Opening a restaurant: the dream (and the reality)
Opening a restaurant in Italy is many people's dream. The reality is that 30-40% close within the first 3 years, often not for lack of customers but due to planning mistakes, underestimated costs or overlooked bureaucracy. This complete checklist walks you through every step.
Phase 1: Business plan and numbers
Before looking for premises, do the math. Estimated initial investment for a mid-sized restaurant (40-60 covers): renovation 30,000-150,000 EUR, kitchen equipment 20,000-80,000 EUR, dining room furnishings 10,000-40,000 EUR, permits and bureaucracy 3,000-8,000 EUR, initial stock 3,000-8,000 EUR, working capital (first 3-6 months) 30,000-60,000 EUR. Total: 100,000-350,000 EUR. Realistic break-even: 6-18 months. Do not expect profits in year one.
Phase 2: Bureaucracy and permits
The most common legal form is an SRL (limited liability company), costing 2,000-4,000 EUR to set up with a notary. You need the SAB certificate (Food and Beverage Service — about 120 hours of coursework) or documented industry experience.
Permits required: SCIA filing with the municipality, health authority (ASL) authorization, premises certificate of occupancy, HACCP plan by a consultant, Chamber of Commerce registration, INPS and INAIL for employees, alcohol license, SIAE for music, outdoor seating permit (if applicable), signage authorization. Timeline: 2-6 months. Start paperwork before renovating.
Phase 3: Choosing the premises
Key factors: visibility, parking, foot traffic, proximity to offices and residences. Calculate 1.2-1.5 sqm per cover in the dining room plus kitchen (30-40% of total area) plus storage and restrooms. Verify the flue (no flue means no cooking with open flame). Check adequate drainage, electrical capacity (minimum 30-40 kW) and gas connection. Standard commercial lease: 6+6 years; negotiate a grace period for renovation.
Phase 4: Equipment and setup
Kitchen priorities: professional cooktop, oven (combi, convection or wood-fired for pizzeria), cold room and freezer, industrial dishwasher, compliant extractor hood, blast chiller (mandatory for raw fish, recommended for everything). Dining room: tables and chairs, POS system, air conditioning. Software from day one: POS, management software (BiteBase for food cost, orders, invoices), reservation system, website and social media.
Phase 5: Menu and suppliers
Build the menu before opening: calculate food cost for every dish, do menu engineering, set prices. Contact at least 3 suppliers per category, request price lists, negotiate terms. Order minimum initial stock for the first week and scale up based on actual demand.
Phase 6: Staff
Hire 2-4 weeks before opening to train the team. Minimum roles: chef (or yourself), 1-2 cooks, 2-3 servers, 1 dishwasher — scale based on covers. Required: employment contracts, INPS/INAIL registration, mandatory HACCP training, medical check.
Phase 7: Pre-opening marketing
3 months before: create social profiles, post renovation progress. 1 month before: announce the opening date. 1 week before: soft opening with friends and family. Opening day: launch event, invite food bloggers and local press.
Fatal mistakes to avoid
- Underestimating costs by 30-50% — always add 30% contingency.
- No working capital — the first 3-6 months you earn little and spend a lot.
- Choosing premises for aesthetics, not location — a beautiful place on a dead-end street fails.
- Opening without a business plan.
- Setting prices without calculating food cost first.
FAQ
How much does it cost to open a restaurant in Italy? From 100,000 EUR for a small, already-equipped space to 350,000+ EUR for a mid-sized renovation. Average: 150,000-200,000 EUR.
Do I need a hospitality diploma? No, but you need the SAB certificate (120-hour course) or documented experience.
How long from idea to opening? 6-12 months realistically. Bureaucracy alone takes 2-6 months.
Better to take over an existing business or start from scratch? Taking over costs less and is faster (permits already done). But verify why the previous owner closed and check the state of installations.