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Starting out
Choose a concept.
Consider buying a franchise.
Develop a business plan.
Choose a name.
Choose a location.
Choose design and layout.
Decide how much seating will be needed.
Decide on lighting and music.
Determine what licenses are needed and apply for them.
Choose equipment.
Choose food service.
Choose menu and decide on pricing.
Calculate start-up costs.
General Operations
Assemble restaurant tool kit.
Set up labor control tools.
Decide what the hours of operation will be for each meal period.
Decide equipment layout in all service stations.
Test all equipment.
Set up exterior landscape service.
Purchase miscitems for front desk.
Kitchen Operations
Prepare chart showing order & delivery dates from vendors.
Finalize opening supplies orders.
Provide list of all primary and backup vendors.
Determine your needs for linens.
Finalize all order books by product and purveyor & backup.
Finalize beer and wine selections.
Clean, organize and label all shelving.
Set up dish machine service.
Schematic all kitchen stations & service stations.
Buy quality knives and slicer blades.
Develop table numbers and seating charts.
Set up soda system installation.
Finance
Obtain federal tax number, employer and employee tax numbers.
Open bank account.
Set up POS charge system.
Set up opening budget for tracking.
Staffing
Develop projected list of employee needs.
Develop pay scales for all crew work groups.
Review staffing manual for interviewing and hiring procedures.
Identify dates of training.
Validate service sequences.
Document and train management and staff.
Marketing
Hire local PR firm.
Set up your website.
Send out press releases to all local media.
Organize pre-opening press event.
Decide any other pre-opening events.

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