Opening a New Restaurant: A Chef's Checklist for Menu, Kitchen and Staff
I recently built The Masala Indian Kitchen & Bar from the ground up, I'm now leading the kitchen build-out for Project BHOL in Chicago, and I've helped several GTA restaurants open or relaunch. These are the steps I make sure are done before the doors open.
8–12 weeks before opening
- Fix the concept, target guest and price point
- Draft the menu and cost every dish
- Plan the kitchen layout around the menu, not the other way round
- Shortlist suppliers and agree prices
4–8 weeks before
- Test every recipe and write standard recipe cards
- Finalize the menu design and print-ready files
- Write the core SOPs: opening, closing, receiving, food safety
- Hire the kitchen and front-of-house team
2–4 weeks before
- Train staff on recipes, SOPs and service steps
- Set par levels and the first stock order
- Run equipment checks and food safety inspections
- Plan opening promotions and social media
Final week
- Hold friends-and-family soft openings
- Time every dish and fix bottlenecks
- Adjust portions and prices from real feedback
- Brief the team every day before service
After opening
Review sales and food cost weekly for the first three months. Remove dishes that don't sell and double down on the ones that do. Opening is a beginning, not a finish line.
A calm opening comes from preparation. If you're planning a new restaurant anywhere in the world, I can help from the first menu draft to the first full service.
