Seven questions before the space feels “perfect.”
Use + property status
Confirm the current and proposed use, occupancy history and the municipal or landlord information still needed. A former restaurant is not automatic proof that a new concept can open unchanged.
Lease + landlord
Identify roof and shaft rights, base-building responsibilities, working hours, insurance requirements, drawing standards, deposits, restoration obligations and the approval process for penetrations or added loads.
Menu + cooking duty
Turn the concept into an early equipment and cooking-duty list. The difference between reheating, baking, frying, solid-fuel cooking and high-volume production changes the systems conversation.
Exhaust + make-up air
Trace a plausible route from the cooking line to discharge. Check available shafts, roof access, structural support, neighbouring uses and where replacement air could be introduced.
Utilities + drainage
Collect available information for electrical service, gas, water, hot water, sanitary drainage and grease management. Flag what must be tested or confirmed by the appropriate specialists.
Flow + access
Test receiving, storage, prep, cooking, service, warewashing and waste flow. Measure delivery paths, doors, elevators and turning clearances for large equipment.
Approval + schedule path
List the likely landlord, zoning, building, public-health and specialist-system inputs. Assign who investigates each item and reflect unanswered questions in lease conditions and the opening plan.
Signals that need a named next step.
- “It used to be a restaurant” with no drawings, permits or equipment records
- No clear exhaust route or written roof-access position
- Existing electrical, gas or drainage capacity is unknown
- The lease assigns major base-building work without defined information
- Large equipment cannot reach the unit through the available path
- The opening target ignores landlord and authority review time
A red flag is not always a reason to walk away. It is a reason to define the investigation, responsible party, timing and commercial consequence before proceeding.
Check the sources for the project address.
Toronto and Mississauga publish restaurant, zoning, licensing and public-health information. The property, use and work determine which requirements apply.
Move from the site decision to the project scope.
Send the address before you sign.
Share the lease stage, current use, menu, equipment needs, available documents and target opening date.
Request a project review