Do you have a dream of owning your own restaurant? Whether you have already gotten started with catering or some other foods based profession, you could rent restaurants and get started with your own business. Throughout Switzerland, you could rent bars or restaurants where you can realize your dream.

All that you need to do is search ImmoScout24 for your available options. You can even post an ad stating that you are looking for a restaurant for rent, and property owners will be able to find you. This makes it easy to get started building your own food business right away.

Renting a restaurant in Switzerland

As rentals, restaurants comprise catering spaces such as classic restaurants, bistros, bars or takeaways. They are suitable for entrepreneurs starting a new business, concepts ripe for expansion, and business operators who want to get a quick start in a new location with potential. The stable Swiss population helps fuel demand: the number of people in the country has changed by 1.54% in the last 3 years.

Renting a restaurant: the most important information at a glance

• Suitable for start-ups, established chains and successors to existing businesses

• Advantages: fast market launch, existing infrastructure, high-traffic locations

• Aspects to keep in mind: permits, renovation costs, contractual obligations (e.g. index-linked rent)

• Issues specific to Switzerland: commercial rent according to the Swiss Code of Obligations (OR), building permit required for renovations, cantonal hospitality licences

• Deposit often in the form of a bank guarantee; landlord’s VAT option may affect rent

Market overview for restaurant space in Switzerland

Demand for restaurant rentals is rising in urban centres. Properties that are in high demand include spaces that can be used for a range of different concepts, including popular approaches such as takeaway or delivery. Energy efficiency and outdoor seating are important criteria that tenants consider. In addition, the profile of the neighbourhood plays a key role in the decision to rent a property.

What costs are involved in renting a restaurant?

The total cost consists of the net rent and utility costs (energy, water/sewage, cleaning, waste disposal, possibly VAT). Added to this are investments in fittings, the kitchen, ventilation, grease traps, fire protection and maintenance. One-off costs include compensation/goodwill for inventory, the deposit/bank guarantee, and the costs of permits and removals. Make sure to budget additional liquid funds for the start-up phase and seasonal fluctuations.

A step-by-step guide to deciding whether renting a restaurant is right for you

1. Assess the location: target group, foot traffic, public transport/parking, local competition.

2. Clarify use: hospitality, opening hours, outdoor seating, emission protection.

3. Evaluate technology: exhaust/ventilation, grease traps, electricity/gas, fire protection, emergency exits, sound insulation.

4. Calculate profitability: rent, utilities, staff, products, investments, any goodwill.

5. Review the lease agreement: term, notice periods, index-linked rent, utilities, subletting/transfer of contract, structural alterations, protection from competition; have the agreement checked by a solicitor.

6. Obtain permits: catering licence/cantonal restaurant licence, food inspection, any building permits.

7. Secure finances: bank guarantee/deposit, insurance; clarify VAT issues with an accountant/tax consultant.

Next steps

Start your search by setting up filters for catering/restaurants, activate notifications for your saved searches and plan viewings as soon as possible. Request documents (floor plans, tenancy agreement, overview of utilities, permits, walk-through reports from handovers, inventory lists) and review them carefully. Present your business plan, credit report and a copy of your commercial registry entry. Have the contract reviewed with regard to legal issues and building regulations before signing – this will help to ensure that you secure the right restaurant space at the right price.