Finding Your Restaurant Space: Our Buyer Consultation Process for Restaurant Owners

October 24, 2025•22 min read

Looking for the perfect restaurant, café, or hospitality venue in Melbourne? Here's exactly how we help restaurant owners and hospitality operators find and secure commercial property.

Why We Understand Hospitality Properties

Most commercial agents treat all properties the same. We don't.

We know restaurants and cafés have unique requirements:

High-traffic locations (foot traffic drives walk-in customers)
Proper zoning (food preparation, liquor licensing, outdoor seating)
Kitchen infrastructure (grease traps, ventilation, gas connections)
Parking and access (customers need convenient parking)
Floor plan flow (kitchen to dining room efficiency)
Ambiance potential (does the space have the right feel?)

Because we work across Melbourne's commercial market—particularly growth corridors with strong demographics—we understand what makes hospitality venues successful.

Timeline: Most hospitality buyers find and secure their venue within 60-90 days.

Step 1: Initial Consultation Call (20-30 Minutes)

What happens: We discuss your concept and requirements to understand what you're looking for.

Questions We'll Ask:

About Your Concept:

What type of venue are you opening? (Fine dining? Casual café? Quick service? Bar?)
What's your cuisine or food concept?
What's your price point and target customer?
Dine-in only, or also takeaway/delivery?
Do you need liquor license capacity?

About Your Experience:

Have you operated a restaurant before?
Are you currently running a venue and looking to upgrade?
First-time restaurant owner?
Chef looking to open your own place?

About Your Property Requirements:

How many seats do you need? (40 seats? 80? 120+?)
Indoor only, or also outdoor seating?
Where do you want to be located? (CBD? Suburbs? Shopping centers?)
What's your budget range? (Purchase price or lease budget)
Buy or lease? (Many hospitality operators prefer leasing initially)

About Your Timeline:

When do you want to open?
Is your finance arranged?
Do you need to exit another lease first?
How urgently do you need to find something?

About Your Current Situation:

Looking to expand existing successful venue?
Starting fresh with new concept?
Taking over from partner or buying out?
Relocating due to lease expiry or area change?

Three Possible Outcomes:

✓ Perfect Fit - Your concept and requirements match our market knowledge ? Possible Fit - We might be able to help but need more information ✗ Wrong Fit - Your needs are outside our expertise (we'll be honest)

Why this matters: Hospitality properties require specialized knowledge. If you're looking for a 200-seat waterfront fine dining venue, that's outside our focus—we'll refer you to someone who specializes in that.

Step 2: Concept Validation & Financial Review

What happens: We get specific about your venue requirements and confirm financial capacity.

Venue Requirements Checklist:

Must-Haves (Non-Negotiable):

Location catchment (demographics, foot traffic, competition)
Minimum and maximum size range
Kitchen infrastructure requirements
Indoor seating capacity needed
Parking availability for customers
Zoning that permits food service
Liquor license ability (if needed)
Budget range (lease or purchase)

Nice-to-Haves (Preferred but Flexible):

Outdoor seating area
Existing fit-out condition
Street frontage and visibility
Natural light and ambiance
Nearby complementary businesses
Storage and prep areas
Staff facilities and amenities

Financial Capacity Discussion:

For Buyers (Purchasing Property):

Purchase budget realistic for target areas?
Deposit available (typically 30-40% for commercial hospitality)
Finance pre-approval obtained?
Additional capital for fit-out and equipment?
Operating capital for first 6-12 months?
Understanding of ongoing property costs?

For Lessees (Leasing Property):

Monthly rent budget realistic?
Upfront costs covered? (Bond, rent advance, legal fees)
Fit-out budget available?
Working capital for operations?
Understanding of lease obligations?

Fit-Out Budget Reality Check: Basic café fit-out: $80,000-150,000 Full restaurant fit-out: $200,000-500,000+ Commercial kitchen: $100,000-250,000 if building from scratch

Location Strategy Discussion:

Foot Traffic vs. Destination:

High foot traffic areas (shopping strips, CBD): Higher rent, more walk-ins
Destination venues (suburban, industrial areas): Lower rent, need marketing

Competition Analysis:

Complementary vs. direct competition
Market saturation in target areas
Gaps in local offerings your concept fills

Demographics:

Target customer profile matches area demographics?
Income levels support your price point?
Cultural preferences align with your cuisine?

Property Search Strategy:

Based on your concept, we outline:

Target areas: Suburbs/locations matching your requirements
Expected costs: Realistic lease rates or purchase prices
Available properties: Current market options
Timeline expectations: How long to find suitable venue

Step 3: Property Search & Viewings

What happens: We identify suitable venues and coordinate inspections.

How We Find Hospitality Properties:

Listed Venues:

Active listings on commercial platforms
Restaurants for sale or lease
Vacant premises suitable for hospitality
Properties with existing hospitality fit-out

Off-Market Opportunities:

Struggling venues considering sale/closure
Landlords with vacant premises
Upcoming lease expiries we're aware of
Owner-operators considering exit

New Developments:

Shopping center tenancies
Mixed-use developments with retail
Urban renewal areas with new opportunities

Before Each Viewing:

We send you:

Property specifications (size, layout, existing fit-out)
Location analysis (foot traffic, parking, demographics)
Photos and floor plans if available
Lease terms or sale price information
Zoning and licensing information
Comparable venues in the area

During Property Inspections:

What We Assess:

Location Factors:

Foot traffic patterns (weekday vs. weekend)
Visibility and street frontage
Parking availability (customer and staff)
Public transport proximity
Nearby businesses (complementary or competing)
Neighboring tenant mix
Area reputation and customer demographics

Kitchen & Food Prep:

Existing kitchen size and layout
Ventilation and exhaust systems
Grease trap location and capacity
Gas connections and capacity
Cool room and freezer space
Food prep areas and flow
Dishwashing facilities
Trade waste compliance

Front of House:

Dining area size and layout
Natural light and ambiance potential
Bar area (if applicable)
Customer bathroom facilities
Accessibility compliance
Indoor/outdoor flow
Service station locations

Building Condition:

Overall presentation and maintenance
Plumbing and electrical condition
Heating and cooling systems
Flooring condition
Water pressure (critical for kitchens)
Structural soundness

Compliance & Permits:

Current zoning and permitted uses
Existing food business registration
Liquor license history (if applicable)
Council approvals for outdoor seating
Fire safety compliance
Disability access requirements

Questions We Ask Sellers/Landlords:

If Existing Restaurant:

Why is current operator leaving?
Trading performance and customer flow?
Any recurring issues or complaints?
What equipment is included?
Lease terms or sale terms?
Any conditions or restrictions?

If Vacant Premises:

Previous use and why they left?
How long vacant?
What fit-out remains?
Any known issues with building or council?
Landlord flexibility on lease terms?

Your Questions:

We encourage you to:

Visualize your concept in the space
Think about workflow and efficiency
Consider customer experience
Assess renovation needs and costs
Feel the ambiance and potential
Talk to neighboring businesses if possible

After Each Inspection:

We Discuss:

Does it match your concept vision?
Location strengths and weaknesses?
Fit-out costs to make it work?
Deal-breakers or concerns?
Value for money?
Should we pursue or keep looking?

Honest Feedback Examples:

"The location has great foot traffic, but the kitchen is too small for your menu concept. You'd need $80k in renovations minimum."

"This space has perfect bones—good kitchen, great ambiance, strong location. The asking lease rate is fair for the area. We should move on this."

"Current operator is failing because they're in the wrong location for their concept. Your casual concept would suit this area better—make an offer."

Step 4: Offer Strategy & Negotiation

What happens: When you find the right venue, we structure an offer and negotiate terms.

For Lease Negotiations:

Key Lease Terms:

Rental Rate:

Base rent per month/year
Outgoings (rates, water, insurance)
GST treatment
Rent review mechanisms (fixed increase, CPI, market)

Lease Duration:

Initial term (typically 3-5 years for hospitality)
Option periods (how many x how many years)
Break clauses if any

Fit-Out Contribution:

Will landlord contribute to fit-out?
Rent-free period during fit-out?
Who pays for what improvements?

Permitted Use:

Specific food types allowed?
Hours of operation restrictions?
Delivery/takeaway permitted?
Liquor license allowed?
Outdoor seating permissions?

Make Good:

What condition must you return premises?
Can you remove your fit-out at lease end?

Lease Negotiation Strategy:

Strong Negotiation Position:

Venue has been vacant long time
Landlord motivated to secure tenant
Multiple suitable options available
You have strong concept and capital

Weaker Position:

High-demand location with competition for tenancy
Perfect venue rare in market
Limited alternatives available
Landlord not motivated

What We Negotiate:

Monthly rent reduction
Extended rent-free period for fit-out
Landlord contribution to kitchen/fit-out
Longer lease term for security
Favorable rent review terms
Removal of restrictive conditions

Typical Hospitality Lease Example:

Base rent: $60,000 per year + GST + outgoings
Lease term: 5 years with 2 x 5 year options
Rent free: 3 months for fit-out
Rent review: 3% annual fixed increase
Landlord contribution: $20,000 toward kitchen exhaust

For Purchase Negotiations:

Evaluating Purchase Price:

Market value of property itself
Value of existing fit-out and equipment
Location premium or discount
Condition and renovation needs
Comparable sales in area

Key Purchase Terms:

Purchase price
Deposit amount (typically 10%)
Settlement period (60-90 days common)
Conditions (finance, building inspection, liquor license transfer)
Inclusions (equipment, fixtures, goodwill)
Existing lease obligations if tenanted

Purchase Negotiation Strategy:

Similar to lease negotiation—we assess:

How long on market?
Seller motivation and timeline?
Competing buyers?
Issues that affect value?
Your position strength?

Example Scenarios:

"Venue has been for sale 6 months. Owner is retiring and motivated. We can offer 10% below asking and negotiate from there."

"Multiple hospitality operators are interested. This is a prime location. We need to offer at or near asking price to be competitive."

Business vs. Property Purchase:

Buying the Business (going concern):

Includes existing customer base, staff, recipes, reputation
Buying turnover and profitability
Higher price but operational from day one

Buying Property Only:

Just the real estate
You build your own business
Lower price but starting from scratch

We help you evaluate which makes sense for your situation.

Step 5: Due Diligence & Inspections

What happens: Once offer is accepted, you conduct detailed investigations.

Building & Compliance Inspection:

Commercial Building Inspector Checks:

Structural condition
Plumbing and drainage (critical for kitchens)
Electrical capacity and safety
Ventilation systems
Fire safety compliance
Accessibility compliance
Water pressure and hot water capacity

Cost: $1,200-2,000 for commercial premises

Why it's critical: Kitchen equipment needs proper plumbing, drainage, and electrical. Ventilation issues are expensive. Better to know before committing.

Due Diligence Investigations:

Zoning & Permits:

Confirm food premises permitted
Check liquor license availability
Verify outdoor seating approvals
Confirm hours of operation allowed
Check any council restrictions

Title Search (if purchasing):

Verify seller ownership
Check for easements or covenants
Confirm no encumbrances
Review strata bylaws if applicable

Lease Review (if leasing):

Your lawyer reviews lease thoroughly
Clarifies all terms and conditions
Identifies any concerning clauses
Negotiates final amendments

Liquor License Check:

Is premises licensed?
Can license be transferred?
Any compliance issues or complaints?
Cost and timeline to obtain/transfer

Environmental Health:

Previous food safety compliance history
Any health department notices
Grease trap compliance
Trade waste approvals

Business Due Diligence (if buying business):

Review financial statements (2-3 years)
Verify claimed turnover and profits
Check lease assignment terms
Review supplier contracts
Assess staff obligations
Customer database and reputation

Common Issues Found:

Deal Modification Issues:

Plumbing needs upgrades: Negotiate price reduction
Ventilation inadequate: Seller contributes to fix or reduce price
Minor compliance issues: Addressed before settlement

Deal-Breaker Issues:

Major structural problems
Zoning doesn't permit food use
Can't obtain liquor license
Severe health department violations
Prohibitive fit-out costs discovered

Our Role: We help you understand what's normal, what's concerning, and what's negotiable. Not every issue means walk away—many can be addressed or priced accordingly.

Step 6: Finance Approval (If Purchasing)

What happens: Bank formally approves your loan for property purchase.

Commercial Hospitality Finance:

What Banks Assess:

Your hospitality experience and track record
Business plan and concept viability
Personal financial position
Property valuation
Loan serviceability (can you afford it?)

Challenges:

Banks see hospitality as higher risk
Often require 30-40% deposit (vs. 20% for other commercial)
Want to see strong business plan
May require personal guarantees

Timeline: 14-30 days for formal approval

Alternative Funding:

If bank finance difficult:

Private lenders (higher rates but more flexible)
Vendor finance (seller provides loan)
Investors or partners
SMSF (self-managed super fund) purchase

Our Role: We recommend experienced commercial brokers who specialize in hospitality finance and can present your case effectively to lenders.

Step 7: Lease Signing or Contract Exchange

What happens: All conditions satisfied, agreements become binding.

For Leases:

Before Signing:

Lawyer has reviewed all terms
All due diligence completed satisfactorily
You understand all obligations
Fit-out plans are feasible
Required permits are obtainable

What You're Committing To:

Rental payments for entire lease term
Outgoings and operating costs
Maintenance and repair obligations
Make good at lease end
Compliance with all lease terms

Once Signed:

Lease is binding
You receive keys and access
Can commence fit-out
Start applying for licenses/permits

For Purchases:

Contract Becomes Unconditional When:

Finance approved
Building inspection satisfactory
All due diligence completed
You've removed all conditions

What Happens:

Deposit held in trust
Settlement date locked in
You're bound to purchase
Start preparing for ownership

Step 8: Fit-Out & Pre-Opening

What happens: You transform the space into your venue.

Fit-Out Planning:

Design & Approvals:

Commercial kitchen designer
Interior designer for dining area
Council building permits
Health department approval
Electrical and plumbing plans
Fire safety compliance

Timeline: 6-12 weeks for full hospitality fit-out

What We Help With:

Contractor Recommendations:

Commercial kitchen fitters
Hospitality electricians and plumbers
Fit-out builders experienced in restaurants
Equipment suppliers

Coordination:

We check in during fit-out progress
Help problem-solve if issues arise
Connect you with relevant specialists

Typical Fit-Out Process:

Weeks 1-2: Design finalization, permits lodged Weeks 3-6: Major construction, kitchen installation Weeks 7-9: Equipment installation, final finishes Weeks 10-11: Testing and health inspections Week 12: Final approvals, staff training, soft opening

Pre-Opening Essentials:

Licenses & Registrations:

Food business registration
Liquor license (if applicable)
Business name registration
Insurance (public liability, workers comp)

Operational Setup:

POS system installation
Internet and phones
Utilities connected and operating
Suppliers contracted
Staff hired and trained

Step 9: Opening & Post-Settlement Support

What happens: Your venue opens and we remain available for support.

Our Follow-Up:

Opening week: "Congratulations on opening! How's the first week going? Any property issues we should know about?"

First month: "Venue settling in well? Any problems with landlord, neighbors, or property matters?"

Ongoing: We stay in touch for future needs—expansion, additional venues, property issues.

Why We Stay Connected:

Future Opportunities:

When you're ready for second location
If you need to relocate or upsize
Property investment opportunities

Referrals:

Other hospitality operators you know
Suppliers and industry contacts
Building our network together

Problem-Solving: Occasionally issues arise post-opening:

Landlord disputes
Neighboring business conflicts
Property maintenance needs
Lease interpretation questions

We're available to help navigate these situations.

Common Post-Opening Questions:

Q: "Landlord is refusing to fix a plumbing issue—whose responsibility?" A: Check your lease maintenance clause. We can help interpret and recommend next steps.

Q: "Neighbor is complaining about our kitchen exhaust—what do we do?" A: Check your permits and EPA compliance. We can recommend consultants if needed.

Q: "Business is doing well, want to expand—can you help find second location?" A: Absolutely. That's exactly when to call us.

What Makes Our Approach Different

Compared to General Commercial Agents:

General Agents:

Treat all commercial properties the same
Limited understanding of hospitality operations
Don't appreciate food service nuances
Focus on transaction, not concept fit

Our Approach:

Understand hospitality venue requirements specifically
Appreciate importance of location, fit-out, compliance
Consider your concept and how property serves it
Build relationships, not just do transactions

What Hospitality Operators Tell Us:

✓ "You understood why kitchen layout mattered for my workflow—most agents just see square meters."

✓ "You steered me away from a 'perfect location' that would have been a disaster for my concept."

✓ "You negotiated 4 months rent-free and $25k fit-out contribution I wouldn't have thought to ask for."

✓ "You knew which areas had the demographics to support my price point."

Common Mistakes Restaurant Owners Make

Mistake 1: Falling in Love with a Beautiful Space

The problem: Gorgeous venue with ambiance, but terrible location, no parking, wrong demographics.

Our approach: We evaluate location and viability first, aesthetics second. You can create ambiance, but you can't fix location.

Example: "This space is beautiful, but it's in an office district that's dead on weekends. Your brunch concept needs weekend traffic. Let's keep looking."

Mistake 2: Underestimating Fit-Out Costs

The problem: Thinking $50k will be enough when reality is $200k.

Our approach: Honest assessment of fit-out needs and realistic budgeting before you commit to a property.

Mistake 3: Ignoring Demographics

The problem: Opening fine dining in area that can't support premium pricing, or vice versa.

Our approach: We analyze area demographics and whether they match your concept and price point.

Mistake 4: Not Negotiating Lease Terms

The problem: Accepting first lease offer without negotiating rent-free periods, fit-out contributions, or terms.

Our approach: Everything in commercial leases is negotiable. We push for best possible terms.

Mistake 5: Buying a Failing Business at Full Price

The problem: Paying for "goodwill" when business is actually struggling.

Our approach: If business is failing, we only value the property and fit-out—not goodwill. Negotiate accordingly.

How Much Does This Cost?

Our Buyer's Agent Fee (For Purchases):

Standard fee:

2-3% of purchase price plus GST
Only paid at settlement
Nothing upfront

Example:

Property purchase: $500,000
Our fee at 2.5%: $12,500
Plus GST: $13,750

For Lease Negotiations:

Fee structure:

Typically one month's rent equivalent
Or percentage of total lease value
Paid when lease is executed

Example:

Monthly rent: $5,000
Our fee: $5,000-$5,500

What's Included:

✓ Initial consultation and concept assessment ✓ Property search and identification ✓ Location and demographic analysis ✓ Coordinated viewings and inspections ✓ Market analysis and comparables ✓ Negotiation on your behalf ✓ Due diligence coordination ✓ Settlement/lease execution support ✓ Pre-opening check-ins

Other Costs You'll Incur:

For Leases:

Legal fees: $1,500-3,000 for lease review
Bond: Typically 3-6 months rent
Rent in advance: Usually 1 month
Fit-out: $80,000-$500,000+ depending on venue
Licenses: $500-$2,000 for food/liquor

For Purchases:

Stamp duty: ~5.5% of purchase price
Legal fees: $2,500-5,000
Building inspection: $1,200-2,000
Finance costs: $1,000-2,000
Fit-out: Same as above

Real Client Example: Sarah's Café

Background:

Experienced café manager, first-time owner
Wanted neighborhood café with breakfast/lunch focus
Budget: $400,000 purchase or $4,000/month lease
Location: Inner suburbs with residential catchment
Timeline: 3 months to opening

Step 1 - Initial Consultation:

Concept: Modern café, specialty coffee, fresh food
Target customer: Locals, young families, professionals
Size needed: 80-100 sqm, 35-40 seats
Preference: Lease initially, potentially buy later
Must-haves: Good foot traffic, parking, existing café fit-out

Step 2 - Concept Validation:

Budget realistic for target suburbs
Fit-out budget: $60k for minor renovations
Working capital: $40k for first 3 months
Search areas: Brunswick, Coburg, Preston
Demographics checked: All areas suitable for concept

Step 3 - Property Search:

Week 1-2: Viewed 4 properties

1 wrong location (industrial, no foot traffic)
1 too expensive
1 wrong layout
1 potential in Brunswick

Week 3: Found second option in Preston

Former café, closed 6 months
Good corner location
Existing fit-out needs updating
Landlord motivated

Week 4: Third option emerged in Coburg

New development, never been café
Ground floor retail
Raw shell, needs full fit-out
Premium location

Step 4 - Offer Strategy:

Property comparison:

Brunswick option:

Rent: $3,800/month + outgoings
Existing café fit-out (dated)
Good location, some competition nearby
Available immediately

Preston option:

Rent: $3,200/month + outgoings
Existing café fit-out (good bones)
Excellent corner location
Owner wants quick lease

Coburg option:

Rent: $4,500/month + outgoings
Raw shell, needs full fit-out
Premium development, high foot traffic
Not available for 3 months

Our recommendation: Preston option

Best value for location quality
Existing fit-out reduces setup costs and time
Landlord motivated, good negotiation position
Meets her 3-month timeline

Negotiation strategy:

Offered $2,800/month (below asking)
Requested 4 months rent-free for fit-out
Asked for landlord contribution $15k to kitchen updates
5 year lease with 2 x 5 year options

Landlord countered:

$3,000/month (compromised)
3 months rent-free (reduced from 4)
$10k contribution (reduced from $15k)
Accepted lease terms

Sarah's decision: Accept counter-offer

Total savings: $14,400 in first year alone
Plus $10k contribution to fit-out
Rent $200/month below original asking

Step 5 - Due Diligence:

Building inspection: Minor issues, all addressable
Lease review: Lawyer approved with minor amendments
Zoning confirmed: Food premises permitted
Previous business: Left for personal reasons, not location
Neighboring businesses: Complementary, no direct café competition

Step 6 - Lease Execution:

All conditions satisfied
Lease signed week 6
Keys received
Fit-out commenced immediately

Step 7 - Fit-Out Period:

Month 1: Kitchen updates, new equipment
Month 2: Dining area refresh, furniture, signage
Month 3: Final touches, soft opening prep
Food license approved
Health inspection passed

Opening:

Soft opening: Friends and family
Grand opening: Week 12
Strong initial response from locals
Building steady customer base

Sarah's Feedback:

"I nearly took the Brunswick option because it looked prettier, but Manny showed me the Preston location had better fundamentals—less competition, stronger residential catchment, better rent. The negotiation saved me almost $15k in the first year. Been open 8 months now, trading well above projections. Best decision was getting professional help—would have made expensive mistakes on my own."

Results:

Time from first call to opening: 12 weeks
Rent: $3,000/month (vs. $3,800 in Brunswick)
Fit-out cost: $55,000 (under budget due to existing infrastructure)
First year performance: Exceeding projections

Frequently Asked Questions

Q: Should I buy or lease a hospitality property? A: Most first-time operators should lease initially. Lower capital outlay, less risk, can test concept before committing to purchase. Buy when you have proven concept and strong cash flow.

Q: How much should I budget for fit-out? A: Basic café: $80k-150k. Full restaurant with kitchen: $200k-500k+. Depends heavily on existing infrastructure and your concept requirements.

Q: Do I need hospitality experience to buy a venue? A: Not necessarily, but banks and landlords prefer it. First-time owners often partner with experienced operators or hire experienced management.

Q: How important is location vs. rent price? A: Location is usually more important. Cheaper rent in poor location leads to failure. Better to pay more for strong location that supports your concept.

Q: Can I negotiate commercial leases? A: Absolutely yes. Rent amount, rent-free periods, fit-out contributions, lease length, rent reviews—all negotiable. Never accept first offer.

Q: What if I find a venue myself? A: Great! We can still help with negotiation, due diligence, and settlement. Our fee structure remains the same.

Q: How long does it take to open after securing a venue? A: With existing fit-out: 6-12 weeks. From raw shell: 12-20 weeks. Plus licensing and approval timeframes.

Q: Should I buy an existing business or start fresh? A: Depends. Existing successful business gives you immediate cash flow but costs more. Failing business or fresh start is cheaper but higher risk and longer to profitability.

Q: What if my concept doesn't work in the location? A: That's why we do demographic analysis upfront. We try to avoid concept-location mismatches before you commit.

Q: How do I know if a venue price is fair? A: We provide comparable sales/leases, analyze location value, assess fit-out value, and give honest market assessment.

Q: Can I break a commercial lease if business fails? A: Very difficult. That's why lease length and terms matter. Some leases have break clauses but usually with penalties. Better to get it right upfront.

Q: Do you help with business plan or concept development? A: We focus on property aspects, but can recommend hospitality consultants for concept development and business planning.

Property Types We Work With

Cafés & Coffee Shops

60-120 sqm typical
Street-front locations
Residential or office catchments
Focus on foot traffic and parking

Restaurants (Casual to Fine Dining)

100-300+ sqm depending on concept
Varied locations depending on style
Kitchen infrastructure critical
Ambiance and fit-out important

Quick Service & Takeaway

Smaller footprints (40-80 sqm)
High-traffic locations essential
Kitchen and service flow critical
Limited seating, high turnover

Bars & Small Venues

Varied sizes
Evening economy locations
Liquor licensing essential
Noise and neighbor considerations

Food Courts & Shopping Center Tenancies

Mall locations
Foot traffic from anchor tenants
Strict landlord requirements
Higher rent but built-in traffic

Why Hospitality Operators Choose Us

"You Prevented Expensive Mistakes"

Stories from clients:

"You spotted that the ventilation system needed $40k upgrade—I would have signed the lease first."
"You recognized the demographics couldn't support my price point—saved me from certain failure."
"You negotiated terms that protected me when the development was delayed."

"You Understood My Vision"

We appreciate:

How ambiance affects customer experience
Why kitchen workflow matters for service speed
How location determines your customer base
Why certain fit-outs work for specific concepts

"You Made It Manageable"

Running a restaurant is demanding. We handle:

Property search while you plan your menu and operations
Negotiation so you don't give away your position
Due diligence coordination across multiple professionals
Problem-solving when issues arise

Who We're NOT Right For

Look elsewhere if:

✗ You want someone to just find options without strategic advice ✗ You're looking for ultra-premium venues (fine dining, waterfront)—outside our focus ✗ You want to DIY and just need occasional questions answered ✗ You're not serious about opening (just exploring) ✗ You're looking outside Melbourne metro area

We're honest about fit. If we can't help you properly, we'll say so upfront.