Food & Beverage Businesses for Sale and Investment in Indonesia

Located in the beautiful Bangka Belitung Islands, the business specializes in aquaculture. - The shrimp farm produces high-quality shrimp, ready for sale. - Each production cycle takes just 3 months, yielding around 50 tons of shrimp. - The main customers are wholesalers looking to buy shrimp in bulk. - Holds a valid NIB, ensuring all operations meet regulatory standards.

Operating since 2024 with an established outlet, trained operational team and complete production facilities. - Serves approximately 30–35 transactions per day, with an average bill value of IDR 100,000–130,000 per transaction. - Normal historical monthly sales are approximately IDR 110–120 million, while the highest month reached IDR 180 million+. - The peak month occurred during the Ramadan period driven by stronger customer traffic, higher dine-in/group demand and increased dessert and cake sales. - Revenue is generated through dine-in, takeaway and online delivery, with additional revenue from custom cakes and special orders. - Uses GoFood, GrabFood and ShopeeFood/Shopee Merchant for online sales and delivery. The exact percentage of revenue generated through these platforms will be shared during due diligence based on POS and merchant reports. - Pastries, cakes, kitchen food and beverages are prepared in-house by the operational team, with ingredients and specialty supplies sourced from external suppliers. - Operates 7 days a week, with weekday hours of 09:00–22:00 and weekend hours of 09:00–23:00. - Fully Licensed & Halal Certified: Holds a valid NIB (Business Identification Number) that grants instant Halal compliance permissions, complete customs trade access, and full national social security/labor compliance.

The business is a food-court F&B business specializing in affordable Indonesian Nusantara cuisine. - The business operates from a fully fitted kiosk in a commercial food court in South Jakarta. - The primary customer base consists of office workers seeking convenient and affordable Indonesian lunch meals, particularly during weekday lunch hours. - The business receives approximately 50–70 walk-in customers per day, in addition to catering orders. - Popular offerings include Indonesian-style chicken, dory fish, beef and crispy chicken skin. - The food court provides approximately 100 shared seats, which are available to customers. - Daily operations cover ingredient sourcing, food preparation, cooking, dine-in and takeaway service, cashier operations, inventory management and quality control. - The business operates with 3 employees and maintains established supplier and customer relationships.

The business is a food-court F&B business specializing in affordable Indonesian Nusantara cuisine. - The business operates from a fully fitted kiosk in a commercial food court in South Jakarta. - The primary customer base consists of office workers seeking convenient and affordable Indonesian lunch meals, particularly during weekday lunch hours. - The business receives approximately 50–70 walk-in customers per day, in addition to catering orders. - Popular offerings include Indonesian-style chicken, dory fish, beef and crispy chicken skin. - The food court provides approximately 100 shared seats, which are available to customers. - Daily operations cover ingredient sourcing, food preparation, cooking, dine-in and takeaway service, cashier operations, inventory management and quality control. - The business operates with 3 employees and maintains established supplier and customer relationships.

Company & brand overview: We established our authentic vegetarian and vegan ramen brand in Hanoi, Vietnam, 7 year ago, with a focus on delivering high-quality, plant-based Japanese ramen. Over approximately 6 years of operations across 3 locations, we successfully developed and refined our recipes, product offerings, and operational systems to create a scalable business model catering to vegetarians, vegans, health-conscious diners, flexitarians, and mainstream food enthusiasts. The company has currently ceased operations of its restaurant outlets as part of a strategic shift toward a franchise-focused business model. Accordingly, there are no operational outlets at present. The focus is now on expanding the brand through franchise partnerships in Vietnam and international markets, leveraging the established brand concept, proprietary recipes, operational know-how, and standardized systems developed during the previous six years of operations. The restaurant has an active business license. Business model & promoter: The brand is led by an experienced Japanese founder with over a decade of hands-on experience in the food and beverage industry across international markets. To lower the barrier to entry and mitigate initial risk for foreign or new partners, we offer a flexible, step-by-step entry model starting with a Local PoC (Market Validation Phase): Phase 1: Local PoC (2-3 Weeks On-Site) Objective: Before committing to a full-scale license, we utilize a shared kitchen or ghost kitchen setup to validate taste replication, operational feasibility, and consumer demand in the local market. Package Fee: $6,000 – $8,000 (fixed fee) + travel and accommodation expenses (100% prepaid). Deliverables: On-site recipe adaptation using local ingredients, preparation of tasting dishes for the partner’s invited guests, and a data-backed validation report (target food cost: 20–25%). Key Incentive: The Phase 1 fixed fee is 100% fully credited (deducted) from the Phase 2 initial license fee if the partner decides to proceed, making this initial phase effectively risk-free. Phase 2: Full Area License / Single-Store Partnership. Transition to full commercial rollout. Within Vietnam, partners can be supplied with proprietary core sauces (such as vegan miso sauce and Spicy Dan Dan sauce). For international markets, we offer a comprehensive recipe-licensing and know-how transfer model, enabling partners to maintain consistent product quality without requiring a highly skilled master chef. Competitive differentiation: Authentic taste without compromise: Unlike conventional vegetarian offerings that may lack depth of flavor, the brand focuses on rich, complex umami profiles designed to provide an experience comparable to traditional pork-bone (tonkotsu) ramen. Standardized & scalable operations: The business has developed standardized recipes and operating procedures to facilitate efficient outlet setup and day-to-day operations. The central sauce supply model in Vietnam and recipe-licensing model for international markets help maintain product consistency while reducing food waste, training requirements, and dependence on specialized kitchen staff. Growing plant-based market: The concept is positioned within the growing global demand for plant-based, health-conscious, and ethical dining options, with a specific focus on the relatively specialized vegetarian and vegan ramen segment. Franchise opportunity: Proven concept: The brand was developed through approximately 6 years of restaurant operations across 3 locations, during which recipes, products, and operating processes were tested and refined. Flexible expansion models: Offers a low-risk entry option via Local PoC, followed by a central sauce supply model within Vietnam and a recipe-licensing framework for international markets. Attractive margin potential: The concept is designed around products with favorable food-cost potential and a broad customer base comprising vegetarians, vegans, health-conscious consumers, flexitarians, and mainstream ramen enthusiasts. Comprehensive franchise support: Franchise partners can receive end-to-end support covering setup, recipe implementation, staff training, operational guidance, and marketing assistance, supported by the founder's extensive international F&B experience.

Pre-opening full-service Moroccan restaurant in Bali led by an Executive Chef with 20+ years of international experience across France, Spain, Morocco and Qatar. Track record includes managing €8M P&L, leading 2,800 daily covers, launching one of Europe’s largest food halls, and catering for VIP and royal families in the Gulf. Revenue model is à la carte dining plus pre-order centerpiece dishes. Currently at concept stage with no existing client base. Planned features include an open kitchen and a live tajine and bread station. Promoter is currently based in Paris, France and will relocate to Bali. Business is not registered yet and it will be registered as a PT PMA after receiving funds and all licenses are yet to be obtained.

We are a coffee plantation and processing business based in Bireuën, specializing in Gayo Arabica coffee beans from the beautiful Gayo land of Aceh. - Established 3 years ago, we focus on processing high-quality green bean Arabica coffee, making us part of the agribusiness sector. - Our production capacity is impressive, with about 1.2 tons of green beans produced per hectare. - We pride ourselves on our specialty Gayo Arabica coffee, which we've earnestly worked to get recognized both locally and internationally. - Our team consists of 5 dedicated employees who are passionate about coffee and committed to quality. - We regularly participate in annual coffee events across Indonesia and have even won awards for our exceptional products. - Currently, we serve around 20-25 clients, focusing on building strong relationships and providing excellent service. - We have a business license and registration to operate, highlighting our commitment to professionalism and quality in everything we do.

Please note: the financial figures below relate to the target restaurant being acquired. SMERGERS requires the headline financial metrics to reflect the applicant's current business rather than the acquisition target. Target restaurant historical financials: - Annual revenue approximately EUR 500,000. - EBITDA margin approximately 28% - Net profit exceeds 20% - Approximately 27,000 customers annually. - Average customer spend approximately IDR 400,000. - Same ownership for more than 20 years. - Long-term lease with approximately 13 years remaining. - No financial debt. - Excellent Google and Tripadvisor reputation. - Fully operational business with experienced staff and established operating procedures.

The business operates three seafood restaurants. - Each restaurant has a seating capacity of over 100 customers. - The outlets receive more than 150 walk-in customers daily. - The business is registered as a private limited company and holds a valid trade license.

Indonesia-based trading company focused on the export of fish meal, animal feed ingredients, and other commodity products. - Serves international buyers, including livestock companies, feed manufacturers, industrial producers, and alternative energy businesses. - Currently maintains relationships with 3–4 active customers and operates on a purchase order-driven trading model. - Export transactions are secured through Letters of Credit from overseas buyers, while local suppliers require advance payments, creating a need for working capital support. - Collaborates with established supplier partners that provide production and warehousing facilities, enabling an asset-light operating structure. - Targets opportunities across Western and Eastern Indonesia, with planned expansion into Sumatra, Kalimantan, and Sulawesi. - Operates with a team of 10 employees managing sourcing, customer relationships, logistics coordination, and export activities. - Monthly revenue is estimated to range between IDR 1 billion and IDR 5 billion, depending on order volumes and export contracts. - The business has no outstanding loans or external debt and is currently funded by the owner. - Operates without dedicated facilities, utilizing production and storage infrastructure owned by partner suppliers. - Revenue is generated through high-value export transactions, while production, warehousing, and logistics are handled by supplier partners, allowing a small team to manage substantial trading volumes. - The machinery and inventory are owned us. - The last year annual revenue of the business is missing because the business was started 7 months ago. - The monthly production capacity is dependent on the number of orders we get on a monthly basis.