OPENING A RESTAURANT CENTER
Opening Is 31 Decisions in a Row. Most Are One-Way Doors.
Concept to opening night, in the order it actually happens. Every stage has a checklist, the questions worth asking, and the kind of professional you need at that point. Start where you actually are — not at stage 1 if you are at stage 5.
- 31 stages
- Checklists you can print
- Questions to ask
- Free for owners
THE SHAPE OF IT
Six phases, thirty-one stages.
Jump to the phase you are in. Nothing here assumes you started at the beginning.
EVERY STAGE
The whole thing, in order.
Open any stage for its checklist, the questions to ask, and which professional handles it.
Phase 1 — Business Plan & Concept
Stages 1–3Stage 1: ConceptDecide what this restaurant actually is before you spend a dollar. Region, format, price point, who it is for.
CHECKLIST
- Write one sentence describing the restaurant
- Pick a regional focus and stick to it
- Decide dine-in, counter, or delivery-first
- Name three restaurants you are not trying to be
QUESTIONS TO ASK
- Who is the customer, specifically?
- What will they pay for an entrée?
- What am I best at cooking?
WHO HELPS HERE
Stage 2: Business planNot for you — for the landlord and the bank. Twelve pages, honest numbers.
CHECKLIST
- Draft an executive summary
- Build a 3-year P&L projection
- Document the concept and menu
- List your team and their experience
QUESTIONS TO ASK
- What are my assumptions and are they defensible?
- What happens if sales are 30% below plan?
WHO HELPS HERE
Stage 3: Market analysisWalk the neighborhood at 12pm and 7pm on a Tuesday and a Saturday. Count people.
CHECKLIST
- Map every restaurant within a mile
- Count lunch and dinner traffic yourself
- Check daytime and residential population
- Identify the gap you are filling
QUESTIONS TO ASK
- Who else is already feeding this crowd?
- Is there daytime traffic or only evening?
WHO HELPS HERE
Phase 2 — Site & Lease
Stages 4–5Stage 4: LocationThe single most expensive decision you will make. Slow down here.
CHECKLIST
- Shortlist three spaces
- Check zoning and permitted use
- Confirm parking, access and visibility
- Check power, gas and ventilation capacity
QUESTIONS TO ASK
- Can this space take the hood I need?
- What was here before, and why did they leave?
- What is the true rent per cover?
WHO HELPS HERE
Stage 5: LeaseTen years is a long time to be wrong. Have a lawyer read it. Every time.
CHECKLIST
- Get the letter of intent in writing
- Have an attorney review before signing
- Negotiate the personal guarantee
- Confirm who pays for HVAC and grease trap
QUESTIONS TO ASK
- How long is the personal guarantee?
- Who pays for the build-out?
- What are the assignment and exit terms?
WHO HELPS HERE
Phase 3 — Licensing & Permits
Stages 9–11Stage 9: PermitsDifferent in every county. Start earlier than you think you need to.
CHECKLIST
- List every permit for your city and county
- Submit the food-establishment application
- Apply for signage and occupancy
- Track every submission date
QUESTIONS TO ASK
- Which permit has the longest lead time?
- Who signs off, and in what order?
WHO HELPS HERE
Stage 10: LicencesBusiness license, food handler, resale certificate, music license.
CHECKLIST
- Business operating license
- Food-handler certifications for staff
- Sales-tax / resale certificate
- Music licensing if you play recorded music
Stage 11: Liquor licensingOften the longest pole in the tent. Six to eighteen months in some markets.
CHECKLIST
- Check license availability and quota
- Budget for license purchase or transfer
- Start the application before build-out finishes
- Plan for a dry opening if needed
QUESTIONS TO ASK
- Is a license even available here?
- What does one sell for on the open market?
WHO HELPS HERE
Phase 4 — Financing & Budget
Stages 6–8Stage 6: Financial modelCovers, average ticket, food cost, labor, rent. Build it before you commit.
CHECKLIST
- Build a break-even model
- Model three scenarios: low, expected, high
- Include six months of operating cash
- Test a 20% sales miss
QUESTIONS TO ASK
- How many covers a day do I need?
- How long until I am cash-flow positive?
WHO HELPS HERE
Stage 8: FinancingSBA, bank, family, equipment finance. Know the true cost of each.
CHECKLIST
- Prepare the loan package
- Compare SBA 7(a) and equipment finance
- Document any family investment properly
- Keep a contingency of at least 15%
QUESTIONS TO ASK
- What is the true APR including fees?
- What is personally guaranteed?
WHO HELPS HERE
Phase 5 — Buildout & Equipment
Stages 12–17Stage 12: DesignWhat the room feels like at 7pm on a Friday, not what it looks like in a rendering.
CHECKLIST
- Set a design budget you will not exceed
- Plan acoustics — restaurants are loud
- Design the entry and waiting area
- Check accessibility requirements
QUESTIONS TO ASK
- Does this room work at full capacity?
- Is it comfortable for a two-hour meal?
WHO HELPS HERE
Stage 13: ArchitectHire one before you sign the lease if you possibly can.
CHECKLIST
- Engage a licensed architect
- Produce stamped drawings for permits
- Coordinate MEP with kitchen design
- Plan for plan-check revisions
QUESTIONS TO ASK
- Have you done a restaurant with a tandoor before?
- How many revision rounds are included?
WHO HELPS HERE
Stage 14: ContractorThree bids. Written scope. Payment schedule tied to milestones.
CHECKLIST
- Get three itemised bids
- Check license, insurance and references
- Agree a milestone payment schedule
- Write in a liquidated-damages clause
QUESTIONS TO ASK
- What is your restaurant experience?
- What happens if we run past schedule?
WHO HELPS HERE
Stage 15: Kitchen designTandoor ventilation, curry line, cold storage. This is where Indian kitchens differ.
CHECKLIST
- Design around your actual menu
- Size the hood for tandoor and tawa heat
- Plan cold and dry storage properly
- Design the dish pit so it does not block the line
QUESTIONS TO ASK
- Will this hood pass inspection with a tandoor?
- Can two cooks pass each other on the line?
WHO HELPS HERE
Stage 16: EquipmentNew, used or leased. Get the warranty and service terms in writing.
CHECKLIST
- Build an equipment list from the menu
- Compare new, used and leased
- Confirm delivery lead times
- Register warranties and book service
QUESTIONS TO ASK
- What is the lead time on the tandoor?
- Who services this locally?
WHO HELPS HERE
Stage 17: Fire & health complianceTwo inspections that can stop your opening date dead.
CHECKLIST
- Book pre-inspection walkthroughs
- Install and certify the fire-suppression system
- Confirm grease-trap sizing
- Post required certificates
Phase 6 — Hiring & Opening Week
Stages 18–31Stage 18: VendorsProduce, spices, protein, dairy, paper, linen. Two sources for each critical item.
CHECKLIST
- Get quotes from three distributors
- Set up accounts and credit terms
- Find a specialty spice supplier
- Arrange a backup for every critical item
QUESTIONS TO ASK
- What are your delivery days and minimums?
- How do you handle price changes?
WHO HELPS HERE
Stage 19: POSA long contract that is hard to reverse. Read the termination clause first.
CHECKLIST
- Shortlist three systems
- Read the termination and processing clauses
- Confirm online-ordering and delivery integration
- Plan staff training time
QUESTIONS TO ASK
- What is the total monthly cost including processing?
- What happens if I leave in year two?
WHO HELPS HERE
Stage 20: WebsiteYours, not a platform’s. Menu, hours, phone, ordering link, photos.
CHECKLIST
- Register the domain in your own name
- Publish menu, hours, address and phone
- Set up Google Business Profile
- Add an ordering link you control
Stage 21: Online orderingFirst-party ordering costs less than a commission. Set it up before you open.
CHECKLIST
- Choose a first-party ordering provider
- Compare per-order cost to platform commission
- Print the direct link on every bag
- Plan how you will move customers to it
Stage 23: PricingPrice for margin and market, not for the restaurant down the road.
CHECKLIST
- Set target food cost by category
- Price from cost, then sanity-check the market
- Plan lunch and dinner pricing separately
- Decide delivery-channel pricing
QUESTIONS TO ASK
- What does my neighborhood actually pay?
- Am I pricing delivery to cover commission?
WHO HELPS HERE
Stage 24: HiringStart six weeks before you open. Chefs take longest.
CHECKLIST
- Write clear job descriptions
- Start the chef search first
- Set pay bands before you interview
- Plan a training week before opening
QUESTIONS TO ASK
- Where do tandoor chefs in my market actually look?
- What is competitive pay here?
WHO HELPS HERE
Stage 25: PayrollSet it up properly before the first shift. Tips, overtime and classification are where people get hurt.
Stage 26: InsuranceGeneral liability, property, workers comp, liquor liability, business interruption.
CHECKLIST
- Get three broker quotes
- Confirm liquor liability if you serve alcohol
- Check business-interruption coverage
- Confirm the landlord’s requirements
QUESTIONS TO ASK
- What is not covered?
- What is my deductible on a kitchen fire?
WHO HELPS HERE
Stage 27: Food safetyCertification, temperature logs, allergen process. Build the habit before you open.
CHECKLIST
- Certify a food-safety manager
- Set up temperature and cooling logs
- Write an allergen process
- Train every hire on day one
Stage 28: MarketingStart four weeks out. Neighbours, local press, Google, and one good photographer.
CHECKLIST
- Set up Google Business Profile properly
- Book a photographer for food and the room
- Tell every neighbouring business
- Plan the first 30 days of posts
QUESTIONS TO ASK
- Who are the 200 people who should know first?
WHO HELPS HERE
Stage 29: Soft openingInvite people who will tell you the truth. Then fix what they say.
CHECKLIST
- Run two or three friends-and-family services
- Time every ticket
- Collect honest feedback in writing
- Fix the top three problems before opening
QUESTIONS TO ASK
- Where does the line break under pressure?
Stage 30: Grand openingOne good day, not a stunt you cannot repeat.
CHECKLIST
- Confirm staffing at 120% of expected
- Simplify the menu for opening week
- Brief everyone on the plan
- Have an owner on the floor all day
QUESTIONS TO ASK
- What happens if we get twice the covers we expect?
Stage 31: First 90 daysThe habits you set now are the ones you will still have in year five.
CHECKLIST
- Start the weekly owner scorecard
- Cost your menu again with real invoices
- Respond to every review
- Book a monthly call with your CPA
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