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Entrepreneurs who opt to establish a business in Liechtenstein have a variety of sectors to pick from that have grown significantly over the past few years. Agriculture is one of these businesses, and it is subject to several laws that address various aspects of this industry. Several further laws complete the agriculture act, which serves as the primary legal framework for establishing an agricultural firm in Liechtenstein.

Liechtenstein agriculture business registration

After deciding on a firm structure, the business owner can begin putting together the necessary papers for the Liechtenstein company formation procedure and submitting it to the trade register. The agricultural enterprise infrastructure promotion ordinance allows agricultural businesses to get public money for their operations. These funds may be used to build the business’s infrastructure or to cultivate the crops. Special approvals from the local municipality are required for cultivating the land about the licenses associated with starting an agricultural enterprise in Liechtenstein. If the goods are intended for export, an export license is also necessary, along with adherence to specific packing and labeling regulations.

Make a business plan for a restaurant

Like starting any new business, opening a restaurant requires a thorough business plan. For individuals who are not familiar with business plans and how they are prepared, this phase could prove to be difficult. Business plans for restaurants are broken up into sections that cover every facet of your new venture, from your restaurant concept to your finances. The goal of the plan is to assist you in clarifying the specifics and presenting your company to potential investors. The restaurant business plan is used as evidence that your venture will succeed when you apply for restaurant loans.

The main elements of a restaurant business plan are listed below:

business plan’s executive summary

Your business plan’s executive summary is the first section, but it’s best to write it last and make it a summary of the other sections you’ve previously finished.

Company overview and description 

Write a more thorough corporate overview in this part than you did in the executive summary.

Concept and menu 

Describe every aspect of your restaurant’s concept and food in this area.

Management and ownership structure

Outline your management and ownership structure. Charts serve as a useful visual aid.

Employees and staffing needs 

It’s simple to underestimate your staffing requirements. You’ll have a more accurate idea of how many staff you need to hire in order to run your firm once you’ve put it on paper.

Marketing and competitor analysis 

You must conduct thorough research for this portion of your business plan. You’ll need to provide an analysis of the demographics and competition for your chosen location.

The most crucial section when trying to secure funding for your new restaurant is the financial projection and summary. Use it to calculate the break-even point and anticipate sales.

Locate a commercial space and lease it

The following elements are among the most crucial ones to consider when picking a location for your new restaurant:

Accessibility and visibility

Pick a site with good visibility and lots of foot and vehicle traffic. Think about the accessibility for cars and pedestrians, as well as parking availability.


Your restaurant’s target clientele should reflect the local population.

Labor costs

Depending on where you live, your labor costs will change. You will need to pay a higher wage in places with a higher cost of living to recruit qualified workers.

Local competition 

Observing the rival eateries in your neighborhood can teach you a lot. The trick is to pick a place where successful restaurants of a similar type may be found but to stay away from neighborhoods that are overrun with eateries that directly compete with your concept.

Prepare your layout

Each area has specific needs that are specific to it. If you require help, think about collaborating with a sector specialist to develop a personalized design layout that satisfies your requirements.

Consider these elements when planning the layout of your dining room:

Seating capacity

Your dining room’s seating capacity is determined by local rules. Depending on the size of your area and the number of exits, you must adhere to regulations for square footage per client.

Dining room furniture 

Select booths for your restaurant that complement your design theme. When deciding on the design and configuration of your restaurant’s furnishings, take seating capacity and comfort into account.

Environment and decor 

By using lighting and decor, you can improve the ambiance in your restaurant.


Materials that are simple to clean and disinfect should be used to make flooring and wall fittings. A dining area should not have carpeting since it will absorb odors and spills. Additionally, smelling, fabric window coverings and drapes are expensive to maintain.

Restaurant cooks with smiles behind food platters on the table and preparing for the restaurant’s opening should hire the right staff.

You have the ability to immediately create a great workplace culture during the hiring stage of opening a new restaurant. It is critical to carefully analyze your employee perks, training programs, and incentives when addressing the work/life balance of your prospective employees. If you give these factors your full attention, you will have better success with staff retention.