F&B programming
Which food and beverage offer for your asset: concept, floor areas, seats, food and drink mix, opening hours. Realistic programming based on the area, footfall and achievable sales.
Property companies, investors, developers, asset managers: CHR Consulting brings an operator's perspective to your restaurant and hotel projects, from programming to tenant selection.
A concept that does not suit the area, extraction that cannot be installed, an undersized kitchen or rent that is too heavy are enough to weaken an operator. For the owner, that means vacancy, tenant turnover and a lower asset value.
For more than 25 years, Florian Poirson has run and opened restaurants, while advising in parallel through CHR Consulting, which he founded in 2012. He reads a project as an operator would: achievable sales, costs, organisation, technical constraints.
Which food and beverage offer for your asset: concept, floor areas, seats, food and drink mix, opening hours. Realistic programming based on the area, footfall and achievable sales.
Tenant brief, sourcing and review of candidates, critical reading of their business plans and operating track record.
Kitchen and storage, smoke extraction, utilities, grease trap, deliveries, waste, fire safety and accessibility: what must be planned from the design stage to make the premises operable.
Health check of an operating restaurant: ratios, organisation, offer, condition of installations. To anticipate a default, support a renegotiation or prepare a re-letting.
What an operator can pay over time: realistic sales, occupancy costs as a share of sales, break-even point. Fair rent limits vacancy and tenant turnover.
Restaurant, bar, breakfast, room service, rooftop, events: design and organisation of the F&B offer in hotels, residences, offices and cultural venues, directly run or leased.
It is the rent an operator can pay over time. In restaurants, occupancy costs (rent and service charges) ideally sit between 8% and 12% of sales excluding VAT; above 15%, the risk of default rises sharply.
Poorly planned restaurant premises (wrong concept, extraction impossible, rent too heavy) lead to vacancy, tenant turnover and a lower asset value. An operator's perspective secures the programme, the choice of tenant and the rent level.
Kitchen and storage areas, smoke extraction, utilities (gas, electricity, water, drainage, grease trap), delivery access, waste storage, and fire safety and accessibility requirements.
Let's discuss your programme or a sitting tenant, in confidence.