| By Chefspike (Chefspike) on Saturday, January 18, 2003 - 10:52 pm: Edit |
I got a price of $ 1.70 per sq. ft. for a space out here in Simi Valley, CA. and was wondering what ( if you know ) what anyone pays in your area.
That by the way, is for 1260 sq. ft., in a shopping square type of place, between a Sav-ons and a Mervyns. ( drugs and clothes )
I have to build a kitchen by the way.
thanks.
| By Snuffaluff (Snuffaluff) on Monday, January 20, 2003 - 08:52 am: Edit |
Depending on location... that's damn good. Around here (N of Dallas) things are going for around 2-4 and even more than that in some areas.
What kinda finish out do you have to pay for? A/C ?
| By Mbw (Mbw) on Monday, January 20, 2003 - 11:43 am: Edit |
As the economy sucks right now you can get some great deals here in San Francisco. $1.70 still sounds low to me for being in a shopping area.
$5.40 for a downtown location
$1.25 5000 sq ft empty bldg in ghetto
$2.40 for reasonable cafe location
$2500 for a space across from city hall in South San Francisco. 2000 sq ft?? ish
You can check online.. I use www.sfgate.com and scan their classifieds. www.craigslist.org MAY have listings in your area too.
Just for a laugh check Ebay. You can get a fully equipped restaurant in??? say ??? Arkansas? For about $30K LOL
| By Chefmanny (Chefmanny) on Monday, January 20, 2003 - 06:30 pm: Edit |
Wow!!! That's great!
Here in FL., in 1982 I got a lease for $19.00 a sq. ft.
Nowadays, things are going for $39.00 a sq. ft. for a good location.
CA.!!!!???
| By Mbw (Mbw) on Monday, January 20, 2003 - 07:23 pm: Edit |
Why do I find that hard to grasp? $39??? NO WAY! Maybe with free garbage, utilities, ALL restaurant equipment installed AND NEW!!! You sure that is not square yard?
My old cafe would have been??? $20,000 a month??? Woah not for 1000 square feet thanks.
Wait a minute, I am talking monthly, are you?
| By Cheftim (Cheftim) on Monday, January 20, 2003 - 07:52 pm: Edit |
1000 sqft at $39.00 a sq ft is $39,000. Seems a bit expensive.
| By Chefmanny (Chefmanny) on Tuesday, January 21, 2003 - 05:56 am: Edit |
Yearly!!!!
That $39 is in a prime upscale mall
| By Chefspike (Chefspike) on Tuesday, January 21, 2003 - 11:26 pm: Edit |
thanks to all.
theres nothing in this space, went to see it, i would have to put in everything AND even upgrade sewer, don't even want to find out how long THAT would take.
there is a closed down sizzler rest. here in town, was thinking maybe of going to look at that.
that is a lot of space, but everything is there, hoods, fire systems, sewer, it's own parking!!, walk-in!!!, it's just that it's such a large space. I have to find out what you need to start a credited school ( baking, pastries ) here in Cal. I could put in a kitchen and run a school, use those students in the Bakery/Pastry shop, and then maybe the school cost that they would pay would off-set the labor costs. Ummmmm......
got to think this one out a little more.
anyone intrested in teaching in a very small class room?
there may even be some kind of kick back from state or fed. goverment. Ummmmm......
| By Cheftim (Cheftim) on Wednesday, January 22, 2003 - 12:30 am: Edit |
Spike,
Why does it have to be accredited? There is School in T.O. called the "Thousand Oaks Culinary School." It used to be a chef gizmo shop that did classes on the side. Now they hand out certificats. I got a call the other day from a future grad applying for an assistant chef/manager job.
Give me a call we should go check it out.
Sorry to everyone else for the local references its and left coast LA thing.
| By George (George) on Wednesday, January 22, 2003 - 07:55 am: Edit |
"Why does it have to be accredited?"
ACF Accreditation is out of the question, it's tough even for larger programs.
You need state accreditation to be able to get any kind of student loan or grant money from the state or feds.
G
| By Chefmanny (Chefmanny) on Wednesday, January 22, 2003 - 09:12 am: Edit |
THis is true G, re: funding.
If a school is already accredited or is in the process of, this is also a good time to get ACF certification for your program because, they both require much of the same info.
| By Snuffaluff (Snuffaluff) on Wednesday, January 22, 2003 - 11:39 am: Edit |
hey spike, can I come learn?
| By Chefspike (Chefspike) on Wednesday, January 22, 2003 - 12:05 pm: Edit |
"Give me a call we should go check it out"....Tim, yes, lets do that. I need your number again, can't find it. I'll be in Oxnard this weekend, at the beachhouse, try to leave it for me by then, maybe we can meet and have some coffee.
"You need state accreditation to be able to get any kind of student loan or grant money from the state or feds"...yes, thats what I'm talking about. Just at the state level.
""hey spike, can I come learn?""...YES!, just make that check out to Spike.
LOL. Thanks all.
| By George (George) on Thursday, January 23, 2003 - 08:54 am: Edit |
My brother in-law is looking at doing a Mrs Fields in a high end busy mall on LI in NY. For a 1500 sq foot kiosk the annual rent is 50K or $2.80 a sq ft a month.
G
| By Ladycake (Ladycake) on Thursday, January 23, 2003 - 10:10 am: Edit |
Spike,
Accredited or not there is not much money in California from the government these days, I think Davis took too many vacations!
| By Peachcreek (Peachcreek) on Friday, January 24, 2003 - 12:09 am: Edit |
Hey George-can your brother-in-law make a million bucks selling cookies? I like to keep my lease at 5-6% of gross dollars to be feeling good about business. But that is the building lease only, not improvements, equipment, etc.
| By Chefspike (Chefspike) on Friday, January 24, 2003 - 10:02 pm: Edit |
well, I'm leaning towards the closed down sizzler.
lots of space to grow.
next step, meet the owners of the mall where it is at, and talk money.
I'll be making DONUTS before you know it!!!
| By George (George) on Saturday, January 25, 2003 - 03:57 pm: Edit |
Peachcreek-
Is that a standard number for the % of a lease?
That would mean that the first 136 dollars taken in every day would just buy the space, which does sounds like selling a lot of cookies before paying for anything else.
Luckily he's just in the research stage.
Thanks!
George
| By Peachcreek (Peachcreek) on Saturday, January 25, 2003 - 06:32 pm: Edit |
Thats a good figure to use. Put that with the rest of your overhead, cogs, and equipment payments and that makes a fairly big nut to crack every day. But people do it all the time. I wish your bro. in law good luck.
| By Chefspike (Chefspike) on Saturday, January 25, 2003 - 07:59 pm: Edit |
Ladycake, sorry I haven't responed before this.
Ya, Gov. Davis is the worst!
He's spent all the money, in the 10's of Millions and then some. Cal. is so broke, they are going to raise the cost of electric and gas....AGAIN!
But the money for certain programs is untouchable, and this is one of them.
I'm accredited to teach in or at a community college level. so I'll just go from there and see what happens.