Decisions to make
What must be clear
- 01Existing versus new restaurant space
- 02Equipment strategy
- 03Construction allowance
- 04Working-capital runway
Work the problem
Practical next actions
- Collect quotes separately from assumptions
- Tag every estimate by confidence
- Create base, lean and stressed scenarios
- Set a contingency that reflects project uncertainty
Avoid
Common failure patterns
- Using one cost-per-square-foot shortcut
- Omitting pre-opening payroll
- Treating deposits as expenses rather than cash needs
- Assuming immediate stabilized sales