Small persian restaurant

Local diners, families, groups celebrating, and people from the Iranian and wider Middle Eastern communities. Delivery customers can add to this.

Customers pay per dish or set platter, plus drinks (doogh, tea, soft drinks) and sides. Lunch deals and takeaway orders help fill quieter times.

• Cooking Persian dishes consistently
• Managing food costs and stock
• Hospitality and customer service
• Leading a small kitchen and floor team

• Register as a food business with your local council, usually well before opening (check the notice period)
• Allergen information for the 14 main allergens must be available to customers
• Check planning use, fire risk assessment, extraction and gas safety requirements for your unit
• Public liability insurance, plus employer's liability insurance once you hire staff
• Check whether you need a premises licence if you plan to serve alcohol
• Rent, rates, staff wages and ingredient costs can squeeze margins, so keep a cash buffer

Startup costs are typically estimated at around £40,000 to £150,000, depending on the premises, fit-out, kitchen equipment and seat numbers. Monthly revenue is typically estimated at around £15,000 to £60,000, depending on location, opening hours and menu pricing.

Check how to register as a food business with your local council, usually well before opening. Also check allergen information for the 14 main allergens, planning use, fire risk assessment, extraction, gas safety, insurance, and whether you need a premises licence for alcohol.

You need to cook Persian dishes consistently, manage food costs and stock, provide good hospitality and lead a small kitchen and floor team. Expect to work typically at least around 45 hours a week, depending on staffing and opening times.