- info@proconsult-eg.com
- 01000077338
- 166 El-Betrol street - Nozha - Cairo - Egypt
Al Hokair Restaurant Complex - Magic Land
Al Hokair Restaurant Complex - Magic Land - Tanza Cairo
The project is built on an area of 250,000 square meters at an investment cost of 1.1 billion Egyptian pounds (approximately $25 million).
• The project includes an open-air play area, an animated dinosaur park, a dolphin area, a racing and sports area, exhibition halls, and a large restaurant complex with diverse indoor and outdoor areas, a cinema area, and a theater.
• The restaurant complex has a total leasable area of 40,000 square feet, including areas for casual dining restaurants, cafes, and a fast food restaurant (QSR) complex. The restaurants include indoor and outdoor areas. Our scope of work for the project included the following:
Studying the project’s commercial area, identifying existing opportunities, and analyzing competition with similar projects and restaurant brands in surrounding projects.
Identifying areas designated for restaurants within the project’s master plan and distributing them according to the nature of each restaurant activity, and identifying the required public service areas.
Identifying the space required for each restaurant based on the nature of its activity, whether closed or open.
Identifying the type and size of facilities required for each outlet based on the nature of its activity.
Participate in determining the decorative identity of each restaurant area, to which the lessor will be committed.
Determine the suggested rental rates per square foot for each outlet for indoor and outdoor areas, and determine the common area maintenance fees and contributions for each outlet.
Determine the marketing activities for each outlet based on its size, location, and activity.
Determine the targeted activities for each restaurant, café, and grocery outlet based on its size and location within the project.
Determine the targeted brands for each outlet, or what is known as the tenant mix, based on its activity, and prioritize the targeted brands for each activity based on the importance and priority of the brand in the market. Conducting a financial study for the project’s restaurant business, in terms of the expected returns from leasing the project’s various outlets, including full-service restaurants, casual dining restaurants, fast food restaurants, snack and snack outlets, and kiosks, in accordance with the rental values set for each outlet, its location, and its area.
Developing standard models for the lease contracts set for restaurant outlets and the governing clauses they comprise.
