Guided journey · From concept to keys-in-hand

Opening a restaurant

Plan the concept and budget, get permitted, build the space, equip it, and pass your first inspection.

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Step 1

Pin down the concept & menuGuide

Your menu decides your equipment, space and permits — start here.

Read the opening guide →

Step 2

Estimate the budgetTool

Get a realistic all-in number and see what drives it before you commit.

Open the cost calculator →

Step 3

Check local permits & feesLocal data

Enter your ZIP for the permits, plan review and fees your county requires.

Look up your area →

Step 4

Line up licenses & food-safety certsGuide

The permit stack and the certified food-protection manager most states require.

See permits & licenses →

Step 5

Choose the spaceGuide

Second-generation vs. raw shell is the single biggest cost lever.

Weigh space options →

Step 6

Spec & price the equipmentEquipment

Size the cook line, refrigeration and warewashing; compare real models and prices.

Find equipment →

Step 7

Submit for plan reviewLocal data

Your equipment layout, hood and hot-water sizing go to the health dept before you build.

Plan-review requirements →

Step 8

Prepare for the health inspectionGuide

Walk in ready: temperatures, handwashing, sanitizing, storage, documentation.

Inspection checklist →

Your progress is saved on this device only. Every step is a planning aid — your local authority (AHJ) sets the final requirements. Explore all guides and tools anytime.