A Lean Startup Guide with out of the box ideas on how to open a vegan restaurant from a restaurant owner’s perspective with no previous restaurant experience to owning and managing a successful vegan restaurant in South Florida. We’ll discuss how to develop a concept that works for you and your customers How to avoid all the major mistakes I made while rehabilitating the building and going thru renovations Different types of vegan restaurants concepts and how to choose the right concept Finding the right location and how to save A LOT of money by avoiding the mistakes I made! Menu development and kitchen design Licensing and permits notes Working with your city building department to avoid major mistakes Financial management and operating notes Creative funding and partnership ideas Equipment and tips to save money Marketing for today’s customers Timeline from beginning to opening and more! Bonus! Partnership agreement Sample In this book, you’ll learn key mistakes to avoid that will help you stay away from many headaches, what I learned while going through a full renovation process, how to open the restaurant and drive traffic before you even open, and advice on how to operate the restaurant so you can grow it successfully. My team and I made huge mistakes; we also learned so much and now know what works and what doesn’t, as it relates specifically to the vegan restaurant industry. We’ll also discuss your options if you have limited space, or a space with no hood, or plan to lease or rehab. This is a valuable guide for anyone considering starting a vegan spot, whether it’s a café (limited-service operation) or a full vegan restaurant. I am not writing this book to make it as long as possible, to charge more, so I will try to be as efficient as I can with my words/advice. My aim is simply to provide you with my thoughts on how to run a successful vegan operation here. I wish someone would have been willing to sit down with me to share valuable insights to help me determine whether opening a vegan restaurant was right for me. This is why I am writing this book. My goal is to discuss the things to consider when picking a location, deciding on a menu, getting the right equipment, working with a GC and architect, coming up with a kitchen design, navigating financial management, and so on. We’ll spend time going over what my team learned to ensure we produced money immediately, different partnership mistakes we made, how to do street smart advertising/marketing with limited funds, and how to produce income from day one. If you want to learn more about my restaurant, simply Google “Juuuicy in West Palm Beach, FL” or “Mama’s Vegan Cocina in West Palm Beach FL” and you’ll see our five-star ratings and all the positive feedback from hundreds of customers. Juuuicy and Mama’s Vegan was a full plant-based, soy-free, gluten-free, non-GMO, and organic (when possible) restaurant, located at 538 Northwood Rd, West Palm Beach, FL 33407. Juuuicy had over 100 inside seat capacity and 50 patio capacity. Initially, we also had a full liquor license but after opening the restaurant, we decided to stop doing late-night events and the liquor license wasn’t producing what we intended, so we gave it away and kept only the beer and wine license. More about the liquor license mistakes/lessons we learned later in the book.