One of the most popular businesses in the gastronomy sector lately is "How to Open a New Restaurant?" I Want to Open a Restaurant: A Current and Professional Guide for 2026.
I should say from the outset that although the idea of ??opening a restaurant hasn't become a global topic of discussion, especially after the pandemic, in Türkiye, thankfully, new restaurants are opening one after another. Some of these include restaurants owned by famous chefs, famous businesspeople, artists, or popular personalities.
Regarding opening a new restaurant meeting international standards, I recommend considering this article based on budgets of 20,000,000 TL in Turkey, $400,000 in Asian countries, and $500,000 in European countries, excluding construction and main decoration costs, and focusing only on the inventory of administrative offices, kitchen, and service departments...
But one of the issues that needs to be examined is, "How many of the newly opened restaurants in recent years are still open? And how many of the newly opened restaurants in recent years are doing well? For example, when we consider the 2026 World Food Trends, is there an established customer base within a two-year period? Are the guests who come to the new restaurant truly satisfied with the service and food they receive when they leave? And on the financial side, is the investor still able to pay staff salaries and rent?"
Some of the most frequently asked questions about opening a sustainable restaurant are:
So how do you open a restaurant , what are the key points of opening a restaurant? What should be considered when opening a new restaurant? What kind of corporate restaurant infrastructure should be built to have the best restaurants in the city ? Is financing alone enough to open a good restaurant?
This article will be a bit long because there's a lot to say about opening a new restaurant... I'll try to briefly touch on topics, especially regarding future menu trends , based on my current knowledge. I'll also try to give some tips on opening a new restaurant.
One of the most important rules for opening a new restaurant is understanding the business. This means that being knowledgeable about the 2026 World Culinary Trends in the food and beverage industry , along with at least 10 years of experience in service or kitchen operations, will save you from many potential losses and help you achieve success more quickly.
If you lack specific experience in the 2026 World Gastronomy and Tourism Trends, starting a new restaurant venture with someone knowledgeable in restaurant management will be beneficial in many ways, although perhaps not to the same degree. This person could be your salaried manager, partner, or business associate. But don't forget to involve them in the effort as well.
As with many things, in gastronomy too, there have been those who, in their quest to own one of the Restaurants of the Future, have fastened the first button of their shirt incorrectly. Of course, once the first button is fastened incorrectly, the others will follow. These mistakes are like the ripples created by a stone thrown into the water, and they continue indefinitely. Here, infinity is related to the size of your budget.
If you want your investment to turn into a lasting and successful restaurant;
Initially, based on your estimations and life experience, consider the quality, size, concept , ownership (ownership or lease), and location (city) of your new restaurant. After making these estimates, consult with a restaurant consultant who has prior experience in this field. If they are an expert, they will provide you with a detailed feasibility study, complete with relevant documents, within the framework you have outlined, adding more details to the tips I have provided below. This prepared feasibility study will shed light on your decision to open a new restaurant… (provided it is properly prepared…).
Some of the details that should be included in a feasibility study for opening a new restaurant are as follows:
How many restaurants are there in total in the city where you want to open a restaurant? How many of the restaurant concept types you have in mind are there in the city? What is the guest capacity and number of employees of these restaurants? How many years have these restaurants been in operation? What group do the guest profiles of the restaurants under consideration belong to? What is the distance of the examined restaurants from the city? What group does the economic situation of the relevant regions belong to? What is the population of the neighborhoods where the restaurants are located? What inventory list (s) do I need?
How many company buildings, banks, government offices, hotels, etc. are located in this area? If the area is a tourist city, how many resident foreigners live there? What is the population size during the winter and summer months? What is the population ratio by country? What is the value or annual rent (price per square meter) of a property of the size you have in mind?
You absolutely need to know the answers to questions like: Is the region or city a summer resort? A winter resort? Or does it maintain a fixed status during both summer and winter months? You should plan your next steps based on this information.
I Want to Open a Restaurant: Chef Ahmet Özdemir's Guide to 2026 with International Experiences;
Over the years, I've met with many investors around the world who want to open a restaurant. From Europe to the Middle East, from Asia to Türkiye, the clearest truth I've seen in numerous projects is this: opening a restaurant isn't about excitement, it's about systems.
My experience in various international projects has shown me that, considering the latest 2026 World Restaurant Trends , a poorly established restaurant, no matter how well-intentioned it may be, will quickly face significant losses. This is because the foundation of the business is not the kitchen, but the system.
Where should those who say "I want to open a restaurant" start?
Anyone who says this should first ask themselves this question:
"Am I opening a restaurant or building a brand?"
The difference between them determines the fate of success.
Many investors start the process with the menu. However, for Example Restaurants , the correct starting point is the analysis of the target audience, location, and concept. This is always the first thing I do in international projects. Because no structure built on a wrong foundation can stand.
How to Open a Restaurant? Professional Process Management
Opening a restaurant is a disciplined process that progresses step by step:
* Feasibility and investment analysis
* Location and target audience match
* Kitchen and operations planning
* Menu engineering
* Staff training and system setup
Restaurant Opening Cost: Where Does the Real Risk Lie?
Everyone asks, "How much does it cost to open a restaurant?"
But the real question is this:
"How will you manage this cost?"
In the international menu consulting projects I've worked on, I've repeatedly seen that 20-30% of cost losses are due solely to poor kitchen planning and uncontrolled purchasing.
So the problem isn't money, it's a flaw in the system.
Is Opening a Restaurant Profitable? The Real Answer
Yes, the restaurant business is quite profitable when set up correctly. But when set up incorrectly, it's one of the fastest sectors to lose money.
Factors that determine profitability:
* Cost control system
* Menu engineering
* Purchasing discipline
* Waste management
Any restaurant opened without establishing these four pillars is actually a risky investment.
Many business owners view the menu as simply a "food list." However, the menu is the restaurant's most powerful selling point.
* Drives sales
* It controls costs.
* Creates brand perception
* Wrong menu = direct harm.
In my review of the biggest mistakes people make when opening a restaurant, here are the most critical errors I've seen over the years:
* Making unplanned investments
* Not seeking professional help
* Not setting up a menu and cost system
* Rushing the opening
Mistakes made, especially during the startup phase, can determine the fate of a business.
A Clear Conclusion from International Experience
When we consider the global gastronomy trends of 2025 , whether in Istanbul, America, or Europe, the system remains the same: Restaurants without a proper system will close, while those with a well-established system will thrive.
My approach is therefore clear: I don't provide consulting services, I build systems.
Conclusion:
Opening a restaurant is not a risk, but a great opportunity if managed correctly. Having worked with many investors and prepared numerous systems for example restaurants, including staff hierarchies, roles , and various other aspects, as well as organizing small and grand openings, I can say this very clearly as a chef:
If the system fails to install:
Even the best food can't save you.
But only if you set it up correctly:
* You manage the restaurant, not the other way around.
Notes:
Coordinator Chief Ahmet ÖZDEMİR
International and Intercontinental
Restaurant Consultant and Kitchen Consultant
Ottoman and Turkish Cuisine: World Goodwill Ambassador
Frequently Asked Questions About Opening a New Restaurant:
* How does the process of opening a new restaurant begin?
* What licenses and permits are required to open a restaurant?
* How can culinary consulting help with opening a new restaurant?
* In what areas does restaurant consulting provide support during the opening process?
* How can hotel kitchen consulting be beneficial in opening a restaurant?
* How to choose the ideal location for a new restaurant?
* How is the restaurant planning process managed?
* What is restaurant management and how is it done?
* How to design a restaurant kitchen?
* What equipment is needed for a new restaurant opening?
* How is the restaurant menu development process managed?
* How are restaurant opening costs calculated and controlled?
* How is restaurant investment consulting done?
* What are the marketing strategies for the new restaurant?
* How is restaurant financing secured and managed?
* How should restaurant staff management be conducted?
* How to create and manage a restaurant supply chain?
* How to create a positive customer experience when opening a restaurant?
* What are the most important points to consider when opening a new restaurant?
* What strategies should be implemented to increase restaurant success?
* How does restaurant consulting provide support during the restaurant opening process?
* How can culinary consulting contribute to restaurant kitchen design?
* What should be considered when choosing a restaurant location?
* What factors should be considered when creating a restaurant menu?
* How is the budget planned and controlled during the restaurant opening process?
* How can restaurant marketing strategies be used to attract customers?
* How is restaurant management applied in daily operations?
* How to select and place restaurant equipment?
* What methods can be used to improve the customer experience in a restaurant?
* What are the challenges that can be encountered when opening a restaurant, and how can they be overcome?
* All those who want to take (hotel-restaurant) kitchen training and service vocational training courses,
* Food and beverage restaurant menu design (for those who want to change their menu)
* For those who want to learn about the importance and features of restaurant food menus ,
* Mediterranean Cuisine and Mediterranean Cuisines,
* Vegan and Vegetarian Cuisine,
* How to Open a Steakhouse with Special Preferences? For those who want to have a " Dry Aged & Steakhouse "
* Asian and Arabic Cuisine Concept,
* Indian Cuisine Concept,
* For those who want to open a restaurant specializing in Spanish cuisine , one of the famous European cuisines ,
All of this will be determined primarily by the service options requested by me.
It is important for any business owner, individual or organization, to know which service or services they require from me. After preparing a feasibility study of the required options, I present my work program, including time, cost, and "target" results, in line with mutual agreement.
* Opening a New Restaurant * Restaurant Opening Process * Kitchen Consulting * Restaurant Consulting * Hotel Kitchen Consulting * Restaurant Planning * Restaurant Operations Management * Restaurant Kitchen Design * Restaurant Equipment * Restaurant Menu Development * Restaurant Investment Consulting * Restaurant Opening Costs * Restaurant Marketing Strategies * Restaurant Licenses and Permits * Restaurant Location Selection * Restaurant Financing * Restaurant Staff Management * Restaurant Supply Chain * Restaurant Customer Experience * Restaurant Success