The Only Café in a Coles-Anchored Centre – Secure Lease, Low Rent, Big Potential

$99,000 plus SAV

Description

Imagine owning the only café in a Coles-anchored centre where up to 12,000+ shoppers pour through every week — and you’re the one serving their daily coffee. With low rent, a long lease locked in, and a modern fit-out ready to go, this is a rare chance to step into a business that’s perfectly positioned but massively under-utilised.

Right now it’s run under management, which means the upside for a switched-on owner-operator is huge. Tighter controls on wages and COGS, plus new neighbours — a gym at the back and a real estate office at the front — give you multiple levers to instantly lift sales. There’s no expensive franchise fees, no competition inside the centre, and nothing to spend on the fit-out.

If you’ve been looking for a café with strong bones and unlimited growth potential, this is it.

Staff No

*Current Structure: Operated under management with casual staff *Staffing Requirements: Designed to run with 1–2 people on shift Roles: *Barista / front of house *All-rounder for food prep, service, and cleaning *Hours: Daytime only – approx. 43.5 hours per week (Mon–Sat) Owner-Operator Model: *One working owner can replace management overhead *Add one casual barista or all-rounder during peak hours

Lease Info

*Term: 5 years (1 June 2024 – 31 May 2029) *Rent: $36,400 + GST p.a. ($700 + GST per week) *Increases: 3.5% annually (fixed) *Option: 5 years to 2034 *Security: 3 months’ rent + outgoings + levy (+GST) as bank guarantee

Trading Times

*Monday to Friday: 7:30 am – 3:00 pm *Saturday: 8:00 am – 2:00 pm *Sunday: Closed *Public Holidays: Closed *Annual Closures: 2 weeks at Christmas / New Year and 1 week at Easter

Size of Premises

*Approx. 40–50 sqm café space plus dedicated storeroom (included in lease) *Layout: Open-plan service counter with seating for 20–25 patrons, mix of tables, chairs, high bench and stools *Fit-out: Modern and well-presented, including commercial refrigeration, cooking equipment, POS, display units, and café furniture *Condition: All plant and equipment in good working order, relatively new and well maintained *Positioning: Directly adjacent to Coles, Liquorland and other specialty retailers *Visibility: High exposure to supermarket traffic, car park entry, and new tenants (gym and real estate office) *Competition: Only café in the centre, no direct internal competitors

Opportunity

No online presence – blank canvas Right now there’s zero digital footprint. No Insta, no TikTok, no local Google push. For a switched-on operator, this is the easiest lever to pull — low effort, high return. Current manager is disengaged and it shows with customer service and high staffing. Reviews, repeat trade, and upsells are all being left on the table. Step in with energy, good service, and systems, and you’ll instantly lift sales and loyalty. Own the foot traffic 8,000–12,000 people every week funnel through Coles. Capture just 2–3% and you’re looking at $16k–$24k in weekly sales. Run it lean, not bloated Wages and COGS are way over benchmark. Switch to an owner-operator model and bring them back in line to see profits flip from negative to positive. Upside from new neighbours A gym at the rear and a real estate office at the front are about to open. That’s two fresh streams of daily customers, primed for coffee and grab-and-go.

Reference No: LBP0925

Business Listed by

Olivia Casson

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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The Prospective Buyer of the Business agrees to be bound by this deed as follows: All information of a confidential nature disclosed to the Prospective Buyer (including to Agents, legal & other advisors) may not be disclosed to any other party prior to, during a subsequent to the entering into by the Prospective Buyer of a contract.

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Sydney NSW