Site reports for landlords and agents
Before anyone signs.
How a restaurant would trade in your unit, what it can really pay, and who the best fit would be. Written by an operator, not an agent.
400+
weeks of real London restaurant trading behind every read.
Nightly takings, covers and spend from working London restaurants, through good years and bad. Every read starts there, then gets tested against the unit, the rent and the street.
Three reads. Three ways in.
Start with the unit, the tenant, or the site you're thinking of taking. The lines in quotes are from real reads.
Start with the empty unit
Unit Read
“Needs £4,800 a week. Should take £7,500.”
- The street hour by hour: when trade comes, and who it's up against
- What the unit must take to pay its way, and what it should take once settled
- Margin by format, so you can see which tenant keeps more of every pound
- A shortlist of operators who fit, with owners and company numbers
Three pages · within a week
Start with the tenant
Site Read
“Open in October, not January: a third more cash in the first three months.”
- Covers by day and service, built on nightly trading, not averages
- The month-by-month cash curve, and the right month to open
- Rent, rates and break-even covers at five levels of rent
- Base plus turnover worked at four shares, in a good year and a bad
Full report · within a week
For operators
New-Site Read
Your own trading, set against the street you're thinking of.
- Your figures as the baseline, read the way Operyx reads every morning
- The areas that suit your format, ranked by how you'd actually trade
- Units on the market that fit your brief, read before you view them
- The full Site Read on the one you choose
Two weeks · strictly confidential
A new site is a ten-year decision. Read it first.
How I work.
An operator's read.
I've opened, run and sold London restaurants. I read a unit the way an operator does: who walks past at 8am, what the street sells at lunch, and what's left after the rent.
Built on real trading.
Every read starts from years of nightly takings, covers and spend at working London restaurants. Not surveys. Not industry averages.
We keep score.
Every forecast is logged, then measured against what the site actually takes once it opens.
I read and advise. I don't broker.
No fees on lettings. No side to take.
Strictly confidential.
Everything you share stays between us.
Ask for a read.
Tell me the unit, the tenant or the area. I'll reply personally within a day, with a fixed price.
Thank you.
I'll reply personally within a day.
Running restaurants yourself? Work with Antony · See Operyx