Opening a restaurant usually starts with the lease and the health department, not the menu. Before signing, confirm the space can be permitted for your concept: grease trap, hood, restrooms, accessibility and zoning. Submit plans for health department review, then build out, pass inspections, and obtain the food service permit and certificate of occupancy. Alcohol requires a state license and, for some sales, federal permits, so start that early.
Before you sign a lease
- Ask zoning whether a restaurant use is allowed at the address
- Check whether a grease trap and hood already exist
- Ask the landlord about previous food tenants and inspections
- Confirm parking and accessibility requirements
- Find out how long local plan review takes
Order of operations
- Concept and menu draft. The menu drives kitchen equipment and space.
- Lease contingent on permits. Ask your attorney about contingencies.
- Plan review. Health department and building department.
- Build-out and inspections. Health, fire, building.
- Licenses to operate. Food service, sales tax, alcohol if applicable.
Hiring and training before opening
Hire the kitchen lead and front-of-house manager first, then build the rest of the team around them. Plan at least several training days with full menu tastings, a mock service for friends and family, and written opening and closing checklists. Make sure at least one certified food protection manager is on staff where required. Train everyone on the reservation, waitlist and ordering systems the website links to, so online bookings never surprise the floor.
Twelve-step opening timeline
| Step | Done looks like | Common blocker |
|---|---|---|
| 1. Concept and menu | Cuisine, price point, service style | Concept too broad for the space |
| 2. Site search | Zoning-approved locations | Zoning does not allow restaurant use |
| 3. Lease with contingencies | Signed after permit feasibility check | Landlord refuses contingencies |
| 4. Design and drawings | Kitchen, seating, accessibility | Drawings rejected for missing details |
| 5. Plan review | Health and building approvals | Long review queues |
| 6. Build-out | Construction and equipment | Contractor delays |
| 7. Inspections | Building, fire, health | Failed item requiring re-inspection |
| 8. Licenses | Food service, sales tax, alcohol if any | Alcohol license timeline |
| 9. Suppliers | Distributor accounts and delivery days | Minimums too high early on |
| 10. Hiring and training | Kitchen and front of house trained | Short staffing |
| 11. Soft opening | Friends, family, neighbors | Kitchen timing problems |
| 12. Online presence | Website, Google, booking and ordering live | Hours or menu wrong online |
What this industry needs from a website
Menu, ordering link, reservations and catering.
- Home with hours and location
- Menu as text
- Order online button
- Reservations or call
- Catering
- About and photos
- Contact and directions
Free tools
Common questions
How long does it take to open a restaurant?
Often several months, mostly build-out and inspections. A second-generation restaurant space can be faster.
Do I need a liquor license on day one?
No, but the process can take months. Many restaurants open without alcohol and add it later.
What is a second-generation space?
A space that already housed a restaurant, often with hood and grease trap in place, which can cut build-out time.
Sources
- SBA: 10 steps to start your business
- SBA: Apply for licenses and permits
- FDA Food Code
- National Restaurant Association
Sources checked October 6, 2026. Rules, fees and forms change; confirm details with the agency or provider before you act. This guide is general information, not legal, tax or insurance advice.
Get your website-ready checklist, then see starter options
Fill in the free website-ready checklist while you set up. When you are ready, starter websites begin at $399 with your domain included. Start with the free checklist.
See starter website options