10 steps to open a restaurant (part 2) Step 7 Inviting local medical officers come for inspecting the hygiene and preventation fire equipments as well as fire fighting inventories before starting business. Afterthat hanging all of those licenses and the inspectation result of restaurant on the prominent region of restaurant. Step 8 Investing for working instruments, fixed assets and human resource, including: Working instruments and fixed assets 1. Amount of table: - Space is wide enough for estimated table amount. - Reception counter, administration desk and accounting desk (Superficies of ground) - Glasses, cups, bowls… (eating instruments) 2. Dishes: - Superficies of kitchen - Cooking instruments - Making foods instruments - Superficies for the warehouse and preparing area - Water source - Drainage system, garbages, toilettes 3. Banners and advertising boards 4. Serving instruments: - Fans - Lights Human resource: We can divide into 3 groups: 1/ Food processing; 2/Waiter and waitress; 3/ Receptionists, Accountant, Cashiers and mananger - Chef - Chef assistant -Waiters and waitresses. - Receptionists - Supervisors, managers - Accountants, Cashiers - Purchasing staff - Security officer Provision cash fund for: 1. Business grounds (land and house) 2. Cooking and processing instruments: pans, pots… 3. Serving instruments: glasses, cups, spoons, plates, forks, tables and chairs, lights and fans… 4. Materials and spices 5. Banners and advertising boards 6. Construction investment capital: stoves, decorations, … Step 9 Contacting the food vendors for ordering materials and papers a week before opening. Some of perishable foods should order later, near the grand opening day. (Oh there are not only 2 parts, there are 3, step 10 is in part 3 :((, sorry for this inconvenience)