Opening Date Administration 12 begin interviewing professional service providers ‐ attorney, accountant, architect, designer, insurance agent, real estate broker Administration 11 collect information on required permits and licenses ‐ health dept, business license, liquor license, other Administration 10 identify insurance needs ‐ building, liability, workers comp, other Administration 7 banking ‐ open and fund construction account Administration 7 liquor license ‐ investigate application process/availability of license Administration 6 apply for an Employer Identification Number (EIN) Administration 5 create a credit application sheet for vendors ‐ include references liquor license ‐ apply for Administration 4 apply for ‐ hiring professional assistance if neccessary Administration 3 timekeeping system ‐ decide on system type (time cards, manual, POS) Administration 2 alcoholic beverage server certification ‐ determine requirements Administration 2 banking ‐ open operating, payroll, reserve accounts ‐ order checks, deposit slips Administration 2 payroll processing ‐ select vendor and open account Administration 2 credit card merchant accounts ‐ select vendor and open accoun tsetup for MC/Visa, Amex, Discover, Others Administration 2 accounting software ‐ select in‐house accounting software ‐ format chart of accounts consistent with industry standars Administration 2 petty cash ‐ setup petty cash fund for cash payments ‐ create petty cash reimbursement form
Opening Date Administration 2 deposit procedures ‐ set up processes, pick ups, drops, etc Administration 2 insurance ‐ verify with your agent that all policies are ready to go live Administration 1 bank supplies ‐ deposit stamp, deposit bags, deposit slips Administration 1 accounting/Bookkeeping ‐ have CPA review sales, deposit, payroll,etc before launch Administration 1 permits, licenses, inspections, approvals ‐ verify that all required licenses have been secured Administration 1 cash tills ‐ get change & small bills from bank Administration 1 POS/Merchant accounts ‐ test credit card approval/processing Administration 1 receive final certificate of occupancy Administration 1 Administration Administration Administration Administration Administration Administration Administration Administration Administration
Opening Date Concept Development 12 research successful concepts ‐ collect info on appealing concepts Concept Development 12 research market ‐ look for opportunities or concept gaps Concept Development 12 research competitive landscape ‐ which concepts are most successful Concept Development 11 determine menu price range ‐ study price points of restaurants in your area Concept Development 11 preliminary food & bar menus ‐ begin collecting menu/recipe ideas Concept Development 10 continue to define concept ‐ type of service, price range, menu Concept Development 9 differenitation ‐ determine your unique selling proposition Concept concept validation/testing Concept Development 8 ‐ interview potential customers Concept Development 8 determine restaurant name ‐ do a trade name search to confirm availability Concept Development 8 finalize concept ‐ draft concept statement fully describing concept Concept Development Concept Development Concept Development Concept Development Concept Development Concept Development
Opening Date Concept Development Design & Construction 12 market research ‐ study local markets ‐ create list of the most promising areas Design & Construction 11 graphic artist ‐ find a graphic artist to work with Design & Construction 10 determine facility requirements ‐ overal square footage needs, seats, parking, etc Design & Construction 10 site selection criteria ‐ determine site criteria ‐ demographics ‐ number of seats ‐ traffic count ‐ overall space requirements Design & Construction 10 architect ‐ check references, create short list of quality firms Design & Construction 10 general contractors ‐ check references, create short list of quality firms Design & Construction 10 design firms ‐ check references, create short list of quality firms Design & Construction 9 competitive analysis ‐ examine strengths & weaknesses of competitors ‐ evaluate relative success of restaurant in local market ‐ what dining segments are not being well‐served Design & Construction 9 square footage ‐ determine optimum square footage needed ‐ include kitchen, dining room, storage Design & Construction 9 find a real estate broker ‐ find a broker with a specialty or focus on restaurant sites Design & Construction 8 health department ‐ verify no health‐related conditions present that could pose problems Design & Construction 8 ansul system ‐ research local requirements
Opening Date Design & Construction 8 construction costs ‐ get estimates for buildout from several contractors Design & Construction 8 handicap access/requirements Design & Construction 8 bar seating ‐ estimate potential bar revenue ‐ preliminary layout of bar Design & Construction 8 building/fire/safety codes ‐ make list of all applicable code requirements Design & Construction 8 electrical service ‐ evaluate adequacy of available power for equipment needs Design & Construction 8 floor plan ‐ obtain or create a floor plan of existing space ‐ specifically include load‐bearing walls Design & Construction 8 floor slope evaluation ‐ consider slope on handicap ramp OSHA requirements ‐ safety considerations for staff & guests Design & Construction 8 lighting fixtures ‐ inspect interior & exterior lighting including parking lot Design & Construction 8 list of existing kitchen equipment ‐ obtain detailed list ‐ evaluate condition Design & Construction 8 conduct a roof inspection Design & Construction 8 sewer lines ‐ evaluate adequacy; size, capacity, age, condition Design & Construction 8 termite report ‐ have property inspected for termite/pest problems Design & Construction 8 number of tables/seats ‐ estimate potential seating/revenue potential of dining room Design & Construction 8 parking lot ‐ is there adequate parking ‐ what is the ratio of seats to parking spaces, is there a local minimum Design & Construction 8 traffic patterns ‐ evaluate adequacy of traffic flow around and through space
Opening Date Design & Construction 8 zoning requirements ‐ verity that there are no zoning problems with your concept/plans Design & Construction 8 select architect/designer Design & Construction 7 architectural/design ‐ review & approve Design & Construction 7 secure builder's risk insursnce Design & Construction 7 contractor ‐ select a contractor Design & Construction 7 waste water ‐ permits, procedures, plans, installation, inspection Design & Construction 7 water service ‐ permits, procedures, plans, installation, inspection Design & Construction 7 electrical service ‐ permits, procedures, plans, installation, inspection gas service Design & Construction 7 gas service ‐ permits, procedures, plans, installation, inspection Design & Construction 7 grease trap ‐ permits, procedures, plans, installation, inspection Design & Construction 7 construction timeline ‐ time for each phase, completion date Design & Construction 7 start demolition work Design & Construction 7 design‐exterior ‐ siding, ramps, windows, awnings, lighting Design & Construction 7 design‐interior ‐ kitchen, bar, dining room, bar, office, lighting Design & Construction 7 secure general liability insurance Design & Construction 7 outside seating ‐ design, available seating, permits, w/w station, cost feasibility Design & Construction 7 utilities ‐ determine utility company options ‐ choose provider
Opening Date Design & Construction 7 gas lines ‐ adequate size, capacity, age, condition Design & Construction 7 HVAC system ‐ inspect/evaluate condition Design & Construction 7 select type of flooring Design & Construction 6 acoustical ceilings Design & Construction 6 air conditioning/circulation Design & Construction 6 address back door ‐ peep hole, buzzer for deliveries, emergency bar Design & Construction 6 bathroom partitions & accessories Design & Construction 6 burgler alarm system Design & Construction 6 order canopies & awnings Design & C t ti 6 begin carpentry Construction Design & Construction 6 apply design elements ‐ logo, colors, type style Design & Construction 6 door locks ‐ deadbolts, re‐key locks prior to opening Design & Construction 6 door/exits hardware ‐ alarms, push bars, emergency escape Design & Construction 6 doors, frames & hardware Design & Construction 6 drywall Design & Construction 6 electrical/lighting Design & Construction 6 exterior painting Design & Construction 7 Interior painting Design & Construction 6 flooring instal
Opening Date Design & Construction 6 kitchen fire control ‐ design & setup system Design & Construction 6 masonry Design & Construction 6 mechanical Design & Construction 6 parking lot ‐ resurfacing, control access during construction Design & Construction 6 paving Design & Construction 6 plumbing Design & Construction 6 roofing & waterproofing Design & Construction 6 sprinkler system ‐ obtain requirements ‐ have wired to alarm system Design & Construction 6 smoke detectors ‐ wire to alarm system Design & Construction 6 sound/music system Design & Construction 6 steel/railings Design & Construction 6 begin through list of inspectors ‐ building, fire, electrical, plumbing, health Design & Construction 5 fire extinguishers ‐ install with visible operating instructions Design & Construction 5 landscaping ‐ design & bid contract Design & Construction 5 lighting for parking lot Design & Construction 3 cleaning crew ‐ bid & select vendor for initial & final clean Design & Construction 3 exterior signage ‐ primary, handicap, reserved, valet, hours of operation, delivery times
Opening Date Design & Construction 3 supplier, contractor, sub‐contractor contacts ‐ create master phone & contact list with emergency numbers Design & Construction 2 electrical labeling ‐ label switches, breakers and check for accessibility Design & Construction 2 inspections ‐ schedule for fire, health departments, other Design & Construction 2 building & equipment plans ‐ retain full set of plans for operational files Design & Construction 2 walk‐through with contractor ‐ create initial punch list Design & Construction 1 beverage service ‐ set up installation of post mix system, coffee, iced tea Design & Construction 1 update construction punch list Design & Construction 1 exterior cleanup ‐ parking lot, landscaping, building, windows Design & Construction 1 final clean ‐ interior & exterior of building Design & Construction 1 wash windows Design & Construction Design & Construction Design & Construction Design & Construction Design & Construction Design & Construction Design & Construction
Opening Date Design & Construction Design & Construction Design & Construction Furniture, Fixtures & Equipment 9 preliminary equipment requirements ‐ create a list of the equipment needed Furniture, Fixtures & Equipment 8 equipment lists ‐ kitchen, bar, dining room, bar, office Furniture, Fixtures & Equipment 8 lease or purchase kitchen equipment ‐ shop equipment leasing companies Furniture, Fixtures & Equipment 4 safe for office ‐ determine type & order Furniture, Fixtures & Equipment 3 soda system installation ‐ select vendor & set up installation date Equipment Furniture, Fixtures & Equipment 2 phone system ‐ phone lines for office, fax, kitchen, hostess station ‐ pagers, cell phones, fire & burglar alarms ‐ internet access, service provider Furniture, Fixtures & Equipment 2 interior signs ‐ menu boards, restrooms, fire exit, hand wash, wait to be seated Furniture, Fixtures & Equipment 2 office equipment ‐ copier, fax, computer, printer, calculators Furniture, Fixtures & Equipment 2 office furniture ‐ desk, chairs, filing cabinet, shelving Furniture, Fixtures & Equipment 2 secure a receiving scale Furniture, Fixtures & Equipment 2 restrooms ‐ hand towel/dryer dispensers, soap dispensers, hand soap, baby changing tables Furniture, Fixtures & Equipment 2 janitorial equipment ‐ wet floor signs, mops, buckets, vacuum ‐ trash cans, cordless dust pan
Opening Date Furniture, Fixtures & Equipment 1 emergency equipment procedures ‐ determine emergency shut‐off steps ‐ label equipment Furniture, Fixtures & Equipment 1 equipment tests ‐ test each piece with supplier prior to training Furniture, Fixtures & Equipment 1 kitchen clock ‐ purchase & install Furniture, Fixtures & Equipment 1 kitchen toolkit ‐ purchase & designate location store Furniture, Fixtures & Equipment 1 ansul system ‐ reinspect Furniture, Fixtures & Equipment 1 repair and maint binder for all equipment ‐ prepare repair & maintenance binder for operating instructions, manuals ‐ mail in warranty cards Furniture, Fixtures & Equipment 1 storage shelves ‐ clean, organize & label; walk‐in, freezer, dry storage q p Furniture, Fixtures & Equipment 1 calibrate temperatures on equipment ‐ fryers, griddle, oven, stove, other Furniture, Fixtures & Equipment 1 check walk‐in & refrigeration temperatures Furniture, Fixtures & Equipment 1 final clean & sanitize walk‐in, freezer Furniture, Fixtures & Equipment 1 receive furniture ‐ tables, chairs, desk tops, benches, patio furniture Furniture, Fixtures & Equipment 1 test all equipment Furniture, Fixtures & Equipment 1 complete equipment warranty cards Furniture, Fixtures & Equipment 1 final clean all equipment Furniture, Fixtures & Equipment 1 hang pictures, wall decore Furniture, Fixtures & Equipment 1 run ice machine ‐ empty/sanitize/refill ‐ find ice company for backup Furniture, Fixtures & Equipment
Opening Date Furniture, Fixtures & Equipment Furniture, Fixtures & Equipment Furniture, Fixtures & Equipment Furniture, Fixtures & Equipment Legal & Finance 12 financing ‐ investigate potential sources for startup capital ‐ savings, family, friends, banks, SBA, investors
Legal & Finance 12 business plan ‐ begin drafting your business plan
Legal & Finance 12 capital/construction/opening budget ‐ estimate total startup cost of project through opening day ‐ incorporate this into business plan Legal & Finance 11 list of possible names for restaurant ‐ solicit ideas from friend, relatives Legal & Finance 10 financial feasibility ‐ begin establishing preliminary financial assumptions ‐ sales, operating costs, capital costs, number of employees, etc. ‐ refer to NRA's Industry Operation's Report for industry averages Legal & Finance 9 attorney ‐ find firms with restaurant experience ‐ get & check references Legal & Finance 9 business entity ‐ consider corporation, LLC, partnership, limited partnership ‐ seek guidance from CPA/attorney Legal & Finance 9 list work history ‐ prepare and include in business plan Legal & Finance 9 review financial projections ‐ have accountant review ‐ have experienced restaurant professionals review your financials
Opening Date Legal & Finance 9 select attorney ‐ draft/file corporate documents ‐ review/negotiate lease agreement Legal & Finance 8 sales to investment analysis ‐ estimate total capital costs & compare to projected annual sales ‐ goal is to have minimum 1.5 to 1 sales to investment ratio in leasehold ‐ goal is to have minimum 1 to 1 ratio when land & building is owned Legal & Finance 8 business plan ‐ complete business plan Legal & Finance 8 capital/construction/opening budget ‐ update projections with actual bids/current estimates Legal & Finance 8 personal financial statement ‐ prepare / update your personal financial statement Legal & Finance 7 buy‐sell agreement ‐ attorney prepares if you have partners/investors ‐ consider insurance to fund Legal & Finance 7 landlord approvals ‐ determine what items require landlord approval ‐ plans, signage, other Legal & Finance 3 line of credit ‐ set up working capital line of credit with bank Legal & Finance Legal & Finance Legal & Finance Legal & Finance Legal & Finance Legal & Finance
Opening Date Legal & Finance Legal & Finance Legal & Finance Legal & Finance Legal & Finance Food & Beverage 4 draft list of available suppliers ‐ create list of suppliers for food, beverages & supplies Food & Beverage 3 beer ‐ decide what beers to stock Food & Beverage 3 food inventory ‐ create master inventory list of all ingredients/products to stock Food & Beverage 3 liquor
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Food & Beverage 3 liquor, beer & wine inventory ‐ create inventory worksheets for taking physical inventories
Food & Beverage 3 price menu ‐ determine final price points on all menu items Food & Beverage 3 kitchen bible ‐ begin building recipe binder & laminated recipe card for menu items ‐ prepare recipe cards for all batch recipes Food & Beverage 3 wine list ‐ design & print ‐ include in main menu Food & Beverage 2 HACCAP training ‐ determine local/state certification requirements ‐ arrange for manager/employee certification Food & Beverage 2 menus ‐ covers & inserts, to‐go, catering, children's Food & Beverage 1 initial food order ‐ prepare & place initial order ‐ request free samples from suppliers to test ‐ have sufficient quantites for training Food & Beverage 1 take photographs of menu items ‐ for display in kitchen area
Opening Date Food & Beverage 1 initial alcohol order ‐ prepare & place initial order Food & Beverage Food & Beverage Food & Beverage Food & Beverage Food & Beverage Marketing 9 competitive analysis ‐ create list of competitors ‐ obtain sample menus for research & reference Marketing 4 menu boards & pictures ‐ determine type, design, order Marketing 4 ‐ pictures of key menu items bundled with side & beverage Marketing 4 order banners ‐ NOW HIRING /COMING SOON / NOW OPEN Marketing 3 gift certificates ‐ design & print ‐ program gift certificate sales keys into POS Marketing 3 local charities ‐ choose which to support Marketing 3 printing ‐ stationary, envelopes, labels, business cards ‐ invitations for opening parties Marketing 3 public relations for opening ‐ send out press releases to local media outlets Marketing 1 opening party(s) ‐ press event, VIPs, contractors & suppliers ‐ create guest lists, send invitations Marketing
Opening Date Marketing Marketing Marketing Marketing Marketing Marketing Operations 8 visit restaurants with similar offerings ‐ take notes Operations 7 menu & recipes ‐ narrow menu offereings ‐ test recipes ‐ use test kitchen Operations 5 table mix & arrangement ‐ determine mix of 2 top, 4 top, round, booths ‐ determine table positions and numbers Operations 5 insurance ‐ general liability, liquor liability, worker's comp, group medical Operations 4 hours of operation ‐ determine for each day Operations 3 checklists ‐ prepare opening, closing, shift change checklists for all stations Operations 3 guest call system ‐ determine system to use ‐ pagers, sound system, other Operations 3 happy hour ‐ determine special, prices, food ‐ check state/local laws regarding happy hour/discount programs
Opening Date Operations 3 menu analysis ‐ calculate raw food cost on all menu items ‐ rank items by gross profit margin Operations 3 prep lists with pars ‐ create prep lists with par levels Operations 3 product specs ‐ create detailed product specs for all food products ‐ grade, size, packaging, brand, etc. Operations 3 create reservation policy ‐ consider program to place names on wait list only Operations 3 station setup sheets with pars ‐ for kitchen & dining room Operations 3 customer comment cards ‐ design & print ‐ create procedures for receiving & responding Operations 3 dining room cleaning ‐ carpet, flooring, rest rooms
select outside vendor
p ‐ select outside vendor Operations 3 hood/kitchen cleaning ‐ select approved vendor Operations 3 landscaping/lawn services ‐ select approved vendor Operations 2 emergency exit procedures ‐ determine procedures, post maps ‐ discuss in safety meetings with staff Operations 2 bulletin board ‐ for employee schedule, mandadory postings Operations 2 children's amenities ‐ menu, crayons, coloring book, high chairs, booster seats, balloons Operations 2 cleaning & maintenance schedules ‐ set up schedules & procedures Operations 2 emergency numbers ‐ map, directions to hospital ‐ make arrangements with local clinic
Opening Date Operations 2 entertainment ‐ obtain permits if required ‐ create list of potential entertainers Operations 2 floor maintenance ‐ ongoing floor maintenance procedures ‐ purchase cleaning / polishing supplies Operations 2 valet parking ‐ valet stand ‐ key control system Operations 2 approved vendor list ‐ create master list ‐ include primary & backup vendors Operations 2 birthday specials ‐ determine policy, special desserts, b‐day song, other Operations 2 seating chart ‐ create seating chart diagram with waitstaff sections Operations 2 initial food, beverage & supplies orders ‐ determine quantities for training, mock shifts, pre‐opening activities Operations 2 payroll processing ‐ outsource to ADP, Paychex, other Operations 2 music ‐ satellite radio Operations 2 chemicals ‐ select approved vendor Operations 2 grease trap ‐ select approved vendor Operations 2 knife & blade sharpening ‐ perform in‐house or use outside service Operations 2 monthly accounting ‐ determine cycle ‐ use industry standard chart of accounts ‐ outside accounting service or in‐house bookkeeper Operations 2 pest control ‐ select approved vendor
Opening Date Operations 2 trash disposal ‐ select approved vendor Operations 2 window washing ‐ do in‐house or outsource ‐ select approved vendor Operations 2 building repairs ‐ select approved vendors Operations 2 laundry & linen ‐ select approved vendor Operations 1 order & delivery schedule ‐ prepare weekly schedule with each vendor's order & deliver dates Operations 1 padlocks for cooler doors ‐ create control system for access & keys ‐ limit access to storage rooms to deliveries & requisition into production Operations 1 deposit bags ‐ obtain from bank Operations 1 hostess stand supplies ‐ reservation book, call clock, pencils, notebooks, kid's stuff Operations 1 light levels ‐ determine for each meal period ‐ label light switches Operations 1 change order ‐ prepare initial change order; change & small bills Operations 1 check inventory levels ‐ on all food, beverage, paper & supplies ‐ prepare orders for opening week Operations 1 opening inventory ‐ take full physical inventory on all food & beverage items night before opening ‐ necessary to calculate accurate food & beverage costs after opening Operations Operations Operations
Opening Date Operations Operations Operations Operations Operations Operations Operations Operations employee benefits Personnel 4 employee benefits ‐ determine insurance coverage ‐ vacation, meals, comps, tuition reimbursement, other Personnel 4 employee job descriptions ‐ create for all staff & management positions Personnel 4 management team ‐ start interviewing/selection process Personnel 4 organizational chart ‐ create organizational chart for restaurant Personnel 3 employee handbook ‐ create to document and communicate all employee & employment practices Personnel 3 employee training manuals ‐ create for all positions Personnel 3 management training materials ‐ personnel hiring, training & management ‐ operations ‐ administrative Personnel 3 master training schedule ‐ create schedule for staffing training leading up to opening day
Opening Date Personnel 3 sidework procedures & schedules ‐ create server/front‐of‐house sidework checklists Personnel 3 staff pay scales ‐ determine starting pay scales for each position ‐ determine employee review/raise policies Personnel 3 staffing needs ‐ determine number of new hires needed by position ‐ plan for turnover, hire 20% more than you think you need Personnel 2 employee recruiting ‐ newspaper ads ‐ recruiting ‐ word of mouth ‐ bonus for referrals ‐ plan for turnover Personnel 2 pre‐opening interview site ‐ temporary office ‐ equip with phone, furniture, hiring/selection forms Personnel 2 food safety training ‐ purchase food safety training materials/videos contact state or National Restauant Association ‐ contact state or National Restauant Association Personnel 2 assemble new employee materials ‐ application forms ‐ uniforms ‐ W‐4, I‐9 forms ‐ employee handbook, job descriptions ‐ orientation & training checklists Personnel 2 employee files ‐ set up for employment application, status changes, other personnel records Personnel 1 OSHA ‐ review OSHA standards with managers Personnel 1 alcoholic beverage server certification ‐ determine state/local requirements ‐ assign employee(s) for certification course Personnel 1 HACCAP training / certification ‐ assign employee(s) for certification course Personnel 1 safety checklist & audit ‐ create safety checklist & perform safety audit Personnel 1 wine training program ‐ arrange for wine supplier to provide Personnel 1 begin staff training
Opening Date Personnel 1 safety & first aid training ‐ conduct training program for all employees Personnel 1 conduct a mock service Personnel 1 finalize opening week employee schedules ‐ overstaff ‐ plan for turnover Personnel Personnel Personnel Personnel Personnel uniforms Supplies 3 ‐ finalize design; kitchen, service, bar, host staffs, managers Supplies 2 dishroom items ‐ bus carts, bus tubs, glass racks, tray racks ‐ chemicals, detergents Supplies 2 smallware & kitchen utensils ‐ source, specs, bid order Supplies 2 dining room ‐ high chairs ‐ booster seats ‐ serving trays, tray stands Supplies 2 bar ‐ blender ‐ ice machine ‐ glass washer ‐ shakers, strainers, spoons, bottle openers, corkscrew ‐ jiggers ‐ scoops ‐ bar mats ‐ pitchers
Opening Date Supplies 2 tabletop items ‐ tableware, flatware, glassware, sugar caddies, table tents, vases ‐ salt & pepper shakers Supplies 2 first aid kit ‐ emergency burn kit Supplies 2 tip trays, check presentation folders Supplies 1 initial chemicals order ‐ degreasers, drain treatment ‐ disinfectants, sanitizers ‐ floor care solutions ‐ handcare ‐ cleaners for dishroom/restroom/dining room Supplies 1 linen ‐ table cloths, napkins, bar & kitchen towels initial paper good order ‐ napkins, take‐out, delivery, coasters, doggie bags ‐ straws, cups, lids
Supplies 1 straws, cups, lids ‐ filters, butcher pager ‐ patty paper, food wrap film, aluminum foil ‐ clear trash can liners Supplies 1 janitorial supplies ‐ carpet, tile, floor cleaner, spot remover ‐ gum solvent, liquid hand soap, paper towels, toilet paper ‐ windex, paper towels ‐ "Wet Floor" signs Supplies Supplies Supplies Supplies Supplies
Opening Date Supplies Supplies Supplies Supplies Supplies Supplies Supplies POS system list requirements Technology 4 ‐ list requirements ‐ start evaluation/demonstration process Technology 3 POS system ‐ make POS decision ‐ set up menu items & prices ‐ decide on comps & discount categories ‐ set up essential reports Technology 3 POS phone line ‐ dedicated line for charge approvals Technology 3 website ‐ register domain name ‐ contact web design firm Technology 2 computer software ‐ office, scheduling, food management Technology 2 phone on hold message ‐ select service provider ‐ message/music Technology 1 internet service provider
Opening Date Technology 1 POS ‐ set up installation & /register Technology Technology Technology Technology Technology
