Enter in your cash flow forecast the amount of rent you will have to pay for your premises in the months that you will have to pay it.
If you have not yet decided on a particular premises you could contact a local estate agent who handles commercial property to get an idea of how much the rent is likely to be.
Make sure that the premises will be big enough to accommodate:
- a cold room for storing meat
- a preparation area for cutting down the carcases
- an area for ovens if you intend making pies, sausage rolls and similar items
- a retail area where the meat and meat products are displayed and sold (bear in mind that raw meat must be kept separate from prepared food)
If you're intending to operate as a wholesale catering butcher, your premises requirements are likely to be different as you are less likely to need a retail display area.
Bear in mind your premises should be accessible to retail customers who are disabled.
Your solicitor will help you with the lease agreement but make sure that you are clear about:
- whether the premises can be used for the purpose you have in mind
- how frequently the rent will be reviewed
- how long the lease runs for
- what you and the landlord are each responsible for
- the position as regards sub-letting