Concept, lease, build-out, opening, P&L, ownership.
Every chapter builds on the last. From day one in the trade to the day you own the company. No filler. No inspiration. Just the actual steps.
How to evaluate a restaurant concept before spending a dollar - demand testing, local competitor analysis, target customer, and the menu price point that works in your market.
Business entity formation, restaurant business license, food handler's permit, liquor license application, health department permit, fire certificate, and the inspection sequence.
How to evaluate a commercial restaurant space, negotiate TI (tenant improvement) allowance, percentage rent clauses, exclusivity, and the lease terms that bankrupt year-two operators.
Kitchen design, hood installation, walk-in coolers, fire suppression, ADA compliance, FOH layout, POS system selection, and the contractor management process for a restaurant build-out.
Menu engineering, food cost formula (target 28-32%), recipe costing, portion control, and the pricing strategy that covers cost-of-goods and drives the repeat visit.
Chef or line cook hiring, server and host hiring, training manuals, tip pool decisions, payroll setup, and the scheduling system for a full-service restaurant.
Soft open, grand open, Google Business, Yelp, social media strategy, email list, and the local PR playbook for a restaurant launch.
Revenue targets, COGS, labor percentage, occupancy cost, controllable expenses, and the monthly P&L review that tells you whether you're making money before it's too late.
Updated Yearly. Forever Yours.
Every guidebook is updated yearly to reflect new licensing laws, current industry standards, current market rates, and refreshed playbooks. Buy once — every future edition is yours free for life. Major annual updates ship every January. Spot updates for major regulatory changes ship within 60 days.
This is not a textbook. This is the operating manual.
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Restaurant-specific
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Most restaurants that fail do so not because the food was bad - but because the operator didn't know the lease terms, the food cost formula, or the cash runway needed before break-even.
This guidebook covers every stage from concept to profitable operation: the permits, the lease, the build-out, the staffing, and the P&L model that keeps a restaurant running.
The kitchen is the product. The business is the machine behind it. This is the manual.
You have the book in your hands tonight. Questions about the material, your business, or how to apply it? Email us — real human, 24-hour response.
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Trusted by trade operators across the U.S. · Built by Eduardo & Kassandra Panozzo