When you’re just starting out, it’s tempting to want to save costs and do it yourself. But with the high costs associated with renting an outlet, sometimes the best thing you can do is to get a little bit of professional help. Here’s why:
Rental market knowledge
Even if you follow the property market closely, it is unlikely that you will have as strong a knowledge base as a property agent. So whether you are uncertain about the locations that are ideal, or if you know the area but just haven’t found a spot you like – either way, getting in some help can ease the stress of the search process.
Also, there are many legal issues that can arise when it comes to renting a space. For instance – whether the space you choose is authorised for commercial use. Unscrupulous landlords may see a chance to take advantage of your lack of knowledge here, so unless you are well-versed and have done your research, it is a sometimes a good idea to have someone who can advise you.
Remember, although there are bound to be establishments that get away “without being checked”, you don’t want to be the one who gets shut down half way because you aren’t meant to do F&B business on that property!
Understanding floor space
How well do you understand space? A big issue for F&B outlets is the size of the kitchen. The size of the kitchen impacts the size of the fridge and other storage areas, which can in turn affect your menu size and the quantity of food you can serve. In fact, it can also hinder your kitchen operations.
Besides this, it is important to be able to reach a level of sales per square foot of your unit – you will need to balance out the seating area with the kitchen to achieve this. So if you are uncertain if your dream shop has sufficient space for what you want to do, look into consulting an architect or even just getting your chef in to advise you on the kitchen operations and nitty gritty details.