Hospitality startup help

Starting a Hospitality Business — What I Wish I Knew Before I Opened My First Venue

Starting a hospitality business can be one of the most exciting and creative things you’ll ever do. It can also be one of the most overwhelming. I’ve opened multiple venues over the years — some from blank shells, others from partial takeovers — and the lessons I’ve learned didn’t come from a course or a textbook. They came from doing it, sometimes the hard way.

If you're thinking of opening a café, restaurant, bar, or takeaway spot, there's so much more to it than signing a lease and picking tiles. This blog is for the dreamers and the planners — those who are ready to start, but not sure where.

Here’s what you need to consider — from someone who’s done it before.

Location Is Everything — But Not Just the Suburb

Before you even start thinking about menus or fit-outs, the most important question is where.

Not just which suburb — but which street, which section, and which side of the road.

Things to ask yourself:

• Does this suburb have the type of customer you're targeting?

• Are there complementary businesses around you (e.g. gyms, offices, other food outlets)?

• Is the area still growing or already saturated?

• Will there be foot traffic at the hours you’ll trade?

• Is parking or public transport an issue?

• Is this a destination or a convenience venue?

I've seen great concepts fail simply because they were in the wrong spot — or on the wrong side of the right spot.

Choosing the Right Space — It Has to Match the Business

Next comes the space itself. You don’t just need a shop — you need the right kind of shop for what you want to run.

A few questions to consider:

• Is it the right size? Too small and you limit growth; too big and you pay rent on dead space.

• Does it already have essential infrastructure (grease trap, extraction, three-phase power)?

• Are there existing approvals or will you need a new permit or change of use?

• Is it walk-in ready or a blank shell?

The dream is often big. But your fit-out and operating plan must match your budget and your timeline. Which brings us to the next step…

Investment vs Reality — What Will It Really Cost?

Opening a venue costs more than you think — always. I’ve done venues on shoestring budgets and high-end builds, and both taught me the same truth: you have to be brutally honest about your finances.

Things to cost out early:

• Fit-out (equipment, furniture, flooring, walls, ceiling, lighting, kitchen, bathrooms)

• Council and permit fees

• Legal and lease setup

• Brand, design, marketing, signage

• Initial stock, staff, tech, uniforms, POS systems

• 3–6 months of operating capital after opening

Then compare those numbers to what you actually have — or can raise. There’s no point designing a $500K venue on a $150K budget.

And most importantly: ask does this setup give me room to grow?

The Timeline Trap — It Always Takes Longer

Everyone thinks they’ll open in three months. Few do.

Even a small venue can take 2–6 months from idea to opening — depending on the council, trades, permit approvals, and how involved you want to be. Bigger venues clearly spanning up to 12 months.

There are two main paths:

1. Hands-On Build (Time-Rich, Budget-Limited)

This is where you manage the project yourself — possibly doing a lot of the painting, sourcing, and decisions without professionals. It can be:

• Cheaper (you save on labour and consultancy fees)

• Slower (you’re relying on your time, experience, and energy)

• More flexible (you can change things as you go)

• More stressful (you carry the load alone)

I’ve done it this way. It’s rewarding but exhausting. If you’re going this route, you need grit, patience, and good spreadsheets.

2. Professional Build (Budget-Rich, Time-Poor)

This is where you engage designers, planners, architects, and project managers. It’s:

• Faster (professional teams can coordinate trades and timelines)

• More expensive (expect to pay double or triple for a polished result)

• Easier (less day-to-day involvement from you)

• More controlled (but sometimes less flexible)

Your final venue will likely look better — but your total investment will be significantly higher. This model suits people who have the capital and want to open with minimal hands-on input.

So… What Should You Do?

It depends on you.

• Are you doing this alone or with a partner?

• How much time do you have?

• How much actual money do you have?

• Are you building your dream venue, or a stepping stone?

• Can the venue you’re imagining sustain the income you need?

Everyone’s journey is different. There’s no “right way” — only the right way for you.

Need Help Planning or Starting Your Venue?

I’ve started venues with minimal cash and a paintbrush in hand. I’ve also worked with architects, council consultants, and build teams. I’ve learned when to spend, where to save, and how to avoid the mistakes that cost time and money.

If you're thinking of opening your first (or next) hospitality business, I’d love to help you:

• Assess your idea realistically

• Scope out potential locations

• Review your budget and what’s possible

• Map out a timeline and fit-out plan

• Avoid common startup traps

• Build a venue that fits your goals — not just your Instagram

Starting your own venue doesn’t have to be a lonely or confusing road. Let’s build it the smart way — together.