This article was originally posted on Boston Magazine.
Starting a new restaurant requires months, if not years, of planning. From concept to financing, location scouting to staffing, the number of tasks is countless, and the hurdles never-ending. The most difficult issues arise not from the things you expect, but from the unknown and unanticipated like asbestos discovered during renovations or the obscure permitting hang-up that delays your opening. Here are a few important things to consider when choosing your restaurant’s location.
Read the full article on Boston Magazine.
Adam Barnosky is an attorney and co-lead of RIW’s Hospitality & Retail Services Practice Group. Adam represents chefs, restaurateurs, hoteliers, brewers, and entertainment facility operators in Boston and throughout Massachusetts. He can be reached at firstname.lastname@example.org, 617-570-3519, or on Twitter @adambarnosky.
This summary is presented for informational and educational purposes only, does not constitute legal advice, nor create an attorney-client relationship. For a full understanding of the issues, please contact counsel of your choice.