Key Provisions in Restaurant Leases

October 29, 2012

On October 23, 2012, Jay B. Itkowitz presented a live continuing legal education event in Manhattan for Lawline.com entitled “Key Provisions in Restaurant Leases”. To view the program and receive continuing legal education credit click here.

Praise keeps pouring in:

Feb 24, 2014 Really great and helpful information! (Wynetta C., TX)

Feb 11, 2014 Well versed in food service leases (Richard W., GA)

Feb 7, 2014 Been a commercial real estate attorney for 19 years now and these guys were great and the information provided was helpful. (Reesa H., TX)

Feb 6, 2014 This is a great overview for anyone thinking about opening a restaurant or providing advice to someone who is opening a restaurant. Discusses the major hurdles clearly and concisely. Overall, a good seminar. (Michael K., MD)

Jan 8, 2014 An excellent presentation (John H., FL)

Jan 10, 2014 Well Done! (James Ashton G., PA)

Jan 9, 2014 Good course, good content. (David T., CA)

Jan 13, 2014 i learned a lot. (Dori R., HI)

Jan 7, 2014 Excellent (Debra S., NM)

Jan 14, 2014 more of an introductory course but did cover a wide range of issues (Randy R., CA)

Opening a restaurant is a labor of love even for the most business-savvy restaurateur. It can be an extremely challenging enterprise that demands a great deal of planning, patience, and persistence before one’s efforts start to bear fruit. It’s a marathon, not a sprint. A number of factors can contribute to the viability and success of a restaurant such as the location, the notoriety of the head chef or primary investor, the menu, and the quality of service, just to name a few. However, before a restaurateur can focus on these factors in earnest, there is a more fundamental concern that warrants close scrutiny – the restaurant lease.

A typical restaurant lease will address each of these considerations in addition to several others that affect the restaurant’s operation and business prospects. Join Attorney Jay Itkowitz as he highlights key provisions that a restaurateur must be mindful of and discusses how to avoid common pitfalls while negotiating for language that maximizes flexibility and risk management for the business owners.

Learning Objectives: