Expanding a restaurant to a new location is both exciting and full of potential pitfalls. A second (or third) location should be an opportunity to grow, not a lesson in frustration. Too many restaurateurs assume that what worked in one location will automatically translate to another. But opening a new spot means dealing with new customer expectations, different logistics, and a fresh set of operational challenges.

A smooth launch isn’t just about having the right menu—it’s about strategy. Every successful restaurateur knows that opening a new location requires precision, planning, and attention to the details that others might overlook. Let’s explore the six most important things to consider before the doors open.…