Day 3: Formalize your project and prepare for continuous operation

Desde licencias hasta cocinas compartidas: cómo convertir tu MVP en una operación legal, rentable y lista para crecer

In the first two days, you focused on defining, testing, and fine-tuning your culinary proposal. You've done what many fail to do: go out into the world and listen . But a good idea, validated and fine-tuned, isn't yet a business. Now begins the formalization and structuring phase.

Day 3 is crucial. Decisions are made here that affect not only your kitchen, but also your legal, financial, and operational capacity to grow safely. It's time for your restaurant—even if it's still small—to start acting like a business.

1. Choose your operating path: Where are you going to cook?

You've tried working from home, a borrowed kitchen, or a temporary format so far. Choose a professional and legal work environment if you want to maintain continuity and scale orderly.

Common options:

• Shared kitchens (cloud kitchens): ideal for delivery, low fixed costs, no customer service.

  
  

• Commissaries or dark kitchens: industrial operations for virtual brands or multiple concepts.

  
  

• Food courts or spaces with hourly/daily rentals: These are more visible, and they allow direct contact with customers.

  
  

• Small premises or partial subleases: if you already have strong validation and initial resources.

Evaluate availability, prices, local regulations, and whether the space has current health permits.

2. Start the legal process: licenses, permits and tax structure

An MVP can operate informally, but continued operation requires legal compliance. This step depends on the country or city where you operate, but there are specific common points:

Basic documentation to consider:

• Trade name and trademark registration.

  
  

• Legal constitution (natural person with commercial activity or company)

  
  

• Municipal operating license.

  
  

• Health permit/food handling.

  
  

• Insurance (civil liability, accidents, equipment)

  
  

• Registration in the tax regime (VAT, local taxes)

Tip: Consult an accountant specializing in food businesses to choose the most appropriate figure based on your income projection.

3. Organize your workflows (minimal continuous operation)

Moving from a one-time test to weekly operations involves structuring:

• Production processes: Who does what and when?

  
  

• Inventory and purchasing control: reduce waste and organize suppliers.

  
  

• Delivery or service logistics: self-delivery, pickup, or apps?

  
  

• Hygiene, cleaning, and sanitization: with daily checklists.

  
  

• Order management: via WhatsApp, POS systems, or integrated platforms.

  
  

Useful tools : Trello (operational management), Notion (manuals and checklists), Google Sheets (inventories and costs), Square or Poster (economical POS).

4. Create a consistent image across all channels

Even if you don't have a physical location yet, you need to build a strong digital presence that communicates consistency:

• Registered name and active web domain.

  
  

• Professional Instagram/TikTok profile.

  
  

• Order page (WhatsApp Business, Linktree, Shopify, or Menufy)

  
  

• Coherent graphic identity (Canva is ideal if you haven't hired a designer yet)

  
  

• Clear storytelling: Why do you do it? What inspires you? What makes your product unique?

Customers don't just buy flavor, they buy history. Don't leave your communication to chance.

5. Calculate your financial needs to operate for 90 days

Now you know how much it costs to operate continuously. This basic calculation will give you a clear picture of what you need to invest or generate to sustain yourself while you grow.

Includes:

• Kitchen/premises for rent.

  
  

• Inputs and ingredients.

  
  

• Salaries, if you have support.

  
  

• Packaging and materials.

  
  

• Delivery costs or commissions.

  
  

• Advertising and marketing.

  
  

• Contingency funds.

  
  

Tip: Create a spreadsheet with a three-month sales vs. cost projection. This will help you know how much you need to sell daily and whether it's time to seek financing or partners.

6. Evaluate whether you need external support: partners, credits, or alliances

Many entrepreneurs reach this point with a good idea, product, and validation, but without the resources to grow. This is where you should evaluate:

• Am I looking for a strategic partner (someone who can provide capital or know-how)?

  
  

• Should I apply to a gastronomic entrepreneurship incubator or fund?

  
  

• Should I apply for a microloan or family support with a repayment plan?

  
  

• Should I launch a pre-sale or local crowdfunding?

  
  

Only do this if you have clear metrics, a well-tuned model, and a solid message.

Conclusion: Day 3 is when you become a business

You were a validated idea up until this point. From now on, you're a business in progress. Day 3 is the day you formalize your vision and organize your kitchen, paperwork, and processes. It's the beginning of your journey as a professional entrepreneur.

You don't need to have everything figured out, but you need to be structured to move forward confidently.

The difference between a restaurant that lasts six months and one that builds a legacy often lies in the decisions made at this point.