Playbooks, breakdowns, and straight answers for first-time hospitality founders. No fluff. No filler. Just the stuff I wish someone had handed me on day one.
A restaurant soft opening is your practice run before opening day. Here is how to pick a format, who to invite, what to charge, how long to run it and how to turn feedback into fixes.
How to price cocktails: cost every ingredient, divide by your target pour cost (most bars aim for about 18% to 24%), then check the number against your local market. Worked examples inside.
Food cart insurance usually starts with general liability (median about $34/month for cart businesses per Insureon). What to buy, what it costs, what permits require, and how to get covered.
How to open a restaurant in a small town: check demand with free data, size it to the town, find rural financing, take over a former restaurant space and market like a neighbor.
How to open a small bar in 10 steps: concept, budget, business plan, liquor license, space, permits, drink menu, team and a soft opening. Sourced ranges inside.
How much does a commissary kitchen cost? Most charge about $15 to $45 an hour or $1,000 to $4,000 a month. Here are the fees to ask about and a quick way to estimate yours.
No restaurant background? You can still open one. Here’s a 7-step plan to learn the job, start small, write the plan, hire experience and sort permits.
Most independent bars cost $174,000 to $850,000 to open. Here is what drives the number, from build-out to the liquor license, plus how to estimate your own.
Most small restaurants cost $175,000 to $750,000 to open. Here is what each piece costs, how to build your own estimate, and how to bring the number down.
150+ original catering business names grouped by style and cuisine, plus how to name your catering company and check the name is free before you use it.
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