I do…especially with regard to the landlord. I assume you’re going to risk putting yourself in breach of contract through your early termination. Read the lease very carefully and manage the relationship with your landlord carefully. Don’t just surprise them by not sending next month’s rent check; that’s the worst thing you can do. Much of this will depend on the type of tenant you’ve been and what kind of relationship you already have. Though it’s not directly on point, some of the points in this article should still resonate: http://commercialdistrictadvisor.blogspot.com/2009/04/what-you-need-to-know-before.html. Who knows…you may even be able to improve your rent enough to allow you to stay in business and keep trying! Feel free to get in touch with any more questions. I hope this helps. - written 3 years, 3 months ago
A restaurant’s success — perhaps more than any other type of business — is based on the specific details of that particular restaurant. I’d be happy to consult (in person or by phone) if you’d like and see if there’s some way I can help you. I realize this post is three months old at this point, and hopefully you’ve managed to survive to this point. Now it’s time to figure out how to thrive. People are still eating out, even here in New York where prices and unemployment are both high. If you’d like to chat, let me know. - written 3 years, 7 months ago
