Opening a commercial kitchen requires managing hundreds of details simultaneously. Missing even a few can delay your opening by weeks or cost thousands. This checklist is the result of helping dozens of operators through this process.
Phase 1: Planning (6-9 Months Before Opening)
- Business plan completed
- Funding secured
- Location identified and lease signed
- Concept finalized
- Menu developed and costed
- Equipment list finalized
Phase 2: Design (4-6 Months Before)
- Kitchen designer engaged
- Architect hired
- Floor plan approved
- Equipment specifications finalized
- Ventilation design completed
- Electrical/plumbing plans approved
Phase 3: Permits (3-4 Months Before)
- Health permit application submitted
- Building permit submitted
- Liquor license application (if applicable)
- Fire department approval
- Signage permits
Phase 4: Buildout (2-3 Months Before)
- Contractor hired
- Construction timeline established
- Equipment ordered
- Smallwares ordered
- Opening inventory planned
Phase 5: Pre-Opening (1 Month Before)
- Staff hired and training
- Menu testing
- Supplier relationships finalized
- Marketing materials ready
- Soft opening scheduled
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