Opening a new restaurant is incredibly exciting. It can be a brilliant venture which can take you down many exciting paths. But, before you can get started, there’s an awful lot to consider. One of these things is choosing the right premises. Getting the location and buildings specifics right can make or break your restaurant before it even gets a chance, so it’s something you need to get right. Here’s a checklist to help.
Location is the most important thing. You could have the best restaurant in the world, but you’ll fail if it’s not in the right place. Think about your menu and who your target market is. You wouldn’t put a gourmet, fine-dining restaurant in a rough estate. Nor would you put a trendy burger joint in a high-end restaurant quarter.
2. Footfall And Traffic
The very best way to check out the location is with a stake-out. Spend the whole day nearby. Find out how much traffic there is, who is walking past, what times of day are the busiest and try to judge how well you could do in the area. Are the people walking by the kind of customers likely to walk into your restaurant?
You also need to look at the competition. Check out every other eatery within walking distance of your prospective space. Will you be offering something different? How is the competition doing?
Budget very careful before making any commitments. You don’t want the rent to eat into your profits. Remember to be sensible, stick to your budget and don’t get carried away.
5. Floor Space
The next thing that you need to consider is the inside space. Take a look at the floor plan and take your own measurements just to be sure. Then, get a huge piece of paper and plan your restaurant out. Is there enough space for all of the covers you want, with enough left for comfort and ease of movement?
6. Back Of House Space
Many new restaurateurs forget to consider the back of house space. But, it’s incredibly important. You can’t run a successful restaurant without preparation areas, a large kitchen, storage, fridges and office areas. Without adequate space, things get messy, and staff can’t do their jobs to the best of their abilities. Check out http://www.retracom.com.au/ to find out more about commercial cooling spaces and think realistically about what you need.
Laws and legislation aren’t just a one size fit all deal. Different areas have different laws when it comes to alcohol service, noise levels and opening times. Make sure you check this very carefully. Then look into applying for the relevant licenses for the premise, consider any issues you may have acquiring them and budget for the costs involved. When it comes to safety, take a look at http://spoutfire.com/essential-safety-checklist-for-business-properties/ for some guidance.
Getting the location right can mean your restaurant is a success from day one. Get it wrong, and you’ll struggle to grow. It’s a huge decision, so take your time, write a list of your priorities and start looking around.