I am looking into getting my own commercial bakery and subleasing to tenants . Has anyone done this before that is willing to share their experiances both positive and negitive.
Thought I would give myself a bump
Things we are pondering.
**How do you keep track of your tenants time at bakery , when you will not always be there. Sign in/Sign out sheet, using honor system etc.
** Do you charge your tenants extra to store supplies, so they have choice for lower rent.
exampe :Rent $250 per month + $50 storage closet)
** Maintaining a clean workspace with multiple styles of workers.
** Advertizing of tenants we are thinking on having my large logo on window , and smaller logos on the door of tenants. So their customers can find them. Should we charge for this , or have it just be a nice thing we do.
Any suggestions or advise would be helpful.