A space can look ideal and still be difficult to licence. Answering these questions before you pay a deposit can save you from an expensive rethink later.
Is restaurant use permitted?
Ask for the building's approved plans and occupancy documents, and check that the unit can legally be used for your purpose. Any mismatch can cause problems with several approvals at once.
Will the building support your fire requirements?
Look at exits, access, the building's existing fire systems and how you plan to store and use LPG or PNG. Ask for the building's current fire compliance documents as well.
Can the kitchen vent properly?
Find out where the exhaust duct and chimney can go, and whether the landlord, society or neighbours must give permission. Also check how drainage, grease and waste will be handled.
Will the landlord provide the paperwork?
Applications usually need proof of possession, and some can require a no-objection letter or ownership documents. Agree early that the landlord will provide these, and make sure the agreement correctly identifies the premises and the business.
Planning to serve alcohol?
Don't assume a licence will be possible at the location. Excise conditions, including location-related restrictions, should be checked before you commit, particularly if alcohol is central to your business plan.
Is the old licence transferable?
If you are taking over a running outlet, don't assume the existing licences will carry over. Ask to see each one, check whose name it is in and find out what must happen on a change of ownership.
Have you built in time for approvals?
Rent often starts before revenue does. Plan your licensing timeline with your fit-out, and ask your lawyer whether the lease should address a rent-free period or what happens if key approvals aren't granted.
This is general guidance, not legal advice. Have a qualified professional review your lease and premises before you sign.