RESTAURANT LAUNCH PROJECT CHECKLIST TEMPLATE

Created by ChecklistGuro (https://checklistguro.com)

--- CONCEPT & PLANNING ---
[ ] Restaurant Concept Description
[ ] Estimated Initial Investment
[ ] Target Customer Demographic (Families, Young Adults, Business Professionals, Tourists)
[ ] Target Opening Date
[ ] Competitive Analysis Summary
[ ] Cuisine Type (Italian, Mexican, American, Asian, French)

--- LEGAL & PERMITS ---
[ ] Business Name
[ ] Business Registration Date
[ ] Business Structure (e.g., LLC, Sole Proprietorship) (Sole Proprietorship, Partnership, LLC, Corporation)
[ ] Business License Copy
[ ] Employer Identification Number (EIN)
[ ] Health Permit Expiration Date
[ ] Liquor License Status (Pending, Approved, Denied)

--- LOCATION & DESIGN ---
[ ] Square Footage of Space
[ ] Exact GPS Coordinates
[ ] Design Style (e.g., Modern, Rustic, Farmhouse) (Modern, Rustic, Farmhouse, Industrial, Classic)
[ ] Architectural Plans (PDF)
[ ] Target Completion Date for Design Phase
[ ] Specific Design Requirements from Stakeholders
[ ] Accessibility Compliance Standard (ADA, Local Building Code, Other)

--- CONSTRUCTION & RENOVATION ---
[ ] Construction Start Date
[ ] Square Footage of Build-Out
[ ] Detailed Scope of Work Document
[ ] Architectural Plans
[ ] General Contractor Selected? (Yes, No)
[ ] Substantial Completion Date (Target)
[ ] Number of Permits Received

--- EQUIPMENT & SUPPLIES ---
[ ] Oven Capacity (Units)
[ ] Refrigerator/Freezer Size (Cubic Feet)
[ ] POS System Vendor (Square, Toast, Revel, Other)
[ ] Tableware Style (Modern, Rustic, Classic, Minimalist)
[ ] Supplier Contracts (PDF)
[ ] Number of Chairs
[ ] Number of Tables

--- STAFFING & TRAINING ---
[ ] Number of Servers Needed
[ ] Number of Cooks Needed
[ ] Number of Bussers Needed
[ ] Number of Hosts/Hostesses Needed
[ ] Training Provider (if applicable) (In-house, Third-Party Provider)
[ ] Start Date of Initial Training
[ ] Training Modules Covered (Food Safety, Service Standards, Point of Sale (POS) System, Conflict Resolution, Menu Knowledge)
[ ] Notes on Training Performance/Observations

--- MENU & INVENTORY ---
[ ] Menu Description (Detailed)
[ ] Initial Food Inventory (Units)
[ ] Initial Beverage Inventory (Units)
[ ] Primary Food Supplier (Supplier A, Supplier B, Supplier C)
[ ] Primary Beverage Supplier (Supplier X, Supplier Y, Supplier Z)
[ ] Supplier Contract Start Date
[ ] Menu Pricing Spreadsheet

--- MARKETING & PROMOTION ---
[ ] Define Target Audience
[ ] Select Marketing Channels (Social Media (Facebook, Instagram), Local Print Advertising, Online Advertising (Google Ads), Email Marketing, Public Relations, Partnerships with Local Businesses)
[ ] Marketing Budget Amount
[ ] Social Media Campaign Start Date
[ ] Upload Marketing Collateral (Logo, Flyers)
[ ] Primary Promotional Message (New Menu Items, Grand Opening Special, Unique Dining Experience, Local Sourcing & Sustainability)

--- SOFT OPENING & FEEDBACK ---
[ ] Soft Opening Start Date
[ ] Number of Guests Served (First Day)
[ ] Summary of Initial Guest Feedback
[ ] Menu Items Requiring Adjustments? (Appetizers, Entrees, Desserts, Drinks)
[ ] Staff Performance Observations
[ ] Overall Soft Opening Success? (Excellent, Good, Fair, Needs Improvement)
[ ] Typical Service Time Observed

--- GRAND OPENING ---
[ ] Grand Opening Date
[ ] Grand Opening Start Time
[ ] Estimated Guest Count
[ ] Grand Opening Event Location (if different)
[ ] Marketing Channels Utilized (Social Media, Local Newspaper Ads, Radio Advertising, Email Marketing, Flyers/Posters)
[ ] Grand Opening Event Photography/Video
[ ] Post-Event Summary and Key Learnings

--- END OF TEMPLATE ---
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