First restaurant checklist

Opening your first restaurant? Work through the seven areas first-time owners most often miss, from numbers and licences to menu, team, systems and launch.

Tick items as you complete them.

1. Concept and numbers

Define your concept, cuisine and the guest you are servingShortlist locations and compare footfall, rent and visibilityWrite a simple budget with a cash buffer for the first monthsEstimate your monthly break-even salesDecide your target food cost % and check prices against it

2. Licences and registrations

Check which licences and registrations apply to your city and conceptTypical areas: food business licence, local municipal or trade permissions, fire and safety clearances where required, GST registrationConfirm requirements with the relevant authorities or a licensing consultant, as rules vary by state and change over timeKeep a folder of every certificate with renewal dates

3. Space and kitchen

Plan the kitchen flow: receiving, storage, prep, cooking, plating, washingList the equipment you need for the menu, not for a wish listCheck ventilation, water, power and gas capacity with your contractorPlan separate storage for raw, cooked, dry and cleaning items

4. Menu

Keep the first menu small enough for your team to do wellCost every recipe before you fix pricesIdentify likely Stars and Plowhorses with the menu matrix quizWrite recipes with exact quantities, so any cook can repeat themGet supplier rates in writing and compare at least two suppliers

5. Team

List the kitchen and service roles you need and what each one doesSet a hiring plan with start dates before openingPlan training for every role, not just the kitchenWrite simple SOPs for each station and for opening and closing

6. Systems

Choose billing and inventory tools and set them up before openingSet up daily checklists for hygiene, opening and closingDecide how you will track wastage and weekly food costSet up a basic cash and reconciliation routine

7. Launch

Run food trials and have the owner taste and approve every dishDo full mock services with your own staff before openingPlan a soft launch before the public openingPrepare an opening-week plan and a daily review

General guidance for first-time owners, not legal or financial advice. Requirements differ by city and concept, so confirm specifics with the relevant authorities and your accountant. Useful next steps: the food cost calculator and the menu matrix quiz.

Want a second pair of eyes?

Tell me where you are in the checklist and I'll look at it with you on a free call. Name, phone and email are needed so I can reach you.

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