Spain welcomes more than 80 million tourists each year and has a deeply rooted gastronomic culture that generates consistent demand.
Coastal cities, luxury destinations, and provincial capitals all offer genuine opportunities for well-executed concepts with viable margins.
The problem isn't the market. The problem is that most projects fail within the first two years due to lack of structure: miscalculated food cost, a menu with no real margin, an undersized team, or an oversized initial investment that leaves no room to manoeuvre.
All of these problems are preventable with proper planning from day one.
Why opening a restaurant in Spain is a real opportunity
This service is designed for investors and entrepreneurs looking to open a restaurant in Spain and who need an experienced professional to manage and execute the project from start to finish, whether you are based in Spain or operating from abroad.
Previous hospitality experience is not required. Most of our clients come from completely different industries and rely on our expertise to make the right decisions before committing their investment.
Opening a restaurant without a solid structure leads to predictable problems: poorly planned investments, menus with weak margins, operating costs spiralling out of control from the first month and teams working without systems or direction.
The issue is rarely the concept itself. The issue is how the business is built around that concept.
Who is this service for?
Phase 4 — Opening support
We are physically present during the first services. We train the kitchen and front-of-house teams, supervise operations and make real-time adjustments wherever necessary.
Phase 3 — Menu engineering, food cost & operations
We develop the final menu with accurate recipe costing, set pricing based on target margins and organise kitchen and floor operations so the business runs efficiently from day one. The restaurant is built around clear operational systems and procedures.
Phase 2 — Suppliers & recruitment
We source food and beverage suppliers and negotiate pricing with profitability targets in mind. We also assist with interviews and the recruitment of both kitchen and front-of-house staff.
Phase 1 — Concept & feasibility
We analyse the business idea, define the restaurant concept, estimate the total investment required and assess the financial feasibility of the project before any major financial commitment is made.
How do we work?
The scope depends on the specific project, but typically includes:
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Initial feasibility study.
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Restaurant concept development.
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Supplier sourcing and negotiations.
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Recipe costing and menu pricing.
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Equipment, tableware and glassware selection.
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Operational systems and process design.
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Recruitment support.
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On-site opening assistance.
A restaurant opening involves multiple external companies and suppliers. We not only manage all the areas mentioned above, but also coordinate every external party involved so you can focus on the investment rather than the operational complexity.
The average duration of this type of consultancy ranges from 2 to 6 months depending on the scale and complexity of the project.
Scope of the service
What does a consultancy engagement cost?
The cost is defined after the first free consultation, once we understand the project, its objectives and its real scope. As a reference point, our fees represent approximately 15% of the total planned investment.
At what stage should I get in touch?
We recommend contacting us before the project gets underway. In a first free meeting we analyse your idea and start giving it shape. Once you have a premises, we travel to your location and begin the on-site pre-opening work, staying with you personally through the first real services.
Do I need to speak Spanish to work with you?
No. We work with clients in Spanish, French, Italian and English.
Do you work across all of Spain?
Yes. We work across the entire national territory.
Is prior hospitality experience required?
No. Many of our projects are led by investors or entrepreneurs with no background in the sector.
What is the approximate investment for an opening project?
A restaurant opening project typically requires an investment of between €60,000 and €250,000.
Frequently asked questions
The first consultation is free and carries no obligation. Fill in the form and we'll get back to you within 24 hours.
Have a project in mind? Tell us about it.
CONTACTO
RIMA Consulting | Consultoría Gastronómica
+34 604 93 54 71
© 2026 by RIMA Consulting
Spain is one of the most active and competitive hospitality markets in Europe. But opening a restaurant here without understanding the industry, local regulations, suppliers or the day-to-day reality of running a professional kitchen can quickly become a very expensive mistake for an investor.
At RIMA Consulting, we act as your hospitality project manager: we coordinate every stage of the opening process, work with top-tier specialist suppliers and support you on-site until the restaurant operates independently.
You invest strategically. We make sure the project is built properly.