So you want to open a restaurant! Maybe you think that it's as simple as finding a vacant building or storefront, building your dream establishment and waiting for customers to flock there. You have already picked out a name, created the menu and designed (in your mind) what your restaurant is going to look like. Sounds simple right?
Wrong!
On Long Island, a myriad of zoning, board of health and economic issues make finding suitable restaurant space a difficult endeavor. This makes finding existing approved restaurant locations more appealing than starting from scratch. If the existing business is vibrant and profitable, the situation is so much the better for the buyer.
At Anastasio Associates, we are restaurant and hospitality specialists. If your desire is to purchase an existing restaurant to avoid the time constraints of the approval process or for the comfort and knowledge that you are starting with an established business, cash flow and employees in place, the professional business intermediaries at Anastasio Associates can help. We expedite the process because we:
| Understand food costs and restaurant overhead calculations to help you make a more informed purchase decision |
| Understand leases and the commercial real estate market to make sure that you are not getting in over your head with the lease or rent that comes with your purchase. |
| Understand the staffing requirements of the different segments of the restaurant industry. |
If your desire is to open your concept from the ground floor and to avoid paying "Blue Sky" for someone else's restaurant, the commercial real estate experts at Anastasio Associates also can be of assistance in that we understand:
| Suffolk County Board of health requirements and water flow calculations that regulate location suitability and the amount of seats that are permissible. |
| The difference between a sit-down restaurant and a take-out facility is in the view of the towns, the county governments and the regulatory provisions that govern each. |
| The parking requirements for a sit-down restaurant, and how those requirements differ from a take-out establishment. |
| The timing and the process to get the proper approvals to build your facility. |
| Leases and the site selection process. We have built, operated and consulted to, the restaurant and hospitality industry and we can advise on the selection of contractors and professionals who can assist you in the process. |
