Better to open the restaurant in the suburbs? Here's who bet on it (and won)
The high costs of the city centre often lead to a preference for less obvious locations, but often with strong potential. And there are many venues that have become landmarks despite being born far from the spotlight
6' min read
Key points
- The place Aimo and Nadia, since 1962 in the suburbs of Milan
- Cannavacciuolo opened in Turin, focusing on a residential area
- Chef Abbatista sets his sights on the Milanese suburbs after L'Albereta
- Near the heart of Tuscan cuisine
- Campus of Mars puzzle games
- Inkiostro, gourmet on the outskirts of Parma
- Edit Torino, a pulsating, young Barrier
- In the green, in Rome away from tourists
- Tripstillery, Naviglio away from the nightlife
6' min read
One of the first crucial decisions for those who want to open a restaurant concerns the location: firstly, is it better in the city centre or the suburbs? The answer is not obvious, because the pros and cons change radically, and with them the economic viability of the venture.
In the city centre, the advantages are obvious: high visibility, a constant flow of tourists and passers-by, the possibility of intercepting a more varied and, increasingly often even in smaller cities, international clientele. It is here that the game of prestige catering is often played out, with establishments focusing on original concepts and a fine dining offer.
But the other side of the coin is the costs. Rent in central areas can exceed five to six thousand euros per month, not to mention in major Italian cities, where these figures double, accounting for up to 10% of annual turnover in the average province but much more in large cities. The initial investment for a medium-sized restaurant can easily reach hundreds of thousands of euros. Challenging sums, which, however, if the formula works, can be recouped more quickly thanks to the high volume of customers.
The situation in the suburbs is different. Here rents are lower - on average between 1,500 and 3,000 euro per month - and also the initial capital required is decidedly more accessible, generally under 200,000 euro (on average around 130-170,000 euro). The clientele is more stable and loyal: residents, families, workers in the area. Less direct competition, more opportunity to build a lasting relationship with those who habitually frequent the neighbourhood. The disadvantage is obvious: lower visibility and slower growth, which often lengthens the payback time of the investment.
On a national level, the numbers tell of a changing sector. According to Fipe, the take-away phenomenon has exploded in Italy's historic centres over the last decade (+41.6%), while restaurants with table service have grown much less (+25.2%). At the same time, traditional bars have declined by close to 10%. A sign that the market is shifting towards quick and unstructured consumption patterns, especially in central areas. In the suburbs, on the other hand, the 'neighbourhood' restaurant holds out, offering a more complete experience and a stronger link with the territory.
