Gastronomy property - the most important things in brief
In the gastronomy - whether in a restaurant or a snack bar, in a café, bar or lounge, or in the club – it is always about hospitality and service for the guests. Of course, their individual preferences and quality standards are decisive, but also legal requirements, especially hygienic standards. As a part of the business in gastronomy, you want to and must comply with these requirements, and that begins with the choice of a suitable property: its location, size and not least the legal framework.
The choice of location
How is the mantra in real estate? Location, location, location! Different factors play a role. It starts with the right district: does the environment suit the gastronomic profile, standard and, last but not least, the price range of the restaurant? The accessibility also wants to be taken into account, with private as well as public means of transport. There is also the question of how much competition is expected. These are all influencing factors that have to be taken into account when choosing a location for a gastronomy property.
The right size
A snack bar can often be set up on just 20 square meters, sometimes even less, and sometimes quite simply in a sort of container. For most other gastronomic objects, it looks different: in addition to the appropriate guest rooms and perhaps also free seating areas, of course, separate kitchen spaces are in demand, not least also sanitary facilities. It all costs space, and in order not to give away, but to be able to use this space effectively and of course so that the guests feel comfortable in it, is also a suitable cut of the premises of importance.
The legal questions
The legal field is quite obvious, and it can be difficult without legal advice. From the point of view of construction law alone, there are some things to keep in mind:
- noise protection
- Fire protection and emergency routes
- the provision of parking spaces
And of course, in any case, the operator first faces the basic decision to buy, rent or lease his gastronomy property.
In addition, the food law, the restaurant license and the protection of minors for the current operation come into play. For playing music or showing film recordings or TV broadcasts, copyright issues are also important. All these are just a few example clues that may not be complete, of course.
Sell gastronomy property
Conversely, offering the object is not children´s play. The properties of the real estate which are important for prospective buyers want to be presented correctly and at the same time positively. As a provider, of course, you want to get the best possible price, conversely, your price should not be too high to deter any serious prospective. A little market research does not hurt. All in all, a broker can help - the best in their field understand their service as a complete package, including the organization of the notary's agency.
Rent or lease gastronomy properties
If you do not want to transfer ownership of the property, but only temporarily grant rights of use to another person, then renting or leasing is the means of choice. In this case too, the key points already mentioned above apply to the depiction of the restaurant and reasonable price formation.
When renting the tenant are usually offered the rights of use of the pure premises, possibly also of incidental furnishings such as shelves.
When leasing the object, however, the offer also includes the right of so-called ‘usufruct’: the leaseholder acquires the right to use the property owners belonging to the property and essential for the business - in the kitchen, for example, cookers or refrigerators, in the guest rooms tables and chairs.
Searching for a successor
Frequently, the catering operator also looks for a successor to his business, because he does not want or cannot no longer operate it for personal or other reasons. Especially with long-term rental or lease contracts, this can lead to the fact that it is not the owner who advertises the property, but the current tenant or leaseholder.