Opening a restaurant isn't an art. It's a logistics operation.

Stop burning your capital on construction delays and poor planning.

Critical Path System, Zero Guesswork.

Contents

The book starts with a method for building the restaurant concept, then follows the opening through five phases of work — Decide & Prepare, Find & Secure, Build, Set Up, and Final Preparation — and continues through the first ninety days of trading. Each phase explains who is involved, the tasks to complete grouped by area of work, and what might go wrong, and ends with a checklist to confirm that nothing has been missed.

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Deep Dives

The decisions that cost the most when they go wrong — the lease, the break-even, the contractor’s bid, the soft opening — each broken down step by step. Thirty Deep Dives, each one ending with a concrete result: a figure, a document, or a decision.

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Templates & Tools

The key work of every phase has a working file behind it: 44 Excel and Word templates, from the opening budget and the break-even to the permit register, the interview scorecards, and the Critical Path Planner. Each one is ready to adapt to your own project, so you start from a working document instead of a blank page.

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Opening a restaurant means working with an architect, a contractor, an accountant, an attorney, and many other professionals. Each of them knows their own job, but you are the one who has to keep the whole project together. This book shows you how every part of the opening connects, what each professional should do for you, and what to agree with them in writing before they start. In the PDF edition every chapter and main section is linked, so you can go straight to the part you need.

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Includes the Ebook & All 40+ Templates instantly downloaded

Templates can be unlocked using a link inside the physical book.

About the author

Fabrizio is an Italian chef and F&B consultant with over thirty years of experience opening restaurants across four continents. His work covers the full arc of an opening: concept development, operational setup, and the day-to-day negotiation with contractors, suppliers, and investors that most books skip over. He is also the author of Chef a Chef, a guide to brigade management and the financial and administrative side of running a professional kitchen. Restaurant Critical Path is the method he distilled from that experience, turned into a sequence anyone can follow.