Restaurant Space for Lease in Short Pump: How to Find and Evaluate a Site

Finding restaurant space for lease in Short Pump means competing for very little vacant space. Cushman & Wakefield | Thalhimer’s Q2 2026 MarketBeat puts the Short Pump retail submarket at 0.7% vacancy with an average asking rent of $34.00/SF triple-net, the highest of any Richmond submarket in the report. The operators who land good space know exactly what their kitchen needs, check second-generation space carefully, and confirm zoning and permits before they sign.

That $34.00 figure is an average across all retail formats. It is not a restaurant-specific number, and actual deals vary widely by frontage, condition, and whether a drive-through is possible. For the corridor layout, other formats, and general lease terms, start with our Short Pump retail space for lease guide. This post focuses on what is different for food and beverage users.

Second-generation or vanilla shell: which restaurant space should you lease?

Second-generation space was previously a restaurant and usually still has some of the kitchen infrastructure. A vanilla shell has basic walls, a slab, and stubbed utilities, and you build the rest. In a market where most restaurant bays turn over rather than get built new, second-generation space is often the only option. It is also where the biggest mistakes happen.

Never assume a prior restaurant’s equipment can be reused. Get the landlord to state in writing what stays, what condition it is in, and who is responsible if the county requires upgrades when you apply for permits.

What infrastructure should you check before touring?

Before you fall in love with a patio or a storefront, confirm the building can support your kitchen:

• Grease interceptor — location (inside or outside), size, and pumping history. Henrico’s Department of Public Utilities notes that outside grease traps cost more up front but capture more material than inside interceptors, and that the County Code limits animal and vegetable oil and grease discharge to 300 mg/L.
• Hood and exhaust — hood length, fire suppression system, exhaust route to the roof, and make-up air. A concept with more fryers or a charbroiler may need a longer hood.
• Gas and electrical — gas line size and meter capacity, and electrical service in amps for your equipment list.
• Water, sewer, and restrooms — water line size, floor drains that actually run through the interceptor, and restroom count for your seat count.
• Roof and HVAC — unit age and tonnage, plus roof structure for any new equipment.
• Trash and deliveries — a grease rendering container, a dumpster enclosure, and rear delivery access.

Heavy-cooking concepts should also budget for sewer surcharges. Under the county’s Strong Waste Program, a commercial discharge above 250 mg/L of BOD5 or 275 mg/L of suspended solids triggers additional charges on the water and sewer bill, per the Department of Public Utilities guidance.

Are patios, parking, and drive-throughs allowed?

These three features drive restaurant revenue in Short Pump, and each is governed by Henrico’s zoning ordinance (Chapter 24, last amended July 28, 2026, per the county’s published copy):

• Use by district — a restaurant other than a drive-through is allowed by right in the B-1, B-2, and B-3 districts. A drive-through restaurant is allowed by right in B-2 and B-3 but is prohibited in B-1.
• Drive-through standards — access from an arterial, major collector, or major access road without passing through a residential neighborhood; a driveway at least 25 feet from any other driveway; stacking lanes; and no drive-through or stacking lane within 50 feet of a residential district or a lot with a residential use.
• Outdoor seating — allowed as an accessory use, but not within 100 feet of the R-0 through R-4A, R-5A, or R-5B residential districts, and not operated between 10:00 p.m. and 6:00 a.m. within 200 feet of a residential district.
• Parking — the minimum is 10 spaces per 1,000 SF of gross floor area, including outdoor dining area, for a restaurant or drive-through restaurant. The ordinance provides some alternative minimums, and many centers share parking across tenants.
• Late hours — in B-1 and B-2, a commercial use open to the public between midnight and 6:00 a.m. needs a provisional use permit.

Many Short Pump parcels also carry proffered conditions or planned development terms that can be stricter than the base district. For when a permit is needed and how the process works, see our guide to Henrico provisional use permits for restaurants. Henrico’s Department of Planning makes the final call on any specific address.

Which Henrico permits does a restaurant need to open?

1. 1Zoning confirmation — verify the use, hours, patio, and any drive-through with Planning, including proffers.
2. 2Health Department plan review — submit the Foodservice Plan Review to the Henrico County Health Department with a $40 fee, and revise if needed.
3. 3Building permits — a commercial building permit for the tenant upfit, plus a fire protection system permit, which covers kitchen hood systems, and mechanical permits as required.
4. 4Food establishment permit — apply with a $40 fee. The permit issues after the finished space passes a Health Department inspection.
5. 5Certificate of occupancy and business license — the county lists both as required in addition to the health permit.

Fees and steps come from Henrico’s foodservice permit page and its Building Inspections services page. Confirm current fees and sequencing with each department, and have your architect coordinate plan submittals.

How do TI and percentage rent work in a restaurant lease?

Restaurant build-outs are expensive, so the tenant improvement allowance is often the most important economic term after base rent. In a tight market, landlords offer less TI on second-generation space and more on vanilla shell, usually in exchange for a longer term and a personal or corporate guaranty. Ask whether the allowance is paid on completion or in draws, and what paperwork (lien waivers, certificate of occupancy) releases it.

Percentage rent means paying a share of gross sales above a breakpoint, on top of base rent. It is common in mall and lifestyle settings such as Short Pump Town Center and less common in strip centers. If a landlord proposes it, negotiate the breakpoint, the percentage, exclusions from gross sales (sales tax, delivery-app fees, gift card sales until redeemed), and your sales reporting and audit obligations.

Restaurant space for lease in Short Pump: a lease checklist

• Written inventory and condition of any equipment that stays, plus landlord repair duties at delivery
• Grease interceptor, hood, and HVAC in working order at delivery, with a warranty period
• Permit and approval contingency, with rent commencement tied to opening
• Exclusive use for your category or cuisine
• Patio rights, including area, hours, and furniture approvals
• Parking allocation or near-door pickup spaces, especially for takeout
• Signage on the building and the pylon
• Hours and operating covenants that fit your service model
• Relocation, co-tenancy, and go-dark terms
• Assignment rights for a sale of the business
• Construction-period access protections if your site is near planned West Broad Street road improvements

A real estate attorney should review the final lease. For how restaurant space fits into the wider corridor, return to our Short Pump retail space for lease guide, and browse current listings.

Looking for restaurant space in Short Pump?

If you are searching for a second-generation kitchen, a vanilla shell, or a pad with drive-through potential, I can help you narrow the list, check the infrastructure and zoning questions above, and compare total occupancy cost across sites. Get in touch to talk through your requirement.