It is recommended to take the lead in understanding all laws and regulations directly and indirectly related to business. Including catering business norms, fire safety, food hygiene and safety, transportation and industrial and commercial business. Make yourself clear about the rules, what to do and what not to do, and their responsibilities and basis will not fool you. If it is clear, it will not be led by the promises of executives and partners, or lessors-they just collect money. Once something goes wrong, it is the operator who pays the price directly.
Then confirm the rationality and legality of the site selection: the civil structure of the house (height, whether there are heat insulation, sound insulation and smoke exhaust pipes, which involve the cost of sewage discharge and noise reduction), whether the water supply pipeline, circuit load and gas power meet the catering business needs (involving the long-term basic supply cost), and the traffic route of fire-fighting facilities (involving the selection and decoration of gas facilities, and the protection of themselves, the environment and others' lives and property). Whether the parking lot is guaranteed-transforming places that are not suitable for catering (for example, many laws and regulations prohibit the establishment of catering groups under residential buildings), the cost is very high, and the effect may not necessarily support long-term use.
If there are potential problems, sooner or later, someone will report complaints, and I am afraid it will not end well.
I wish legal operation and rolling financial resources.