Opening a restaurant is several hundred decisions made in the right order. Sign the lease before the numbers work and you are locked in. Apply for the liquor license late and you open without a bar. Hire the team a week out and opening night is the training. This checklist puts the work in sequence, from the first idea to the end of the first month, with ten printable lists you can assign and sign off.
The timeline at a glance
Twelve months is realistic for a full build out in a new space. A second generation space, where a restaurant has already operated, can open in four to six months. Liquor licenses and construction permits set the pace more often than anything else, so check their timelines in your city first.
When
What gets done
12 to 9 months out
Concept, business plan, budget, funding conversations
9 to 6 months out
Entity and bank account, funding closed, site chosen, lease negotiated
6 to 3 months out
Design, permits, construction, equipment ordered, liquor license applied for
4 to 2 months out
Menu tested and costed, suppliers and systems set up, managers hired
8 to 2 weeks out
Staff hired and trained, inspections passed, marketing running
Final 2 weeks
Mock service, soft opening, fixes
First 30 days
Weekly numbers, menu and staffing adjustments, reviews
Print the checklist
The button prints all ten lists as one checklist, with a column for the owner of each task and the date it was done.
Rules, permits and timelines differ by city and state. Treat this as a master list to adapt, and confirm requirements with your local health department, building department and alcohol authority.
Concept and business plan
Define the concept: cuisine, service style, price point, seats and hours
Identify the target guest and the neighborhoods that hold them
Study five direct competitors: menu, prices, busy times, reviews
Draft a sample menu with rough prices and an average check
Build a sales forecast from seats, turns, check and days open
Build the startup budget, with a 15 to 20 percent construction contingency
Plan working capital of four to six months of fixed costs
Write the business plan and a downside case at 80 percent of sales
The 196 task version, with a budget and a timeline
The Restaurant Opening Checklist and Startup Planner covers 196 tasks from forming the company to opening night, with permits and licenses, staffing, equipment, an opening budget and a 90 day timeline. The Restaurant and Bar Startup System adds a 90 page playbook, the business plan and the pro forma.
A concept and business plan, funding, a legal entity and tax registrations, a site with a signed lease, permits and licenses (business, health, building, fire and usually liquor), a costed menu, suppliers, a POS and bookkeeping system, a trained team, insurance and enough working capital for the first months.
How long does it take to open a restaurant?
About twelve months for a full build out in a new space, and four to six months in a space that was already a restaurant. Liquor licenses and construction permits are usually what sets the pace.
What licenses and permits does a restaurant need?
Most need a business license, a sales tax permit, a health department permit, building permits and a certificate of occupancy, a fire inspection, a sign permit, food safety certifications and, to serve alcohol, a liquor license. Requirements vary by state and city.
How much money do I need to open a restaurant?
As a planning range, $5,000 to $9,000 per seat for a full service restaurant in a second generation space and $9,000 to $15,000 or more in a raw shell, plus four to six months of fixed costs in working capital.
What is a soft opening?
A limited practice period before the public opening, with fewer seats, a shorter menu or invited guests only. It lets the team work real service, find problems and fix them before full volume arrives.
When should I hire staff before opening a restaurant?
Hire the chef and general manager two to three months out, post hourly jobs four to six weeks out, and leave at least two weeks for training and practice services. Hire 15 to 20 percent more people than you need.
