Business Premises Lease/Tenancy

Savvy_Sue

Flat_Eric wrote: »

you must get a tenant's only break clause included in the Lease and I would seriously consider whether you want to be selling kebabs for the next fifteen years when considering the term you want.

:rotfl: especially as the Food Police will probably have banned all sales of Not Exactly Healthy Food within the next 3 ...

crazyhorse88

What part of the UK are you looking to set this business up?

tushingham

crazyhorse88 wrote: »

What part of no theK are you looking to set this business up?

Im not! Now ive heard what all these people have said ive decided against it. Not sure how anyone makes any money from this sort of thing!

Out of interest would area of the country make a difference for this type of.thing?

Cheers
T

Flat_Eric

tushingham wrote: »

Im not! Now ive heard what all these people have said ive decided against it. Not sure how anyone makes any money from this sort of thing!

Out of interest would area of the country make a difference for this type of.thing?

Cheers
T

couldn't answer that!

are there other food retailers proposed for the new development - perhaps you could look into managing one of these units for whichever big chain is buying in so they will have the responsibility for the rent etc ? and you will be able to manage your own restaurant/eatery

paulwf

tushingham wrote: »

Out of interest would area of the country make a difference for this type of.thing?

I've heard anecdotally of a fast food chain claiming there is still a bit of a north south divide to disposable income and pricing their products accordingly. I think the exact location and any competition will outweigh any regional variation though.

Savvy_Sue

tushingham wrote: »

Im not! Now ive heard what all these people have said ive decided against it. Not sure how anyone makes any money from this sort of thing!

No, nor am I, but sorry we were a bit on the negative side ...

However, in catering, I think people make money by keeping their margins down. Right down. So that means not renting a new unit in a new development at vast expense when you have no idea what the footfall's going to be like.

Because it's location, location, location, especially for new starters. If enough people aren't walking past your door, you'll never get enough in to make money.

Plus anyone in anything to do with catering hoping to make money needs their head examined, IMO. If you don't love what you're doing with a passion, you'll be miserable, because it's long hours, for little reward.

Oh, and I think those who do make money have probably learned their trade at someone else's expense. I've been meaning to ask what your experience of kebab making and selling is. if the answer's 'not a lot', then my next piece of advice would have been to go work in a kebab shop / burger van and learn from their mistakes!

cafe-bisou

From my own experience, make sure you have break clauses at regular intervals- 15 years is a very long time to budget for.

Also make sure that the lease clearly states what arrangements, if any, there are for parking and deliveries. We have a staff car park area that's been used for around 20 years for our row of shops and all of a sudden our landlord announced it wasn't included in our lease. We found out that it was included in the old lease but they'd sneakily erased it when we all re-signed contracts and no one had noticed. Check absolutely everything, is my recommendation, and take photos when you move in so you know what state to put it back in at the end!