Requirements when searching for a restaurant
From choosing a location to ventilation systems. These are the requirements you should consider when searching for a suitable restaurant.
The dream of owning your own restaurant, a vibrant café, or a stylish bar usually stems from a deep passion for culinary delight and hospitality. The vision is often crystal clear, and the menu has long been written in your mind. But between the initial spark of inspiration and the first satisfied guest lies a crucial, often underestimated path: choosing the right property. The long-term success of a culinary business is not only based on a smart concept, but fundamentally on the perfect interplay of location and the nature of the premises. An unsuitable infrastructure can stall even the most creative idea, while a well-thought-out choice lays the foundation for a successful future. But what really matters? This guide systematically takes you through the most important aspects of searching for the ideal gastronomy space.
The Question of Location
Choosing a location is the first and probably most important strategic decision. It is much more than a mere address; it defines the potential for foot traffic, the composition of your target group, and ultimately the profitability of your entire venture. A cheap rent in an out-of-the-way alley quickly turns into an expensive mistake if the guests fail to show up. First, you must have a clear idea of who your desired customers are. Are you targeting students, business people on their lunch break, tourists, or families from the neighborhood? Your location must be where these people spend their time. It is crucial to carefully analyze the foot traffic at different times of the day and week, prioritizing the quality of contact over sheer quantity. A high-end restaurant is less dependent on spontaneous walk-ins than a take-away joint, but in return requires good accessibility for guests arriving intentionally.
The visibility of the premises plays a major role in this. Can your business be easily found and noticed? A prominent location on a busy street or square is an invaluable advantage. At the same time, the practical aspects of accessibility must be resolved, which includes good connections to public transport as well as the availability of parking spaces for guests and staff. The immediate surroundings also deserve close examination. A look at neighboring businesses reveals whether there is an oversupply of similar concepts or whether your offer fits complementarily into the neighborhood. Offices, shops, and cultural institutions can be important sources of guests. In addition, it is essential in Switzerland to check the local municipal framework. Clarify with the responsible municipality which land-use zone the property is located in and whether a gastronomy business is fully permitted there. Especially in mixed residential and commercial zones, strict regulations regarding noise and odor emissions can severely restrict operations.
The Substance of Success: The Property in Detail
Once you are convinced of the location, the property itself comes into focus. The structural condition and the layout must fit your concept or at least be adaptable with reasonable effort. A logical operational sequence, the so-called "flow", is essential for efficient service. The paths from the kitchen to the guest room must be short, and there needs to be a clear separation between the public guest area and the internal work zones. A rigid layout with many load-bearing walls can severely disrupt flexible design and cause high renovation costs.
The guest room itself must offer enough space for the targeted number of seats in order to meet your business goals. An invaluable value-add that can massively increase revenue in the warmer months is an outdoor area. Whether it is a spacious terrace or compact sidewalk seating – this extension of the dining area is highly sought after. However, it should be noted that using public space in Switzerland always requires a separate permit from the municipality, which is often associated with conditions and fees. Just as important as the visible guest area are the often-neglected utility rooms. Sufficient dry and cool storage space for food, a separate beverage store, and room for cleaning materials are indispensable for smooth operations. Functional staff rooms with toilets and changing areas are also part of a professional setup. Another practical aspect is the delivery of goods, which should ideally take place via a separate, easily accessible entrance so as not to disturb the guest operations.
The Technical Core: Nothing Works Without Infrastructure
The most critical and often most expensive part of a gastronomy property is its technical infrastructure. Converting a normal office or retail space into a functioning catering business often fails due to inadequate technical requirements. Foremost among these is the ventilation system. A professional kitchen exhaust system that extracts vapors, grease, and odors directly above the cooking appliances is not only required by law, but also essential for a pleasant climate throughout the establishment. The exhaust air must be routed over the roof of the building to avoid conflicts with neighbors over odor nuisance. Retrofitting such a system is extremely costly and simply structurally impossible in many existing buildings.
From air, we move to water. Having enough water connections is one thing, professional disposal is another. In Switzerland, a grease trap is legally required for every gastronomy business. This system filters fats and oils from the wastewater before it enters the sewage system, preventing massive blockages in the public network. Checking whether such a trap is present or if its installation is possible is a key point in the property search. No less important is the power supply. A professional kitchen with stoves, ovens, and dishwashers requires high electrical capacity and absolutely needs three-phase power (400V). It must be ensured that there are enough connections and that the building's main distribution board is designed for this continuous load. A gas connection, if desired, must also be professionally approved and safe.
The Path Through the Regulatory Jungle
Switzerland is known for its precise regulations, and the hospitality industry is no exception. These rules serve to protect guests and the public and must be strictly followed. The legislation is regulated at the cantonal level, which is why the first step should be to contact the responsible authority. This is where you clarify which permits are required. In many cantons, the manager needs a certificate of competence, the so-called innkeeper's license (Wirtepatent). The business itself requires an operating license tied to both the property and the individual.
Another central pillar is the Swiss federal food safety and hygiene law. Every business is obliged to implement a self-control concept based on international HACCP principles. This documents in detail how food safety is guaranteed at all times, from goods receipt to serving the guest. Cantonal food inspectors monitor compliance with unannounced inspections. This also places high demands on the structural features, such as easy-to-clean surfaces. In parallel, the strict fire protection regulations of the Association of Cantonal Fire Insurance Companies (VKF) must be observed, which govern everything from escape routes to fire alarm systems. For new builds and renovations, the Disability Discrimination Act also plays a role, often requiring barrier-free access.