Restaurants and Bars for Sale and Investment in Bangkok

1. Market position & footprint (clients & scale) - Physical presence: Operates 28–38 locations nationwide, consisting of: 8 high-performing company-owned stores in prime locations. 20–30 franchise outlets with long-term agreements. - Customer demographics: Diverse mass-market appeal ranging from office workers and gym-goers to late-night entertainment crowds (clubbing sector). - Brand status: Recognized as Thailand’s largest elevated grilled skewer chain with the "highest brand awareness" in the category, driven organically without heavy ad spend until recently. 2. Revenue model. The company utilizes a resilient Hybrid Revenue Model that diversifies income streams: - Direct-to-Consumer (D2C): Revenue from 8 company-owned flagship stores. - B2B/franchise income: Recurring revenue via the franchise system (20–30 outlets), likely including licensing fees and supply chain margin. - OEM/supply chain: An asset-light production model where the company controls the supply of the proprietary marinated meat and sauces to franchisees. - Future retail upside: Potential new revenue streams via frozen food distribution in supermarkets (Makro, Lotus’s, Tops) and convenience stores. 3. Promoter experience & management. - Founder background: The founder originates from the design industry, which explains the strong branding and "elevated" positioning of a commoditized street food product. - Resilience: The business was founded during the COVID-19 slowdown and grew successfully during the pandemic, proving the concept's recession resistance. - Operational efficiency: The business scaled to THB 28mm revenue with a lean three-person management team, indicating low corporate overhead. 4. Strategic relationships & partnerships. - Retail giants (in discussion): The company is currently in discussions with CP All (7-Eleven) to introduce products into Thailand’s largest convenience store network. - Supply chain: Partnerships with ISO-certified OEM manufacturers, ensuring high quality, scalability, and reduced asset intensity.

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.

Situated in Bangkok’s historic old town, the bar and restaurant occupy a total area of 250 square meters, creating an inviting ambiance with a 40-seat capacity. - Offers a curated menu featuring cocktails, wine, and authentic Thai snacks, appealing to both local residents and international tourists. - Strategically located near key tourist attractions and temples, drawing in a 50:50 mix of locals and foreign visitors. - Main revenue stream derives from alcohol sales, leveraging an alcohol license to attract patrons seeking an exciting nightlife experience. - On average, the venue welcomes 10 to 15 walk-in customers during weekdays, increasing to 20 to 25 patrons on the weekends. - Staffed by a small team of 5 employees to ensure personalized and efficient service amidst the vibrant Bangkok restaurant and bar scene. - Positioned in an up-and-coming area, the business enjoys growing visibility while maintaining proximity to established tourist hotspots. - Committed to providing an authentic cultural experience through Thai-inspired culinary offerings, enhancing its appeal to both local clientele and international visitors.

Planning to open a Portuguese restaurant in the older parts of Bangkok where tourism is prime. - The restaurant is currently unregistered. Post-funding, we plan on registering the restaurant. - Restaurant has a planned seating capacity of 16 people with an area of 200 square meters. The location is yet to recognized. - The main USP is that we will be the first restaurant specializing in Portuguese cuisine in Bangkok. - The focus in on giving a food and wine experience in an open kitchen. We will be targeting the general public and tourists as clients. - Post funding, we plan to initiate operations within 6-8 months. We will be hiring 8-10 people to work at the restaurant. The business decision to acquire the property on rent or to purchase the property will be made post-funding. - Plan to engage in word-to-mouth promotion, social media marketing and newspaper marketing to promote the business. - Promoter has over 12 years of strong experience in the culinary industry as a chef and also in restaurant management. Owner has worked with some of the top chefs around the world and has an impressive culinary background.