Maximizing your Restaurant Real Estate Space

coffee shop coworking

Walk into any cafe these days and you’ll most likely be greeted by the sound of patrons tapping away at laptops, creating the next big thing.  Millennials, side-hustlers, startups and freelancers are turning trendy local coffee shops into offices. But hipster coffee spots with cold brew on tap aren’t the only places that can capitalize on this trend. Almost any restaurant can hop onboard the co-working train by partnering with sites like Kettlespace and Spacious. These sites help remote employees find coworking or meeting room space to rent in their areas.

The idea is that restaurants can rent out their space to digital nomads to generate revenue after hours or at slow times.  Employees pay a monthly membership fee to the sites and participating restaurants receive a cut of those fees.

Transforming your restaurant real estate into a co-working space isn’t just a way to bring in extra revenue- it can also be a part of your marketing mix. You may become the new favorite dinner spot among employees who discover you via the co-working networks.

If you haven’t yet leased a space for your restaurant, you may want to consider looking for features that would make your eatery an ideal co-working space. Spacious offers these guidelines for their spaces:

  • Closed for lunch
  • Gorgeous interior with natural light
  • Seating for at least 100 (ideally more)
  • Street level access

For example, if you open at 5pm for dinner, you will have a good window of time for workers to come in. It also helps to have a private dining room.

The most important features are the amount of space you have and the aesthetic appeal of your restaurant. Spacious and Kettlespace take care of the rest. The companies provide coffee, tea, snacks, and even power strips for your working patrons.

So why not make the most of your space? Sign up to become the next best co-working hotspot!

 

 

 

Introduction – Rita’s Franchisee

Restaurant franchisee

We caught up with Humza Chowdhry, an entrepreneur who, along with his wife, Annie, operates several Rita’s Italian Ice units in California.  He shared their restaurant franchising journey with us:

RRE: What are your professional backgrounds?

Humza: I’m a structural engineer and general contractor. (He founded H.C. Structural Engineering). Annie is a high school counselor.

RRE: How did you find out about Rita’s?

We learned about Rita’s after trying it down in Southern California.

RRE: What got you interested in Rita’s?

The taste, quality and uniqueness of the product.

RRE: How did you decide to purchase a franchise?

We fell in love with the concept, sold our home, and dove right in.

RRE: How many units do you operate?

We operate five units across California.

RRE: Where is Rita’s currently looking to expand?

Las Vegas, Nevada and Ventura County

RRE: How do you go about finding locations? Do you use a  commercial real estate broker?

We have a mix of software and use of brokers to help identify potential markets which would follow our successful store trends.

To find out more about owning a Rita’s Italian Ice store, visit www.ownaritas.com

Fresh Kitchen {Restaurant Review}

Fresh Kitchen - Review

Noah’s Eat  Review- Fresh Kitchen- Great. Food. Fast.

Fresh Kitchen - Tampa Being that local and national restaurant icons Hugo’s and Bern’s Steak House are located on Howard Ave in Tampa, when you choose to open your first restaurant on this same hallowed street, you better have your food act together! And when you aspire to healthy food, that tastes great, and is served fast? Well usually you pick two of those three! When Fresh Kitchen bought that hip building on Howard in 2012 and set up shop, they got all three right.

For starters, the building itself is very cool! The ordering process is cafeteria like, but most cafeterias don’t have food approaching this level of variety or flavor with a staff that’s totally engaged.  You order your bowl, depending on size and how hungry you are, starting with Bases, which range from varieties of rice all the way to kale slaw.  Next are the Roasted Veggies, from a local seasonal veggie to sesame green beans. Then, choose you protein (including tofu!), all hormone and anti-biotic free, varieties of chicken, tuna, steak. Lastly, Sauce It Up, from creamy white ginger to coconut sriracha. There is also an amazing variety of Add-Ons like bean and corn salsa and pesto tomato salad, along with a great selection of homemade teas and pressed juices.

I had a Six Bowl, 2 bases, 2 proteins, 2 veggies and one sauce.  Going the lower carb route, I got the spinach salad, kale slaw, basil mushrooms, and bean and corn salsa. These all added to an amazingly complex flavor together in that bowl. The marinated herb grilled steak was both tender and delicious, and the grilled chicken had just the right amount braised BBQ flavor, complemented with the coconut sriracha sauce! My wife switched out the spinach for the Parmesan broccoli and the steak for the baked almond chicken. Halfway through we swapped bowls because they were both so off the chain delicious!

Lucky for everyone, Fresh Kitchen is now expanding through out Florida, reaching as far south as Boca now. FK really delivers on a promise of fresh, delicious, nutritious, imaginative and fast. Truly fast food re-imagined.

The Artisans of Chicken – Restaurant Opening

Sarasota, Fl. – The Daily Bird will be the top-spot for all things poultry. Their menu includes everything from scrumptious fried chicken baskets to burgers, salads, and even sandwiches. You can also indulge your sweet tooth with their daily handmade pies containing fresh, seasonal fruit.

All the chicken is locally sourced from Springer Mountain Farms, known for their top quality chicken. They are fed a nutritious diet of pesticide-free, American-grown corn. This ensures that the chickens will not contain any traces of hormones, steroids, or antibiotics.

This will be the newest addition to the successful Caragiulo restaurant family, which has brought us many notable restaurant establishments such as Caragiulo’s Italian American, Veronica Fish & Oyster, and Owen’s Fish Camp. The Daily Bird at 1534 State Street, will be set to open soon!