Opening a restaurant is a complex undertaking and choosing the right location is a decision that can make or break a new establishment. Part Two of our Design & Build series provides a list of questions you’ll need to consider when scouting potential restaurant sites.
Although we reference “restaurants” for brevity’s sake, this information is intended for any facility with a commercial kitchen.
Evaluating Potential Restaurant Locations
When searching for a restaurant location, make an informed decision by answering these essential questions:
- What is your restaurant concept? The concept of your restaurant dictates the kind of equipment you will need. For instance, a pizza shop that makes fresh dough will need a conveyor or deck oven and a heavy duty mixer. These are large items that must be considered when choosing a location.
- What is the building layout? Rectangular spaces are the most efficient and effective shape for running a kitchen and front-of-house area.
- How much foot traffic does this location receive? Is it a highly visible area or less visible? Does the amount of foot traffic correlate with the amount of covers you wish to serve in a day?
- Is parking easily available? Your concept may have plenty of seats but inadequate parking may be an issue for your customers and deter others from stopping in. When evaluating parking, remember to factor in accessible parking spots for individuals with disabilities.
- What is the square footage? Does the square footage correlate with your concept and the number of tables you wish to cover in a day?
- Who is your closest competitor? Will this competitor work for you or against you? For instance, some restaurants have similar customer demographics and harmoniously build a following simply by virtue of location.
- Is there any wiggle room in the lease for negotiations? For instance, if and when you leave the space, there will be equipment that is difficult to move, such as a walk-in cooler, hood systems, or air conditioning units. These large equipment items are considered tenant improvements (TI). Many property owners will pay TI money to fund these items, because they will ultimately become part of the building.
- What is the income of your intended demographic? Knowing the income level of your target customers will help ensure your average check size is realistic for your chosen foodservice model.
Secure Your Restaurant’s Future
Choosing the right location for your restaurant is one of the most important decisions you’ll make. We hope these questions help you to gain key insights to narrow down the ideal spot for your future establishment.
Keep an eye out for Part Three of our Design & Build series, where we dive deeper into choosing your team. Missed Part One? Find it here.
