A new space always begins with a feeling.
A sense that maybe this time the idea will land, the doors will open, and the room will finally match the story in your head.

But a space also carries its own history.
Old walls. Old plumbing. Odd decisions made decades ago.
Some spaces quietly support your business.
Others fight you every inch.

Here is what to look for before you commit, before enthusiasm turns into unexpected cost.

1. The shape of the room

Walk in and imagine the first 30 seconds of a customer’s experience.
Is the room already inclined toward your idea, or will you have to wrestle it into place?

Look for
– column spacing
– ceiling height
– light quality
– any obvious bottlenecks

If it feels cramped now, it will feel even smaller once equipment, tables, shelving, or displays go in.

2. The hidden systems

This is where most budgets collapse.

Check
– existing mechanical supply and exhaust
– sprinkler coverage
– electrical panel capacity
– drainage and grease line locations
– restroom count and accessibility

Spaces built for retail behave differently than spaces built for food.
Small changes in equipment can trigger code requirements that reshape your whole plan.

3. Accessibility and path of travel

The route from the main entrance to the service counter has its own rules.

Confirm
– door widths
– ramp slopes
– restroom clearances & compliance
– any steps or changes in level
– turning radii

ADA upgrades can be the most expensive part of a small TI. They are also among the least negotiable.

4. The landlord’s shell

Every landlord has a slightly different definition of what they consider a usable starting point.
Some give you a clean, warm shell.
Others hand you a patched-together space with just enough infrastructure to call it functional.

Clarify
– whether they will provide any tenant improvement allowance
– what upgrades they consider your responsibility
– whether they will bring systems to code before your work begins
– what they will or will not repair

A good landlord is a partner. A bad one becomes an unseen cost.

5. The permitting path

Washington jurisdictions vary wildly.
Some cities approve small TIs in weeks.
Others take months, even for modest work.

Know your jurisdiction.
Know what they require for food service, seating, ventilation, and occupancy.
This is often the difference between opening on schedule and losing an entire season.

6. What really matters

A space does not need to be perfect.
It only needs to support the life you want to bring into it.

Look for
– natural light you can work with
– a clean structural grid
– existing systems that reduce surprises
– a landlord who treats you with respect

Good spaces return your energy.
Bad spaces drain it before you even begin.

If you want to see the full process

If you’re opening a restaurant, café, clinic, or small retail space and want a clear, step-by-step map of what happens from first conversation to permits to opening day, I put together a simple guide business owners in Washington State. You can download it by following the link below.