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FOOD TRUCK RENTAL NJ – Image via bestfoodtrucksnyc.com

Food Truck Rental Nyc, Food Truck Rental Nyc-In 2013, in the windy part of the 11th Avenue in Manhattan, Gotham, a New York City builder, built a new high apartment. Instead of installing Duane Reade or Citibank as a commercial tenant on the first floor, he built something that in his opinion could attract people from the west: an urban market of 10,000 square meters of food, from tacos to pizzas and shoulders.

In modern cities where rents are high and the property is small, mixed-use spaces can be social centers and sustainable commercial activities. A large market in Los Angeles, which opened its doors in 1917, is one of the oldest and most beautiful restaurants; The Chelsea market in New York has built its business premises, which also rented full-service restaurants in the late 1990s; and Ferrari in San Francisco started in 2002 with the renting of food standards to local suppliers. When Gotham West Market opened its doors five years ago, it followed the rates of previous markets, but added modern conveniences. And targeted marketing that has created a new trend.

According to a report from commercial real estate companies Cushman and Wakefield, there were about 70 restaurants in the country in 2015. In the course of the year the number rose to 86 and at the end of 2017 it rose to 118. By 2020, the size of the market will be tripled in just five years. “We are starting to see food at the center of a new multifunctional development in suburbs, where the food industry is not only the center of the action, but also one of the first things to build,” he says. Garrick Brown. Vice President of Retail Director Cushman Wakefield.

Food Truck Rental Nyc

The city of New York, where there are already 25 permanent restaurants, has another 10 under construction or under development. The halls were built in San Francisco, Los Angeles, Chicago and Philadelphia, but also in smaller cities such as Austin, Plano, Omaha and Portland, Maine.

This rapid growth reflects the growth of the so-called gastronomic gastronomic trend, which started immediately after the 2008 recession at Koki Kogi Taco. “When consumers are tired of chains, but are still looking for new, cheap and fast food, food trucks are new incubators of culinary innovations,” wrote Jonathan Gold in Smithsonian 2012. Consumers and operators are focused on food canteens. Diners attract them for various reasons that made the expansion of the American city possible: comfort, diversity, speed and excitement of culinary navigation. Operators, with high rental costs and higher operating costs, are attracted by the advantages of space compared to an independent restaurant: low start-up costs, shared costs and community-based suppliers that guarantee constant traffic

This constant circulation of pedestrians is part of what distinguishes food. The part of the fun (or disadvantage) of the groceries in the food truck is with him: customers usually follow the social network of trucks to see where they will park next time. But it also means that food company operators do not always know what the company will do or which other trucks will park in the same place. Food accountants remove some of these uncertainties. Moreover, feed stands are not exposed to weather conditions, they feed on the ground and pipes and do not have to fill the containers. Journalists and caterers use these positive aspects to make the new dining room a new place to eat: an indoor space with less risk and costs than a traditional restaurant and a great potential for return.

The diversity, affordability and competitiveness of the real estate market are often a more attractive investment of a restaurant with a complete service or a unique concept space. However, operators still need business knowledge and money to cover the initial costs before drawing a broken line. Here is how the standard license for food (as opposed to restaurants lease) and why more operators go along the way …

Who pays the construction of the stand?
“In a food court, rents are much higher if you look at the area per square foot,” acknowledges Steven Kamali, CEO of Hospitality House, a catering, hospitality and hospitality agency that has six dining rooms under construction. the whole country. However, he claims that the higher rents are offset by the benefits of working in a food court. “Receive a turnkey operation, where a large part of the construction has been done for you, and you have guaranteed a large traffic volume and added social networks”.

In an independent restaurant, the operator pays for his building, which can cost between $ 500,000 and several million dollars, depending on the location and size of the project. Food shops need a much lower initial investment for expansion, because the owner offers the basic level of furniture, equipment and equipment from FF & E. A supplier can personalize it individually. The price can vary from $ 10,000 to $ 75,000 depending on the design of each stand and public areas of the market.

The logic behind this goes back to the nature of the Food Hall as a community. “A landlord does not want a tenant to retire, it takes months to demolish a barn and destroy and cool fire and stoves, while people try to enjoy their lunch,” says Lillis. “The extension is therefore the property of the project owner or developer.”

In some dining rooms, such as the Dekalb market in downtown Brooklyn, the bustling shopping and residential area of ​​City Point, each operator must create a space for each location so that it is different. This market also requires that every stand has a neon sign, which can be expensive, up to $ 10,000 for some operators with large areas. However, the price is lower than the price that would cost a complete restaurant extension.

Kamali also says that the establishment of the food court operators saves the extra annoyance to search for a room for years. “Some people spend 12 to 24 months looking for a place to evaluate the economy, calculate numbers and conclude an agreement, which can cost only $ 100,000 and sometimes the offers fall apart.Lunch, there are a number of sites to check, negotiate the rent and the percentage of the rent, the costs of your insurance are reduced, it is much cheaper and it is much easier to deal with “.

What is more important: good credit or a good concept?
The food rental contracts are easier to obtain without the best credit, Schneck says. “There is a saying in the Food Hall world:” The concept implements credit “.

Schneck explains that most owners will conduct a full credit check of potential tenants before signing a lease. “They want budgets and profit and loss accounts to understand risks, and they want someone or a company to be an absolute or absolute guarantor,” he says. But the application process in the dining room is less about financial history than about history. “For example,” says Schneck, “the petition for future Legacy Food Hall traders, Plano, Texas, requires your name and address:” What is your BIG idea? ”

The importance of non-competitors.
The dining rooms can be managed from a dozen to fifty positions, and healing takes time and attention. For developers, the goal is to present a variety of foods and price points to the public, while suppliers want to ensure that no other menu has the same menu.

But what if a developer introduces a concept that is incredibly known to an existing tenant? Take advantage of the latest addition of the Chelsea Market, Miznon, a concept of Israeli pita sandwich that looks very similar, and can be said, in direct competition with the concept of Israeli Pita and Hummus Dizengoff, an existing tenant. There is no war, but the position is weird.

Most developers and consultants say that it is best for everyone not to fight the war in the dining room. If the developer guarantees it in writing, it is a different story. “I have never given anyone a non-competition, but I have never placed a second burger shop in a dining room that already has one,” says Lillis. The exception, he says, is coffee and alcohol. “You need it, because people do not have to wait long for a beer or a cup of coffee”.

On the other hand, Colicchio and Schneck have no competition.

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