Urban Grill Burgers — Location & Facility Plan
Site selection is the single most critical determinant of restaurant success. Urban Grill Burgers will employ a data-driven site selection methodology, evaluating potential locations across twelve weighted criteria including foot traffic density, vehicular traffic counts, parking availability, demographic alignment, competitive proximity, rental…
Section 6 · Business Plan
Location & Facility Plan
Site selection is the single most critical determinant of restaurant success. Urban Grill Burgers will employ a data-driven site selection methodology, evaluating potential locations across twelve weighted criteria including foot traffic density, vehicular traffic counts, parking availability, demographic alignment, competitive proximity, rental…
6.1 Location Strategy & Selection Criteria
Site selection is the single most critical determinant of restaurant success. Urban Grill Burgers will employ a data-driven site selection methodology, evaluating potential locations across twelve weighted criteria including foot traffic density, vehicular traffic counts, parking availability, demographic alignment, competitive proximity, rental cost, visibility, accessibility, surrounding complementary businesses, delivery zone coverage, utility infrastructure reliability, and landlord flexibility on lease terms.
6.1.1 Primary Target Locations
commercial district, with the highest concentration of corporate
offices, shopping centres, and affluent residential neighbourhoods in
the country.
precincts with strong daytime working populations and vibrant evening
dining scenes.
commercial nodes with growing populations and less competitive
saturation than central Johannesburg.
6.2 Facility Specifications
| Specification | Detail |
| Total Floor Area | 180–220 m² |
| Front-of-House | 120–140 m² (60–65% of total) |
| Kitchen & Prep Area | 45–60 m² (25–30% of total) |
| Storage & Back-of-House | 15–20 m² (8–10% of total) |
| Seating Capacity | 65–80 covers (mix of 2-tops, 4-tops, communal) |
| Design Concept | Industrial-chic with exposed brick, steel, reclaimed timber |
| Kitchen Type | Open-plan with exhibition cooking line |
| Outdoor Seating | Optional 15–20 additional covers (weather-dependent) |
| Parking | Minimum 25 dedicated bays or shared precinct parking |
| Monthly Rental Budget | ZAR 55,000–R75,000 (targeting R350–R420/m²) |
6.3 Operating Hours & Capacity Planning
The restaurant will operate seven days per week. Weekday hours will be 10:00 to 22:00 (12 hours), with extended weekend hours of 09:00 to 23:00 (14 hours) to capture the breakfast and late-night dining occasions. Kitchen operations will be segmented into four dayparts: breakfast/brunch (weekends only), lunch (11:00–14:30), afternoon (14:30–17:30), and dinner (17:30–close). Staffing rosters, food preparation schedules, and delivery platform activation will be optimised by daypart to maximise efficiency and customer satisfaction.
6.4 Technology Infrastructure
(Lightspeed or Pilot) with integrated inventory management, real-time
sales analytics, staff scheduling, and multi-channel order
aggregation.
ordering platform, integrated with the POS for seamless order flow.
Third-party delivery aggregator integrations with Uber Eats, Mr D Food,
and Bolt Food.
management replacing paper tickets, improving order accuracy, speed, and
kitchen communication.
CRM and loyalty platform capturing customer purchase history,
preferences, and engagement metrics for personalised marketing.
surveillance system with cloud-based recording and real-time remote
monitoring.
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