Open Your Restaurant In 8 WeeksOpen Your Restaurant In 8 WeeksOpen Your Restaurant In 8 Weeks

A detailed step-by-step ebook to guide you plan your finances, obtain necessary licenses and open your first restaurant in 8 weeks

Do you want to open a restaurant but don’t know…

WORRY NO MORE….!! This ebook will get all your questions answered.

Unlike other guide books that offer general guidelines on WHAT TO DO to open a restaurant, this book will show you :


Starting a restaurant looks very lucrative simply because people generally love to eat and we eat out lot..!! Asians are some lucky lots who can afford to have breakfast, lunch, tea, dinner and supper without having to know how to cook and without poking huge holes in our wallets.  Eating out is part of our culture. We eat out all the time.

This explains the numerous restaurants, cafes, warungs, bistros, or kopitiams in almost every corner of Asian countries.  It seems like everyone knows and wants to open a restaurant.  You don’t need to be a chef to open a restaurant. In fact, most restaurant owners can’t even cook.!  Many are politicians, singers, actors, models, housewives, retirees, businessmen who love food or even foreigners who want to introduce food from their homelands.  While anybody can open a restaurant, it takes a trully hardworking, dedicated and discipline entrepreneur to open and operate a successful restaurant. 

I believe opening a restaurant should be easy so we have enough energy to concentrate on more important things, like running, managing and making it into a successful one…!

“How to Open Your Restaurant In 8 Weeks”

is a step-by-step comprehensive guide to open your first restaurant easily and economically.

Planning is the most crucial thing to do in opening your restaurant.  Plan your location properly to avoid being closed down by the authority.

 News of Closure Takes Everyone By Surprise

When news that the vibrant dining haven would soon be out of business reached the ears of its tenants, many expressed shock and disbelief and said they were not aware of it.

the Star online – Monday March 22, 2010

Do you know that….


This ebook will make you more confident in opening your restaurant door for the first time because you will be completely ready.

With the insight from my ebook, you can relax…. and concentrate on the important things for your Opening Day. Here’s what you will find inside the ebook (160 pages):

  • A guide on how to form a company in Malaysia

  • List of licenses needed

  • A guide to make a simple business plan that will show you how much capital you will need

  • How to get FREE items for your restaurant (chillers, glasses, freezers, etc)

  • How to buy your equipment, furniture and cuttleries cheaper than the market price

  • How to price your menu accurately

  • How to pick the best location for your restaurant

  • How to prepare for a smooth Opening Day


will $AVE you $$ Thousands of Ringgit $$ and Millions of Headaches..!!

How_to_Open_Your_Restaurant_in_8_Weeks_in_Malaysia_New_Version_I_Front (2)

Your investment of RM 89.90 (approx. U$29.00) will PREVENT you from LOSING THOUSANDS OF RINGGIT from making uninformed decisions.


Why do you need to get everything ready before opening your restaurant door for the first time?

I always believe that first impression is very important…. in anyhing… but mostly in restaurant business.


Open your restaurant only when you are ready, not half-ready, not almost ready.  Your kitchen and floor operation should be ready to serve a full house on the first day of opening regardless whether or not you will actually have a full house.

When a new restaurant opens, curious foodies will come and try.  You have to nail them on that first try. Never fail to impress them on that first try. 

A lot of owners have the above excuses because they are too tired juggling hundreds of things behind the scene thus forgetting the small important details during opening.




Once a customer leave your restaurant dissatisfied, he/she will never return and the bad advertising will spread like a cholera.  Your Opening Day could be the first door leading to your Closing Down day.

How many times you experienced this : You brought your family into a packed newly opened restaurant. A friendly owner greeted, seated and gave two sets of menu to be shared with your wife and your children because they didn’t print enough menus.  Then the waiter came to take your orders.  After half an hour, your kids got their food but not you and your wife.  Your kids ate while you started getting irritated.  Your food only arrived after your kids finished their food.  And your wife’s food arrived just before you finished the main course.  By then your wife had lost her appetite and chose to pack the food instead.  So you asked for the bill.  The bill came 10 minutes later because the Cash Register was jammed.  Since it’s dinner time, the owner couldn’t call the supplier whose business opened only 9am – 5pm. The owner apologized saying it was his first day, the restaurant just opened and he didn’t anticipate such a good response.  For the whole night, all the owner did was apologizing.  The owner thought that first night was a “success” because of the full house with a few glitches in customer service.  He didn’t realize that he had just spread a bad advertising to a “full house”.

BUY NOW and you’ll get a

FREE Supplier List. 

(worth RM30.00)

A comprehensive e-booklet on suppliers for hundreds of products (chillers, cutleries, beef, poultry, cheese, vegetable, sauces, etc) in Kuala Lumpur will be emailed to you within a week.



You can either ask around,  browse thru numerous websites to get suppliers on equipment, food and beverages…


Read this book and spend your valuable time in planning for your opening day.

The decision is in your hand..!!

Dear Elly,

After having been entrepreneurs in Germany for more than 30 years in the sectors of IT-consultancy, we plan to open a German Restaurant in Ipoh. I thank you for your ebook and the detailed and comprehensive information on how to open a restaurant.

- Mr. Bernd Neumann

Dear Elly,

I was lost into this massive industry and I did not know where to start first, before I read this book.  I could simply say it is the best one that I’ve ever read.

-Mr Armand Kh

 Download ebook for only RM89.90

About the author:

I have been involved in opening, operating and managing few restaurants in Kuala Lumpur for the past 6 years.  Although my technical background is Accounting and Management (I have a Bachelor degree in Accountancy from San Diego States University – USA and an MBA from University of San Diego – USA), my passion for food drove me to be in the F&B industry.  I love food and everything associated with it.

I love the feeling of opening the restaurant door first thing in the morning, before the chefs, the waiters and the cleaners come.  It gives me a peaceful feeling of looking everything “undone” and a pure excitement when seeing the place transforms into a busy restaurant where receptionist greets customers, waiters take orders, chefs shout in the kitchen, food runners dash from the swing kitchen doors and cash register drawers open and close swallowing the cash.

My first involvement in opening a restaurant gave me a nerve-wrecking experience. I raced with time to finish the renovation, to purchase the required equipment, to install the Point of Sales system, to get reliable suppliers and to hire staffs.  But the one that really gave me the test of patience was to obtain the necessary licenses.

I found out that having a registered company with a valid business license was not enough.  Only after the restaurant was opened, I found out that I couldn’t put up a signboard because I needed a signboard license.  I also found out that I was not allowed to play any music in the restaurant unless I have licenses from Recording Artists Association.  Then I also found out that I needed to apply for Liquor License. And the list went on and on…

I wish someone had told me about this earlier so I wouldn’t have wasted a lot of time going back and forth to DBKL (Dewan Bandaraya Kuala Lumpur) to obtain those licenses.

Then I found out that I had to increase the Paid Up Capital of the company if I want to hire foreign workers. Had I known that there is a minimum Paid Up Capital for hiring a foreigner, I would have registered the company with higher Paid Up Capital in the first place, thus saving me time and money to do ammendments on the Company Article of Association.

After all the legal issues were settled, I found out that I had wasted money on buying some of the equipment and furniture because I could actually get those things for free.

After that first experience, opening the second, third and forth restaurant was a breeze.  I knew exactly what needs to be done first, second, third, forth, and so on.

I wrote this book to pass my knowledge to anyone who plans to open a restaurant in Malaysia so he/she will not have to experience what I had experienced before.  I hope after reading this book he/she will be able to open his/her restaurant easily, fast and economically.

Should you need any inquiry, please email me at

Wishing you a very exciting adventure of opening your own restaurant…

All the Best…

Elly Suliana