For Sale

Sydney NSW

$154k Profit Under Management | $900k+ BAS-Verified Turnover

Description

STOP BUYING “UNDER MANAGEMENT” FAIRYTALES.

This one is the real deal.

Modern Asian, daytime-led hospitality business running under management , with BAS-verified turnover of $890k–$920k and approx. $154k net profit p.a. under the current model.

Asking: $330,000 + SAV (approx. $10,000).

Here’s what makes it different:

Most “under management” listings quietly depend on the owner doing 50 hours a week for free.

This one doesn’t.

Floor supervisor runs day-to-day service

Three trained chefs cover the full menu

Recipes are documented

Kitchen does not rely on owner presence

So if your first thought is:
“Yeah but modern Asian is intimidating… I’m not a chef.”

Good. You shouldn’t be.

This is a systemised operation where the buyer’s job is oversight, not cooking: people, KPIs, suppliers, compliance and admin/catering enquiries.

The numbers buyers actually care about:

Turnover: $890,000–$920,000 p.a. (BAS verified)

Weekly sales: approx. $17,800 (incl. GST)

Net profit: approx. $154,000 p.a. (current model)

Rent: approx. $900 + GST per week (around 5.76% of turnover)

Trading: 7 days daytime + 1 dinner service weekly

Lease: secure term to Sep 2029 + option to 2034

Upside (optional, not “wishful thinking”):

Keep it as-is and run it under management — or:

add more dinner services, grow catering, tighten systems and procurement.

Confidential sale process (non-negotiable)

Business name and exact location are withheld.
Full IM + inspection details provided to qualified buyers after signing a confidentiality agreement.

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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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