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 good food and hospitality. The vision is often crystal clear, and the menu has long been written in your mind. But between the brilliant idea and the first satisfied guest lies a crucial, often underestimated step: choosing the right property. The long-term success of a restaurant business is not only based on a smart concept, but fundamentally on the perfect interplay between the location and the nature of the premises. An unsuitable infrastructure can slow down even the most creative idea, while a well-thought-out choice lays the foundation for a successful future. But what really matters? This guide will take you systematically through the most important aspects of finding the ideal restaurant space.
Choosing a location is the first and probably most important strategic decision. It is much more than just an address; it defines the potential for walk-in customers, the composition of your target group and ultimately the profitability of your entire project. A low rent in a remote alley can quickly prove to be an expensive mistake if the guests stay away. First of all, you need to have a clear idea of who your ideal customers are. Are you targeting students, business people on their lunch break, tourists or families from the neighbourhood? Your location must be where these people are. It is important to analyse the footfall at different times of the day and week and to focus on the quality of the contacts rather than the quantity. A fine dining restaurant is less dependent on spontaneous walk-in customers than a takeaway snack bar, but it needs to be easily accessible for guests who are travelling specifically to visit it.
The visibility of the restaurant plays a key role here. Is your business easy to find and notice? A prominent location on a busy street or square is an invaluable advantage. At the same time, practical aspects of accessibility must be clarified, including good public transport links and parking facilities for guests and staff. The immediate surroundings also deserve close consideration. A look at the surrounding businesses will reveal whether there is an oversupply of similar concepts or whether your offering complements the neighbourhood. Offices, shops and cultural institutions can be important sources of guests. In Switzerland, it is also essential to check the municipal framework conditions. Check with the relevant local authority to find out which zoning category the property falls into and whether a restaurant is permitted there without restrictions. In mixed residential and commercial areas in particular, strict regulations regarding noise and odour emissions can severely restrict operations.
Once you have found a suitable location, the focus shifts to the property itself. The structural fabric and floor plan must fit your concept or at least be adaptable at reasonable expense. A logical operational workflow is essential for efficient service. The distances between the kitchen and the dining area must be short, and there must be a clear separation between the public guest area and the internal work areas. A rigid floor plan with many load-bearing walls can severely disrupt flexible design and result in high conversion costs.
The guest area itself must offer enough space for the targeted number of seats in order to achieve the business objectives. An outdoor area is an invaluable asset that can massively increase turnover in the warmer months. Whether a spacious terrace or compact boulevard seating, this extension of the guest area is extremely popular. It should be noted that the use of public land in Switzerland always requires a separate permit from the local authority, which is often subject to conditions and fees. Just as important as the visible guest area are the often neglected ancillary rooms. Sufficient dry and cool storage space for food, a separate beverage storage area and space for cleaning materials are essential for smooth operations. Functional staff rooms with toilets and changing rooms 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 restaurant.
The most critical and often most expensive part of a restaurant property is its technical infrastructure. Converting a normal office or retail space into a functioning restaurant often fails due to inadequate technical requirements. The ventilation system is at the forefront of this. A professional kitchen exhaust system that extracts vapours, grease and odours directly above the cooking appliances is not only required by law, but also essential for a pleasant atmosphere throughout the restaurant. The exhaust air must be vented via the roof of the building to avoid conflicts with neighbours due to odour nuisance. Retrofitting such a system is extremely expensive and, in many existing buildings, simply impossible.
From air to water. Sufficient water connections are one thing, proper disposal is another. A grease separator is required by law for every catering establishment in Switzerland. This system filters grease and oil from the waste water before it enters the sewer system, thus preventing massive blockages in the public network. Checking whether such a separator is already in place or can be installed is a key point when searching for a property. The power supply is no less important. A professional kitchen with stoves, ovens and dishwashers requires a high electrical output and high-voltage current (400V). It must be ensured that there are sufficient connections and that the main distribution system of the building is designed for this continuous load. If desired, a gas connection must also be professionally approved and safe.
Switzerland is known for its precise regulations, and the hospitality industry is no exception. These regulations are designed to protect guests and the public and must be strictly adhered to. The legislation is regulated at cantonal level, which is why the first port of call should be the relevant authority. They will clarify which permits are required. In many cantons, the managing director needs a certificate of competence, known as a Wirtepatent. The business itself needs an operating licence that is linked to the property and the person.
Another key pillar is federal food and hygiene law. Every business is obliged to implement a self-monitoring concept based on international HACCP principles. This documents in detail how food safety is guaranteed at all times, from the receipt of goods to their delivery to the guest. Cantonal food inspectors carry out unannounced checks to ensure compliance. This also places high demands on the structural design, such as easy-to-clean surfaces. At the same time, the strict fire safety regulations of the Association of Cantonal Fire Insurers (VKF) must be observed, which regulate everything from escape routes to fire alarm systems. In the case of new buildings and renovations, the Disability Discrimination Act also plays a role, which often requires barrier-free access.
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