Opening a new location: launch checklist & 90-day ramp plan

Welcome — your hunger: open reliably, stabilize faster

This journey helps you reduce launch risk and reach steady-state profit faster by turning vague tasks into owned checklists, short actionable timelines, and measurable 90-day milestones. Keep what already works for you. Use these checklists and timelines as a repeatable template for future openings.

How to use this journey

• Assign a single owner for each checklist item (role: Project Lead, GM, Kitchen Lead, Ops Manager, etc.).
• Set clear deadlines relative to opening (e.g., -90d, -60d, -30d, -7d, day 0, +7d, +30d, +90d).
• Track a short set of KPIs every week so problems surface quickly (sales vs. forecast, ticket time, remakes, inventory variance, labor %).
• Adapt details to size and concept — a food truck's timeline differs from a full-service restaurant, but the structure stays the same.

Stage: Pre-build & site readiness (lease to -30 days)

Owner: Project Lead / Ops

• Confirm lease and scope: review build-out scope, landlord approvals, and handover dates.
• Permits & licensing: submit applications early (health, fire, signage, liquor if applicable). Track status and expiration dates.
• Equipment specs & procurement: finalize equipment list, place orders, confirm delivery & install windows.
• Utility hookups & POS network: schedule inspections and test POS/ethernet/payment network prior to training.
• Site layout & flows: finalize kitchen line, storage, receiving path, and front-of-house layout for service efficiency.

Stage: Hiring & Training (‑60 to opening)

Owner: GM / HR / Kitchen Lead

• Create core staffing plan (see sample roster below) and backfill floats for the first 30 days.
• Recruit shift leaders first — they train staff and stabilise operations.
• Prepare role-based training plans: 2–5 day onboarding for cooks, 3–7 day FOH training, manager shadowing.
• Run full dress-rehearsal shifts prior to soft open with supervisors acting as guests and auditors.

Stage: Supplier setup & purchasing

Owner: Purchasing / Kitchen Lead

• Finalize primary suppliers and backup suppliers for key ingredients.
• Agree on minimum order quantities, delivery windows, invoicing process, and credit/payment terms.
• Run initial receiving and storage checks; validate first deliveries against specs.
• Supplier onboarding timeline (sample below) — confirm primary deliveries at least 2 weeks before opening.

Stage: Menu validation & recipes

Owner: Chef / Kitchen Lead

• Limit opening menu to a manageable selection (20–40% of long-term menu) to ensure quality and speed.
• Finalize recipes, plate specs, portion sizes, and yield tests. Publish simple recipe cards and costed recipe sheets.
• Run tasting and time-motion trials during rehearsals to set prep and cook timings.

Stage: Soft opening & rehearsal (week prior to launch)

Owner: GM / Marketing

• Soft-open with invited guests, staff family, and friends to test flow, timing, and guest experience.
• Use a limited menu and stagger seating. Collect structured feedback (what took too long, missing items, temperature).
• Document remakes, ticket times, and guest complaints — use these as immediate corrective actions.

Stage: Promotional launch

Owner: Marketing / GM

• Launch communications plan: local PR, social channels, email list, opening offer or loyalty signup.
• Coordinate with delivery platforms and update menus to avoid mispriced or unavailable items.
• Train FOH on consistent messaging about service and any opening limitations.

First 90 days: a concrete ramp plan

Owner: GM with weekly leadership cadence

1. Set simple measurable targets tied to profitability and quality. Example KPIs to track weekly: sales vs. forecast (%), average check, covers per service, ticket time (target & actual), remakes per 100 covers, inventory variance (%), labor % of sales, guest satisfaction score.
2. Weekly cadence: short leadership huddle (30 minutes) to review KPIs, one improvement action per week, and daily shift debriefs to capture immediate issues.

Suggested 90-day weekly milestones (example)

• Week 0 (pre-open): train core staff, complete equipment testing, run full-rehearsal shifts.
• Week 1 (opening week): focus on service consistency and ticket times; capture issues and fix SOPs daily.
• Weeks 2–4: stabilize inventory ordering, reduce remakes, refine prep lists, and begin marketing cadence to grow covers.
• Weeks 5–8: optimize labor scheduling to demand, tune vendor orders, refine menu placement and specials.
• Weeks 9–12: aim to hit target sales as % of forecast and stabilize margins; document successful SOPs for handoff.

Sample staffing roster (starter template)

Use this as a baseline for a neighborhood casual restaurant — adjust for concept and service model.

• General Manager (1): full-time onsite during peak service week 1–4.
• Assistant Manager / Shift Lead (2): cover weekday and weekend peaks.
• Kitchen Lead / Sous (1): oversees kitchen training & scheduling.
• Cooks (3–6): depending on shift volume; schedule overlap for training in first 30 days.
• Servers / Bartenders (4–8): start with extra coverage for service learning curve.
• Dish / Support (2–3): staggered to cover peaks and prep windows.

Sample supplier onboarding timeline (key milestones)

1. -60d: finalize supplier agreements and place first bulk orders for non-perishables.
2. -30d: schedule first produce and perishables deliveries for receiving test.
3. -14d: confirm delivery cadence and emergency backup plan for critical SKUs.
4. Opening week: verify invoicing & delivery accuracy; freeze agreed pricing where possible.

Weekly improvement cadence

• Weekly 30-minute leadership huddle: review 5 KPIs, one operational improvement, one training need, one supplier issue.
• Daily 10-minute shift debriefs: what went well, what blocked service, immediate fixes.
• Document SOP changes and train staff before next shift when possible.

Common pitfalls and how to avoid them

• Too large a menu on day one — start tight and expand as throughput and quality stabilize.
• Understaffing supervisors — managers must be present to coach and make quick decisions.
• Poor supplier contingency — pre-agree on backup suppliers for critical SKUs.

Next steps & tailoring

Copy this journey and tailor timing, KPIs, and checklists to your concept. Consider adding interactive trackers for readiness, roster planning, supplier onboarding, and weekly KPI submission so the team can record progress and build organizational memory.

Includes: sample roster and supplier onboarding timeline. Consider converting runbooks and checklists into saved interactive forms and trackers for future openings.