Opening a Thai Restaurant:
The Real Timeline

What happens

You find a unit, negotiate terms, instruct solicitors, and sign. Simple, right?

What goes wrong

• Planning use class: The unit is A1 (retail) but you need A3 (restaurant) or Sui Generis (hot food takeaway). Change of use application required — add 8-12 weeks
• Landlord consent for extraction: You need to cut through the roof/façade for kitchen extraction. Lease must explicitly permit this. If the landlord hesitates, you're dead in the water
• Gas supply: Thai cooking needs serious gas — wok burners run at 30,000+ BTU. A domestic gas supply won't cut it. Upgrade = £5,000-15,000 and 4-8 weeks with the utility company
• Rent deposit: Expect 3-6 months' rent as deposit for a new restaurant business. On a £25,000/year lease, that's £6,250-£12,500 upfront before you've spent a penny on the kitchen
• Solicitor delays: Commercial leases take 3-6 weeks of legal back-and-forth. Every query adds a week

What happens

You apply for any planning permissions, submit Building Regulations (Building Warrant in Scotland), and apply for your premises licence. These can run in parallel — but all three must complete before you open.

What goes wrong

• Planning permission: If you need change of use, it's 8 weeks statutory determination — but most councils are backlogged. Expect 10-14 weeks in reality
• Listed building: If the unit is in a conservation area or listed building, extraction flue restrictions can kill the project entirely
• Building Control: You need approval for structural changes, fire safety, ventilation, drainage, and accessibility. Works cannot legally start without it
• Premises licence (alcohol): 28-day consultation period mandated by law. If a single resident objects, it goes to a licensing hearing — add 4-8 weeks. Apply early
• Pavement licence: If you want outdoor seating, it's a separate application. Most councils take 2-4 weeks
• Waste management plan: Cooking oil disposal, general waste contracts, recycling — councils increasingly require this before sign-off

What happens

Builders, electricians, plumbers, gas engineers, and kitchen installers descend on the unit. This is where the money disappears fastest.

Thai kitchen specifics

• Wok station: You need a dedicated wok burner — 30,000+ BTU, with a built-in water tap for cooling and cleaning between dishes. A standard 6-burner range won't work for serious Thai cooking. Budget £2,000-£5,000 per station
• Extraction to roof level: Non-negotiable for Thai cooking. Wok frying produces heavy oil-laden smoke. Ground-level extraction (through a wall) will get complaints from neighbours and enforcement from Environmental Health. Roof-level ducting is £8,000-£25,000 depending on building height and access
• Grease trap: Required by most councils and water authorities. Thai food produces heavy grease loading. Undersized trap = blocked drains, fines, and closure orders. Budget £2,000-£4,000 installed
• Fire suppression: Ansul or equivalent system over wok stations and fryers. Insurance is void without it. £2,500-£5,000
• Stainless steel everywhere: Walls, counters, shelving. Environmental Health expects commercial-grade stainless. Timber surfaces in a kitchen = instant fail. Budget £3,000-£8,000
• Rice cookers & warmers: Commercial rice cookers (20-30 cup capacity) are essential — £200-£500 each. You'll want 2-3
• Walk-in fridge: Thai ingredients (fresh herbs, curry pastes, prepped veg) need serious cold storage. Domestic fridges won't cut it. £3,000-£8,000

What goes wrong

• Gas supply upgrade required (discovered during fit-out, not before)
• Electrical capacity insufficient for commercial kitchen load — needs 3-phase upgrade
• Floor drainage inadequate — council requires additional drains
• Builder disappears mid-job (it happens)

What happens

You register as a food business with your local authority (free, mandatory, at least 28 days before opening). Environmental Health will inspect before or shortly after you open.

What they check (Thai-specific)

• Temperature logs: You must demonstrate fridge/freezer temperature monitoring. Thai curry pastes and prepped ingredients sitting at room temperature is a common fail point
• Cross-contamination: Raw chicken/prawns vs ready-to-eat herbs and garnishes. Separate prep areas and colour-coded chopping boards are expected
• Allergen matrix: Thai food has fish sauce, shrimp paste, peanuts, soybean — you must have a documented allergen chart for every dish. "The chef knows what's in it" is not acceptable
• Pest control contract: Rice and dry goods attract pests. EHO expects a commercial pest control contract in place before opening
• Staff training records: Food hygiene certificates for all kitchen staff (Level 2 minimum, Level 3 for head chef). Keep records on site

What happens

You recruit staff, set up supplier accounts, finalise your menu, and price every dish. This runs in parallel with fit-out — don't leave it until the kitchen is done.

Staffing reality

• Thai chef recruitment: If you need to sponsor a chef from Thailand, see our visa guide. Timeline: 8-16 weeks for the visa alone. Start this before you sign the lease
• Local chef market: A competent Thai chef in the UK commands £28,000-£38,000. A head chef with proven experience: £35,000-£45,000. Budget accordingly
• Front-of-house: 2-4 staff for a 40-cover restaurant. Budget £12.71/hr (NLW April 2026) + NI + pension. Use our NLW calculator to model the real cost

Supplier setup

• Thai wholesale accounts: JK Foods, Manning Impex, Thai Food Direct, Sing Kee — see our full supplier directory
• Fresh produce: Find a local Asian grocer or wholesaler. Thai basil, galangal, kaffir lime leaves, and lemongrass must be fresh — dried substitutes kill authenticity
• Minimum orders: Most wholesalers require £100-£200 minimum for free delivery. You'll need 2-3 deliveries/week once operational

What happens

You run soft openings — friends, family, reduced menu, 50% capacity — to stress-test the kitchen, train FOH staff, and refine dishes before going public.

Don't skip this

• Run at least 4-6 soft services before opening to the public
• Invite blunt friends, not polite ones. You need honest feedback on food, timing, and service
• Test every dish at volume — one pad thai is easy. Ten pad thais simultaneously is a different kitchen
• Get your Google Business Profile live during soft launch — start collecting reviews before you're officially open
• Photograph every dish for your menu, website, and delivery platforms during soft launch when the kitchen is calm