Second Generation Restaurant SpaceMove into a kitchen that already works.
Restaurant space with the hood, grease trap and gas already in place, so you open faster and spend less on buildout.
Second Generation Restaurant Space
A second generation space skips the part of a restaurant build that costs the most and takes the longest: venting, grease trap, gas service and often the hood itself. I verify what is actually still functional before you tour, not after you sign.
The savings only hold if the prior use matches yours and the equipment is not near the end of its life. I check both, then negotiate the allowance and free rent period against what you are not spending on infrastructure, and flag whether the space carries a transferable liquor license worth pursuing.
Need a wider search than turnkey kitchens? See how I run restaurant leasing in Philly from requirement to signed lease.
Scope of work
- Existing equipment and infrastructure verified before you tour
- Permit and prior-use history pulled from L&I
- Buildout cost compared against a from-scratch build
- Allowance negotiated against what you are not spending on infrastructure
- Liquor license transfer or availability checked before the LOI
Next step
Send the requirement. I come back with an underwritten shortlist.
Six questions, one business day to a response. For anything urgent, call or text (484) 799-6843.