Restaurant Startup Foundations

This unit introduces learners to the core decisions required to start and operate a small restaurant, including concept selection, site analysis, basic financial planning, staffing, and design considerations. Students will apply market, operational, and safety concepts to produce a preliminary business plan and readiness assessment that prepares them for deeper planning and implementation in subsequent units.

Learning Objectives

• Analyze local market conditions, customer segments, and location-specific factors to recommend an appropriate restaurant type and site
• Apply financial planning principles to estimate startup costs, create basic revenue projections, and determine initial staffing and supply needs
• Demonstrate knowledge of kitchen, bar, and facility design considerations and relate menu requirements to kitchen layout, equipment, and storage planning
• Evaluate operational and regulatory readiness by assessing required roles, food safety obligations, and team capacity to proceed to a detailed business plan