The costs to open a restaurant these days are increasingly surprising. I opened my successful pizza, pasta and ribs restaurant 20 years ago with $25,000. It's not just the price of materials, labor and equipment that's made the difference, it's the codes and requirements. How can you possibly anticipate and budget for all of that?
I've been in the restaurant business, cooking, owning, operating, designing, opening... forever. I've never had a job that wasn't in the food service business. My desire is always for positive cash flow. That's why I wrote a book to help you open your restaurant with an understanding of costs before you get in over your head and have to scramble for cash.
Take a look at the samples from "How to Open a Restaurant: Due Diligence", that I published last January. It's a workbook style for you to record your research, discoveries, contacts, concept, plans, needs, etc. Follow the instructions in this book, so you will not miss a beat. This book is your own personal consultant at the fraction of the cost. That's not to say that you wouldn't benefit from a consultant or independent food service designer.
After you've looked at the book, done some of the work, call me for a free consultation. Let me know you got the book and I can help you with you layout and drawings at a discounted fee.