Foodservice Business Opening Checklist

Last updated: July 2026.

Opening a restaurant involves hundreds of moving parts. Missing a single regulatory step can delay your opening by weeks — or worse, result in fines that eat into your already thin startup budget.

This checklist is organised by phase so you can track progress without feeling overwhelmed. Print it, pin it on your wall, and check off each item as you go.

Phase 1: Concept & Business Planning (8-12 weeks before opening)

1. ☐ Finalise concept, menu, and price point

2. ☐ Write a lean business plan (financial model + operational plan)

3. ☐ Choose business structure (sole trader, LTD, partnership)

4. ☐ Register the business name with CRO (Ireland) / Companies House (UK)

5. ☐ Open a business bank account

6. ☐ Secure funding (loan, grant, investor, or personal capital)

7. ☐ Engage a commercial solicitor for lease review

8. ☐ Sign lease / license agreement

9. ☐ Obtain tax registration (VAT, PAYE, Corporation Tax)

10. ☐ Take out public liability insurance

Phase 2: Permits & Compliance (6-10 weeks before opening)

1. ☐ Apply for food business registration with FSAI (Ireland) / FSA (UK)

2. ☐ Submit planning permission application (if changing use class)

3. ☐ Apply for outdoor seating / pavement license (if applicable)

4. ☐ Register with the local environmental health office

5. ☐ Apply for premises building control approval

6. ☐ Obtain fire safety certificate

7. ☐ Apply for music / entertainment license (if playing recorded/live music)

8. ☐ Register as a data controller with DPC (GDPR compliance)

9. ☐ Set up waste disposal contract (commercial waste, fryer oil)

10. ☐ Arrange pest control contract

Phase 3: Fit-Out & Equipment (4-8 weeks before opening)

1. ☐ Finalise kitchen design with a commercial kitchen designer

2. ☐ Engage a fit-out contractor and agree timeline

3. ☐ Order commercial kitchen equipment (range, fryer, fridge, freezer, prep tables)

4. ☐ Order front-of-house equipment (POS,桌椅, lighting, sound system)

5. ☐ Install extraction / ventilation system

6. ☐ Install fire suppression system (Ansul system)

7. ☐ Set up gas and electrical connections

8. ☐ Install plumbing and grease trap

9. ☐ Order smallwares (pots, pans, utensils, plates, glasses)

10. ☐ Set up Wi-Fi and network infrastructure

Phase 4: Staffing & Training (3-6 weeks before opening)

1. ☐ Create job descriptions for all roles

2. ☐ Post job ads and conduct interviews

3. ☐ Run background checks and verify right-to-work documents

4. ☐ Prepare employment contracts

5. ☐ Register staff with payroll and Revenue/HMRC

6. ☐ Create staff handbook (policies, procedures, code of conduct)

7. ☐ Schedule and run training sessions (menu, POS, food safety)

8. ☐ Conduct HACCP training for all kitchen staff

9. ☐ Set up staff scheduling software

10. ☐ Run a full-staff dry run (mock service with friends and family)

Phase 5: Menu & Supply Chain (4-6 weeks before opening)

1. ☐ Finalise menu items, descriptions, and prices

2. ☐ Design and print menus (main menu, specials board, drinks list)

3. ☐ Set up supplier accounts (food, beverage, packaging, cleaning)

4. ☐ Negotiate credit terms with key suppliers

5. ☐ Create par levels for all ingredients

6. ☐ Place first orders (shelf-stable goods, disposables)

7. ☐ Set up inventory tracking system

8. ☐ Plan opening week menu (limited menu for consistency)

Phase 6: Marketing & Pre-Opening (2-4 weeks before opening)

1. ☐ Set up Google Business Profile and verify ownership

2. ☐ Create social media accounts (Instagram, TikTok, Facebook)

3. ☐ Build a simple website with menu, location, and contact info

4. ☐ Take professional food photography

5. ☐ Run a pre-opening social media campaign (countdown, teasers)

6. ☐ Send press release to local food bloggers and media

7. ☐ Plan and invite guests for a soft opening (invite-only)

8. ☐ Install signage (exterior, interior, menu boards)

9. ☐ Stock opening inventory (all ingredients, beverages, disposables)

10. ☐ GRAND OPENING — you made it!