Five Day Restaurant | $22k Per Week | Seeking an Owner Operator

Description

This established restaurant is currently run under management but would benefit from a present working owner to run front of house operations. Sales in the last financial year averaged over $22K per week and the business only trades 5 days a week currently.

The restaurant is located in a sought after Lower North Shore suburb and is surrounded by complementary businesses and retail stores. The front of the restaurant faces out onto a green space with a playground that draws a lot of the community to the area. The space is also used to host community events on a regular basis.

With 400+ parking spaces nearby there is no shortage of passing and local trade.

The opportunity here is to capitalise on the location, the existing design and set up and improve the profits by working hands on as an owner operator.

If you are looking for a stylish well-established venue that has a good top line and lots of upside this could be the one for you.

This opportunity is ideally suited to an experienced operator; if you are looking for a hands-off investment or your first business, this won’t be a good fit for you.

**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

marc-gehret-800x800

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

I have over thirty years of experience in the hospitality industry, I started as an apprentice chef in 1993 in Switzerland.

My career has taken me across Europe and Australia and allowed me to gain knowledge and experience in many areas of the industry. I have supported the successful launch of many venues, including hotels, restaurants, coffee shops, and high-volume food production services.

I have owned, operated, and sold two of my own hospitality businesses in Sydney and I have coached and trained many staff.

My coffee shop in Crows Nest on the North Shore of Sydney gave me a great insight into operating and managing an Australian business as well as a solid understanding the good and bad from the owner’s perspective.

My second business, The Fit Chef, a meal preparation company that I operated for seven years taught me a lot about how to keep costs under control. As the meals with a business like this are typically sold for considerably less than in a sit-down venue I refined my financial costing and COGs management skills.

My varied experience has shown me that adjusting to each individual business is crucial, I fully appreciate that each client’s needs are different.

Working in the hospitality industry has enabled me to develop my customer service skills, I pride myself on having a positive and professional approach with everything that I do.

My focus has always been on helping people achieve their goals. I am pleased to now have the opportunity to support the industry from a new perspective with GSE. My goal is to help my clients, whether they are selling or buying to make the process as easy as possible.

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