About the site
Why this site exists
There is information about starting a restaurant in Sweden. The problem is that it sits spread over many authority websites and is often written for people who already know the language.
Summary
Startarestaurang.nu is a free handbook about opening a restaurant in Sweden. It carries no ads, needs no login and gathers what is otherwise spread across some ten authorities, written in plain Swedish and translated into six more languages.
What the site is
A handbook in eighteen parts that follows the order things are done in: calculate, register, find premises, report, build and open. On top of that come pages about different types of restaurants, a checklist and a glossary.
Everything is free to read. There are no accounts to create and nothing is locked behind your email address.
How the content is written
Rules and amounts are based on what the authorities write themselves. Every part has links to the source, so you can read on and check that nothing has changed.
Figures for costs and margins are ranges, not promises. A grill in Kiruna and one in central Göteborg have different conditions, and that shows in every number about rent and staff.
The languages
Many people who open a food place in Sweden have Swedish as their second or third language. That is why the site exists in seven languages, and why the Swedish text is written as simply as the subject allows.
The translations follow the Swedish text. If something is unclear, the Swedish version is the one that applies.
Updates
New material is published every second week. New parts of the handbook, new questions and new sections are added along the way, and the date at the bottom shows when the site was last rebuilt.
Rules change. Check current amounts and requirements with the right authority before you make a decision that costs money.
No ads, nothing for sale
This site sells nothing and takes no payment for mentioning anyone. There are no ad slots, and nobody can buy their way into the text.
On the page about online ordering we compare services that restaurants use every day, and there we say plainly which one we think is worth a closer look. That is an opinion, not an advertisement.