The decision that constrains everything else.
WHY IT MATTERS MOST
Location determines who passes, who can reach you, and what they will pay.
WHAT TO ESTABLISH
Who passes, and how many At what times Who lives and works nearby What they currently spend on food What competes within reach
HOW TO ASSESS FOOTFALL
Count, at different times and days.
WHY COUNT RATHER THAN ESTIMATE
Impressions are unreliable and agents are optimistic.
WHAT TO ASSESS ABOUT ACCESS
Parking Public transport Whether people can stop safely Whether delivery riders can reach you
WHAT TO ASSESS ABOUT THE PREMISES
Kitchen space and ventilation Water supply and storage Power supply and capacity Drainage and waste Seating capacity Storage Delivery access
WHY WATER AND POWER SPECIFICALLY
Food businesses cannot operate without either, and both are unreliable.
WHAT TO ESTABLISH ABOUT THE LANDLORD
That they have title and authority to let What the lease permits Whether food service is allowed Whether extraction may be installed
WHY EXTRACTION MATTERS
Kitchens require it and installing it may be impossible or prohibited.
WHAT TO CHECK ABOUT ARREARS
Whether debts attach to the premises.
WHAT TO CALCULATE
The rent as a proportion of achievable revenue.
WHAT TO AVOID
Signing before establishing licensing feasibility.
