Opening a restaurant is a daunting task. As businesses go, it is one of the more complicated when it comes to getting the doors open. Unlike other businesses that do not require as much "stuff," restaurants have a long list of must-haves before you can think about seating that first table. There are some places where you can't cut corners, but here we'll discuss the absolute basics for getting your business off the ground.
The Dining Room
By now you likely have an idea of your concept. Start by furnishing your dining room. This is where your guests will get their first impression of your establishment. You are going to need tables and chairs, obviously. Depending on how large your restaurant's kitchen area is, how many people you plan to have cooking and serving and the type of meals you plan to serve will determine how many tables and chairs you need. Assuming you are starting a small café that does some take-out, you will probably need around 10 tables and 40 chairs.
You must have the table-top items as well. Salt and pepper shakers, and the "caddy" that holds them, candles or some unique item that sets your place apart are all possible considerations.
Trash receptacles for a fast food style restaurant may be in order, or a server station if you are more full-service. Either way you'll need counter space for a drink station and an ice machine.
And don't forget décor. You want your place to be different than the guy down the street -- so be prepared to invest in wall hangings, creative lighting and other decorative items that will complement your brand.
And don't forget exit signs -- the fire marshal certainly won't!
Refrigeration
The kitchen is where you make or break your restaurant, and often you'll feel like the kitchen is breaking YOU when you begin outfitting it for business.
Food storage is key in kitchen design. Make sure you have enough equipment to store cold foods and frozen foods. You will need, at minimum, a couple of reach-in two-door coolers in your kitchen for refrigerated items. Sometimes you can kill two birds with one stone by purchasing a refrigerated prep table with cold storage underneath. You'll also need a freezer large enough to fit your frozen stock. If you deal mainly in fresh foods, you may not need as much freezer space, but if you deal with a lot of frozen patties and fries -- make sure you have room for them. A walk-in cooler is a must for a high-volume place, but be prepared to spend a bit of money for one.
Cooking Equipment
Depending on your menu, your needs for cooking equipment may vary. A basic set-up for a small 40 to 60 seat establishment might include two deep fryers, an oven with a six-top burner and a small countertop grill or griddle. Extra grill space, a second oven or more deep fryers may be needed depending on your specific needs.
Dishwashing is also a necessity, and the one item you won't likely do without is a three-compartment sink. Even if you have an automatic dishwasher, which is highly recommended, you will need a place to soak pots and pans and scrub the tough sticky food off as commercial dishwashers won't usually do the trick in a 90-second cycle. And don't forget drainboards, preferably on each side of all sinks and washers. And plan for hand sinks. You can't get by without them
Prep and Other Requirements
Prep space is easily overlooked in the plan, but there is nothing you'll use more than these handy stainless steel tables. So plan to buy them, and make sure to have space to work planned out.
The big project and expense is the vent hood and fire-suppression system. Check your local fire codes and be sure to have the minimum requirements covered before buying anything. You will likely have to have a large enough hood to cover anything emitting vapors by at least six inches on either side and have it equipped with an "Ansul" type wet chemical fire suppression system with enough spouts to put out fires on any of the covered cooking surfaces.
Check with the local water department for requirements on grease traps as well. Most places require you to have them, and depending on the set up of your establishment, your requirements may be more or less.
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