Pre-Opening · 2 min read
What Has to Be Ready Before a Restaurant Opens
The approvals, suppliers, people and trials that have to be in place before opening day.
Openings rarely slip because of one big problem. They slip because of a long list of small items nobody owned.
What has to be in place
- Licence, food safety approvals, civil defence sign-off and staff health requirements.
- Suppliers agreed for every category, with delivery days and terms confirmed.
- Team hired and onboarded, with the opening rota set.
- POS loaded, SOPs written, recipe cards on the line.
- Equipment commissioned and tested under load, snag list closed.
- Training, tastings and trial services before real guests arrive.
Opening day should feel like another trial run, not the first one. If yours is coming up, tell us where the project stands.
