How to Start a Sandwich Shop

You are the sandwich king, at least that's the goal. What will you need to open the doors? Much depends on the extent of your menu and the anticipated number of customers expected each day. There are basic requirements for any store.

Things You'll Need

• Commercial freezer
• Commercial cooler
• Storage shelving
• Storage containers
• Preparation sink
• Preparation tables
• Refrigerated sandwich table
• Various serrated and chef's knives
• Paring knives
• Utensils---serving and preparation
• Mixing bowls---various
• Measuring cups
• Measuring spoon
• Kitchen scale
• Can opener
• Knife sharpener
• Cutting boards
• Paper wrap
• Serving trays
• Coffee maker
• Drink refrigerator
• Soda pop machine
• Cups
• Straws
• Stir sticks
• Utensils---plastic service
• Napkins
• Cash register
• Plastic or paper sales bags
• Condiment bottles/baskets
• Trash bins and liners
• Cooler thermometers
• Triple sink
• Mop
• Floor bucket
• Broom
• Cleaning cloths
• Scrubbers---dish and pot
• Dish towels
• Sanitary wipes
• Paper towels
• First aid kit
• Hair nets
• Aprons
• Serving gloves---plastic
• Cleaning supply storage
• File cabinet---locking
• Pens
• Note pad
• Telephone
• Calculator
• Clock
• Refrigerated prep table
• Under-counter refrigeration
• Food processor
• Blender
• Mixer
• Blade slicer
• Tomato slicer
• Lettuce shredders
• Ice machine
• Hot sandwich equipment
• Steamer table
• Hot-hold cabinet
• Range top
• Conventional oven
• Convection oven
• Tabletop griddle
• Grill
• Grill---Panini
• Conveyor toaster
• Hot pads
• Pots---various
• Fry pans---various
• Sauce pans---various
• Mixing utensils---various
• Credit card scanner
• Computer
• Cappuccino maker

Instructions

Basics

1. Do some research. Look for a location for your store. Observe potential customers in those areas. Talk to local shop owners about their business. Talk to other sandwich shop and deli owners. Contact the Chamber of Commerce. Your research should help you understand where people--your potential customer base---are likely to go for lunch. Take note of all potential competitors near your sandwich shop location.

2. Contact the regulating authorities about permit and licensing requirements. Gather the applications required. Complete this step as soon as possible.

3. Write a business plan. Using the information gathered by your research, pay particular attention to the finance section. Understand how much money needs to be coming in and the cost of your operation. Don't be afraid to seek assistance.

4. Create your menu. It is part of the business plan. Decide on the type of sandwiches being served: i.e. hot or cold, side dishes, desserts, drinks, etc. Is your restaurant exclusively carry-out or dine-in? List all ingredients that will be required and decide what will be prepared on site and what will be contracted out (breads, for example).

5. Decide on the equipment and supplies you will need. This will be highly dependent on your menu and the nature and location of your store. Ideally, at this point you will have identified the shop location.

Equipment

1. Conduct a store walk-through. Observe the flow of customer traffic through the dining area, kitchen accessibility to all prep areas by the staff and storage available to vendors. Plan the store layout to make the most efficient use of that space. Be aware that power outlet locations and water supply may limit certain equipment placements.

2. 

   Find equipment. Purchase only what you need to prepare the menu. At a minimum, you will need a commercial freezer, a commercial cooler, storage shelving, storage containers, preparation sink, a preparation table, refrigerated sandwich table, various serrated and chef knives, paring knives, serving and preparation utensils, various mixing bowls, measuring cups, measuring spoons, a kitchen scale, can opener, knife sharpener and cutting boards--marked or color coded to avoid cross-contamination. Have a thermometer for each cooler to strictly monitor temperature requirements.

3. 

   For the order counter and customer service area, you will need to purchase paper wrap for take out, serving trays, a coffee maker, a refrigerator for drinks, soda pop machine, cups--hot and cold, straws, coffee stir sticks, utensils---plastic service, napkins, a cash register, plastic or paper sales bags, bottles for condiments or baskets for condiment packets, trash bins and liners and paper or plastic bags for to-go purchases.

4. 

   Select equipment for cleaning and health. Essentials include a triple wash sink, mop, floor bucket, broom, cleaning cloths, dish and pot scrubbers, dish towels, sanitary wipes, paper towels, first aid kit, hair nets, aprons, plastic serving gloves and cleaning supply storage away from the food.

5. Plan to buy some basic office supplies to handle administrative tasks. You should purchase a locking file cabinet, pens, note pad, telephone, a printing calculator and a clock.

Additional Equipment

1. Depending on your budget and the size of the operation, additional equipment may need to be considered in order for the shop to be efficient, such as a refrigerated prep table, under-counter refrigeration, food processor, blender, mixer, blade slicer, tomato slicer, lettuce shredders and an ice machine. Purchase only what is needed in order to assure a financial return on each piece purchased.

2. 

   Should hot sandwiches be on the menu, you may need additional prep tables, a steamer table, hot-hold cabinet, a range top, a conventional oven, a convection oven, a tabletop griddle, a meat grill, a Panini grill, a conveyor toaster, hot pads and various pots fry pans, sauce pans and mixing utensils. Have thermometers available to strictly monitor heating temperature requirements.

3. Additional items to consider include establishing a merchant account, purchasing a credit card scanner and getting a computer exclusive for business use.

4. Formulate an advertising/marketing campaign. Arrange to purchase advertising time and other supplies (i.e. flyers, handbills, ads, etc.) within planned budgets.

5. Begin to train any staff, particularly as equipment is installed. Hire an accountant or learn to manage the books for the store.

Open the Doors

1. List all food supplies needed to complete the menu. Contact vendors who can provide those items and arrange for delivery. With fresh foods, you will likely have daily deliveries or shopping trips.

2. List all non-food supplies required. Contact vendors who can provide those items and arrange for delivery.

3. Review the business plan for errors and omissions. Double check that all permits and licenses are in order, arranging any final inspections. See that all insurance requirements are met. Have an attorney check all contracts.

4. Announce the opening of your sandwich shop through local media and other channels. Invite local celebrity such as the mayor and council members.

5. With final arrangements secured and deliveries made, open on the announced day, on time. Be sure to have sufficient cash on hand to make change for the customers.

Tips & Warnings

• Be flexible in your menus: According to an article on the Foodservice Equipment & Supplies website, "Generally, the menu at many sandwich chains fluctuates with consumer tastes and preferences." Select equipment with high durability and reliability. Watch your competitors. See what is working for them. Try to offer something to the customer they don't.

• Things may not always go as planned so have enough fiscal reserves to survive your first year of operation. Never underestimate the importance of accurate bookkeeping. As with most small businesses, have an attorney available to help you over any legal bumps.

References

• Sandwich E&S
• Sandwich Shop E&S: Sophisticated Sandwich Prep

Resources

• 7 Essential Startup Steps
• Starting a Sandwich Shop
• How to Start & Manage a Sandwich Shop/Deli Business