Ryan Chester
is Blowin Smoke!
Have any of you opened a restaurant (of any sort) in a space that was not previously a restaurant? It's obvious that opening in a pre-existing location is ideal (financially) and would certainly make every effort to do so.
I've been approached to open a BBQ/Micro Brew restaurant (nothing huge). I would handle the Q and he would handle the brew. His buddy is a successful restaurateur who ones a 7 chain restaurant who would either be willing to help or be a partner which would be HUGE. Nonetheless we will have experienced guidance and assistance.
I have been looking at locations and pre-existing restaurants are hard to come by in the areas we are looking at. I found some excellent places but they are "shells". If we got a shell, we would have to do a complete build out to include equipment, grease interceptor, plumbing, ventilation system, permits, etc. which could be extremely expensive. I know we can potentially offset some of the expenses through negotiations in the lease but it will still be costly.
If any of you have opened a place that was not a pre-existing restaurant location and had to do a full build out, I would love to hear how it worked out for you.
I've been approached to open a BBQ/Micro Brew restaurant (nothing huge). I would handle the Q and he would handle the brew. His buddy is a successful restaurateur who ones a 7 chain restaurant who would either be willing to help or be a partner which would be HUGE. Nonetheless we will have experienced guidance and assistance.
I have been looking at locations and pre-existing restaurants are hard to come by in the areas we are looking at. I found some excellent places but they are "shells". If we got a shell, we would have to do a complete build out to include equipment, grease interceptor, plumbing, ventilation system, permits, etc. which could be extremely expensive. I know we can potentially offset some of the expenses through negotiations in the lease but it will still be costly.
If any of you have opened a place that was not a pre-existing restaurant location and had to do a full build out, I would love to hear how it worked out for you.