Top 5 things you need to open a restaurant

So, You Want to Open a Restaurant? Here’s What Really Matters (and what no one tells you)

Opening a restaurant is equal parts dream, chaos, and learning as you go. You’ve got a vision, a menu scribbled in your notes app, and maybe even a name you adore.

But when it comes to bringing it all to life, There are five core pillars that genuinely shape your launch – and the wild ride that follows.

Whether you’re just getting started or knee-deep in the prep, here’s a candid look at what it really takes – with lessons we learnt the hard way.

1. Menu: The Heart of Your Concept

Your menu is more than a list of dishes – it’s the foundation for everything. It influences your ingredients, your kitchen setup, your staffing needs, and even the kind of guests you’ll attract. A well-thought-out menu should align with your brand, tell your story, and create memorable moments guests want to return for.
But it also needs to function. Every item adds complexity – from prep to plating – so every addition should be intentional. It’s the difference between a kitchen that runs smoothly and one that’s constantly playing catch-up.

The challenge:

Our first menu included everything we loved – small plates inspired by street food, bold flavours, playful fusions. But in practice, it was far too complicated. Too many ingredients meant inconsistent quality, long prep times, and our kitchen staff constantly falling behind. And pricing? We hadn’t factored in rising ingredient costs, which were already eating into our margins.

How we navigated it:

We took a hard look at the numbers and what customers were ordering. We ran a few “menu engineering” sessions, identifying bestsellers, under performers, and high-cost/low-margin items. We cut the menu down by about 40%, streamlined the plating process, and built in more shared ingredients to minimise waste. We also introduced a rotating seasonal special to keep things fresh without complicating the core offering.

Extra tip:

Don’t be afraid to test your menu before opening. Host private tastings, pop-ups, or soft launches to get feedback. People love feeling part of the journey – and it gives you real data to work with.

2. Branding: Your Vibe, Your Story

Your branding is what people feel before they even taste your food. It’s your restaurant’s voice, energy, and soul. From your logo and menu design to your Instagram captions and the way your team greets guests – it’s all telling the same story.

Branding sets expectations. Are you playful and relaxed? Intimate and romantic? Clean and contemporary? The clearer your identity, the stronger your connection with your audience.

The challenge:

We knew the story we wanted to tell – casual, bold, a little rebellious – but it was hard not to be swayed by trends. One week, someone would suggest minimalist Coastal Mediterranean, the next, rustic and cosy. We ended up wasting time (and money) trying to please everyone, instead of committing to what made us, us. When branding is muddled, everything from your menus to your marketing starts to feel off.

How we navigated it:

We hit pause and went back to our roots. We asked ourselves: What’s the one feeling we want people to leave with? That answer became our anchor. We created a brand story document – tone, values, visual cues – and shared it with every vendor (graphic designers, social media team, sign maker) to keep everything aligned. We also stopped comparing ourselves to every other place on Instagram. Once we owned our identity, everything flowed more naturally.

Extra tip:

Your brand isn’t just a look – it’s what people say about you when you’re not in the room. Nail that, and the rest will follow.

3. Service & Operations: The Secret Sauce

Behind the food and ambience is the engine: your operations. This includes everything from team training and reservation systems to how you handle a fridge breaking mid-service (yes, it happens).

Great service doesn’t happen by accident – it’s built through systems, communication, and culture. When done right, it feels effortless to the guest. But behind the scenes, it’s military-level coordination.

The challenge:

Opening week was rough. Orders came out wrong. Tickets piled up. Guests waited far too long. Staff were overwhelmed – and we realised we’d underestimated the importance of systems. We were trying to run like a well-established restaurant without the structure to support it.

How we navigated it:

We took a step back and documented everything. We created straightforward SOPs (standard operating procedures) – from how to clock in, to how to handle a complaint, to prepping each station. We held weekly team huddles to tackle issues in real time and encouraged staff to share ideas.

The real game-changer? We stopped trying to fix everything ourselves. We empowered our managers to lead, delegate, and refine systems – and that’s when things started clicking.

Extra tip:

Operations aren’t glamorous, but they’re your safety net. Treat your team as collaborators, not just employees – they often spot the cracks before you do.

4. Suppliers: The Unsung Heroes

No one talks enough about suppliers – but they’re everything. They determine the quality of your ingredients, the rhythm of your kitchen, and sometimes, your sanity.

Reliable, communicative vendors who share your values make a world of difference. But remember you’ll need backup plans. One missed delivery can throw off an entire weekend of service.

The challenge:

One weekend, our seafood supplier missed a delivery – and didn’t call. Our menu featured a signature dish that relied on that product. We had to pull it last-minute, guests were disappointed, and our kitchen was flustered. Worse, we’d put all our trust in one source and had no solid backup.

How we navigated it:

We reviewed all our supplier relationships and immediately started building secondary options. We created a backup vendor list based on urgency and pricing, so we always knew who to contact in a pinch. We also started placing key orders 24 hours earlier and implemented delivery confirmations to avoid surprises.

We renegotiated terms with our main vendors – including response time expectations, delivery slots, and minimum orders – to make sure we weren’t caught out again.

Extra tip:

Treat your supplier relationships like partnerships. Communicate clearly, check in regularly, and keep everything in writing. You’ll quickly find out who’s dependable in a crisis.

5. Location: Where the Dream Lives (or Dies)

Your location isn’t just a postcode – it’s a character in your story. It impacts your hours, your pricing, your clientele, and your overall vibe. A brilliant concept in the wrong spot can struggle, while a good one in the right area can absolutely thrive.

Think about footfall, accessibility, parking, local trends, and nearby businesses. What works for a fast-casual burrito joint might not suit a natural wine and small plates set-up.

The challenge:

We fell in love with our space – the natural light, the layout, the quirky charm. But we didn’t spend enough time assessing the neighbourhood. Lunchtime traffic was slow. Weeknight trade was quiet. And while the rent was just about manageable, there wasn’t much wiggle room in quieter months.

How we navigated it:

We stopped fighting the location and started working with it. We shifted our hours to focus on dinner and weekend brunch, when footfall was higher. We partnered with nearby businesses for weekday catering and co-hosted events with local creatives to draw new crowds. We also optimised our Google and delivery app listings, which helped increase online orders to compensate for slower in-house trade.

Extra tip:

Before you sign a lease, spend at least a week in the area. Walk the streets. Sit in cafés. Observe peak times. Talk to neighbouring businesses. The charm of a space won’t mean much if the location doesn’t match your model.

Final Thoughts: Real Talk from the Other Side

Opening a restaurant isn’t a straight line. It’s late nights, tight margins, tough calls, and tiny wins. It’s battling self-doubt, taking criticism, and pivoting – sometimes all in the same day. But if you stay grounded in your “why,” surround yourself with good people, and build with intention, it becomes something truly special.

There’s no shame in figuring it out as you go – that’s where the real growth happens.

If you’re dreaming of opening your own place – keep dreaming. But also keep planning, questioning, and being honest with yourself about the graft. You do have what it takes – and you don’t have to do it alone.

Follow us for the next blog that will be the Top 5 mistakes to avoid when opening a restaurant!

Stuck on something? Got questions? Drop a comment or send us a message – we’re more than happy to share what we’ve learnt (especially the messy bits).