Georgia Restaurant Training and Consulting, offers services to “new” and small business owners in the areas of where to start when opening a restaurant, to hiring and training the right chef, which also involves food safety certification and employee on-boarding. We assist you through the entire process if needed from start to finish. Or select the services that are needed at whichever point you find most challenging. Here’s some “Food for Thought.”
Staring 6 months out… You Will Need To:
Secure a lease or buy an existing restaurant or building. Apply for a business license with your city or county. Apply for a liquor license from your state’s Alcohol Beverage Control agency. Acquire signage permits with your local municipality.
5 months out…
Install outdoor signage and window lettering on location.
3 to 4 months out..
File for health permits and arrange an appointment with the state health inspector. Post employment opportunities and determine job descriptions for every position in your restaurant. FF&E: Purchase fixtures and furniture, and either buy or lease kitchen equipment. Order smallwares and all additional equipment, including pots, pans, ladles, bussing carts or tubs, plates, silverware, stemware, salt and pepper shakers, and all front and back of house needs. Knowing the best system, Order a POS point of sale system.
2 months out…
Review staffing needs, charting out the entire day and week to determine the volume of staff necessary for each shift. Plan training procedues or employees on cleaning, safety, cash handling, and hospitality. Set-up ordering process with a food vendor (if you don’t know who to call, watch for what trucks deliver to other businesses in your area).
4 to 6 weeks out…
Determine food production needs, including (but not limited to) deciding what you can do in batches, what can be prepared the night before, and what needs to be prepared fresh upon order. Review price and portion guides for entire menu. Establish safety program and emergency medical procedures for your staff. Order thermometers and establish temperature charts for all refrigerators, freezers, and in-production food items. Communicate special orders to your food supplier. Set open date and hours of operation and notify your food supplier. Establish delivery standards with all vendors. Plan marketing strategies for communicating your opening night.
3 to 4 weeks out…
Finish hiring employees, set schedules, and order uniforms for front and back of house staff. Set-up employment law posting area and procure signage from the U.S. Department of Labor. Order safety equipment, such as wet floor signs, cut gloves, and floor padding. Get sanitation certification (Servsafe®) for required staff Order cleaning and sanitizing equipment, including hand sanitizer. Establish trash removal and recycling procedures. Formulate all recipes and print out station cards. Set-up inventory spaces, both cold and dry. Program your POS and train cashiers. Create a Facebook page and open other smart social media accounts (if desired). Establish a Yelp account and populate the page with as much information as possible. Reach out to your local chamber of commerce and neighborhood associations. Organize the dish room, slop sink, and pot sink area.
2 weeks out…
Order all food and disposables. Assemble back of the house station books, including diagrams, recipes, photographs, toppings list, and portioning guides. Assemble front of the house directions with station diagrams, reservation system instructions, and bussing station books. Purchase a tool box and first aid kit. Order printer paper for your POS and test the ticketing system.
1 week out…
Receive all products and inspect. Test station equipment. Confirm all your smallwares are in place. Set-up a brand station that includes menus, packaging, and other to-go items. Finalize the menu and print.
5 days out…
Do a test run with free meals for family, friends, marketplace influencers, and the local Chamber of Commerce. A single shift or three-hour setting can illuminate a lot of potential issues with time to sort them out before opening to the public. Soft Opening.
