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An introduction to Paxika: one place for everything in hospitality and food, who it is for, and what you can do on it today.
Blog
Starting a restaurant
How to Open a Restaurant in 2026: The Complete Step-by-Step Guide
Opening goes faster when you order the work by lead time, not by tidiness. Ten steps, four decision gates and the paperwork to start first.
Starting a restaurant
How Much Does It Cost to Open a Restaurant? A Line-by-Line Breakdown
A single headline figure for the cost to open a restaurant hides more than it shows. Here is the line-by-line structure, the reserve most budgets leave out and a way to price delay.
Starting a restaurant
Restaurant Business Plan: What Investors Actually Read
A restaurant business plan is read by people with a short list of questions. Lead with the answers: what you are asking for, what it buys, who runs it and how it survives a bad year.
Starting a restaurant
Restaurant Concept Development: 7 Questions Before You Sign a Lease
A restaurant concept is a set of promises that the room, the menu, the price and the team all have to keep. Seven questions to test them before a lease makes them expensive.
Starting a restaurant
Restaurant Profit Margins: What Is Normal, Good and a Warning Sign
There is no single normal restaurant profit margin. There is a margin your format, rent and labour model make possible, and a few warning signs that show it slipping before the bank balance does.
Starting a restaurant
How to Fund a Restaurant: 8 Ways to Raise the Money
Eight ways to fund a restaurant, matched to the costs they suit. The usual mistake is using one source for every line of the budget.
Starting a restaurant
Restaurant Lease Red Flags: 12 Clauses to Read Twice
A restaurant lease is a long commitment that gets tested three ways: when you succeed, when you struggle and when you sell. Here are twelve clauses to read twice, sorted by the moment they bite.
Starting a restaurant
The Restaurant Pre-Opening Checklist: 90 Days, Week by Week
Your opening date is set by the slowest approval, not by the length of your to-do list. Here is a 90-day, week-by-week checklist built backwards from the tasks that cannot be rushed.
Starting a restaurant
Soft Opening vs Grand Opening: Launch Without Burning Your Brand
A soft opening is a rehearsal and a grand opening is an announcement. Mixing them up means your first mistakes become your first reviews. Here is how to sequence the two.
Starting a restaurant
Why Restaurants Fail: The Real Reasons and How to Design Against Them
The famous 90 percent failure figure is not supported by the data. The real risk is structural: fixed costs, the wrong site and no exit plan. Here is how to design against each one.
Hotels & lodging
How to Start a Boutique Hotel: A Practical Guide for First-Time Owners
Most guides start with the building. Start with the maths of a small room count and the question of who will run the hotel, then let the design follow.