Sydney’s Most Profitable Boutique Food Brand – Turnkey Income Machine – Inner West

Description

Weekly Net Profit: $3,355 – $12,245 Sales – Open Just Five Days – Streamlined, High Margin & Minimal Staff

This is your opportunity to own one of Sydney’s highest margin boutique food ventures, famed for premium cheese, hampers and grazing platters. With more than 300 five star reviews, this brand has built an unshakable reputation in an affluent Inner West village strip. It’s destination driven, online optimised, and delivers effortless income.

Why This Business Stands Out:

Only open 5 days/week (Tue-Fri 10am-5pm; Sat 9am-5pm) – made for lifestyle freedom with zero cooking and almost no food waste.

Tiny wage bill: owner-operated + 1-2 casuals – lean and cost-efficient.

Fully built and optimised e commerce platform delivering scalable national delivery, gifting, subscriptions and wholesale potential.

Who This Is Perfect For:
Food professionals or tastemakers craving a turnkey lifestyle biz

Aspiring entrepreneurs hungry to scale via corporate events, wine evenings or online gifting

Operators who want maximum returns with minimal hands-on hours

This boutique business is positioned in a high traffic, affluent location, with testing of demand already done-300+ five-star reviews. It’s built, proven and profitable, waiting for someone ready to amplify returns. Opportunities like this disappear fast-seriously.

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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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