New Location Openings
Open the next one with systems, not just a lease.
The problem
The build-out budget is never the real budget.
Openings run over on time and money, and the hidden cost is the first 90 days: slower sales, higher labor while the team learns, and an owner split between two buildings.
Most of that is avoidable with a written plan: layout that fits the menu, equipment specced once, a hiring and training calendar, and reporting in place before opening day.
What's included
- Blueprint and kitchen layout review: line, prep and storage flow
- Equipment list and specs
- Budget, working capital plan and business loan package support
- Hiring plan, training schedule and opening SOPs
- Vendor and service-provider setup from our DFW network
- POS and reporting set up before opening day
- On-site support during opening week
What you should have at the end
- A written opening plan with dates, owners and a budget
- A team trained before the first guest walks in
- Prime cost reporting live from week one
Who it's for
- Owners opening a second or third location
- First-time operators building out a space
- Groups expanding into new DFW suburbs
Price
Project pricing — quoted after a free consult
Flat fee, agreed up front after a free consult. Retainers: 3-month minimum, then month-to-month.
FAQ
Questions about New Location Openings
When should I bring you in?
As early as possible, ideally before the lease is signed or the layout is final. Changes are cheapest on paper.
Can you help with financing?
We help prepare the business plan, projections and lender package. Lending decisions are the lender's, and we don't provide legal or tax advice.
Related
Multi-Unit Fractional COO
Fractional COO leadership across two or more locations, with one set of systems and side-by-side numbers.
$7,500/mo
Toast POS Optimization
Menu and modifier cleanup, labor settings, permissions, and the handful of reports an owner should read weekly.
Quoted after a free consult
Supplier & Vendor Negotiation
Invoice review, rebids on your biggest categories, and contract terms you can actually hold suppliers to.
Quoted after a free consult
Request this service
Start with a free consult.
Tell us a little about your restaurant. We'll follow up to set up a 30-minute call, then tell you honestly whether it's the right fit.
Project pricing — quoted after a free consult
- Call(972) 971-5281
- EmailZack@primecostgroup.com
- Serving Dallas–Fort Worth.
- We respond within one business day.