Restaurants for Lease

A "second-gen" space previously operated as a restaurant, so it already has the hood, grease trap, gas, and plumbing — and often equipment — dramatically reducing build-out cost and time versus a raw "vanilla shell."

Restaurant leases are typically quoted as monthly rent or price per square foot, often triple-net (NNN) where you also pay taxes, insurance, and maintenance. Rates vary by market, size, and condition.

Confirm the hood and ventilation, grease trap, electrical and gas capacity, square footage, lease length, tenant-improvement (TI) allowance, and permitted use/zoning before you sign.

Sometimes. Some second-generation spaces include existing equipment in the lease; others are delivered empty. ListingLedge listings note the build-out condition and what conveys.