- You are comparing restaurant units or negotiating a lease.
- A former restaurant looks usable, but its systems and approvals are unclear.
- The landlord needs a concept, exhaust or construction scope before providing consent.
Services / 01
Pre-lease kitchen feasibility review
Check whether the space can support the menu, equipment, exhaust and utilities before signing the lease.
01 / 07The goal
Know whether the space is worth pursuing and what to ask the landlord.
- 01Proposed use, menu and equipment review
- 02Existing-condition and available-document review
- 03Exhaust route, roof-rights and utility screening
- 04Landlord and authority question list
- 05List of open questions and next steps
Before we start
What we need to check.
- Permitted use and lease conditions
- Exhaust route, roof access and neighbouring occupancies
- Gas, power, water, drainage and grease-management capacity
- Delivery access, waste handling and base-building rules
How the scope moves
A practical sequence for the work.
The exact responsibilities are confirmed in the proposal. This is the planning path we use to expose missing information before it reaches the site.
Screen the unit
Review the proposed use, current condition, available drawings and the building information the landlord can provide.
Test the kitchen concept
Compare the menu and equipment against exhaust routing, utilities, drainage, access and the usable floor area.
Prepare the decision list
Identify deal-breakers, landlord questions, missing documents and the studies or drawings needed before construction pricing.
Before we price the work
Questions owners ask first.
Should the review happen before signing a lease?
Yes, whenever possible. We can check the use, exhaust, utilities, access and landlord conditions while you can still negotiate or compare units.
Is a feasibility review the same as permit approval?
No. It is an early site review. Drawings, consultant work and city review may still be required before construction.
What should I provide for the review?
Bring the address, listing or lease information, current-use details, menu or foodservice format, equipment needs, photos, available drawings and target opening date.