It's easy to overspend and waste money when buying for your restaurant's opening. It's hard to know which items will be popular, how much traffic you'll have when, etc. So, when looking around for vendors, try to find vendors who will work with you especially at the beginning. Ask for extended credit. Ask if you can return unopened shelf-stable items. Ask if you can order a little at first without paying a higher price, and that you'll order more from them when you see how your daily volume is regulating.