Quote:
Originally Posted by Stormer
Often it is the second or third tenant who finally makes a go in a particular restaurant space. Often what happens is the operators are enticed by free rent periods and leasehold improvement allowances which are recouped with much higher rents down the road. When those costs kick, in they start losing money. The next operator will often get the leasehold improvements for nothing and landlords will get more realistic about rent.
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That's an interesting insight. It's a great space with lots of potential. Like I said tho, it's kind of off the beaten path.