Opening a Restaurant: The Complete Checklist — From the Property to the First Guest
Opening a restaurant is a marathon with many stages — and the most important decision is made at the very beginning: the property. This checklist guides you step by step from selecting the premises, through permits and budgeting, all the way to the opening.
Step 1: The Right Property — Everything Depends on This
Rent and location can hardly be corrected later. Check every point on this list before signing — if in doubt, with a specialist planner:
| Criterion | What to watch out for |
|---|---|
| Previous Use | Has the property already been used for gastronomy? Then usually extraction systems, grease separators and the building law usage exist — saving five-figure renovation costs. |
| Change of Use | If not previously used for gastronomy, a building law change of use is required (building authority) — duration and outcome must be clarified BEFORE signing the contract. |
| Extraction/Ventilation | A full kitchen requires a powerful extraction system on the roof. Retrofit in old buildings is expensive and not always approvable. |
| Grease Separator | Required for kitchen wastewater (DIN 4040-100). Present? Condition? Budget retrofit costs. |
| Power & Gas | Full kitchens need heavy current (400 V) with sufficient connection capacity — have the main connection checked. |
| Area & Layout | Rule of thumb: kitchen, storage, refrigeration and staff need around one third of the area. Remember guest area, toilets (barrier-free!) and delivery. |
| Location & Concept Fit | Passersby or destination gastronomy? Parking spaces, outdoor area, competition nearby, rent scale, and contract duration. |
Step 2: Authorities, Permits & the Right Experts
There is more bureaucracy here than any other step — but with the right sequence and the right partners, it's all manageable. First, an overview of the authorities:
| Authority | Responsibilities | When |
|---|---|---|
| Building Authority | Change of use and refurbishment (application via architect), parking space verification, fire protection, special use for outdoor gastronomy | first of all — longest duration |
| Trade Office | Business registration (approx. €20–60) | before opening |
| Licensing Authority (Public Order Office) | Restaurant license/concession for alcohol sales — with certificate of good conduct, extract from the business central register, IHK restaurant training, lease agreement, and floor plan | allow 4–8 weeks |
| Health Department | Instruction according to § 43 Infection Protection Act — for you and every team member BEFORE the first working day | bookable at short notice |
| Food Inspection | Registration of the business; later controls without notice — have HACCP documentation ready from day 1 | before opening |
| Tax Office | Tax registration; a TSE-certified cash register is mandatory | before opening |
| Professional Association BGN | Mandatory registration of the business | within 1 week after establishment |
| Automatic Processes | IHK membership, GEMA (music), broadcasting fee; also insurances: business liability, inventory, business interruption | ongoing |
Who Helps With What — The Experts
- Architect or Civil Engineer (authorized to submit building applications): Mandatory as soon as a change of use or a permit-required refurbishment is planned — they submit the building application and clarify fire protection, parking spaces, accessibility, and required number of toilets. Find via your federal state's architects' chamber; look for gastronomy references.
- Kitchen Specialist Planner: plans layout, workflow (HACCP-compliant: dirty and clean separated), connection capacities, and ventilation. We handle this: our free commercial kitchen planning provides measurement, layout, equipment selection and quotation from one source.
- Specialist Companies: Electricians (400 V connections with acceptance), sanitary (grease separator according to DIN 4040-100), ventilation engineers, and for gas appliances a gas installer with acceptance.
- Tax Advisor experienced in gastronomy — cash management is the most common audit topic in the industry.
- Start-up Consulting & Financing: IHK start-up consulting (free) and DEHOGA regional association; financing via your bank, e.g. with KfW start-up loan — which requires your business plan.
Where to Get What?
| What | Where |
|---|---|
| Kitchen, refrigeration and dishwasher technology, stainless steel furniture | From us — including expert advice and planning to ensure equipment fits menu and space |
| Dining room furniture & interior | Specialised fit-out companies or carpenters — inquire early, delivery times of 6–12 weeks are normal |
| Small inventory (dishes, cutlery, pots) | Gastronomy supplies retailers; pots, pans & utensils also in our kitchen accessories |
| POS System | TSE-certified cash register providers — have it approved by your tax advisor |
| Buy used? | Where it’s worthwhile and where not: New vs. Used |
Step 3: Plan Budget Realistically
Rough benchmarks for a restaurant with 60–100 seats — highly dependent on condition and region; for concrete planning we are happy to provide you with a quote:
| Item | Benchmark |
|---|---|
| Deposit, agent fees, initial rents | 3–6 months' rent |
| Refurbishment & technology (extraction, electrical, sanitary) | very property-dependent — from five-figure upwards |
| Kitchen technology & refrigeration | from approx. €30,000–80,000 net |
| Dining room furnishings | from approx. €15,000–50,000 net |
| Small inventory, dishes, cutlery | from approx. €5,000 net |
| Liquidity reserve | at least 3 months fixed costs |
Step 4: Equip the Kitchen
The basic equipment of a restaurant kitchen, planned sensibly by stations:
- Cooking technology: stove, combi steamer, fryer, grill — matching the menu
- Refrigeration technology: refrigerators, refrigerated counters, freezing — budget generously
- Dishwashing technology: hood dishwasher plus glasswasher for the bar
- Stainless steel furniture: work tables, shelves, cabinets — HACCP-compliant
- Holding technology and GN containers for pass and serving
In-depth: Setting up a commercial kitchen — the complete guide
Step 5: Timeline Until Opening
- Concept & Business Plan (incl. Financing)
- Secure Property — subject to permits
- Start official processes in parallel (change of use first!)
- Kitchen planning & equipment ordering (allow 2–6 weeks delivery times)
- Hire & train staff, finalize menu
- Trial run with friends/family & soft opening before official opening
Frequently Asked Questions
How long does opening a restaurant realistically take?
From signed lease to opening usually 3–6 months — with change of use or major renovation considerably longer.
Used or new equipment?
For refrigeration technology and dishwashers, energy consumption, warranty and hygiene usually speak in favour of new equipment. Our detailed assessment: New vs. Used.
What is most often underestimated?
Extraction, grease separator and connection capacity — the three most costly surprises in properties without prior gastronomy use.
Do I need an architect to open a restaurant?
Only if a building law change of use or a permit-required refurbishment is planned — then an authorized architect or civil engineer is mandatory (arranged via the architects' chamber). For an already equipped gastronomy area without refurbishment, usually the kitchen specialist planning suffices.
Recommended Equipment for the Restaurant
- Combi Steamer Silversteam2 P-10110D | Bartscher — the workhorse for almost every menu
- Hood Dishwasher Ready 1604 | KBS — washing capacity for full service
- Refrigerated Counter S4-150 MA | Bartscher — cold section directly at the station
- Work Cabinet 700 B1800 | Bartscher — work surface plus storage space
We Equip Your Business Completely
From the first sketch to the operational kitchen: we plan your equipment, deliver the appliances and advise you personally — also regarding budget and timeline.
Last updated on 25 July 2026.