Pre - Opening

Competencies | Level Tabel | Kitchen Checklist | Kitchen Checklist Descripton | Food Safety Forms | Mystery Client | Pre-Opening |

Before you open a new outlet – clarify a few things!

The following list of topics cannot be complete as it depends on what kind of business you would like to establish. Please see it as a helpful tool that will help you to organise your thoughts - and it is just an outline of what needs to be done before you really open!

The concept

Description
Opening Times
Number of covers
Licence
Smoking / non smoking
Coat hangers / hooks
Security hooks
Estimate average spent
Logo
Name

Location

Residential area
City centre
Suburb easy accessible
Sufficient parking space

External surface

Façade and portal
Visibility
Effect from distance
Typically front view
Boards for daily specials
Display cabinet
Cleanliness

Windows

Tradition, culture
Lightning
Presentation
Seasonal decoration

Internal

Optimising room sizes
Floor plan
Decoration of walls, floors
Illumination
Style of furniture
Technical equipment
Air condition
Atmosphere

Assortment

Menu engineering
Wine list
Cocktail menu
Daily specials
Chef's special
Seasonal offers
Snacks, savouries
Vegetarian dishes
International trends
Classic specialties

Customer service

Levels and standards
Guest relation
Amuse bouche
Give away
Uniform

Advertising

Placards
Brochures and handouts
Budget, expenses

Management

Business plan
Concept
Budget
Company goals
Competitor analysis
Pricing policy
Calculation
Balance sheet evaluation
Statistics

Employees

Qualified employees
Well-trained casuals
Grooming standards
Language
Introduction
SOP
Staff training
Communication schedule
Job documentation
Product knowledge
Motivation

Strategic areas

A la cart restaurant
Themed outlets
Bar
Café
Events
Conferences
Banqueting

Marketing activities

Analysis of the situation
SWOT report
Competitors SWOT
Targeting (quantities/qualities)
Positioning
Corporate identity
Performance features
Distribution of information
PR

The Menu

Food
Beverage
Recipes
Costing
Selling prices
Garnishes
Accompaniments
Suppliers
Par level of ordering
Menu displays
Blackboards

Equipment/large

Dishwasher
Glass washer
Coffee machine
Refrigerator
Counter fridges
Freezer
Cooking equipment
Ice machine
Post mix machine

Equipment/small

China
Glassware
Utensils - tongs
Cutlery
Chopping boards
Sugar bowls
Condiments
Tip trays
Service tray
Ice buckets
Bill presenter
Wine opener/waiters best friend
Champagne stoppers
Bread and pastry baskets
Ashtrays
Napkins
Coasters
Toothpicks
Cocktail stirrers
Straws

Staff

Staffing level
Job description
Pay structure
Uniform
Lockers
Manual/Handbook/Policies

Design

Displays
Pictures
Artwork for menu
Smoking/non smoking signs
Security signs
Signs
Logo

Food Safety

Soap dispenser
Nail brush
Paper rod dispenser
Ventilation
Lightning
Surfaces
Chemical and cleaning storage
Cleaning schedule
First Aid Box
Stock rotation system
Danger signs for wet floor
Fire extinguishers
Temperature logs

Finance

Budget
P&L Accounts
Food and Beverage cost
Labour cost
Expenses
Capital expenses
Till set up
Credit card interface
Bills

Cleaning

Chemicals for dish/glass washer
Sanitizer
Detergent
Lime scale remover
Stainless steel polish
Multi purpose cleaner
Cloths
Mops
Buckets
Wringers
Brooms
Bin liner
Dust pan
Brush

Technical Equipment

Till server
Tills
Cash drawers
PDQ/Streamline/CC swipe machine
Telephone
PC

MiscellaneousCalculator

Till rolls
Cash up forms
Wastage/Breakage report
Figure book
Ordering pads
Pens/pencils
Stapler
Hole puncher
Other stationary
Staff attendance records
Rota
Holiday planner