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Guide summary
- The choice of premises directly impacts the profitability, clientele, and daily operations of your restaurant.
- When looking for the perfect location for your restaurant, analyse pedestrian flow, accessibility, the competitive environment, and the neighbourhood profile.
- To calculate the space you need, use industry ratios: from 2.5 m² to 4 m² per seat in total floor area.
- The main options for accessing premises are: rental, purchase, business transfer, and business lease. Each has its own restaurateur profile and risk level.
Table of contents
Are you looking for the perfect premises for your restaurant? This is one of the most critical stages of the project, and one that concentrates the most mistakes. Location, floor area, type of contract, rental price… every decision counts, and getting it wrong can be very costly. In this guide, we explain everything you need to know to find and choose the ideal premises for your restaurant in Spain.
Key figures
- Rent should not exceed 10% of your projected annual turnover in the business plan
- 308,256 hospitality establishments in total in Spain, generating €116,193 million in turnover (1)
- 26.6% of Spaniards place gastronomic tourism among their top two travel preferences (2)
How to choose the location of your restaurant?
The location strategy for your restaurant is the most decisive factor in your success, and also the hardest to change once you have signed. Before deciding, the premises should be :
- in an area with sufficient pedestrian traffic,
- close to public attraction hubs (commercial areas, offices, universities, tourist spaces)
- well connected by public transport
- Close to a nearby car park also matters.
When looking for the ideal location for your restaurant, analyse the competitive environment with a market study. How many restaurants similar to yours are in the area? Who is their target audience? And above all, make sure the neighbourhood profile fits your concept. A mid-to-high average spend does not work the same way in a student area as in an established residential neighbourhood.
Finally, the terrace. In Spain it is far more than an extra. It can be a key competitive differentiator when choosing the location for your restaurant. Before signing, find out about the possibilities of obtaining an outdoor seating licence from that municipality.
Good to know: corner premises are the most sought-after by restaurateurs. Greater visibility, double frontage, and better interior layout.
How to calculate the space you need for your premises?
The floor area is one of the most objective criteria when choosing the ideal premises for your restaurant, and also one that generates the most mistakes. Too large and your fixed costs skyrocket. Too small and you compromise the customer experience and kitchen operations.
To calculate the minimum floor area for your future premises, use the following ratios per seat:
- 1 m² to 2 m² per seat in the dining room
- 1 m² to 1.5 m² per seat in the kitchen
- 0.5 m² per seat for ancillary areas (bathrooms, changing rooms, reception, storage…)
This gives a range of 2.5 m² to 4 m² per seat in total floor area.
For example, for a 30-seat restaurant, you would need a minimum of around 90 m². Approximately 42 m² for the dining room, 30 m² for the kitchen, and 18 m² for the ancillary areas.
Bear in mind that these ratios vary according to the type of establishment. A fine-dining restaurant needs more space per diner than a bar or gastrobar. And if you plan to add a terrace, remember to calculate it separately. Its floor area is subject to the outdoor seating licence granted by your local council.
Important: in Spain, the minimum floor area requirements by zone (kitchen, bathrooms, storage) are regulated independently by each autonomous community. Before signing, check the specific regulations for your region.
Rental, purchase, business transfer… What to choose for your restaurant premises?
Depending on your project and your budget, there are several ways to access premises for your restaurant in Spain. Each option has its advantages, its risks, and its restaurateur profile.
Renting commercial premises
This is the most common option among restaurateurs, especially for a first opening. Renting offers more flexibility and requires less initial capital than purchasing.
In Spain, commercial lease agreements are governed by the Urban Leases Act (LAU). The duration of the contract is freely agreed between the parties. Although the usual practice in the sector is to sign renewable 5-year contracts.
Pay close attention to the rent indexation clauses, the renewal conditions, and who bears the costs of works and fitting out the premises.
The advantages of renting: lower initial investment, more flexibility, the possibility of creating your own concept from scratch.
The drawbacks: all fitting-out costs are your responsibility (works, equipment, licences), you start from scratch in terms of clientele, and the risk is greater if the premises require significant renovation.
Buying commercial premises
Buying the premises is an option reserved for restaurateurs who have already been in the sector for several years and have validated the viability of their project. It requires a considerable budget, training in business management, and, in most cases, the obtaining of bank financing.
The advantages of purchasing: full control, freedom to invest and renovate, asset appreciation, no monthly rent.
The drawbacks: very high initial investment, real estate management and tax costs, high financial risk.
Business transfer
When taking over a business, you acquire the going concern: clientele, reputation, equipment, licences and, in many cases, the existing lease agreement.
But the price of a business transfer in Spain varies enormously depending on location, turnover, and the condition of the premises: from a few thousand euros for a small business to several hundreds of thousands in prime locations, without forgetting the applicable VAT on the transaction. .
The advantages of a business transfer: immediate start-up, fewer works required, established clientele and reputation, licences in order.
The drawbacks: high entry cost, less freedom to change the concept, risk of losing clientele if you change too much.
| Rental | Purchase | Transfer | |
| Initial investment | Low | Very high | Medium-high |
| Concept freedom | Total | Total | Limited |
| Clientele from day 1 | No | No | Yes |
| Licences in order | To be arranged | To be arranged | Included |
| Works required | Possible | Possible | Minimal |
| Long-term stability | Depends on contract | High | Depends on contract |
| Financial risk | Medium | High | Medium |
| Recommended profile | First project | Experienced restaurateur | Those who want a quick start |
Finding the premises is just the first step. For your restaurant to run at full capacity from the very first service, you need the right tools. Covermanager helps hundreds of restaurateurs in Spain manage their bookings and grow their business.
FAQ
Where to find listings for restaurant premises in Spain?
Several channels can help you find the ideal premises for your restaurant in Spain :
General property portals: Idealista, Fotocasa, Milanuncios, Habitaclia. Don't underestimate word of mouth and direct prospecting either: contacting the owner of premises you're interested in, talking to other restaurateurs in the area, or asking your local real estate advisor can open doors that don't appear on any portal.
Why is it so important to choose the right premises for my restaurant?
The choice of premises determines practically every aspect of your business :
- Your profitability: premises that are too expensive or require significant works can compromise your margins from day one.
- Your clientele: location determines who walks past your door and whether your offering fits the neighbourhood profile.
- Your daily operations: well-designed premises make kitchen work easier, compliance with regulations simpler, and service quality higher.
- Your legal stability: in Spain, commercial lease agreements can have significant long-term implications. A poorly negotiated contract is a real risk.
What should you know before carrying out works on your restaurant premises?
If the premises require renovation, there are two non-negotiable points before starting: obtaining the necessary licences (minor or major works depending on the scope) from your local council, and making sure the premises comply with regulations on safety, hygiene, and accessibility. Getting all of this done correctly takes time. Consult our guide on administrative requirements so you don't miss any step
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