Opening your restaurant in Florida

Taking over a restaurant that already trades, or building one from scratch: both routes work with an E-2 visa, and they involve different amounts, timelines and risks. We help you decide, then carry the project through to opening day.

Take over or build from scratch

Taking over an existing venue gives you demonstrable revenue, licenses already in place and an established clientele — arguments that also carry weight in an E-2 case. Building from scratch gives you full freedom over the concept, but means construction work, licensing delays and heavier start-up cash needs. We cost out both scenarios before you commit.

What we do

• Feasibility study of the concept and the market in your target Florida city
• Finding a restaurant to take over, or preparing a build from scratch
• Finding premises and support in negotiating the lease
• Coordinating acquisition due diligence: accounts, lease terms, franchise agreements
• Assessing franchise versus independent concept
• Company formation (LLC or Corporation) and EIN registration
• Licenses and permits: business license, certificate of occupancy, health department and food service permit, food handler certification, liquor license, sign permit, sales tax registration
• Coordinating fire and building safety inspections
• Business insurance: general liability, workers’ compensation, property
• Recruiting qualified staff from France and Europe: bakers, pastry chefs, cooks and section chefs

The liquor license, the part that worries people

It is the longest and most expensive step of all, and the one that most surprises restaurateurs coming from France. In Florida the type of license depends on what you serve — beer and wine, or spirits — and on the nature of your venue. Some licenses are capped in number and trade on a secondary market. We tell you at the feasibility stage what your menu implies, so the budget and the timeline are right from the start.

Build-out and suppliers

Kitchen design, equipment, general contractor, point-of-sale systems, and above all introductions to the food suppliers you need to stock your menu. That network, built on the ground, saves you the months of trial and error that sink so many openings.

Finding qualified staff

This is the difficulty nobody talks about, and one of the most serious: recruiting trained bakers, pastry chefs or cooks when you do not yet know anyone locally. We draw on our professional network in France and in Europe to identify qualified people, and we support you through the first contact. The immigration side of any hire is a matter for the attorney.

From first call to opening day

1. Feasibility study. Concept, city, competition, rents and budget, before you commit to anything.
2. Take over or build. We cost out both scenarios and help you choose.
3. The business or the premises. Search, viewings, lease negotiation, acquisition due diligence with the accountant.
4. Company and licences. Forming the company, EIN, licences and permits, in the right order.
5. Build-out, equipment, suppliers. Kitchen design, general contractor, point of sale, and every supplier your menu needs.
6. Team and opening. Hiring, final inspections, first service.

Frequently asked questions

How long does it take to open?

A takeover can close within a few weeks if the right business is on the market; building from scratch takes longer, between the lease, the build-out and the licences. We set a realistic timeline at the feasibility stage.

What budget do I need beyond the purchase price?

Kitchen equipment, deposit and rent before opening, licences and professional fees, opening stock and payroll, and above all six months of working capital. The line-by-line breakdown is in How much does it cost to open a restaurant in Florida?

Can I serve spirits without buying an expensive quota licence?

Often, yes. In Florida, a restaurant with at least 2,000 sq ft of service area, at least 120 seats and at least 51% of its revenue from food can get a special restaurant licence, without buying a quota licence on the secondary market. We check at the feasibility stage whether your project qualifies.

Franchise or independent concept?

Both work with an E-2 visa. A franchise brings a system and a brand, in exchange for fees and royalties; an independent concept leaves you completely free. Either way, we review the franchise agreement with you and the accountant before anything is signed.

Further reading: How to Open a Restaurant in Florida: The Complete Guide · How Much Does It Cost to Open a Restaurant in Florida? · Opening a Restaurant in Florida: Which City Should You Choose? · Buying an Existing Restaurant vs. Building From Scratch · Opening a French Bakery in Florida