff should be assembled more than a week before opening allowing time to receive food handling certification. Managers and head chefs should have been hired even before that. Training on the equipment and with your procedures will prevent embarrassment in the initial weeks as the staff becomes comfortable with the work environment. A dress rehearsal is a good idea, along with a soft opening (before the grand opening), to fix any unforeseen issues.

Of course, there is much else to be done, and much of it must has to be completed before you open for business.  Preparation and planning is at the heart of a successful start. Soon check out the full length plan in our upcoming restaurant guide that helps you from start to finish.