Saltspec Resources

Restaurant guides

Practical, no-fluff guidance for evaluating a restaurant space and planning a buildout before you sign.

Lease and Project Economics

TI Allowance Explained for Restaurants

How TI allowances work in restaurant leases: typical amounts, payment structures, fine-print traps, and negotiation angles.

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Infrastructure and Existing Conditions

Second-Generation Restaurant Space Guide

Which systems in a former restaurant space are actually reusable, what your scope triggers under current code, and how to price 2nd-gen deals honestly.

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Buildout Planning

Permitting Timeline for Restaurant Buildouts

The restaurant permitting sequence, realistic durations by phase, common delay triggers, and how to protect the schedule in your lease.

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Infrastructure and Existing Conditions

Utility Requirements for Restaurant Spaces

Electrical, gas, water, grease, venting, and HVAC — what a restaurant space needs and how to verify it before signing.

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Lease and Project Economics

Lease Red Flags Before Signing

The ten lease terms that most often turn a workable restaurant deal into an expensive one — and how to resolve them before signing.

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Buildout Planning

Restaurant Buildout Cost Guide

What restaurant buildouts really cost by concept and space condition — and the line items operators most often underestimate.

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Choosing the Space

Restaurant Site Selection Guide

A professional framework for evaluating a restaurant location — market, space, infrastructure, lease economics, and execution risk — before you commit.

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Choosing the Space

Restaurant Space Feasibility Study

What a feasibility study reviews, when to run it, and what it can and can't tell you before you sign a restaurant lease.

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Restaurant planning tools →Frequently asked questions →