If I were going to open something in this space and cognizant of its location I would have it address both summer and winter -- ice cream and gelato in the summer (not exclusively) and Hot Chocolate and Hot Malted in the winter (again, not exclusively). The space is too small to be a legitimate restaurant but with those items as the mainstay I could see baked dessert-type goods (prepared elsewhere and sold as packaged items here) being the kind of comfort food that would do well in this location. I would also look to enclose the patio space (conditional use permit for sure) so that the interior space would have some atrium-like drama, opened up to the interior space. The space would need a Unisex restroom, a walk-in cooler, appliance sinks, a front display counter for ice-creams and gelatos and a selection of fudges; a backbar with some non-hood-requiring countertop appliances -- a pair of micro-wave ovens, a few panini presses, a couple of waffle-makers, a hot-fudge tureen, espresso machine, and a visible array of dessert liqueurs. For a mere 150 Gs this could make money hand over fist. 10-year lease with a 10-year option on a straight triple-net with no profit sharing percentage. Oh, and I would bargain for a 6-month rent deferral to allow for build-out and equipment purchase and placement.
To ensure success I would have a strong internet presence with Segway-type delivery in a 5-block radius, a website with Merch and engaging games, and a work-along program with other area retailers and hospitality outlets. Open for breakfast (waffles, scones, etc.) at 7:00 a.m. through lunch and into the evening -- close at 10:00 p.m. (2 shifts daily, 7-days a week).
