Opening a Restaurant Checklist: 52 Things to Do Before You Launch

Opening a restaurant is one of the most exciting — and most complex — things you can do as an entrepreneur. There are hundreds of moving parts, dozens of stakeholders, and an unforgiving launch window. This checklist breaks everything down into phases so you never miss a critical step.

Whether you're opening a fine-dining spot, a fast-casual concept, or a food truck turned brick-and-mortar, this guide covers the 52 essential tasks every restaurant owner needs to complete before their doors open.

Before we dive in — if you're researching your tech stack, check out our guide to the best restaurant POS system for 2025. And if you're planning loyalty from day one, read our breakdown of the punch card reward system and why digital beats paper every time.

Phase 1: 6 Months Out — Foundation

The biggest mistake new restaurateurs make is underestimating how long the legal, financial, and conceptual groundwork takes. Start here, six months before you want to open.

1. Write Your Business Plan

A solid restaurant business plan covers your concept, target market, competitive analysis, revenue model, and financial projections. Don't skip this — banks, landlords, and investors all want to see it. Include a 3-year projection and a worst-case scenario (what happens if you're 30% below forecast in month 3?).

2. Lock in Your Concept

Cuisine type, price point, service style, target customer — your concept drives every other decision. A well-defined concept makes everything from menu development to marketing easier.

3. Choose and Register Your Business Name

Check trademark availability, domain availability, and social handle availability before you commit. Register your LLC or corporation. Consider trademarking your name if you plan to expand.

4. Secure Funding

Restaurant startup costs range widely. A full-service restaurant can cost anywhere from $175,000 to $700,000+ to open. Options include SBA loans, restaurant-specific lenders, investor partnerships, crowdfunding, or personal capital. Have at least 6 months of operating expenses in reserve.

5. Research and Apply for Business Licenses

You'll need a general business license, food service license, seller's permit (for sales tax), and potentially an EIN. These vary by state and city — start early because processing times can be 4–8 weeks.

6. Scout and Secure Your Location

Foot traffic, parking, visibility, zoning, square footage, and lease terms all matter. Negotiate hard — landlords expect it. Try to get a rent abatement period for build-out and 3–5 year options to extend.

7. Apply for Your Liquor License (If Applicable)

Liquor licenses can take 60–120 days or more. Apply the moment you have your location locked. In some states, you'll need to acquire an existing license.

8. Open a Dedicated Business Bank Account

Keep business and personal finances completely separate from day one. You'll need this for bookkeeping, taxes, and investor reporting.

9. Hire an Accountant or Bookkeeper

Restaurant accounting is specialized. Find someone who understands CoGS, prime cost, and the nuances of hospitality payroll.

10. Get Insurance Quotes

You'll need general liability, property insurance, workers' compensation, and liquor liability (if applicable). Bundle where possible.

Phase 2: 3 Months Out — Build-Out and Setup

11. Finalize Your Floor Plan

Work with an architect or designer to optimize your front-of-house flow and back-of-house efficiency. Every square foot matters.

12. Hire a General Contractor

Get multiple bids. Check references. Understand the difference between a fixed-price contract and time-and-materials — fixed is usually safer for restaurants.

13. Apply for Building Permits

You'll need construction, plumbing, electrical, and HVAC permits. Your GC can usually handle this, but stay on top of timelines.

14. Source and Order Equipment

Commercial kitchen equipment has long lead times. Order your range, refrigeration, fryers, dishwasher, and smallwares at least 8–10 weeks before you need them. Consider leasing vs. buying for expensive items.

15. Develop Your Menu

Design your menu around food cost targets (typically 28–35% of menu price), your kitchen's capabilities, and your suppliers' availability. Test every dish multiple times before opening.

16. Calculate Menu Pricing

Price every item based on actual food cost, not guesswork. A menu engineering analysis helps you identify high-profit, high-popularity items vs. items that drag down margins.

17. Find and Vet Suppliers

Establish relationships with at least two suppliers for critical items so you're never left without product. Negotiate payment terms — net-30 is standard, net-60 is possible with good credit.

18. Set Up Your Payroll System

Restaurant payroll is complex: tips, tip credits, overtime, multiple pay rates. Use a payroll provider that handles hospitality specifically (Toast Payroll, Gusto, or ADP).

19. Apply for Health Department Approval

Your local health department will need to inspect your kitchen layout before you open. Submit plans early — revision cycles add weeks.

20. Schedule Fire Marshal Inspection

Fire suppression systems, extinguisher placement, hood installation, and exit signage all need to pass inspection before you can open.

21. Get Your Certificate of Occupancy

This is the final building sign-off. Without it, you legally cannot open. Chase it aggressively in the final weeks of build-out.

22. Design Your Brand

Logo, color palette, font system, photography style. A consistent brand identity across your signage, menus, and social media creates the perception of quality before guests even taste your food.

23. Build Your Website

You need at minimum: your menu, hours, location, reservation link, and an email capture form. Make sure it loads fast on mobile — that's where 80%+ of local searches happen.

Phase 3: 1 Month Out — Operations and Team

24. Post Job Listings and Start Hiring

Begin with your management team (GM, head chef, FOH manager), then hire line cooks, servers, and support staff. Use Indeed, Poached, and local culinary schools.

25. Create Your Employee Handbook

Policies, uniform standards, tip policies, disciplinary procedures, and conduct expectations. Have an employment attorney review it.

26. Schedule and Run Training

At minimum: food safety training (ServSafe or equivalent), menu training, POS training, service standards, and allergen awareness. Build in time for a soft open rehearsal.

27. Choose and Set Up Your POS System

Your POS is the central nervous system of your restaurant. It handles orders, payments, reporting, inventory tracking, and staff management. Research the right system for your format — QSR, fast-casual, and full-service have different needs. See our comparison of the best restaurant POS system options.

28. Set Up Online Ordering (If Applicable)

Direct online ordering through your own website costs you less than third-party platforms (which take 15–30%). Set up direct first, then layer in delivery platforms if needed.

29. Set Up Your Loyalty Program

Loyalty programs are easier to launch before you open than after. Starting with loyalty means your first guests become your most valuable guests from day one. Set up your loyalty program → create your free Loop account.

30. Print Menus and Marketing Materials

Allow 2 weeks for printing, especially for custom formats. Consider QR code menus as a supplement — they're updatable without reprinting.

31. Set Up Your Google Business Profile

Claim and verify your Google Business listing before you open. Fill in hours, photos, menu link, and booking link. This is often the first thing potential guests see.

32. Create Social Media Accounts

Instagram, TikTok, and Facebook at minimum. Start posting construction progress, behind-the-scenes content, and team introductions. Build an audience before you open.

33. Build Your Email List

Start capturing emails immediately — via your website, social media, and any pre-launch events. Your email list is your most valuable owned marketing channel. See our guide to restaurant email marketing for how to use it effectively.

34. Install QR Code Menu Stands

Place QR menus at every table and at the host stand. Link them to a mobile-optimized menu that's easy to update.

35. Set Up Accounting Software

QuickBooks, Restaurant365, or MarketMan — get this running before you make your first sale. Reconcile weekly, not quarterly.

36. Order Opening Inventory

Calculate your par levels for opening week and over-order by 20%. Running out of key items in your first week is a reputation killer.

37. Run a Friends-and-Family Soft Open

Invite staff families and a small group of friends. Simulate full service, time your ticket flow, identify bottlenecks. Take notes. Fix problems before opening night.

Phase 4: Launch Week

38. Do a Final Health Inspection Walk-Through

Walk through your entire operation with fresh eyes. Check temperatures, cleanliness, labeling, and storage before the inspector arrives.

39. Run a Full Staff Briefing

Opening night briefing: cover the menu, specials, any operational changes from soft open, your service standards, and what you expect from everyone. Set the tone.

40. Announce Your Opening on Social Media

Build a countdown in the week before. Post your hours, your menu highlights, and your story. If you have press coverage or influencer visits lined up, coordinate timing.

41. Email Your List

Send an opening announcement to everyone who signed up during pre-launch. Include your hours, address, a link to reserve, and a "first visit" special if you have one.

42. Set Up QR Codes on Every Table

Confirm every QR code is working and links to your live menu. Test them on multiple devices.

43. Brief Your Staff on Your Loyalty Program

Make sure every team member can explain the loyalty program to guests and actively invite sign-ups. Your first 100 loyalty members are your most important.

44. Schedule Your Grand Opening Event

A formal grand opening event (even small) generates buzz, social content, and press coverage. Keep it focused — ribbon cutting, a local influencer visit, or a community partnership.

45. Monitor Your Reviews in Real-Time

Google, Yelp, TripAdvisor — check daily in your first two weeks. Respond to every review, positive and negative. Your responses are visible to potential guests.

Daily Operations Checklist

Once you're open, operations need a rhythm. Here's a condensed opening and closing checklist.

Opening Tasks

• Unlock and disarm the building
• Check refrigerator and freezer temperatures and log them
• Inspect all food storage areas for proper labeling and dating
• Check in any deliveries and verify against invoices
• Prep daily specials and update menu boards/QR menus if needed
• Set up the POS system, confirm all printers and terminals are working
• Run a pre-shift meeting: cover the menu, daily specials, reservations, and any VIPs
• Confirm staffing for the shift — any call-outs?
• Check that all cleaning and sanitation supplies are stocked

Closing Tasks

• Close out the POS and reconcile cash drawers
• Label and date all leftover prep and store properly
• Clean and sanitize all food prep surfaces, equipment, and dishes
• Mop kitchen and FOH floors
• Take out trash and replace liners
• Check all pilot lights are off (gas equipment)
• Lock all coolers and storage
• Arm the security system and lock up

46–52: Ongoing Operations Tasks

• 46. Review daily sales and labor reports every morning
• 47. Track food cost weekly — compare actual to theoretical
• 48. Run payroll on schedule — never miss payroll
• 49. Meet with your management team weekly
• 50. Review and respond to all guest feedback within 24 hours
• 51. Analyze your loyalty program data monthly — who's coming back, who isn't?
• 52. Revisit your menu quarterly — adjust pricing, cut low performers, add seasonal items

Final Thought

The restaurants that succeed aren't necessarily the ones with the best food — they're the ones that are operationally excellent from day one. Every item on this checklist exists because someone, somewhere, skipped it and paid the price.

This checklist is everything. The loyalty piece takes 10 minutes — start here.