So take a close look at it. You can take this literally:

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Also check the licensing documents carefully. Are all required licenses, e.g. for serving alcohol, using outdoor areas or music rights, in place and valid? 3. Create a business plan Once you have carried out the financial analysis and looked through all the contracts, you should create a business plan for your restaurant denmark phone data and calculate in detail whether it is worth taking over the restaurant. Also take into account the mistakes made by your predecessor. What can you learn from them? If you need help, consult a business or tax advisor . Whether or not you take over a restaurant in the end also depends on whether you want to continue with the established concept or create a completely new restaurant. This is particularly important when taking over contracts. Tip: Agree on a non-compete clause with the current owner . This will prevent him or her from starting a new business in the area and competing with you in the next few years. 4. Location of the venue An important factor in the success of a restaurant is the location, because a good location is worth its weight in gold and is often hard to come by.

go for a walk in the area at different times of the day and on different days of the week and see how many and what kind of people are there. Does the local clientele suit your restaurant concept ? Also consider these factors regarding the location of the restaurant: Connection: Are there parking spaces? Can the restaurant be reached by public transport? Competition: What other restaurants are there in the area? How do they compete with you? What impact does this have on your business plan? Neighborhood: Talk to people in the neighborhood to get an idea of ​​how the restaurant is received. For example, are there any problems with noise? 5. Condition of the location An essential part of deciding whether or not to take over a restaurant is the inspection. Plan enough time for this . The better you understand the condition of the rooms and furnishings, the more you will know what you are getting into. So really crawl into every corner and look in every cupboard. Document the inspection in detail and make a list of all the items present.