Restaurants for Sale

1. Promoter experience & history. - Led by a Korean founder: The business was established and scaled by a Korean national, ensuring the brand maintains an "authentic" positioning that competitors struggle to replicate. - 8 tear track record: The first store was launched 8 years ago. The founder has successfully navigated the business through multiple cycles (including the pandemic era) and expanded to 3 branches. - Codified IP: The founder has created proprietary founder-codified recipes, meaning the IP is transferable to a new owner and not dependent on a specific chef's intuition. 2. Revenue model. - High-volume buffet model: The core revenue stream is an all-you-can-eat service positioned at a mainstream price point. - Discount-averse strategy: Unlike many buffet chains that rely on heavy promotions to drive volume, this business drives recurring traffic without reliance on margin-eroding discounts. - Turnkey cash yield: Two of the three branches are fully mature, past their payback period, and generating stable monthly cash flow. 3. Clients & demographics. Target profiles: The customer base is a mix of volume drivers and brand validators: - Students & office workers: Providing high foot traffic during weekdays. - Families: Core weekend demographic. - Korean expats: A key demographic that validates the food’s authenticity to the local market. - Locations: Strategically placed in "Bangkok's busiest areas" with dense student and office foot traffic. 4. Business relationships & operations. - MOU labor pipeline: A critical operational asset. The company has an established referral network for MOU serving assistants. This minimises recruitment friction, a major pain point in the Thai F&B sector and ensures consistent staffing across branches. - Supply chain controls: The business utilizes strict supply chain controls to maintain quality across multiple locations, implying established vendor relationships. 5. Financial snapshot. - Revenue trend: Consistent growth and stability. 2 years ago: THB ~50M. Last year: THB ~52M. 6. Awards & recognition. Brand equity: The primary accolade listed is the 8-year brand goodwill and established recognition among the Korean expat community.

1. Promoter experience & history. - Led by a Korean founder: The business was established and scaled by a Korean national, ensuring the brand maintains an "authentic" positioning that competitors struggle to replicate. - 8 tear track record: The first store was launched 8 years ago. The founder has successfully navigated the business through multiple cycles (including the pandemic era) and expanded to 3 branches. - Codified IP: The founder has created proprietary founder-codified recipes, meaning the IP is transferable to a new owner and not dependent on a specific chef's intuition. 2. Revenue model. - High-volume buffet model: The core revenue stream is an all-you-can-eat service positioned at a mainstream price point. - Discount-averse strategy: Unlike many buffet chains that rely on heavy promotions to drive volume, this business drives recurring traffic without reliance on margin-eroding discounts. - Turnkey cash yield: Two of the three branches are fully mature, past their payback period, and generating stable monthly cash flow. 3. Clients & demographics. Target profiles: The customer base is a mix of volume drivers and brand validators: - Students & office workers: Providing high foot traffic during weekdays. - Families: Core weekend demographic. - Korean expats: A key demographic that validates the food’s authenticity to the local market. - Locations: Strategically placed in "Bangkok's busiest areas" with dense student and office foot traffic. 4. Business relationships & operations. - MOU labor pipeline: A critical operational asset. The company has an established referral network for MOU serving assistants. This minimises recruitment friction, a major pain point in the Thai F&B sector and ensures consistent staffing across branches. - Supply chain controls: The business utilizes strict supply chain controls to maintain quality across multiple locations, implying established vendor relationships. 5. Financial snapshot. - Revenue trend: Consistent growth and stability. 2 years ago: THB ~50M. Last year: THB ~52M. 6. Awards & recognition. Brand equity: The primary accolade listed is the 8-year brand goodwill and established recognition among the Korean expat community.

Operates a restaurant focused primarily on breakfast offerings. - Known locally for consistent taste, quick service, and high breakfast demand. - Has a seating capacity of 56 customers, optimized for fast table turnover. - Serves over 200 customers daily, driven largely by breakfast and early-day traffic. - Caters to families, office-goers, and regular local customers. - Operates with streamlined kitchen and service processes to manage high daily volumes efficiently. - Holds a valid FSSAI license, ensuring food safety and regulatory compliance. </pre>

Established Iranian takeaway restaurant operating as a direct walk-in and takeaway-only format with no seating. - Serves authentic Iranian cuisine with strong local demand and repeat customer base. - Handles an average daily footfall of approximately 50–100 walk-in customers. - Operates multiple branches under the same brand; the current transaction involves the sale of one branch only. - Known for popular menu items including lamb chops, grilled sibbas fish, and joje fish. - Fully equipped kitchen and service setup enabling efficient takeaway operations. - Employs a trained team of approximately 7 staff members to manage daily operations. - Operates as a Limited Liability Company with valid trade license in place. - Monthly sales have declined compared to last year, as the owner has been unable to focus on this business due to involvement in multiple ventures.

Operates a pure vegetarian restaurant in Bengaluru specializing in authentic South Indian cuisine. - Receives consistent walk-in footfall of approximately 50–60 customers daily. - Offers a focused menu including South Indian breakfast items, select Chinese dishes, and filter coffee. - Operates with a team of 5 employees managing kitchen and service operations. - Provides seating capacity for up to 20 patrons in a compact dine-in format. - The high growth is primarily due to the business being operational for only five months in the previous year.