Opening a Restaurant in Switzerland

Opening a restaurant in Switzerland is a big step – and a rewarding one if you prepare well. I opened my first restaurant, Simply Soup, in Zürich without outside investors and have run it for 15 years. Here is the step-by-step overview I wish I had had at the start.

1. Get clear on your concept and your guests

Who are your guests, when do they come, and what do they pay? Describe your ideal guest as precisely as possible. Your concept, menu, location and marketing all build on this. Know what your competitors offer – and how you will be different.

2. Write a realistic business plan

Much of it will be assumptions, but a solid plan gives you a framework once you open. Invest time in the financial part: investment, monthly fixed costs, food and personnel costs, and how many guests you need per day to break even. Plan enough liquidity to cover about 12 months of running costs – it takes time until sales ramp up.

3. Find the right location

Location will make or break your business. Check footfall at different times of day, visibility, neighbouring businesses and the condition of the kitchen and ventilation. Read the lease carefully before you sign – rent, duration, options and who pays for what.

4. Choose a legal form and register

Most founders start as a sole proprietorship (Einzelunternehmen) or a GmbH (minimum capital CHF 20,000). Register in the commercial register, and sign up with a compensation office (AHV/Ausgleichskasse) and the required insurances, such as accident insurance (UVG) and occupational pension (BVG) for your staff.

5. Permits, hygiene and food law

Rules differ by canton. In the canton of Zürich you don’t need a Wirtepatent (restaurant licence course), but most restaurants and cafés need a Gastwirtschaftspatent from the municipality where the premises are. Every food business must also be registered with the food safety authority (in Zürich: Kantonales Labor) and work with a self-control and hygiene concept (HACCP). Tip: if you are refurbishing, invite the food inspector for a site visit early – it saves expensive changes later. Many other cantons still require a Wirtepatent.

6. Build your team

Most Swiss restaurants are covered by the hospitality collective labour agreement (L-GAV), which sets minimum wages, working hours and holidays. Invest in experienced people for key positions – it pays off in your first, most demanding year.

7. Menu, suppliers and costing

Start small: a focused menu is easier to cook consistently and to calculate. Know the cost of every dish and set prices that cover food, staff and overheads. Compare suppliers and build good relationships early.

8. Opening and the first year

Plan your opening marketing, but also your rest – the first year is a marathon, not a sprint. Review what works after one to three months and adjust quickly.

Don’t do it alone

Every one of these steps has expensive pitfalls. In my gastro mentoring we go through your plan together, so you can avoid the mistakes I made. Start with my free checklist: 10 things to do before opening your restaurant.

This overview is general information, not legal advice. Check the exact requirements with your municipality and canton.