Commercial Real Estate for Restauranteurs/Bars (Chicago)

[Edouard Pierre]

I've been a real estate agent in Chicago for just about a year now and have focused my energy on residential sales/purchases. Prior to working in real estate, I worked a lot in the restaurant industry here in Chicago (bartending/serving) and have come to know many successful restauranteurs. 

My question is the following: What would you recommend be my first steps to take to really dive deep into this sort of real estate?

The "advantage" I have, in my opinion, is that I have a very good idea of what spaces would fit a good restaurant or bar and I also have the potential client base (or can find it). What I don't have any clue about is how to analyze a good deal, find places that aren't on the MLS, and lack the knowledge in regards to the whole process. I understand that this is a vague description of what I'm looking to get into but hopefully it starts up a conversation so we can all pitch in. Thank you very much!