Restaurant setup, from concept to a confident opening night.
We plan and deliver the kitchen, dining room, approvals, team and systems a restaurant needs to open well and trade profitably from the first week.
A restaurant is a system. We set up the whole system.
Most problems that appear after opening were created in the first few weeks of planning: a kitchen that cannot deliver the menu at pace, a layout that wastes covers, a licence applied for too late, a team trained for one service rather than a hundred.
We work with you to make those decisions deliberately and in the right order, so the opening date is realistic, the budget is controlled and the restaurant is ready to perform when the doors open.
First-time and experienced operators opening a new restaurant, converting a premises or adding food to an existing business.
A costed concept, a kitchen and dining design, licensing and approvals support, a trained team and tested systems.
A single programme with one lead, weekly progress reports and agreed decision points.
Everything a restaurant opening needs
Concept and positioning
The foundation for every later decision: who you serve, what you serve and why guests will choose you.
- Target guest and local market review
- Menu style, price point and average spend
- Brand voice and customer promise
- Opening hours and trading model
Layout and kitchen design
Kitchen and dining room planned together, so service flows smoothly at full capacity.
- Cover count and seating plan
- Kitchen flow, prep, storage and wash-up
- Service route and bar positioning
- Plans suitable for approvals and quotations
Equipment specification and procurement
The right equipment for your menu, sourced new or reconditioned and installed correctly.
- Equipment schedule matched to the menu
- Supplier comparison and negotiation
- Delivery, installation and commissioning
- Warranty and servicing arrangements
Licensing, registration and approvals
The consents you need, prepared and submitted in the right order and to the right timetable.
- Premises licence application support
- Food business registration
- Building warrant and fire safety input
- Signage, music and other permissions
Front of house fit-out
The guest-facing environment, designed for comfort, atmosphere and efficient service.
- Furniture, lighting and acoustics
- Tableware, glassware and uniforms
- Menu design and printed materials
- Final dressing and snagging
Menu engineering and suppliers
Menus that are attractive to guests and profitable to produce, supported by reliable supply.
- Recipe costing and gross margin targets
- Supplier accounts and delivery schedules
- Local and Scottish sourcing options
- Stock levels and ordering routines
Systems and technology
The tools that run the business day to day, selected to suit your size and configured before opening.
- Point of sale and payment set-up
- Table booking and online ordering
- Stock, rota and reporting tools
- Staff training on every system
Recruitment, training and service standards
A team that is hired, trained and rehearsed before the first paying guest arrives.
- Role descriptions and rota planning
- Recruitment support and induction
- Allergen, hygiene and service training
- Practice services and soft launch
Six stages to opening day
Concept brief
Agree the offer, the guest, the numbers and the opening target.
Site and layout
Survey the premises and produce layout and kitchen designs.
Licences and approvals
Prepare applications and track every consent against the programme.
Fit-out and equipment
Coordinate trades, deliveries and installation to a fixed programme.
Team and systems
Recruit, train and test the people and technology.
Soft launch and opening
Run practice services, refine, then open with support on site.
Our pre-opening checklist
Before we describe a restaurant as ready to open, each of these has been checked, tested and signed off.
- Premises licenceGranted and displayed, with conditions understood by every manager.
- Food safetyRegistration complete, food safety procedures written and staff briefed.
- Allergen managementAllergen information prepared for every dish and staff trained to use it.
- Fire and building sign-offWarrant requirements met, fire risk assessment completed and exits tested.
- Trial servicesAt least two full practice services run end to end before opening day.
Before you get in touch
Straightforward answers to what clients usually ask first. For anything else, send us an enquiry.
How long does it take to open a restaurant?
It depends on the premises. A simple conversion can be quicker than a new build, and licences or building approvals often set the pace. We give you a realistic programme once we have seen the site.
Do you help if I already have a premises?
Yes. Many clients come to us with a lease signed. We review the layout, services and approvals needed before you commit to a fit-out.
Can you manage the whole fit-out?
Yes, either through our project management service or alongside your own contractors. We recommend one accountable lead so decisions are not lost.
Will you help recruit the team?
We help define the roles, recruit and train, so the team is prepared well before the soft launch.
Often combined with this service
Tell us about your project.
A few lines is enough. We will reply with first thoughts and suggest a sensible next step.
- Email[email protected]
- Telephone01343 508100
- Office25a High Street, Elgin, Scotland, IV30 1EE
- ResponseWe reply to every enquiry promptly with a suggested next step.