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From food van to restaurant – A guide for food entrepreneurs

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Entrepreneurs in the FMCG, food and drink and grocery retail are boosting the market with food start ups. A move from food van to bricks & mortars premises require key considerations for property issues.

Topics include:

The Restaurant Consultant’s step by step guide

  • Planning and Research
  • Marketing and Launch

Tips from a property consultant

  • What to do?
  • Appointing Agents
  • Key tenancy considerations

Tips from a commercial property lawyer

  • Legal essentials

 

 

Author profile
Simon Ralphs

Partner

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+44 20 7539 8049

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