Location is a very important factor in the success of your Brazen Head franchise. Below we have provided guidelines to assist you in finding an ideal location. A traditional location should ideally fit these criteria but you are not limited to only to them.

• Restaurant Theme - Authentic Irish Restaurant & Pub
• Building Site +/-350 – 450 square metres plus outside deck of 100 - 150 square metres.
• +/-180 - 200 square metres plus outside deck of 100 square metres (mainly end cap in shopping centers).
• Full Land Size (free standing) - +/- 1.3 acres
• Site Criteria High visibility on a main road.
• Ground floor only – not 1st floor sites.
• Close proximity to business and residential, to ensure a good balance between daytime and evening trade.
• Adequate parking.
• Accessibility.
• Vacant premises, land (with correct zoning) where landlords or developers will assist with base rentals.
• Existing restaurant to refurbish – conversions.
• Major new developments will be considered.
• Suitable neighbours.
• Free standing or end cap, but not in-line
• Food and Beverage - Food 60% and liquor 40%
• Estimated cost of furniture, fittings, equipment and working capital
• 350 - 450 square metres – R1,792,000. This does not include leasable items, refer to set-up costs.
• Gross Sales - Estimated nett sales R450,000 per month or R5,400,000 per annum. Parking Spaces - As many as possible, with a minimum of 60 bays.
• Support - Full operational, marketing, design, shop fitting, carpentry specifications and artifact packages are in place. Use - Food and beverage preparation and service. Ideally the site will have 75% of the space allocated for front of the house and 25% for back of the house.
• Terms of Lease - Typically five year lease with two five year options.
• Lessee - Leases will be taken by the franchisee. Neither Brazen Head Franchising nor any of its affiliates will be the guarantor of any lease.
• Parking Spaces - As many as possible, with a minimum of 60 bays.
• Support - Full operational, marketing, design, shop fitting, carpentry specifications and artifact packages are in place.
• Use - Food and beverage preparation and service. Ideally the site will have 75% of the space allocated for front of the house and 25% for back of the house.