The 23 terms you need to master before opening a restaurant: soft opening, due diligence, licenses, business plan, feasibility study and more.
Opening a restaurant without knowing these terms is like cooking without mise en place: everything takes longer, turns out worse and costs more. Here are the concepts that separate a professional launch from a money-burning improvisation.
Controlled and progressive opening before the official launch. Operations run at reduced capacity to identify issues. Duration: 1-4 weeks.
Phase prior to soft opening: team training, kitchen setup, menu testing, process adjustment and licensing. The most critical phase.
Comprehensive analysis of an existing business before purchasing or investing. Includes accounting, tax, legal and operational review.
Preliminary analysis that determines whether a project has conditions to be profitable: demand, competition, costs and projections.
Document describing concept, market, value proposition, financial model and projections. Not just for financing — it forces you to think.
Municipal authorization to conduct economic activity in a premises. Verifies compliance with urban planning, health and safety regulations.
Authorization from health authorities certifying that the establishment meets food hygiene standards.
Hazard Analysis and Critical Control Points. Mandatory preventive food safety system in the EU.
Raw materials, beverages and consumables needed to start from day one. Estimated based on volume of initial services.
Study of direct and indirect competitors in your area: offer, prices, reviews, strengths and weaknesses.
Strategic tool that identifies Strengths, Weaknesses, Opportunities and Threats of the business and its environment.
Research of the commercial environment: potential demand, customer profile, competition, trends and entry barriers.
Evaluation of the premises and its surroundings: pedestrian flow, neighborhood profile, accessibility, nearby competition and rental cost.
Official launch at full capacity, generally accompanied by communication and marketing campaigns.
Municipal permit to carry out renovations or adaptations to the premises. Required before any structural work.
Maximum number of people allowed in the premises according to municipal regulations. Determines operational capacity and evacuation requirements.
Interior design applied to foodservice: flows, ergonomics, acoustics, lighting and how the space impacts average check and turnover.
Technical documentation for premises adaptation: plans, installations, materials and fixed budget.
Complete kitchen and dining room equipment needed to operate: machinery, tableware, glassware, cutlery, furniture.
Systematic comparison of your business with industry leaders to identify applicable improvements.
Technical document accompanying the license application. Describes the premises, installations and regulatory compliance.
Plan profesional con proyeccion financiera. Todo para abrir tu cafeteria.
Every concept in this glossary is a lever for improvement in your restaurant. The first step is a professional diagnosis.
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