How to start a restaurant

How to run a restaurant checklist

Identify your ideal customer. What is your niche

Age group, income level, ethnic group?

What type of food concept

Vegetarian, Vegan, Style, Upmarket, mid market etc

Identify your ideal locations

CBD, Shopping Centre, suburban, Seaside

How to fund your restaurant 

Cash, loan, partnership, silent partners

Do you buy an existing restaurant or start from scratch

Can you find a place you can convert or prefer to start with a blank canvas. Consider the costs.

Negotiate lease or purchase agreement

Do you have the experience to negotiate the best deal, do you know the rental prices in the area/s. Should you consider buying the property outright? Can you afford it?

What licenses are required

Permits, liquor, outdoor seating approvals

Develop an FFE list to suit the concept

What equipment do you need to operate efficiently, furnished to fit the concept, have you addressed maintenance of furniture filings & equipment

Create an development application for approval if required

This is usually done with your architect/designer. They must have a good knowledge of the local regulations and advise you accordingly. 

Application for landlord approval

This can be the the most difficult part. Bear in mind that the landlord would like to get the highest return on investment and not risk losing income from non-payment of rent. you have to prove to them the you are a low risk.

Register your business name

Ensure that you speak to your accountant/Lawyer that this is set up right to ensure that your name and brand are protected.

Obtain any other licenses/permits

This ties in with your serving of liquor and hours of trading

Set up your ideal business legal structure

This is something which is usually set up by your accountant/lawyer. Are you going to be a sole trader, partnership, company etc

Select you ideal location.

Once you pick your best suburb, city or town you have to think about the actual position (if available) ie corner location, next to park, more visible, with best view.

Identify what staff you will require

What are your requirements. If one of the owners is not a chef you would need to hire one. How many of each type of staff are required to run the restaurant.

Identify suppliers list/negotiate contracts

What are the main food items you will be buying. Set up agreements/contacts with suppliers to ensure continually of supply at the best possible price and according to your purchase specifications.

Create a menu to suit concept and style

A good menu must be balanced and built around the expectations of your customers, skill levels of your staff and the layout and design of your kitchen.

Develop a maintenance schedule

maintenance costs are one of the highest expenses in any business. Regular maintenance ensures that any major repair jobs/replacements are kept to a minimum.

Set up an accounting system

This should be developed with the instructions of your accountant

Develop a marketing plan 

Most restaurants do little or no marketing and adopt the attitude of open and they will come. Simply just having a facebook page with a few likes is not enough in this competitive world.

Create the right layout

How does the restaurant flow ie from storerooms to kitchen to serving areas. A few extra steps can add up to extra waste of time and higher wages. 

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