Commercial Leases for Restaurants and Franchise Operations
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Providing in-depth application of language and concepts for drafting and negotiating leases for restaurants and franchise operation, this book identifies the major issues and potential resolutions for problems that the authors have faced in their combined seventy years of legal experience. It is a useful resource for any attorney who works in this arena as it discusses leasing issues and language for restaurants and franchise operations from both a tenant and landlord perspective as well as from a franchisor perspective for franchises.
Franchised operations are popular for people investing in restaurants as this purchase can give restaurateurs a head start in terms of brand recognition, marketing, consistency of food quality, and service. However, signing a boilerplate franchise agreement is not necessarily a recipe for success. It is essential that the franchise agreement and the commercial lease harmonize so that adherence to one document does not cause a violation with the other.
Among the topics covered in the restaurant section are:
- Computation of rental charges and rent offsets
- Operational issues: hours, go dark provisions, definition of premises, and more
- The emerging category of "grocerants"
Chapters focused on working with a restaurant franchise consider issues related to the client, choosing a landlord and location, management, architect and general contractor, he franchisor and the franchise agreement, and the lender.
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