“If you plan cities for cars and traffic, you get cars and traffic. If you plan for people and places, you get people and places” -- Fred Kent (Project for Public Spaces)
It made me think of something I'd just read. What was it?
It was Houston Jones's third point below: "Try to get close to a stop light or something that slows traffic down where you're not whizzing by at 45 miles an hour."
Yep. That whole traffic thing ... again. Even the real estate guy gets it.
10 Questions with Restaurant Realtor Houston Jones, by Zach Everson (Eater Louisville)
What would be three tips you would give to somebody looking to open up a restaurant to consider regarding the real estate aspect of it?
They always say location, location, location. But that's not always true. I think that one tip I would always is what's your point of difference? You know, what makes you different than anybody else in opening a restaurant, number one. Number two is the concept I feel like has to fit the space. I don't know quite how to explain that, but if it's a brick building and it's down in Butchertown and it's called the Blind Pig, then it kind of fits the space. If you put the Blind Pig in a strip center, in the middle of the strip center it probably wouldn't do very well. It's picking the right location and the demographics, making sure the demographics work for you. The other tip I would give would probably be don't put it on the street. Try to get close to a stop light or something that slows traffic down where you're not whizzing by at 45 miles an hour.
No comments:
Post a Comment