Resources · Choosing a unit
How to assess a hospitality unit before committing
Before signing, a few simple reflexes help spot the points that can make or break a restaurant project. Here is a general reading grid.
Look at zoning and use
Not every address allows food service. The local urban plan can restrict the activity, and a change of use may be required.
It is one of the first points to check: it conditions the very feasibility of the project.
Understand the unit's history
A unit that already hosted a restaurant often eases the process (existing extraction, equipment, prior use). Conversely, a unit with no restaurant history calls for more checks.
No prior restaurant is not a deal-breaker, but it changes the list of points to study.
Spot technical constraints
Fume extraction, ventilation, accessibility, capacity: these weigh on budget and schedule. A careful visit and a professional's opinion help anticipate them.
Place the commercial environment
Beyond regulatory feasibility, commercial viability matters: footfall, competition, neighbouring shops, accessibility. These signals help compare several addresses.
General, informational content: it is not legal, financial or regulatory advice. Always have your situation validated by the relevant professionals.
