smiling_with_hope
New member
I am planning on opening a small NY style mom/pop pizzeria like I grew up working/eating in back in NJ/NYC during the 60-70’s. I have worked in many commercial bakeries/pizzerias over the past 45 years. Currently I run the Smiling With Bakery Program(see link below) that teaches special needs high school students work skills. I will be continuing the concept of hiring/training people with developmental disabilities with this shop. I want no more than 1,500 sqft with an open kitchen concept with the pizza making front and center for customers to watch/converse with and seating for 20 or so. This plan is hopefully going to get in motion next summer. I have been watching spaces for lease and existing food businesses for sale(equipment, but not the building - it is rented). Most of the spaces I have found online have at most a grease trap yet a few were former pizzerias/restaurants but don’t mention having a venting hood system. I realize I have to check with the fire dept, building codes, to see what kind of venting system is needed for my gas deck ovens. I will be coming with a lot of what I need in equipment so am not really interested in buying an entire existing shop’s equipment but would be interested in some of it. I am wondering if this route could be cheaper than setting up an existing place that only has a grease trap in place?I have the making/ordering/bookkeeping/BOH inspection parts down pat. I have a sound business plan in place and will be getting a lawyer to create the business.
Where I am as green as a bean is with negotiating renting a space/asking for things to be added by the landlord. I am going to contact SCORE for help as well with the setting up a business.
How much can I realistically get off the asking rent price? The area has lots of vacancies.
What is realistic with having the landlord put in the hook ups I need?
What length of lease/renewal options, etc, are normal?
What is the norm for putting a sign on the building(landlord or me pays) and what process does one have to go through to put one up?
I know there is no cut and dry answer to my questions but to be aware of what is in the ballpark would be great going into the negotiation process.
Here is what I will need in a space as far as hookups:
up to code venting for a stack of deck ovens
water outlets/drains/grease traps for the following:
3 compartment wash sink
single sink for vegies
hand washing sink
mop station
restroom
ice machine
washer/dryer hook ups
I know this stuff can get expensive to put into a place and wonder how one can negotiate with the owner on having this stuff put in.
Thanks! Walter
Where I am as green as a bean is with negotiating renting a space/asking for things to be added by the landlord. I am going to contact SCORE for help as well with the setting up a business.
How much can I realistically get off the asking rent price? The area has lots of vacancies.
What is realistic with having the landlord put in the hook ups I need?
What length of lease/renewal options, etc, are normal?
What is the norm for putting a sign on the building(landlord or me pays) and what process does one have to go through to put one up?
I know there is no cut and dry answer to my questions but to be aware of what is in the ballpark would be great going into the negotiation process.
Here is what I will need in a space as far as hookups:
up to code venting for a stack of deck ovens
water outlets/drains/grease traps for the following:
3 compartment wash sink
single sink for vegies
hand washing sink
mop station
restroom
ice machine
washer/dryer hook ups
I know this stuff can get expensive to put into a place and wonder how one can negotiate with the owner on having this stuff put in.
Thanks! Walter
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