5 Costly Mistakes to Avoid When Leasing Your First Restaurant Space

Leasing a commercial space is one of the biggest decisions you'll make as a food entrepreneur. This post breaks down the top 5 mistakes — from not reading the fine print to choosing a poor location — and how to avoid them with smart planning and the right guidance.

Leasing your first restaurant space is exciting—but it can also be overwhelming. With so many moving parts, one wrong move can cost you thousands or even sink your business before it starts. At Write It Up!, we’ve helped countless food and beverage entrepreneurs navigate the commercial leasing process. Here are five common mistakes to avoid—and how to set yourself up for success.

1. Not Understanding the Lease Terms

Many first-time restaurant owners rush to sign a lease without fully understanding what they’re agreeing to. Commercial leases are filled with legal and financial obligations—like triple net (NNN) charges, CAM fees, and renewal clauses—that can affect your long-term success.

What to do:Have a commercial real estate expert or attorney review the lease. At Write It Up!, we break down the fine print so you know exactly what you're signing.

2. Choosing the Wrong Location Based on Rent Alone

Low rent might seem appealing, but if the location doesn’t attract your ideal customer, it could end up costing you far more in lost revenue.

What to do:Consider foot traffic, nearby businesses, visibility, accessibility, and demographics. We'll help you evaluate the full picture—not just the price.

3. Skipping Zoning and Permit Research

You found the perfect space, but the city won’t let you run a restaurant there. Sound familiar? Zoning restrictions and permit issues can derail your entire plan.

What to do:Before you sign anything, verify the zoning and required permits for your concept. We guide our clients through this process early to avoid costly surprises.

4. Overestimating Renovation Flexibility

Not all landlords allow structural changes, and not all spaces can accommodate a commercial kitchen. Tenants often underestimate the time, cost, and approval process involved.

What to do:Inspect the property with an architect or contractor and talk to the landlord about build-out allowances. We can help assess whether a space is truly fit for your concept.

5. Failing to Negotiate Lease Terms

New entrepreneurs often assume leases are non-negotiable—but that’s rarely the case. You may be able to negotiate free rent periods, tenant improvements, or caps on increases.

What to do:Know your options and come to the table prepared. Write It Up! provides negotiation strategies that work in the real world.

Conclusion

Your restaurant lease is more than a signature—it’s a foundation for your business. Avoiding these five mistakes could save you time, money, and headaches. At Write It Up!, we specialize in helping food and beverage entrepreneurs find the right space, negotiate with confidence, and launch with clarity.

Need help with your first lease? Contact us today and let’s find the perfect spot for your next big idea.