BBQ caterer seeking a storefront with room to cook out back

An established BBQ catering and food truck operation is ready to open a storefront. It needs a customer-facing front for walk-up sales, including weekend hours, and room in the back to store its equipment and cook. The operator brings its own trailer-mounted smoker, smokers, commercial refrigeration and sink.

The one must-have is a landlord and a site that are comfortable with meat being smoked on the property, typically 2 to 4 days a week and more during event season. A space where the smoker can run at the back of the building, out of the customers' way, fits best.

Retail storefronts, small freestanding buildings and second-generation restaurant space are all of interest, as are flex units with a front office and a drive-in door. The operator is happy to work with the health department on any licensing that is required, and the space needs to allow the use under current zoning or have a realistic path to approval. Lease term is flexible, and off-market opportunities are welcome.