Opening a restaurant
Open your restaurant on a system that’s ready first
Menu import, floor plan build and staff training before cutover — go live without losing a service.
An opening has a hundred moving parts; the POS shouldn’t be one of them. Novaryq’s opening playbook gets your menu imported, your floor plan built and your staff trained before doors open — so day one runs on a system your team has already used.
Menu import
We bring your menu in — items, modifiers, recipes and pricing — before launch.
Floor plan build
Your room, mapped: tables, sections and stations ready for the first seating.
Staff trained before cutover
PIN logins, roles and practice runs so opening night isn’t training night.
Live without losing a service
A staged go-live plan built so you never trade an opening for an outage.
Everything on from day one
Because Novaryq is one platform, opening day includes the full stack: POS, kitchen display, commission-free online ordering storefront, loyalty and inventory — not a starter till you’ll replace in a year.
Before the doors open
The order the work actually happens in
An opening fails on sequence more often than on effort. This is the sequence, with the parts that must be done before the soft open marked as such.
Build the menu
Items, modifiers and stations first — everything downstream, from routing to plate cost, is built on this structure.
Cost the recipes
Recipes turn sales into depletion. Skipping this is why so many new kitchens run blind on food cost for their first six months.
Set roles and permissions
Who can void, discount, refund and open a drawer — decided before opening night, not during it.
Stage the hardware
Terminals, handhelds and any kiosk enrol into the fleet and pull configuration, so the floor is set up rather than assembled.
Train on the real thing
Staff practise on the actual menu and the actual flows during the soft open, which is what the soft open is for.
Open on a system that’s ready
Tell us your opening date and we’ll map the setup plan.