Opening a restaurant or cafe that serves alcohol starts with one question: which liquor licence fits the way your venue will actually run? In Queensland the answer depends on details such as how central meals are, where people will drink and how late you plan to trade. This checklist helps you pull those details together before you apply, so your first consultation is productive. It won't pick a licence for you, because that depends on a proper look at your plans.
Key takeaways
- The licence you need depends on the type of business you run, so define your venue model first.
- For a restaurant licence, meals need to be the principal activity of the business, not just something on the menu.
- Your service area, hours and entertainment plans can affect what else your application needs, including a risk-assessed management plan (RAMP).
- Bring a floor plan, a trading plan and a clear description of your food offer to your first conversation.
1. Define your venue model
Queensland guidance says the type of licence you need depends on the type of business you want to operate (Business Queensland: licence types). For hospitality venues, common starting points include:
- Subsidiary on-premises licence: where selling liquor for on-premises consumption is a secondary function of the business. Restaurants and cafes are listed as examples.
- Bar licence: for small venues where selling liquor for on-premises consumption is the main activity, with a maximum seating capacity of 60 patrons.
- Commercial hotel licence: for hotels and taverns, with specific facility requirements.
Ask yourself:
- Is food the reason people come, or is the drinks list the main draw?
- Will most customers be seated for their visit?
- Do you plan takeaway alcohol, live entertainment or functions?
If your answers sit between two models, write that down. It is exactly the kind of question to raise in a consultation.
2. Check how meals fit your plans
Queensland guidance says restaurant licensees must provide meals as the principal activity of the business. A meal is described as food eaten with cutlery while seated, not light takeaway food such as snacks, hot chips, an entrée or a kids meal.
The guidance lists indicators that meals are the principal activity:
- meals are provided daily
- most patrons who attend during a day will eat a meal
- most of the premises is set up for dining
- the kitchen stays open until a set time before closing
- there are enough staff on site to prepare and serve meals.
Note your menu style, kitchen hours, seating layout and kitchen staffing. If some of these are undecided, flag them rather than guessing.
3. Map where alcohol will be served
Your licensed area matters from the start, and changing it later uses its own application. Adding a footpath dining area, for example, is listed as a change that affects the licensed area description (Business Queensland: changing your licensed area). Sketch every space where guests may drink: dining room, bar seating, courtyard, footpath or function room. If you expect to expand later, see our liquor licence changes page.
4. Plan your trading hours
Approved trading hours are shown on your licence. Restaurants and cafes can apply to extend their hours permanently past midnight, within limits that differ by licence and venue type (Business Queensland: permanent trading hours). Extra hours are not automatic. Note the hours you actually need now. Our extended trading hours page explains the options.
5. Work out whether a RAMP is likely
A RAMP is listed as part of a new liquor licence application. Queensland guidance exempts some lower-risk applicants, including subsidiary on-premises (meals or cafe) licence applicants whose premises won't open past midnight, isn't licensed for adult entertainment, isn't in a restricted area and won't adversely impact the surrounding area (Business Queensland: RAMP). Your hours and entertainment plans can therefore change your paperwork. Read more on our risk-assessed management plans page. Some applications may also need a community impact statement.
What to bring to your consultation
| Bring | Why it helps |
|---|---|
| A short description of your venue concept | Points to the licence types worth discussing |
| Menu, kitchen hours and seating numbers | Shows how meals fit your business |
| A floor plan or sketch | Defines the proposed licensed area |
| Planned trading days and hours | Affects extended hours and RAMP questions |
| Plans for entertainment, functions or takeaway | Can change the licence type or extra approvals |
| Premises details and your target opening date | Helps plan the application steps |
Questions worth asking:
- Which licence types fit my venue model, and why?
- Will my application need a RAMP or a community impact statement?
- What would change if I trade later or add an outdoor area?
Buying an existing restaurant instead?
Taking over a licensed venue involves different checks. Read our checklist for buying a licensed venue in Queensland and our liquor licence transfers page.
Ready to talk through your plans?
Once your notes are together, we can review your venue model and help you prepare your liquor licence application. Decisions on licences remain with OLGR. You can also read our Google reviews.
Frequently Asked Questions
Can a cafe get the same licence as a restaurant?
Queensland guidance lists both restaurants and cafes among businesses that may need a subsidiary on-premises licence. Restaurant licensees must provide meals as the principal activity, so how your cafe operates matters. Bring your menu and trading plan to a consultation.
Will my restaurant need a RAMP?
A new liquor licence is on the list of applications that need a RAMP, but some meals or cafe applicants are exempt if they meet all the listed conditions, including not opening past midnight.
