141 E Grand Ave
Escondido, CA 92025
Coworking Space Property For Lease

WHAT GOOD OMEN IS OFFERING TO THE FOOD SERVICES OPERATOR TURNKEY KITCHEN OPPORTUNITY!! This would be ideal for a cottage kitchen looking to move up, or a food truck that is looking for a permanent location. Prime Downtown Escondido Central Business District location seeking a “limited menu” kitchen operator for a venue with seating for 290 or more. You will be located in an over 13,500 sf location that houses a Meadery, a Winery, a private event center, has live entertainment available from a large professional performance stage with full sound system and lighting. Mead and wine production is in the basement level which also will eventually house a “speakeasy type” bar. This newly open winery and event center has ground floor space approximately 6758sq feet of which approximately 5000sq feet is “customer area.” Winery is a fully functional Type 02 licensed operation and newly open for business, with a room intended for a kitchen which is approximately 17’ x 22’. Room has floor drains, some electric, and 2.5 tons of dedicated HVAC specifically for just the kitchen, but otherwise needs whatever would be necessary for the kitchen being built (whether that's a hood, Ansul fire system, grease trap, dishwasher, etc). The Winery possesses a Type 02 license and is able to sell Wine, Mead, and Beer. Beer sales will be instituted when an agreement with a food services Operator are formalized and deposit made. Food services Operator will also serve as the designated “caterer” for events. Not only is this the fastest restaurant “shell” one could ask for to move equipment into, but the winery is already selling cottage food. The successful kitchen Operator could take over the preparation and sales of that cottage food by any means they choose that is legal without an approved kitchen, before their kitchen is operational. That could happen on day one after a ratification of a kitchen Operator contract is signed by both the Operator and Good Omen. All net food sales (gross minus refunds, kitchen operating fee, and credit card processing fees) would go to the kitchen operator, who would only be responsible for the following items beyond the preparation of food: 1) paying a negotiated portion of the overall busing and cleaning of the customer space 2) running food to tables, which could potentially be done by the busing personnel 3) paying for the components and add-ons to the Clover POS that are desired for the kitchen 4) washing dishes that are brought to the kitchen. Any bar glasses would be retrieved by the bar staff 5) catering for events, such as weddings and wedding-related activities. All other responsibilities would remain with the winery itself. The winery would then provide the following: 1) a space that is built-out other than the kitchen 2) the ability to have wine and beer in the space (which dramatically increases food sales) 3) promotion of the space and handling of events at space 4) repair/maintenance to anything not needed for the kitchen specifically. A TIA for the build-out of the kitchen will cover 50% of any permanent systems (grease trap, ansul, etc) used by the kitchen, applied to the rate for “service fee” for the space at up to 100% of the monthly rate per month until this amount equaling 50% is reached. If kitchen service Operator chooses to terminate presence before the 50% of build-out is recovered, any remaining amount is forfeit and the installed systems will remain in place. This 50% will not exceed $75k, ie 50% of $150k. If the permanent systems are less than $150k, the credited amount will still not exceed 50% of that amount. Should food services Operator desire to spend more than $150k on kitchen buildout, Good Omen’s participation will be limited to the 50% of the first $150k of that buildout as a credit against the ongoing monthly space use service fee indicated above. In no instance shall Good Omen be responsible for any cash payment to Operator for any TIA credits. The kitchen Operator will reimburse $20k of kitchen build-out that has already occurred, to secure the ability to move in, in such a manner that would normally function as a deposit. The kitchen operator will have deducted from their gross sales on a monthly basis a fee based on the level of space made available to them, which is based on half-use of approximately 5000sq feet, and full use of approximately 370sq feet, or $5740/mo. This fee will increase by 3% a year, with a requested term of 2-7 years.