Begin with the proposed operation: menu, preparation method, seating, service format, hours and delivery needs. Then inventory what is actually present. A useful review includes the kitchen layout, ventilation, sinks, utility service, refrigeration, restrooms, storage and the equipment the landlord or outgoing occupant proposes to leave. Confirm the condition and availability of those items rather than relying on photographs alone.
Next, compare the space with the intended customer flow. Review the entrance, ordering and pickup areas, parking and access for deliveries. Identify the work needed for the new concept and the questions that require a contractor, designer or the responsible public agency. A prior restaurant use can make a property relevant to the search; it does not establish that every restaurant concept can open there on the same schedule.