Here's how you can choose the perfect location for your culinary business.

Defining your market is actually a Layer Cake Who Lives Here - Easily definable thru Demographics Who Works Here - Definable thru Business Summaries Who Shops Here - Who are nearby retailers drawing Who PLAYS Here - Is this a Tourist area (tourists spend more $ than they would at home) Who is Passing Thru - Your customer may not live, work or shop here - but is on a commute to or from another destination. Sell coffee & on the way to work Sell Alcohol on the way home from work. Consider all five layers in determining how you can market to each of these five market components.

From my experience in transforming culinary ventures across Canada, here's how to choose the perfect location: 1. Know Your Market: Research local demographics and demand. Are you providing a need? 2. Accessibility: Ensure easy access and ample parking. Safe and Easy. 3. Visibility: Whether High or Low traffic areas. Stand out. We eat with our eyes first. 4. Align with Culture: Choose locations that reflect your brand and style. You're culinarily unique, capitalize on it. 5. Budget Wisely: Balance rent costs with your services and local demand. Is it profitable? 6. Functional Space: Ensure the layout meets your operational needs with potential for growth. A well-chosen location sets the foundation for success. Good Luck!

Location, location, location! The "if you build it, they will come" approach can only get you so far. Do you have a big, consistent customer base in the location? Who are they? Why are they coming to you? What makes you different from the others in the area?

In general, we have to consider SWOT Analysis and the demographic Area to scope our goals, when setting up a culinary business. Also, the culture of the people you are going to provide services which will be attractive to food concepts and prices.

This can be a little complicated because they're actually two different angles as well as the standard demographic procedures. Angle one is if you're offering something that does not already exist for instance a type of cuisine that doesn't exist in that area. This can be hugely advantageous and profitable. The problem with this is that it may not be there because there is simply no desire for it. So you're going to have to figure that out but if you do happen to figure out that it's not there because no one's done it but there is a desire for it then you're winning. Another approach is to look at the most popular restaurants is there room for another one of that type? This is a scary approach but can be very profitable as well!

This is one of the toughest because you don't want to have too much competition but you also don't want to be in an area that's dead. So having an action-packed area full of competition is also a big advantage. Everybody knows that there are downtown areas and restaurant rows with 20 restaurants side by side and everyone goes there because they get whatever they want... so competition is definitely not the enemy you just have to properly place yourself maybe you're the only sushi restaurant on restaurant row for instance... Then you would be winning. For this type of analysis I suggest getting on the scene and spending time analyzing it live.

Competition is good and if you see an area with other restaurants or cafes, then obviously there's a market. However, it's worth checking out the area at different times of the day and different days of the week to understand the frequency of customers and useage. It's also worth looking at the types of outlets there are. Consider your business and how you can add to this mix by offering something different, to create variety.

Paying to park is a turnoff for most. Having no parking on the premise is a no go for others too. Don't wanna feel unsafe walking out to my car afterwards. Security and good lighting are a must.

Think about the footfall of a business so you are not reliant on loyalty alone. Consider a premises that might have a carpark to make it easier for customers to visit. Or look at places to park nearby. It's also worth checking town planninng in case of any planned engineering or roadworks that could potentially disrupt your business.

Your fixed cost is king. It's almost more important than anything else. Your fixed cost has to be 20% or less.... now the better you get this deal the more survivable your business is going to be and the more risk you take with your fixed costs the more danger you're going to be in. This is why there are some major world-class restaurants off the beaten track because they got such good fixed cost deals that they were able to create their dream and then people came.

For aspiring restaurateurs in Florida, comprehending zoning laws is a pivotal frequently neglected aspect of site selection. These regulations dictate permissible business activities in specific regions. It's imperative to confirm that your chosen spot conforms to food service zoning and doesn't present obstacles to operations. Factor in health, safety, and environmental directives that may impact location suitability and demand costly property alterations. By proactively addressing these concerns, you're laying a solid foundation for a compliant and prosperous dining establishment. Research and good planing is always the key.

It's worth checking out an area that's experiencing it's own growth and regeneration. Opening a business in an upcoming area is a good move as you then get ahead of the curve, take advantage of cheaper rents and establish yourself early.

Consider the employment market and global effects when planning your business. Climate crisis, global warming are affecting our food supplies. Lack of good help and people with the skills and know how are in short supply. Chose the price point for repeat consumers not just a special occasion event. Find more than 1 way to sell your services. Takeout, deliveries, kitchen space rental in off times, classes, don't just sit idle.