Phase IV: Setting Up Operations

This is the phase where you prepare your food business to open and run smoothly every day. You will set up your kitchen, find your supplies, train your team, and finalize your menu and prices. Let’s break it down step by step:

1. Kitchen design and equipment

2. Find suppliers

3. Hire and train staff (if needed)

4. Develop your menu and pricing

5. Tips fpr success

Kitchen design and equipment

• Plan your kitchen layout: Arrange your kitchen so you can work safely and efficiently.

• Make sure you have the right equipment:

  • Stove, oven, refrigerator, freezer, fryer, dishwasher, sinks.

  • Smaller tools: knives, cutting boards, pots, pans, measuring cups, mixers.

• Follow health and safety rules: Handwashing sink, proper ventilation, clean surfaces, pest control.

• Tip: Keep heavy-use equipment (like the stove and fridge) in easy-to-reach locations.

Find suppliers

• Choose reliable suppliers for food and supplies: Meat, vegetables, spices, flour, rice, drinks, takeout boxes, napkins.

• Look for local options: Farmers markets, restaurant supply stores, wholesalers, beverage distributors.

• Compare prices and quality: Don’t just pick the cheapest; balance price, freshness, and delivery speed.

• Build good relationships: A good supplier can give you better deals, faster service, or help in emergencies.

Hire and train staff (if needed)

• Decide what staff you need: Cook, assistant cook, cashier, server, dishwasher.

• Find the right people: Ask for recommendations, post jobs online, or use local job boards.

• Train your team: Teach them how to prepare food, use equipment, clean properly, follow safety rules, and give good customer service.

• Explain the menu and recipes clearly: Make sure all staff know how to prepare and explain the food you serve.

• Tip: Even if you’re the only worker at first, plan ahead for when you grow and need to hire.

Develop your menu and pricing

• Finalize your menu: Choose the dishes you will offer; keep it focused and manageable.

• Calculate your costs: How much does each dish cost to make (including ingredients, packaging, and labor)?

• Set your prices: Make sure your prices cover your costs and leave enough profit. Example: If it costs you $3 to make a sandwich, you might sell it for $7–$8.

• Test your dishes: Taste-test with family, friends, or a small group of customers to get feedback.

• Design a simple, clear menu: Keep it easy to read, with good descriptions and photos if possible.

Tips for success

• Keep your menu simple when you start; you can add more items later.

• Teach your team both technical skills (cooking, cleaning) and soft skills (customer service, teamwork).

• Track your food costs regularly so you don’t lose money on popular items.