Restaurant magazine: How to find the perfect property

How to find the perfect property in this month's Restaurant magazine

As competition for good space intensifies, restaurateurs are having to become increasingly bricks and mortar-savvy, writes Joe Lutrario in the February issue of Restaurant magazine.

Out tomorrow (5 February), the magazine's cover feature looks at how restaurant operators are managing to find sites in a competitive marketplace. 

“There’s been a major institutional shift in recent years. Restaurants are no longer viewed as a poor cousin to the retail sector but as a vibrant industry in growth,” says Nick Weir, joint managing director at property agency Shelley Sandzer. “There has been – and continues to be – a huge amount of investment and, consequently, the demand for sites is at an all-time high.”

Restaurant looks at the current situation regarding restaurant property and examines the issue of change of use, plus speaks to a number of operators, including MeatLiquor and Loungers, to find out how they are finding the sites to expand their restaurant empires. 

Also in February's Restaurant magazine: 

  • Pied a Terre and L'Autre Pied director David Moore talks about the industry and his latest project in Pearls of Wisdom.
  • Robin Hancock, one half of the Wright Brothers, talks seafood and restaurants in Table for Two. 
  • One of the UK's biggest restaurant brands - Pizza Hut - is put under the microscope in Business Profile.
  • The Leconfield's head chef David Lewis cooks seabass in this month's masterclass. 

The February issue of Restaurant is out tomorrow. To subscribe click here or view the digital edition here.

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