Soldato
Hi all, my wife and i are in the process of negotiating a lease on a restaurant in NZ, this will be our first venture into operating our own business, and whilst it's in NZ, most opening / operating costs are similar.
The restaurant comes complete with most chatels, most important, a working kitchen and bar, it's been closed for 6 months and needs some work doing to get up to scratch. We reckon we can get it up to a reasonable standard for around NZ$30k including stock for a smallish menu, and here in lies my question. Does that sound right?
The owner has offered us a 2 month lease free period to get us going, then a further month in the 2nd year - on a 2 year lease with option to extend for as long as we like after that, the lease itself is VERY reasonable for a 150sqm building with a ~ 900 sqm beer garden, another 300sqm area which we have the option to build ~ 8 yurts on (in the future) if we like, with permission in advance to do so.
The building in the middle was a brewery. The last person who ran it had all three areas and operated a cider brewery, however did a tax bunk and sifted money from the business and fled.
As you can see, the first pic is the restaurant with the garden, it's got huge potential for live events in the summer here which we will look at. There are also a lot of car meets that use this route and stop here, so we will take advantage of that too. It's on the main route between northland and auckland so as you can imagine, plenty of passing traffic.
Anyway, once we have agreed terms on a lease i will create a thread in general, but i'd basically like some general advice from other business owners and especially publicans / restauranteurs on getting up and running. What we should expect, i understand some things will be different here but business is business all over the world so all advice is valid.
We are hoping to have it open for September / October here, just in time for the summer so we don't have to worry about a quiet period to start with.
Thanks for reading and i'll update ass and when we receive news. Exciting times
The restaurant comes complete with most chatels, most important, a working kitchen and bar, it's been closed for 6 months and needs some work doing to get up to scratch. We reckon we can get it up to a reasonable standard for around NZ$30k including stock for a smallish menu, and here in lies my question. Does that sound right?
The owner has offered us a 2 month lease free period to get us going, then a further month in the 2nd year - on a 2 year lease with option to extend for as long as we like after that, the lease itself is VERY reasonable for a 150sqm building with a ~ 900 sqm beer garden, another 300sqm area which we have the option to build ~ 8 yurts on (in the future) if we like, with permission in advance to do so.
The building in the middle was a brewery. The last person who ran it had all three areas and operated a cider brewery, however did a tax bunk and sifted money from the business and fled.
As you can see, the first pic is the restaurant with the garden, it's got huge potential for live events in the summer here which we will look at. There are also a lot of car meets that use this route and stop here, so we will take advantage of that too. It's on the main route between northland and auckland so as you can imagine, plenty of passing traffic.
Anyway, once we have agreed terms on a lease i will create a thread in general, but i'd basically like some general advice from other business owners and especially publicans / restauranteurs on getting up and running. What we should expect, i understand some things will be different here but business is business all over the world so all advice is valid.
We are hoping to have it open for September / October here, just in time for the summer so we don't have to worry about a quiet period to start with.
Thanks for reading and i'll update ass and when we receive news. Exciting times
