Open a Restaurant — Pre-Opening Checklist

From concept to soft open — business plan, location, permits, build-out, hiring, and the final push before your first public service.

Concept & Business Plan

• Define your concept precisely: cuisine type, price point, service style (fast casual, full service, counter service), and target customer demographic
• Write a full business plan including executive summary, market analysis, competitive landscape, menu concept, financials, and funding ask — use SCORE (score.org) for free mentorship
• Build a 3-year financial model: startup costs, monthly operating budget, projected revenue by seat and turn count, and break-even analysis
• Typical startup costs: $175,000–$750,000 for a full-service restaurant; food truck $75,000–$150,000; ghost kitchen $10,000–$50,000
• Identify your funding sources: SBA 7(a) loan, restaurant-specific CDFI lenders, investors, personal capital — and have 6 months of operating reserves beyond your build-out budget

Location & Lease

• Analyze foot traffic, parking availability, demographics, and proximity to your concept's target customer — visit the location at different hours and days
• Never sign a commercial lease without a restaurant-experienced real estate attorney reviewing it — key terms: lease term, rent abatement, assignment rights, exclusivity, and build-out allowance
• Negotiate a Tenant Improvement (TI) allowance — landlords often contribute $50–$100/sq ft toward build-out in exchange for a longer lease term
• Confirm the space has adequate utility infrastructure: gas line capacity, 3-phase electrical (required for commercial equipment), grease trap, and HVAC tonnage

Permits & Licensing

• Apply for your Employer Identification Number (EIN) at irs.gov immediately after forming your business entity (LLC or S-Corp)
• File for a Food Service Establishment permit with your local health department — requirements vary by county; budget 30–90 days for approval
• Apply for a liquor license if serving alcohol — this is the longest lead-time permit; some states take 6–18 months; apply before signing a lease if possible
• Get a Certificate of Occupancy (CO) from your local building department after all permitted construction is complete
• Register with your state's sales tax authority and understand local restaurant tax collection requirements

Build-Out

• Hire a commercial kitchen design firm or restaurant consultant before hiring a contractor — an efficient kitchen layout is not the same as a residential one
• Ensure the kitchen design meets NSF International standards for commercial food equipment — all equipment surfaces must be NSF-certified or the health department will flag it
• Install a grease trap or grease interceptor as required by your municipality — undersized traps cause violations and backups
• Budget for a Point of Sale (POS) system: Toast, Square for Restaurants, or Lightspeed are the leading options — install and test before hiring staff

Hire

• Hire your Executive Chef before front-of-house (FOH) staff — the chef drives the menu, supply chain, and kitchen culture
• Require ServSafe or equivalent food handler certification for all kitchen staff before first service
• Set up payroll through Gusto, ADP, or Paychex before your first hire — tip credit rules and tipped minimum wage vary by state and require precise tracking

Soft Open

• Run at least 2–3 friends-and-family soft opens before any public-facing press — these are rehearsals, not opportunities for Instagram
• Invite 20–30 guests per soft open night and comp the meal — ask for brutally honest feedback on food, service, pacing, and noise level
• Establish par levels for all food and supply items based on soft open volume before your first revenue day