The rent roll tells an investor what a supermarket earns. The lease tells them what it costs — and the two documents rarely receive equal attention. In German food retail the difference is material: leases are seldom "triple net", and the obligations that stay with the landlord, above all roof and structure, do not appear in the yield a seller advertises. This part sets out the cost lines an owner should budget for, which of them can be passed on to the tenant and how professional buyers price the rest.
Key takeaways
• In our experience, most German food-retail leases are "double net": the tenant pays most operating costs; the landlord keeps roof, structure and certain external areas.
• The lease decides which costs the landlord can recover, within the limits the courts set for standard-form clauses: in commercial leases, property tax, insurance and even management costs can be passed on if the lease names them clearly.
• In our experience, a landlord's non-recoverable costs for a new-build supermarket with a modern lease come to roughly 8–15% of net rent; older stores and weaker leases cost more.
• Professional buyers price what is left after these costs: in our Part 11 example, a store marketed at a 5.0% yield earns about 3.9% on the total outlay once non-recoverable and acquisition costs are deducted.
When reviewing a lease, check:
• the list of recoverable cost types and the annual service-charge statement procedure;
• whether management costs, insurance and property tax are recoverable;
• the exact split of maintenance — interior, roof, structure, technical installations, car park;
• who owns and maintains refrigeration and other operating equipment;
• the most recent service-charge statements and any open disputes;
• the new property-tax assessment under the 2025 reform, and who bears an increase;
• the insurer behind each policy, its financial strength and the indemnity period of the loss-of-rent cover.