Restaurant Openings for Dummies - 21st October - Wong Chuk Hang store

$ 200.00 HKD

Date and Time

Thu, October 21, 2021

07:00 PM - 09:00 PM


The event will be hosted by Johnny Glover who founded Pacific Gourmet, The Butchers Club, Argyle Meats, and most recently Steak King. He has conceptualized and opened over 30 restaurant & food factory premises in Hong Kong plus others in the UK, China, Singapore, Australia, and Indonesia.

His first Butchers Club Burger restaurant in Wan Chai paid back its build costs within 13 days of operation was listed in the Michelin Guide. and regularly generated sales exceeding HK$2mil per month from 500 square feet.

Pick the brains of a panel of expert guests from; Licensing, real estate, interior design, construction etc...
Network with other entrepreneurs looking to open restaurants
Pick up tips and tricks on how to open a restaurant in Hong Kong on a shoestring budget

Price includes a welcome drink and canapes
$250 on the door, limited places

Panel of Experts

Ricky Wong - Interior Design

Ricky wong has been designing restaurants for the past 10 years in Hong Kong, he designed the original Butchers Club in Wanchai, The Butchers Club Deli in Wong Chuk Hang, and most recently The Steak King Concept stores

Chase Morgan - Project Manager

Chase has been project managing food & beverage concepts in Hong Kong for over a decade. He has oped and operated everything from nightclubs to food trucks to private party boats. Most recently he opened the Soho nightclub 'Quality Goods'

Joe Sutton Training & Development

Joe lectures at Hong Kong PolyU, School of Hotel and Tourism Management, and teaches subjects such as; Entrepreneurship, Food & Beverage E-Commerce etc...

Tom Waterhouse - F&B Real Estate

Tom is a Chartered Surveyor and currently Director of Retail at Savills Hong Kong

Wilson Lee - Restaurant Licensing

Wilson Lee is a registered architect in Hong Kong, practicing as licensing consultant for food & beverage venues, hotels, and schools over 17 years. Mr. Lee always emphasizes the importance of pre-leasing assessment to a property before the engagement.

John Lo - Insurance & Legal

John is currently with AIA and overseas insurance with a focus on hospitality and Food & Beverage

What We Will Cover

Concept Development/Creation

Do you have a clear vision for the restaurant that you want to build?
Site Selection & Leases

Location location location or does it really matter?

What to look for in a lease – personal guarantees, marketing levy, removal notice if the owner sells the building
Negotiating a lease – landlords less likely to offer cheaper base rents but may agree to extended rent-free periods
Licensing and licensing consultant

This should be the first person you hire, 2 types of consultants with different benefits; licensed surveyor, ex FEHD officers
Do not sign a lease for a restaurant unless a licensing consultant gives a green light
Types of licenses
Buying an existing business/license
What does it cost to license a restaurant or food factory?
Project builds, timelines and costs

Typical Contractors needed (General contractor, HVAC, Kitchen, Fire Services)
Selecting contractors, Project Manager
How do you pay them and what do you need?

Equipment- second hand Vs. new
How long should it take?
Can you open without a license?

PR/Marketing & Social Media

Do it yourself or hire a PR Firm
Recruitment & Training

Head Chef cost, Restaurant Manager costs?

What to look for when hiring people
Total Labour costs as a % of revenue

Soft opening
Grand Opening


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Steak King Foods

Restaurant Openings for Dummies - 21st October - Wong Chuk Hang store

Factory Event Space, 16A, Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Wong Chuk Hang, Hong Kong