Open a restaurant, what you need to know

Opening a restaurant in the restaurant sector is an excellent solution to attempt an entrepreneurial activity in a sector that will never experience a crisis. However, there are many aspects that are worth considering to increase the chances of achieving success, also because improvisation risks costing a lot at an economic level.

WHERE TO OPEN THE RESTAURANT

The  choice of the city  and the area in which to open the restaurant is one of the first thoughts to worry about, evaluating all the variables involved: for example, the availability of free parking nearby, but also the traffic in the surrounding area. Clearly, an isolated location or in an uncrowded street could have some difficulties at the beginning, even if obviously it all depends on the  target audience  . The crowding of competition must also be taken into consideration : in a neighborhood already full of trattorias and pizzerias, perhaps it is appropriate to think twice before opening a restaurant business, but it is true that this implies that in that area people are willing to go out to eat. As you can see, therefore, it is good to observe every aspect from all points of view, to ascertain the pros and cons of each circumstance.

SELECTION AND PURCHASE OF EQUIPMENT AND MACHINERY

One of the tasks that cannot be underestimated is that related to the choice of professional catering equipment , as important as the selection of furnishings for the room. For this reason, it may be useful to contact a professional in the sector who makes his experience available to indicate which items should be purchased, also according to the  number of place settings . Machinery, furniture and equipment must be able to last for a long time and ensure maximum reliability, given the economic repercussions that a downtime could trigger. 

THE BUREAUCRATIC REQUIREMENTS FOR THE OPENING OF A RESTAURANT

As with any other business, opening a restaurant also requires a  rather long and elaborate  bureaucratic process . If it is true that liberalizations have ruled out the need to have ad hoc licenses, it is equally undeniable that there is a risk of getting confused between paperwork and documents to be presented, especially without the help of an accountant. We must start, however, from Scia, which is the  Certificate of Start of Business : it is a self-certification model that must be delivered to the municipal offices of the territory where the restaurant will be open.

WHAT DO YOU NEED TO OPEN A RESTAURANT

The possibility of starting a pizzeria or a snack bar is tied to the certification of specific requirements. Experience in the field of not less than 2 years is required and a diploma attesting the necessary skills is required. Alternatively, you can attend an ad hoc course, such as the  SAB , Food and Beverage Administration. In the  certification  that is delivered to the Municipality it is necessary to specify the requirements of the room, specifying the level of soundproofing and its dimensions.

SINGLE BUSINESS COMMUNICATION

Another document to be considered is the  Single Corporate Communication form , which must be delivered to the Chamber of Commerce and is necessary to be entered in the Register of Companies. At this point it is possible to  open the VAT number  and register with the Revenue Agency. Furthermore, it is essential to register with INPS to request management as a merchant. After more or less four weeks from the delivery of the forms, a check will be carried out which will aim to ascertain that what has been declared is true. The restaurant, in turn, must be  compliant, with particular reference to water and electrical systems. The disposal of waste and the chimney are further details to which you must pay close attention in order not to run into irregular situations.

THE HACCP DOCUMENT

Finally, for all workers who are present in the premises, the HACCP document is indispensable  : it is a health booklet obtained after taking part in ad hoc courses, which allow you to know how food is “treated”, also for purposes proper conservation.

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