A 16-week plan from lease to opening, soft launch, low-budget marketing and six KPIs to track daily.
8 min read · Updated 2026-09-05
| Week | Work |
|---|---|
| 1-2 | Lease; confirm title deed and licence eligibility at the municipality; choose an accountant |
| 2-3 | Company setup, tax plate, chamber registration, bank account |
| 3-4 | Architectural and MEP project, contractor agreement (fixed price + schedule) |
| 4-11 | Fit-out: rough works, installations, hood and chimney, finishes |
| 6-8 | Equipment orders (early and at fixed prices if EUR-priced), furniture production |
| 8-10 | Brand, signage, menu design; POS and fiscal register application; e-invoice integrator |
| 9-14 | Licence application, fire inspection appointment, food registration |
| 11-13 | Equipment installation, gas/electricity subscriptions, grease trap |
| 12-15 | Hiring, social security entries, hygiene certificates, OHS risk assessment, training |
| 14-15 | Menu test days, first supplier orders, opening stock |
| 15 | Soft opening (invited), process fixes |
| 16 | Opening and launch |
In a takeover unit fit-out drops to 3-6 weeks; an alcohol licence adds 3-6 weeks.
Photograph installations before they are closed up; build the hood and chimney to fire-department criteria; gas detector and solenoid valve from day one. Tie every payment to a completed stage.
The chef/head barista starts 6 weeks before opening, the service team 3 weeks before. Training payroll is budgeted as a pre-opening cost. Write the standards: opening/closing checklists, hygiene, cash handling, complaints.
Serve friends at 50% off or by invitation 5-7 days before opening; test the POS, kitchen flow, service time and packaging. Collect feedback from every table; gather your first Google reviews in this window.
Google Business profile and photos; three weeks of "making of" content on Instagram; 5-10 local micro-creators visiting in exchange for product; treats for neighbouring shops; promotion during the platforms' "new" period. Budget: 3-5% of the investment once, then 2-4% of revenue.
If covers are below 80% of plan, look at visibility, opening hours and service speed first; cutting prices is the last resort. If food cost is 3 points above target, check portions and waste. If labor exceeds 35%, tighten the shift plan.
Always keep at least two months of fixed costs in the bank; if it drops below, talk about costs, not growth. Update your FIZIB report as real numbers arrive: a projection recomputed monthly is the best report for an investor.
Answer the questions; get your 36-month projection and investor deck.
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