- Joined
- Sep 5, 2013
- Location
- Auckland, NZ
People we know have a city/urban café (coffee and meals) in a business district, operates 5 business days a week – 7am until 4pm. It is closed Saturday and Sunday, there is insufficient trade at these times. Was considering having a Saturday/Sunday breakfast/lunch operation 8am-2pm-ish (until sold out actually). The attraction is the location (on a main road very accessible from the freeway, good residential for miles around) and the kitchen (meaning we can prep and cook onsite). The challenge is what to offer them for renting the place from say 4pm Friday until 4pm Sunday. We could offer a fixed amount or we could offer a % of gross takings – it may have to be a combination – the larger of fixed amount or %. If we offered a % of takings, what % do you think? Have seen rental % of 8-10% for a BM location (including full kitchen) quoted by members here ... assume that is basic rent only, ins/utilities are extra?
The café is pretty straightforward, seating 30 inside and 12 outside, expecting take-out to be a significant proportion of sales. There is a small but full kitchen (full access), use of one fridge while onsite, CVAP/Alto-Sham probably only additional gear to buy (also smoker of course), great counters/serving, coffee machine/drinks. Kitchen we would have full access, bring knives of course. Smoking would be outside in the carpark right hard against the outside seating area. Great parking and visibility.
Nearing retirement, want to set up a profitable operation, that is worthwhile doing but one we are not completely dependent on, that isn’t overpowering once established. The dream would be a place like Snow’s (in Lexington, Tx), there are such locations around, but the cost of the kitchen is beyond us for these more semi-urban/rural sites which are atmospheric but without kitchens (and no local commissaries).
So, what %?
TIA.
The café is pretty straightforward, seating 30 inside and 12 outside, expecting take-out to be a significant proportion of sales. There is a small but full kitchen (full access), use of one fridge while onsite, CVAP/Alto-Sham probably only additional gear to buy (also smoker of course), great counters/serving, coffee machine/drinks. Kitchen we would have full access, bring knives of course. Smoking would be outside in the carpark right hard against the outside seating area. Great parking and visibility.
Nearing retirement, want to set up a profitable operation, that is worthwhile doing but one we are not completely dependent on, that isn’t overpowering once established. The dream would be a place like Snow’s (in Lexington, Tx), there are such locations around, but the cost of the kitchen is beyond us for these more semi-urban/rural sites which are atmospheric but without kitchens (and no local commissaries).
So, what %?
TIA.
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