Opening a restaurant is one of the most challenging and risky endeavors a chef or entrepreneur can take on. In developing a restaurant concept, real estate typically is (and should be) the last and final decision made. Before the real estate comes concept creation, business planning, capital raising, and menu development. While many in the food & beverage world are well versed in the nitty-gritty aspects of menu design, concept creation, how many covers can be done, and the food-to-beverage ratio, most people overlook the entire site securement process (from location selection to deal structure) because it is the last (and most unfamiliar) step in the process. 

Learn from two seasoned restaurant consultants and brokers how to avoid the pitfalls associated with finding a location for your restaurant. Everything from site selection, to deal negotiation and miscellaneous real estate jargon, to liquor license procurement, fit-out and everything in between, this seminar has you covered.