So you’ve finally got the funds together and are ready to open your restaurant. The first thing that you’re going to have to figure out is your location which will play a big role in how successful your business will be. However, there are lots of things to consider. Buying into a more expensive location may mean that you have to cut costs elsewhere, whereas choosing an inexpensive location in what may be considered a rougher part of town may detract future customers. Should you buy your restaurant or should you lease it? Luckily, we have the answers.

Buying a Restaurant vs Leasing a Restaurant

Most business owners may think that buying their space vs leasing their space is the ideal choice as it’s already paid for, but studies have proven that buying your space really only pays off if your business stays in that same location for over 7 years. As a new business owner, you have no idea how business is going to go; if you’re going to have to close up shop or move somewhere else because the location is undesirable. Therefore, leasing a restaurant space as a start-up business owner is recommended because you can make the change if necessary and lose little to no profit in doing so.

Alternatives to Buying or Leasing Restaurant Space

There are other options to consider if neither leasing or buying a restaurant space seems like a good option for you. 

  • Food Trucks: For restaurants that don’t need fancy equipment or large spaces, a food truck is a great option and a far less expensive one at that. For this option, it’s better to buy the truck itself rather than renting or leasing one.
  • Building a New Restaurant: For those with extra cash to spare, you can build your own restaurant. That way, it’s made exactly to your specifications and wherever you choose.
  • Your Existing Space: Perhaps you already have a space that you’ve been using for something else. Rather than searching for somewhere new, consider converting your existing commercial space into your dream restaurant.
  • Commissary Kitchens: Especially for those just starting out, renting out a commissary kitchen can be an inexpensive way to dip your toes into the restaurant business to see how things progress. 

Leasing a Restaurant

If you decide to lease your restaurant, you’ll have to put in some time to research the different types of lease agreements that are available to you. There are two main ones that are used in these situations: gross and net leases.

Gross Lease

A gross lease operates something like an apartment rental. It is a flat monthly fee that covers everything from maintenance to operational costs. This type of lease is good for someone who is on a strict budget as this prevents any unforeseen costs from showing up at the end of the month.

Net Lease

Net leases are typically less expensive than gross leases, but for a reason, and that is because the lessee is responsible for some of the other costs such as utilities, insurance, property taxes, etc. These leases will vary in what they cover so be sure to go over the exact costs outlined in the contract before signing on and getting slammed with unexpected expenses.

3 Types of Net Leases

Within the group of net leases, comes three main types:

  • Single: The lessee pays rent and any property taxes associated with it.
  • Double: The lessee pays rent, property taxes, and covers the insurance.
  • Triple: The lessee pays rent, property taxes, insurance, and maintenance.

And there you have it: all the information you need in order to decide whether buying or leasing is better for you. Once you have these things in order, it’s time for the fun stuff that comes with setting up your restaurant. Good luck, and don’t forget to contact Babak Food Equipment for everything and anything your restaurant needs.

As a restaurant owner, one of your top priorities is making sure that your employees are safe and well cared for, especially in the kitchen where there are numerous hazards. Tight spaces, knives, flames, and hot cooktops all pose a threat to the wellbeing of your employees if they are not careful or are not given the proper safety equipment to keep them safe. Therefore, here are 4 ways you can keep your kitchen an accident-free zone.

1. Safety Procedures: Once an employee has been hired, it is up to management to see that they are properly trained in all areas of the kitchen to avoid any mishaps that might arise. After all, the kitchen may be stocked with veterans who know the safety protocols like the back of their hand, but all the training in the world will not matter if the rookie is not properly trained as one slip-up could jeopardize even the most experienced cook. Invest time and money in training your employees will not only guarantee a safer kitchen, but a much more productive one as well.

2. Restaurant Equipment Handling: Part of the training of your employees is making sure that they know how to properly use each piece of equipment and tool that you have in your kitchen. Failure to comply by the manufacturer’s instructions could lead to nasty injuries and a potential lawsuit on your hands. Therefore, even if an employee states that they know how to use a piece of equipment, show them how to use it anyways, even if it might be common sense on how to operate it. Follow general safety guidelines as well and keep electrical appliances away from water sources, and frequently have your equipment inspected by a professional to have them either repaired or replaced before an accident occurs.

3. Fire Safety: Besides the operating of sharp tools, the most common hazard in the kitchen is the risk of a fire. Although you can’t completely prevent fires from happening in a kitchen environment, you can make sure that your employees know the correct steps to take in the event of one. For instance, install fire extinguishers (not just in the kitchen) and make sure each employee knows how to handle one, keep flammable objects away from open flames and ensure that your employees are wearing fitted clothing and have their hair tied up, know how to put out a grease fire, have an evacuation plan, and know where the power source is to shut off any gas that may escalate the situation.

4. Safety Equipment: It’s not enough to just equip your employees with the knowledge of what to do to keep safe, you also need to give them the physical items that will ensure that they don’t have any accidents. Items such as safety glasses and dishwashing gloves are very inexpensive and can go a long way. Should an accident occur, a well stocked first-aid kit is vital to have in all areas of the restaurant.

While these tips and tricks can be useful in guiding your kitchen team to be the safest that they can be, accidents still occur from time to time. But be rest assured that when they do happen, your team will be well-equipped to deal with them and get back to being an organized and functional kitchen.

Refrigerators, freezers, and coolers are a main staple that every restaurant should have in their kitchen. But is it wise to buy the first one that you come across? Of course not! In fact, there are a lot of things to take into consideration such as size and door type. Taking these things into account will ensure that you end up with the right one for your business and it doesn’t lead to complications down the road.

First up: size and location. The floor-plan of your kitchen will give you a good indication on what will work and what won’t. Bulky freezers and refrigerators will interrupt the flow of the kitchen traffic and potentially cause accidents, but smaller units may not be able to hold all of what you need. Let’s go through the different types of freezers and refrigerators to see which one fits you the best.

Single Door, Reach-In: These units are best placed at the very end of the production line to be easily accessed by all as they should be used to store portions that you plan to use that day, refilling from the larger freezers and refrigerators as needed.. They also provide a great garnish storage to keep the items fresh and ready to use.

Two/Three Door Reach-In: Larger cooling units such as these should be placed in the prep area where they are just as easy to access, but far enough away from the action that they don’t have to work overtime in order to keep themselves cold in such a hot environment. Items that are placed in two or three door refrigerators are typically those that may or may not be used during the day, depending on the flow of the restaurant on that particular day. These cooling units generally serve as a middle man between the walk-in freezer and the single door reach-ins so if the single-door refrigerator runs out of items, they can be taken from the two/three door units to avoid having to travel all the way to the walk-in. Sometimes these two/three dor units can be on their own without the smaller one door, permitting your restaurant has the space and ideal location.

Roll-In Refrigerators/Freezers: Like with the double and three doored cooling units, the roll-in refrigerators and freezers belong in the prep area. These handy pieces of equipment are perfect for storing prepped food in advance and are easily accessible by all kitchen staff.

Walk-In Freezer: Last, but not least are the walk-in freezers which are typically located outside of the kitchen near the delivery area as they are able to contain a large variety of food items in bulk that you won’t need right away. Since they’re located away from the kitchen, they don’t have to work hard to keep cool as well.

For further questions and inquiries into which one would work best for your restaurant, contact Babak Food Equipment by calling 604) 566-9747.