Free Tools. Smarter Kitchens. Stronger Businesses.

Have you defined your business concept and target customers?

Have you calculated your opening budget?

Have you forecast operating costs and cash flow?

Have you identified your expected average customer spend?

Has your menu been developed and tested?

Have all recipes been costed?

Have selling prices and gross profit margins been calculated?

Is the menu achievable with your kitchen equipment and staffing?

Has the kitchen layout been planned?

Have you identified the equipment required?

Is there adequate refrigeration, storage and preparation space?

Have you planned an efficient kitchen workflow?

Have you identified reliable suppliers?

Have you compared ingredient costs?

Have you created an ordering and stock-control process?

Have you considered ingredient cross-utilisation and food waste?

Have you established staffing requirements?

Are roles and responsibilities defined?

Have you created kitchen procedures and standardised recipes?

Have you planned staff training and trial services?

Have you arranged the necessary food business registration?

Have you prepared appropriate food safety management procedures?

Have you established allergen information and communication processes?

Have you planned your soft launch and opening checks?