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

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Sydney NSW

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 Broker Sydney, NSW @ GSE Hospitality Brokers

I help hospitality business owners buy, sell, grow and reposition venues with practical advice grounded in real industry experience.

As a hospitality broker in Sydney, I work with owners across restaurants, cafes, bars, clubs and catering businesses who need commercial guidance around business sales, growth, rebranding, profitability and exit strategy. My focus is always on improving business value and helping owners make stronger decisions.

With more than 30 years in hospitality, I bring first-hand operational and commercial experience to every client engagement. I have opened, rebranded and grown more than 25 venues, so my advice is based on real execution, not theory.

Alongside brokerage, I work as a hospitality consultant in Sydney, helping venue owners improve systems, labour control, workflow, team performance, profitability and sale readiness. Whether you are preparing to sell, trying to grow, or need to reposition an underperforming venue, I bring a practical, owner-focused approach.

I am not advising from the sidelines. I understand what makes a hospitality business attractive to buyers, profitable to operate and stronger in the market because I have done it myself.

If you are looking for a hospitality broker Sydney, hospitality consultant Sydney, or an experienced operator who can help build business value and prepare your venue for growth or sale, I provide practical support backed by real hospitality experience.

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