How to Open a Restaurant in Kansas

So, you're thinking about opening up a restaurant in Kansas? Amazing! This state has so much to offer regardless of what kind of restaurant you want to open and who you want to serve.

The food business is good here, really good. Kansas is well-known for its agricultural resources, supplying fresh, organic ingredients to local food establishments. Whether you're gravitating towards Kansas City for a trendy spot with young locals who love sample plates or a quieter, rural town, there is a spot in Kansas with your name on it.

But how do we get the ball rolling? There are a lot of things to think about before opening the doors from creating a business plan to getting the legally required permits and licenses.

In this article, we will share our fountain of knowledge and experience in the industry to cover everything you need to know before you open a restaurant in Kansas.

How to Start a Restaurant in Kansas

1. Have a Restaurant Concept

Without a concept, your restaurant won't make the impact it needs to stay in the game. A strong concept is, frankly, the backbone of your restaurant; it is the deciding factor whether people choose your place over the other one across the street.

Everything from your restaurant name, the menu, social media presence and more is influenced by the concept. It sets the vibe, the service style, and the overall experience.

Kansas is home to people who know what they like in a restaurant, but it pays to push the boundaries a bit and offer something they may have never thought of.

Ask yourself: What do I want people to feel when they walk through my doors or see my branding online?

This is your concept in action. It's about the emotions you want to evoke from patrons as soon as they come into contact with your restaurant. Do you want them to feel cozy? A sense of nostalgia? Or do you want to excite them with unique twists?

2. Create a Business Plan

Now that you have a nice solid concept of what to offer your customers, let's put that into a well-structured plan. This plan is more than some brief outlines of what you hope to do in the next few months - it needs to be thorough and actionable with the ability to guide you through every business decision here on out.

As detailed as your business plan should be, it's also very important to leave room for adjustment. The restaurant industry moves very fast, and anything can happen even overnight. Having wiggle room to adapt to both internal and external factors will give you a big advantage in staying calm and prepared during challenging periods.

Budget and financial projections are key to a business plan. You will use it to help allocate resources, but investors and banks will also benefit from it to decide whether investing in your restaurant is a viable option or not.

3. Get Restaurant Funding

Unfortunately, no matter how great your restaurant idea is, it needs money to become a reality. Securing the right funding will get your business off the ground - and ensuring it thrives beyond the first few months.

Luckily, there are several ways to get the money you need. Traditional bank loans are a popular option, especially if you have a good credit rating and a promising business plan.

Be aware that banks will want to see the whole picture and thoroughly assess whether you are a good fit; this takes time, so ensure you get it submitted early. There is also a requirement for you to pay back the loan with interest almost as soon as you open the restaurant doors, regardless if you've made a profit or not.

For more flexibility, look into small business loans. They typically cater their terms toward new businesses, but you still need to reassure them that it's a good idea. 

Another option is investor funding. Whether it's local investors or crowdfunding, you'll need to market your vision and hope that it resonates with the right people who want to see it flourish.

Finally, we should mention self-funding. This means you fund the restaurant yourself with personal savings and can remove some of the stress of repayment plans. There is also a lot of risk with using your own money in this venture, especially if it's your first restaurant, so be sure your restaurant is set up for success.

4. Pick a Kansas Restaurant Location

Location is a huge make or break for your business, so take time to find the perfect spot instead of taking whatever comes first.

Kansas is full of ideal restaurant spots waiting for the right person to come along and claim it. To get people in the door, you want to be where the action is, and somewhere that makes sense with your concept.

As much as it's about what you want in terms of floor space and community vibe, you also need to think about your audience. Where will they most likely bump into your restaurant? For example, if you're opening a fast-casual restaurant, try to be in a vibrant area in the city around college campuses and start-up offices.

Your restaurant must also be easily seen from the street, ideally somewhere with heavy foot traffic. Pick an up-and-coming area with a lot of exciting buzz; this ensures you get a consistent rotation of fresh faces instead of relying on a handful of regulars.

A nice clear entrance and good signage make your building look approachable. It's also great for the restaurant to be as accessible as possible, with ramps and double doors. Being close to grocery stores is always useful in case you need to run out for an extra lime or box of matchsticks.

5. Apply for Kansas Licenses and Permits

Expect to spend quite a bit of time in the office for this stage. It might not be the most exciting part of being a new business owner, but it's undoubtedly one of the most crucial.

Between filling out applications and waiting for them to be approved, this process takes quite a bit of time and is very time-sensitive. With this in mind, we always advice our new restaurant owners to sort out their licenses and permits well in advance.

But where do you start? Well, in Kansas, new restaurants must have a selection of forms if they are to operate safely and legally. These include the following:

Business License: Every new business needs this license; it allows your restaurant operations to go ahead in Kansas and truly makes you official and tax-ready.

Certificate of Occupancy: This follows an inspection to prove your building is safe to use. It confirms that all the building codes and zoning laws are adhered to and ready to take on whatever special events or daily operations you have planned.

Food Handler's License: Food safety is huge in a restaurant establishment, so getting this license is necessary before serving food and drink to the public. It educates employees, from servers to chefs, on health and safety standards when handling food.

Seller's Permit: To sell food and drink to customers, you need a seller's permit from the Kansas Department of Revenue to collect and remit sales tax.

Liquor License: Kansas doesn't take alcohol laws lightly, so this license is essential if you want to serve alcohol to customers on your premises.

Food Facility Health Permit: You need to successfully pass health and food safety inspections in order to get this permit. To nail the assessment, ensure you store and clean food properly to avoid the spread of bacteria.

Building Health Permit: Similar to the certificate of occupancy, this permit proves your building is safe in terms of fire escapes, ventilation, and more.

For more information, check out Toast’s Kansas Licenses and Permits Required to Open a Restaurant. 

6. Design a Food and Drink Menu

Do you love food? Of course, you do! Now is the time to let your passion for food and drink shine with your menu design.

Fight the temptation to put too many dishes on as this will only overwhelm patrons and make them question your restaurant identity.

For example, perhaps your sign and external decor alluded to seafood dishes, but instead, the menu features a mishmash of everything from burgers to pasta to sushi!

It's great to have variety, but you don't want to sacrifice quality and theme as an expense. Organize a selection of perfect, thoughtful dishes that show your passion for the cuisine.

As you are in the agriculture hub, take advantage of fresh, high-quality ingredients. Diners can tell when their meal is made with care and local, seasonal ingredients that taste just like Kansas.

Allow your ingredients to stretch as far as possible across the menu by incorporating them into numerous dishes. This saves costs, prevents waste, and results in a cohesive theme. Having said this, avoid being repetitive! It takes true talent to make each dish their own experience, even while using similar ingredients.

7. Hire and Train Employees

It's a lot of responsibility to get a strong team of talented staff members together as they are the lifeblood behind a restaurant, from back-of-house operations to customer service excellence.

Prepare transparent, informative applications that tell potential candidates everything about the company, including goals and future plans. Being upfront about the role's expectations filters the talent pool down to those who are the best fit.

Keep in mind that skills can be taught, but personality is innate. For instance, individuals who are confident and great with people are perfect for front-of-house roles. On the other hand, attention to detail and communication are brilliant qualities for a chef to have.

Onboard your new team with an engaging, training process that covers everything from daily operations to the overall restaurant vision. It combines showing them how to complete the tasks and immersing them in the company culture. This results in a confident, capable new employee who fits in straight away!

8. Get the Best Restaurant Technology

As trailblazers in this area, we see first-hand how important technology is to running a successful restaurant. Sure, keeping up with the times is important, but you shouldn't opt for any new tool you see on the market.

Instead, get a thorough understanding of what your restaurant needs. Each establishment has their own unique needs and preferences when it comes to their operations, so take this into consideration when you purchase technology.

To save time on your search, here are some of the best restaurant technology equipment you can implement into your workflow straight away:

Point-of-Sale System (POS): Food businesses that use Toast's POS system experience a whole new world of efficiency and accuracy. Servers can take orders, process payments, manage inventory, and much more.

Kitchen Display System (KDS): A KDS system is used in the kitchen to eliminate the need for paper tickets that get lost the second you look away. Chefs and caterers can easily communicate with front-of-house staff and see orders in real time.

Online Ordering: You can't deny that we love convenience, especially when it comes to food from our favorite restaurant. With online ordering capabilities, your customer expands exponentially.

Contactless Payments: Diners can pay with their food via a tap of their card, smartphone, or smartwatch. This creates a positive experience by streamlining the whole service.

To determine what technology is best for your business, take time to research what ones are applicable to your operation and whether they will benefit or hinder your services.

9. Have a Marketing Strategy

You and your staff are excited about your restaurant, but now you have to get the public on board, too. Building a buzz around your restaurant will attract customers and create a lasting impression as you continue your business venture.

For an effective marketing plan, start by catering the content and the marketing channels it's shared on to your target market. This would have been decided in the concept stage, so refer back and put yourself in their shoes. What content will resonate with them, and what marketing channels do they use?

In marketing, brand is everything, no matter what industry you're in. A powerful way to build a following is through social presence development. Every post, comment, and interaction you have online should convey the brand's tone of voice and identity. Doing this makes you stand out among the sea of other Kansas restaurants.

Social media and email marketing are two of your best friends as a business owner. The frequency and method of your marketing material's distribution play a big part in its success, so be sure to lock down the best way to reach your target demographic.

10. Hold a Soft and Grand Opening

Almost there! Before the ultimate grand opening, it's really beneficial to hold a practice one - a soft opening. In a nice, low-stakes environment, you have the chance to test every aspect of your restaurant's operation, even the parts you are fully confident in.

You never know what could happen; maybe the chairs are uncomfortable, or the technology needs a last-minute update. It's best to prepare and get it sorted now before you're face-to-face with the public and trying to redeem your reputation before it's even had a chance to take off.

It's up to you who you invite for the soft opening, such as friends or respected individuals in the industry, but keep it small.

Once you feel fully prepared after the soft opening, why waste time? Let's open the doors and start the adventure. A grand opening needs to have some buzz in order to start with a bang. Spread the word through your chosen media channels and consider offering a special discount.

FAQs

Do you need a license to sell food in Kansas?

Yes, you do. To sell food in Kansas, you'll need to get a seller's permit and a food establishment license through the local health department or county authorities.

What permits are needed for a food truck in Kansas?

Food trucks are great fun and allow you to travel around Kansas while serving delicious food, but first, you will need a:

• Business License

• Mobile Food Facility Permit

• Public Health Permit

• Food Seller's Permit

• Liquor License (if applicable)

• Employee Health Permit

Can you make food at home and sell it in Kansas?

You can, with some restrictions. The Kansas Department of Agriculture lets you sell homemade foods to the public. However there are some limitations of what you can sell including refrigerated baked goods, fermented foods, low-acid canned foods, and pickled foods.