Ice rise restaurant main livelihood flourishing shop
In recent years, Hong Kong has experienced a fast-changing diet. In recent years, the ice-cream restaurant in Hong Kong has emerged. It offers more specialty foods than traditional tea restaurants to attract diners. It has gradually become a new force in the rental market of shops.
For example, the ground floor and ground floor of Nos. 243 to 245 Yu Chau Street, Sham Shui Po, with a floor area of about 2,000 square feet and an area of about 1,000 square feet on the first floor, were recently chartered by an icehouse restaurant for $ 178,000 with an average rent of $ 59 per square foot.
The property was originally rented for 155,000 yuan from the cafeteria, while the new rent rose nearly 15%.
Quarry Bay Flat for sale at 17%
Secondly, a well-known iced restaurant earlier renewed for $ 135,000 to renew the low floor SLG7, 1025-1037 King’s Road, Quarry Bay. The property was about 1,000 square feet at a price of about 135 yuan per square foot, more than the previous rent of $ 115,000 Rose about 17%.
In addition, Sai Yeung Choi Street South in Mong Kok, 190-192 underground, belongs to the retail Mong Kok retail area, an area of about 1,700 square feet, just won the ice room restaurant rental of 200,000 yuan per month, rent 118 yuan per square foot. See icehouse restaurant rental power is quite strong.
Siu Yuk Bun, the managing director of Midland, also pointed out that the revival of the specialty food culture and the positive expansion of the well-known icehouse will help keep this trend spreading. For example, the Hung Hom Ice Block has also opened a sixth branch in the ground and attic of 417-491 Hennessy Road, Wan Chai in recent months. The property covers an area of about 2,365 square feet, an attic area of 1,230 square feet and a new rent of $ 323,000 per month. The lease by the Hang Seng Bank to 520,000 yuan, rent fell 38%.
Shatin pointed out that the icehouse has been regarded as a home-style restaurant in recent years. It is greatly welcomed by the market. Due to the relatively simple food category, the demand for kitchen staff is less than that of the average cafeteria, prompting them to speed up shop opening and said: ” In recent years, a number of artists have joined the ranks of pioneering ice chambers such as MacGregor and Lin Tze Shan. These have all added a star effect to this type of nostalgic store and increased their market competitiveness. ”
He believes there is a continuous trend of icehouse boom and more icehouse brands will come out in the future.