Restaurant Pre-Tour Diligence

Type I hood, 4,000+ CFM minimum

For grilling, frying, or wok cooking. Verify make-up air, rooftop unit weight, and exhaust path through the roof or wall.

Gas line BTU capacity and meter sizing

Full kitchens often need 800,000–1,500,000 BTU. A small existing meter forces a SoCalGas upgrade, which is 8–16 weeks.

Electrical service amperage

200A bare minimum for a small kitchen, 400–800A for a full operation with electric equipment. Verify panel capacity, not just outlets.

Grease interceptor sized to city ordinance

OC cities typically require 750–2,000 gallon exterior interceptors. Existing units may be undersized for a higher-volume concept.

HVAC capacity for kitchen heat load

Kitchens add 1.5–2x the cooling load of typical retail. Existing rooftop units may be undersized for a restaurant.

Food-service plan check, health, and building permit timing

Plan ahead 6–14 weeks for OC cities. Permits should be a contingency, not an afterthought.

Conditional Use Permit (CUP) likely required for new full-service

CUP timeline in many OC cities is 12–24 weeks with a public hearing. New use approvals also re-trigger parking and noise review.

ABC Type 41 license (beer & wine, on-sale, eating place)

60–90 day window if no protest; longer if there is overconcentration in the census tract.

Outdoor seating / patio entitlement

Some cities require a separate encroachment permit for sidewalk dining or a CUP amendment for new patios.

Parking ratio for full-service restaurant

OC cities typically require 1 space per 100 SF (full-service), 1 per 200–300 SF (fast casual), or 1 per 3 seats. Run both formulas; cities use the larger.

Walk the site at lunch peak and dinner peak

Brokers' parking ratios are theoretical. The only test that matters is what the lot looks like when customers want to be there.

Trash enclosure capacity and pickup schedule

Restaurant trash and grease pickup volumes are 2–4x typical retail. Confirm enclosure size, location, and lease responsibility.

Delivery / DoorDash / UberEats pickup zone

Designated pickup zones reduce conflict with dine-in parking and protect the delivery score.

Lease assignment vs. new lease

Buying out the existing operator can save 6–12 months of permitting, but trade off hidden CAM exposure and condition unknowns.

Signage rights: facade, window, monument, and pylon

Pylon position and monument inclusion meaningfully drive evening visibility and ticket count.

Use clause specific to the concept and menu

Tight use clauses protect the landlord but can block legitimate menu evolution. Negotiate breadth before signing.

Exclusive use against directly competing concepts

F&B exclusives are routine in OC centers. Without one, the landlord can put a competitor next door.

Hours of operation, late-night, and noise restrictions

Confirm the lease and CC&Rs allow service hours, especially for late-night kitchens and bar concepts.

Surrender / restoration obligation at lease end

Restaurants are often required to remove FF&E and restore to vanilla shell. That can be a $50k–$200k expense.

Co-tenancy with anchor or critical mass

If a key anchor goes dark, percent-rent kick-out and reduced-rent triggers protect tenant cash flow.

Permit and ABC license contingency in the LOI

No tenant should commit to rent before the city has approved the use and the ABC application is on path.