Starting out as a self-employed person in the hospitality industry involves many decisions. This chapter helps you plan, organize and implement — from choosing a location to opening.
Pay attention:
Choose your location wisely — Pay attention to the rental agreement, location, target groups
Plan your offer economically — small, fresh, comprehensive and transparently calculated
Get all necessary permits — including fire protection and zone compliance
Put together a good team — with clear roles and training right from the start
Establish a financial plan — with liquidity planning, investment requirements and reserves
Think about marketing & communication — especially for the opening
Preparation & concept
Define concept & offer
Get yourself the necessary advice
Create a liquidity plan
Contact local suppliers
Evaluate location, check rent agreement or sales contract
Permits apply
Kitchen equipment and furniture organizing
Digitalization of administration check
Clarify insurance coverage: Business and social insurance
Create an emergency and hygiene concept, Plan safety aspects
Prepare personnel recruitment
Prices based on materials and calculate personnel costs
Wages and social security contributions: think about additional costs
