Decisions to make
What must be clear
- 01Trade area and access
- 02Physical capacity
- 03Utility and ventilation requirements
- 04All-in occupancy cost
Work the problem
Practical next actions
- Run service and delivery paths on the plan
- Verify major building systems with qualified professionals
- Observe neighboring uses and peak conditions
- Model sales required to support occupancy
Avoid
Common failure patterns
- Falling in love with visible finishes
- Assuming prior restaurant use eliminates upgrades
- Ignoring loading and waste flow
- Negotiating before feasibility questions are resolved