In the middle of the format rise franchise In gastronomy -according to the Argentine Association of Brands and Franchises it is estimated that in 2025 more than 5,500 new points of sale in the country -, ice cream and coffee shops will open as two of the most wanted items are consolidated.
The Choice of the premises It is one of the factors that determines the success of each opening. Location, size, contract and building conditions form a combo that can make a difference in terms of profitability, visibility and long -term growth.
Marcelo Bernardini, reference of the sector and director of growing franchises, stressed that the first step is the location. “The franchisor prioritizes the commercial strategy and the franchisee the flow of people. The corners, for visibility and circulation, are always the best option for these items,” he said.
The analysis of the environment is key: population density, socioeconomic level, direct competition and pedestrian or vehicular traffic. Expense, municipal taxes and Costs Infrastructure.
The rental contract must be aligned with the period of the franchise contract. Ideally, according to Bernardini, it is an agreement of 48 to 60 months with the option of renewal, predictable adjustments and conditions that allow adapting the premises to the image standards of the brand.
As for the footage, 70 m2 are recommended onwards to coffee shopswhile ice cream shops They require between 90 and 100 m2, especially if they contemplate delivery. Each brand has its demands: some only accept corners, others prioritize glazed fronts or areas with the possibility of installing tables on the sidewalk.
The rental contract must be aligned with the period of the franchise contract
Costs to keep in mind
The investment Initial varies. A cafeteria costs about US $ 55,000 more VAT, while an ice cream shop can start at US $ 33,000 more VAT. To this are added the habilitation costs and reforms of the premises.
Many franchises They offer key key modalities, where the investor delivers the premises in conditions and the assembly is carried out according to the brand guidelines. There is also the key model in progress, which accompanies the operational implementation.
Regarding the most sought -after areas, the City of Buenos Aires concentrates 40% of the country’s active franchises. Palermo, Belgrano and Caballito lead the ranking. In the Conurbano, Nordelta, Pilar, San Vicente and other commercial poles such as Unicenter, Dot Baires or Alto Avellaneda concentrate the demand.
There, the growth of neighborhoods with proposals for entertainment and mixed consumption promoted the arrival of gastronomic brands. San Vicente, for example, adds projects of green spaces, commercial walks and outdoor life that allow a rapid insertion of new franchises.
Locations and prices
The prices They vary widely. In CABA, a 70 m2 place can cost between $ 1,500,000 and $ 2,000,000 per month. In the first GBA cord the values fall to half or less. In interior cities, even more. In rents expressed in dollars, the prime areas (with high demand and circulation of vehicles and pedestrians) of Palermo, Belgrano or Recoleta oscillate between US $ 20 YU $ S40 ´por m2 per month. Emerging areas, such as Villa Urquiza or Almagro, quote between US $ 12 YU $ S25 per m2.
Jorge Gayoso, broker of premises in LJ Ramos, agreed that visibility is fundamental. “A glazed front of at least 5 meters and high pedestrian traffic – more than 10,000 people per day – are key conditions. It is also the fulfillment of the urban code and have qualifications already resolved or feasible, “he explained.
To open a franchise, the place must be on the ground floor, with direct access from the street
The place must be on the ground floor, with direct access from the street. Corners and ochavas have additional advantages due to their exhibition. Cafeterías need infrastructure for ventilation, sanitary for customers and exit to the four winds if the item requires it. In ice cream shops, the public bathing requirement may not be mandatory if it is only Take-Away.
Areas such as Palermo Soho and Hollywood concentrate the greatest young density and gourmet consumption. Belgrano combines high pedestrian flow with purchasing power. Recoleta and Barrio Norte attract for their premium profile. Villa Urquiza, with poles Gastronomic Expanding, it grows with new openings. The reconverted microcenter gains ground for lower prices and reactivation of labor flow.
In Greater Buenos Aires (GBA), the most active spotlights are Ramos Mejía, Tigre, Lomas de Zamora, Avellaneda and San Miguel. Runners such as Av. Del Libertador (in the north of Conurbano), Av. Yrigoyen, Av. Miter and Av. Perón (in the south) concentrate the movement. The interior of the country shows opportunities in commercial poles of Medium citieswith lower costs and lower competition.
Rising operations and what to take into account
The Purchase sale It is also up to rise. In Recoleta, An 85 m2 place with active rent is sold in U $ 290,000. In Almagro, an empty store of 110 m2 costs US $ 155,000. In Villa Crespoa space of 100 m2 with current qualification and gastronomic destination is offered by $ 240,000.
Gayoso stressed that coffee shops and ice cream shops are looking for premises with adaptable layout: bar, living room, possibility of placing tables outside. In many cases, southern or east orientation is required to avoid direct sun exposure. It is also essential to have reinforced electrical connections and, in heavy gastronomy, output to four winds.
The main entrance barriers to entrepreneurs are the ignorance of the system of franchises and management times. Bernardini highlighted the importance of finding a business model aligned with the franchisee’s lifestyle. “It is not just about the premises, but the day to day. A cafeteria opens from 8 to 20, an ice cream shop can work until midnight. The closeness of the premises with the place of residence or with the personal routine is a key factor in the choice,” he says.
A cafeteria costs about US $ 55,000 more VAT, while an ice cream shop can start at US $ 33,000 plus VAT
From franchises that grow and other consultants, integral accompaniment is promoted. From the search for local Until the negotiation of the contract, the assembly and the opening, the franchise model seeks to reduce the margin of error.
Benardini concluded: “It is key to guarantee that the project is sustained over time and is profitable Not only for the franchisee, but also for the brand and the owner of the property. “
