Opening a restaurant from scratch can feel like an endless money pit. You picture the kitchen, the tables, the POS system—then the bills start stacking up in your head. But here’s the thing: there are practical ways to launch without hemorrhaging cash. Whether it’s picking the right equipment or just not biting off more than you can chew on day one, cost control starts before the first customer walks in. It’s not about being cheap; it’s about being strategic. With some creativity and a few
Start Smart: Low-Cost Moves When Opening Your First Restaurant
