10 Questions every bakery should ask the landlord.
8 easy negotiation tactics to find, get and maintain a lower rental rate on your bakery lease
Readers of our book, Negotiating Commercial Leases & Renewals FOR DUMMIES will learn, in-part, that there is much more to commercial leasing than meets the eye! Before you even think of searching for commercial property to lease for your first bakery or another location to expand your operations, consider the following tips to help you get a better lease deal:
From your standpoint as a tenant, paying a security deposit confers no benefit. It ties up your money – money that many landlords try hard to not refund to you if you don’t renew your lease.
Believe it or not, it’s possible for baker tenants.
Does leasing a larger commercial space lead to increased business? Not necessarily! In fact, bakery tenants often find that a larger commercial space results in a bigger problem that they are not profiting. When they come to The Lease Coach stating that they are not making any money because their rent is too high we have often discovered that, more often than not, the baker has simply leased too many square feet.
Should you automatically agree to the same terms and conditions when you renew your lease as you accepted when you first signed? No. When we co-wrote “Commercial Leases & Renewals for dummies,” we explained that properly negotiating your commercial lease renewal was an important consideration for all tenants.
Do you have enough parking for your customers, you and your staff? It’s a common problem we see with both new and established commercial tenants, and here are a number of factors to consider.
When you think about it, ovens are a major source of income for bakeries. Without ovens and other tools of the trade, you would have no product to sell and your customers wouldn’t enjoy your secret family recipe. Your oven and other kitchen equipment often provide pests with the food they need to survive and thrive. To help protect your food, reputation and bottom line, consider using an integrated pest management (IPM) program.
Simcoe, Ont. – The rapid increase in electricity costs in the past five years has been challenging for business. Politics, clean-energy initiatives and the economy – they all affect the energy market and they have all had their part to play in rising prices.
When warmer weather makes its appearance, pest pressures could heat up in the kitchen as well.
Passing a health and safety inspection is just the beginning.
When customers walk into your bakery, they immediately begin to form opinions about whether they like it, and whether they plan to return before even tasting any of your food products. They base all their opinions simply by judging your operation from its look, ambiance and atmosphere.
Depending upon which side of the fence you sit when it comes to designing your bakery’s kitchen, you will either choose the right equipment for the space or the right space for the equipment.
Warming temperatures and longer days mean that spring is in the air.
IDDBA Cake Decorating Challenge winner is CanadianThe International Dairy Deli and Bakery Association revealed the winner…
Online public consultation for food labellingConsumers make decisions on where their baked goods and snacks…
Vachon easing back into productionBimbo Canada, owner of Vachon Bakery, is pleased to announce…
New executive vice-president for Hinds-BockHinds-Bock announced the promotion of Rod Gregg to executive vice…
BAC BC Chapter Annual Golf TournamentWed Jun 19, 2019 @12:30pm
BAC Atlantic Chapter Annual Golf TournamentTue Sep 17, 2019 @11:00am
BAC Ontario Chapter Night at the RacesWed Sep 25, 2019 @ 6:00pm
BAC Ontario Chapter Annual Holiday SocialFri Nov 29, 2019