Opening a hospitality business – restaurant, bar, theater or entertainment venue, is a detailed and overwhelming experience to many. The quantity of tasks, how they intertwine and deciding what to focus on and when requires organization and structure to manage the flow.
We have been a part of over 400 new openings nationwide and have learned that paying attention to and managing every detail will result in establishing a foundation for years to come. As a restaurant consultant, I started to develop this form in 1992 and have refined it through every opening we have been a part of, whether assisting on a small scale or large, our Critical Path worksheet has become the most important document we produce. Enter your name and email below to download the Critical Path: