The Top 3 Features to Look for When Investing in a Restaurant Building

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When you’re going to open a restaurant business, coming up with a concept, planning the menu, hiring the right management, and finding food sources should be some of you 

top priorities. But as any restaurateur knows, finding the right location and building is key in starting a long-term successful restaurant business. With high food prices and plenty of other operating costs, getting the right location, and having a building that fits your needs should be one of your top priorities. Here are a few key things you should think about when searching for a location and building whether you’re buying an existing building or 

constructing a new one. 

Functional Kitchen You can move the host station fairly easily, and you might be able to expand the bar if you have enough room but beware of buying a restaurant building with a kitchen that won’t serve your needs, especially if you don’t want to cut into the dining room. Kitchens that are lacking in dry and chilled storage space are hassles for a few reasons. First of all, you can only order the amount of food and other supplies that you have storage for, which can impact your ability to plan to order if you’re really tight on space. Secondly, very tight kitchens make your employees’ jobs more difficult, which can increase frustrations and even encourage tumover, which is already a challenge for many restaurateurs 

You should also consider the flow of the kitchen because it can decrease mishaps and make servers jobs easier. If you’re buying an existing building, try to purchase one that has a door for entering and leaving the kitchen. The dishwashing station should be near one door, and the area where servers and expeditors tray up food should be at the opposite end near the exit door. This will allow servers to leave the kitchen without being concerned that someone entering will bump into them, causing them to drop the plates. This will also help your cooks because we all know how much fun it is to hear, “Can I get this entire order on the fly?” 

Location That Fits Your Concept You should know the demographics of the people that live near or are visiting the area where you want your restaurant so that you can see if the concept matches the target consumer. For instance, if you want to own an Lipscale bistro, it might look out of place next to a rundown pawn shop and a car lube shop. This is especially true if the area is home to more people who like burgers and beer than gourmet sandwiches with ingredients that are unfamiliar.

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Dave Gordon

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