The main workstreams to plan before opening a new restaurant: concept, location, permits, team, systems and launch.
Opening a restaurant involves dozens of parallel tasks, and delays in one area, such as permits, hold up everything else. A single checklist keeps the full picture visible.
Requirements for licenses and permits differ by city, county and state. Contact your local authorities early.
18 items. Keep it on a tablet, or print a copy for the clipboard.
A taco shop plans to open in six months. Permits take the longest in its city, so the owners apply in month one, hire a kitchen manager in month four, set up POS and time tracking in month five, and run two soft-opening nights before launch.
A restaurant cannot legally serve the public until the local health department issues its permit after an inspection, and the fire marshal often has to sign off on the hood suppression system. Before the first paycheck, the business also needs an EIN, state payroll tax accounts and a Form I-9 process, so the plan lists them early.
| Target opening | March 14, soft open March 7 and 8 |
|---|---|
| Cash reserve | $85,000, about 6 months of fixed costs |
| Permits | Health plan review filed Oct 2; liquor license pending |
| Kitchen equipment | Used 6-burner range and hood, inspected |
| Recipes costed | 18 of 22 dishes, target 30% food cost |
| Hiring | Kitchen manager Priya starts Jan 15 |
| Soft opening | 2 nights, 40 invited guests each |
For Saltgrass Noodle Bar in Portland, Oregon, four dishes are still uncosted, so the owners keep menu prices in draft. The liquor license is shown as pending because it is the item most likely to move the opening date.
It depends on your city and state. Contact local authorities.
Key roles early; hourly staff a few weeks before opening.
Plan for months of costs; ask your advisor.
Yes, training is work time.
It depends mostly on permits and build-out in your city. A second-generation restaurant space that already has a hood, grease trap and walk-in usually moves much faster than a raw shell that needs plumbing and ventilation. Ask your building and health departments for current review times before you set a date.
Many state and local health departments require at least one certified food protection manager, and the FDA Food Code calls for the person in charge to hold that certification. Some places also require food handler cards for every cook and server. Check your health department’s rule early so the course and exam fit before the opening inspection.
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In EZTime, a routine like this can run as a recurring task assigned to a person, team or location, with photo proof and an alert when it is late. Book a demo to see it with your team.