For Sale

Sydney NSW

SYDNEY WESTFIELD THAI FOOD COURT BUSINESS | $450,000 + SAV

Description

SYDNEY WESTFIELD THAI FOOD COURT BUSINESS | $450,000 + SAV

Located in a busy Sydney Westfield food court, this refurbished Thai business is offered at $450,000 + SAV and produced $293,961 net profit based on tax return and BAS verified figures. With $1,725,000 sales incl. GST, a 52.06% gross margin, a secure lease to April 2030, and an established team including a chef who has been there since day one and is staying on, this is a high-volume, proven operation with genuine continuity.

Not projected.
Not “owner says”.
Not fantasy add-backs.

Actual lodged figures:

$1,725,000 sales incl. GST

$1,568,182 net sales ex GST

52.06% gross margin

$293,961 net profit

And that was from only 50 weeks of trade due to a planned refurbishment.

Normalised to a full trading year, earnings sit at roughly $305,000+.

You are buying:

a busy Sydney Westfield location

the only Thai operator in the food court

a 2024 refurbished fit-out

a secure lease to April 2030

tax return and BAS verified financials

an established team already in place

a key chef who has been there since day one and is staying on

That matters, because a lot of hospitality businesses look good on paper but become far riskier once the owner exits or key kitchen staff leave.

Here, the operational backbone is already in place.

At $450,000 + SAV, this is roughly 1.47x normalised earnings.

High-volume. Verified. Refurbished. Established.
Enquire now for full details.

**Please note that for confidentiality the image in this advert is generic and is not of the actual business**

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Business Listed by

olivia-casson-800x800

Hospitality Consultant and Licensed Business Broker (NSW) @ GSE Hospitality Brokers

With over 25 years in the hospitality industry, I bring a rare mix of high-level strategy and real-world grit to my consulting work. I am Michelin-trained and battle-tested in both the UK and Australian markets, and I have opened, rebranded, or grown more than 25 venues across cafes, restaurants, bars, clubs, and large-scale catering operations.

I have worked on concept-to-launch projects for some of the UK’s most respected hospitality groups, sharpening my ability to turn big ideas into commercially successful, fully operational venues. I now bring that same sharp eye for feasibility and execution to independent businesses.

Before joining GSE, I was the operations manager for a global hospitality group, overseeing a $50M portfolio. I’ve led high-performing teams, fixed broken systems, and helped countless owner-operators avoid burnout while building sustainable businesses. Whether it’s improving margins, designing better rosters, preparing for exit, or navigating a lease negotiation, I cut through the noise with a practical, founder-first approach.

My sweet spot? Helping independent operators turn chaos into clarity – then profit.

Recent consulting clients have seen dramatic shifts: one business went from under $400K in valuation to a $995K listing after just three months of my coaching. Others have uncovered six-figure savings through operational reviews alone – no revenue growth required.

I’m not a theorist or a cheerleader. I’m a strategist, fixer, and coach who knows what it takes because I’ve done it myself.”

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