What we do
Everything Required to Open.
We coordinate every discipline from concept to launch — so nothing falls through the gaps.
Opening a restaurant or hotel involves dozens of interdependent decisions. Most projects fail not because of a single mistake, but because no one is holding the whole picture. First Guest exists to hold that picture — and to move it forward.
Concept & Feasibility
Define the idea. Validate the opportunity.
Before any money is committed, the concept needs to be tested against the market. We work with owners and investors to define the positioning, the guest experience and the commercial model — then stress-test it against real-world conditions.
What this covers
- Concept definition and positioning
- Market and competitor analysis
- Financial feasibility modelling
- Investment and return framework
Site Selection
Find the right location. Avoid the wrong one.
Location is one of the most consequential decisions in hospitality. We evaluate sites against the concept, the catchment, the lease terms and the operational requirements — giving clients a clear, evidence-based recommendation.
What this covers
- Site identification and shortlisting
- Footfall and catchment analysis
- Lease and legal review coordination
- Operational suitability assessment
Architecture & Design
Create the physical experience.
The built environment is the brand made tangible. We coordinate architects, interior designers and brand specialists — ensuring the design serves the guest experience, the operational flow and the budget, not just the portfolio.
What this covers
- Architect and designer briefing and selection
- Design concept and development oversight
- Brand and identity integration
- Planning and regulatory coordination
Development & Delivery
Build it on time, on budget.
Construction and fit-out is where projects most often go wrong. We manage the full build process — coordinating contractors, tracking timelines, controlling costs and maintaining quality — through to handover and sign-off.
What this covers
- Contractor selection and management
- Programme and timeline oversight
- Budget tracking and cost control
- Quality assurance and handover
Equipment & Procurement
Specify and source everything required to operate.
From professional kitchen equipment to tableware, linen and technology systems, we specify and procure every item the operation needs. Our network within the Erlich & Co ecosystem — including Mestox — gives clients access to quality and pricing that independent buyers cannot match.
What this covers
- Full equipment specification
- Kitchen and bar design coordination
- Furniture, fixtures and fittings procurement
- Technology and POS systems
Pre-opening & Launch
Prepare the team. Open with confidence.
The weeks before opening are critical. We prepare the operation — staffing, training, systems, supplier relationships and brand communications — so the team is ready and the first guest experience is exactly right.
What this covers
- Staffing structure and recruitment
- Training and service standards
- Supplier and menu finalisation
- Soft launch and opening coordination