Restaurants for Sale

Hospitality complex with restaurant/event venue, 6 wooden bungalows (20 beds), registered distillery (not yet in production) Land/Build: 9,473 sqm land; restaurant+house 682 sqm; bungalows 106 sqm; parking 2,000 sqm; expansion-friendly zoning and permits in place. Capacity: Restaurant/event seating up to 350; bungalows accommodate 20 guest beds. Assets included: Kitchen equipment, furniture, fixtures, generator, licenses/permits; approx. tangible asset value €200,000 (included) Utilities: City water, electricity with backup generator, internet, sewage; all buildings permitted. Team: 14 employees; owner-managed; single owner; no loans or liabilities. Client base: Hundreds of guests monthly via restaurant, events, bungalows; diverse clientele of locals, regional travelers, international tourists, diaspora families; strong repeat and tour-operator ties. Revenue model: Restaurant/events 85%; bungalows 15%; distillery expansion planned; multi-stream income from dining, weddings, corporate events, accommodation, bundled tourism packages. Financials: Latest monthly sales €62,000; FY revenue €750,000; EBITDA margin ~36% Promoter experience: Over 20 years in hospitality, event management, and beverage production; strong supplier relationships; consistent focus on quality. Business relationships: Partnerships with local event organizers, F&B suppliers, tour operators; trusted brand among repeat local and international clients. Awards & recognition: Champion Trophy for brandy at MPS Fair (Novi Sad); awards from Osijek (Croatia) and Gradiška (BiH); widely recognized for authentic cuisine and premium service. Team: The number of employees is 14, we think that number of employees is also large. When there are celebrations and events in the restaurant, we sometimes hire additional waiters. Top offerings: Veal under sach, stew, kebabs, homemade schnitzels; weddings, corporate events, bundled tourism packages. Legal: As for the documentation, all the facilities have a building permit and a use permit. No special papers are needed. Future growth: Expansion potential for additional bungalows, multifunctional event hall, apartment conversions, adventure park; distillery scale-up. Transition: Owner willing to provide management/staff support short or long term as agreed.

Pure-vegetarian restaurant in Bardoli serving North Indian, Chinese and fast food, positioned for veg customers and family dining. - Dine-in concept with seating capacity of 72, suitable for casual dining, group meals and multiplex visitors. - Located inside a popular multiplex building with total property footfall ~45,000 people/month, showcasing high walk-in potential and food court synergy. - Menu mix targets North Indian curries, Indo-Chinese dishes and quick-serve fast food, optimizing for average ticket size of INR 350–400 per customer. - Operations staffed by 9 permanent employees: 4 chefs, 1 kitchen helper, 1 chef, 1 waiter and 2 owner-operators; housekeeping handled on contract. - Business' age is 16 months, currently not profitable due to operational and manpower burn despite growing customer base. - Compliant with GST, FSSAI and fire NOC, clean regulatory and financial position for investors. - Revenue model is dine-in sales driven by multiplex footfall.

Pure-vegetarian restaurant in Bardoli serving North Indian, Chinese and fast food, positioned for veg customers and family dining. - Dine-in concept with seating capacity of 72, suitable for casual dining, group meals and multiplex visitors. - Located inside a popular multiplex building with total property footfall ~45,000 people/month, showcasing high walk-in potential and food court synergy. - Menu mix targets North Indian curries, Indo-Chinese dishes and quick-serve fast food, optimizing for average ticket size of INR 350–400 per customer. - Operations staffed by 9 permanent employees: 4 chefs, 1 kitchen helper, 1 chef, 1 waiter and 2 owner-operators; housekeeping handled on contract. - Business' age is 16 months, currently not profitable due to operational and manpower burn despite growing customer base. - Compliant with GST, FSSAI and fire NOC, clean regulatory and financial position for investors. - Revenue model is dine-in sales driven by multiplex footfall.

Business type: Open dhaba–style family restaurant in Bengaluru serving Indian and Chinese cuisine, serving both Veg and Non-veg. Positioned as a casual family dining spot. - Location: Situated on Bannerghatta Road near the Koli Farm gate. - Seating & capacity: Indoor dining with a maximum seating capacity of 40 covers — suitable for small family groups, takeaways, and delivery orders. - Signature menu: Hyderabadi biryani is the top-selling dish, supported by popular Indian curries and Chinese mains — menu focused on high-margin, repeatable comfort food. - Target customers: Local families, office workers, nearby residents, students, and passersby seeking affordable, homely meals and quick lunch/dinner options. - Revenue model: Sales from dine-in, takeaway, and delivery; highest margins likely from best-selling biryani and combo meals; additional upsell from beverages and sides. - Number of walk-ins daily on average is 35. Currently walk-ins are more than online deliveries because of a shortage of delivery agents in the area.

Japanese restaurant in Lisbon selling ramen and Japanese street food from a prime pedestrian location with high visibility. - Customer mix: Steady daily walk-ins, around 80/day composed of tourists, local residents and nearby professionals. - Location advantages: Historic central area of Lisbon with very high pedestrian flow and excellent street visibility, near a planned metro station for future foot-traffic growth. - Premises and capacity: Active restaurant license in place; seating for up to 100+ guests, suitable for dine-in and takeaway service. - Operations: Lean staff structure with 3 employees indicating low operating headcount and opportunity to scale service hours or expand menu with additional hires. - Revenue model: Primarily on-site sales from walk-ins and tourists, supplemented by takeaway orders; high turnover driven by popular ramen and street-food items. - The revenue for this year is not as high as the last year because the business owner did not have time for the business operations due to some other comittments.

Profitable steakhouse bar & grill with a 16-year operational track record. - Format: Dine-in bar & grill; with dinner service for 6 days/week. - Cuisine: Steakhouse; top seller is imported steaks. - Reviews: Google 4.7, TripAdvisor 4.9 and Facebook 5.0. - Team: 5 staff; head kitchen and front manager are willing to stay post-sale. - Footfall: ~5–6 tables/night; avg spend VND 1 million per customer; VND 2.5–4.0 million per table. - Licenses: Health certificate and alcohol license (renewal required) - Financials: Latest monthly sales were VND 350 million at 30% operating profit margin; We spend VND 8-10 million every month on utilities.

The restaurant specializes in handmade, freshly prepared pizzas. - These are available in both vegetarian and non-vegetarian options and are loved by pizza enthusiasts. - The business commenced operations only a week ago and receives 15–20 walk-ins daily. - The seating capacity is 20, making it a cozy dine-in option for customers. - There are two permanent employees, who are also the owners, and they manage the restaurant’s daily operations smoothly. - The restaurant has applied for MSME registration and an FSSAI license, which have been approved but have yet to be received. - The pizzas are made using a unique secret recipe that ensures taste and quality unmatched in the local market. This differentiation gives the restaurant a strong competitive edge. - With the right financial backing and strategic support, the brand holds significant potential. It can be scaled into a leading pizza chain not only in Kolkata but also across other regions.

The restaurant specializes in chicken, waffles, and handcrafted butterbear lattes. - It offers a highly sought-after dining experience on weekends. - The seating capacity is 60, and it receives around 50 walk-ins daily. - The average order value ranges between TTD 80 and 100. - The business is registered as a private limited entity.

Located in Miyapur’s popular F3 drive-in is a pure veg restaurant specializing in authentic north Indian and Maharashtrian cuisine. - Customer base includes families, IT & pharma professionals, students, local residents, and catering clients. - Revenue mix: ~80% is from dine-in & takeaway, 15–20% is from catering/party orders. - Strengths: High repeat business, strong offline dominance, growing catering demand, and prime location with steady footfall. - Infrastructure: Fully equipped kitchen, branded counters, commercial-grade appliances, dine-in area, FSSAI license, and Swiggy/Zomato tie-ups. - Outlet space: 170 sq. ft. drive-in outlet with seating capacity for 150; monthly rent is ₹35k–40k. - Team: 2 employees, including an experienced chef with 7 years’ expertise. - Our monthly sales have declined due to seasonal fluctuations, but we expect them to stabilize by year-end.

• Pure-veg multi-cuisine fine dining restaurant with 130-seat capacity located in Madurai. • Serves South Indian, North Indian, Chinese, Tandoori, chaat, and Continental cuisines. • Generates 300+ daily orders with monthly turnover of INR 20–22 lakh. • Facilities include catering services and a dedicated party hall for events. • Engages in regular industrial catering contracts alongside dine-in services. • Online presence through Swiggy and Zomato, contributing around 10% of total sales. • Registered with MSME, GST and FSSAI certifications.

Franchise QSR restaurant specializing in infused roasted chicken, a unique, zero-oil cooked dish. - Unlike grills or tandoors, the infused cooking method allows an infinite variety of flavor profiles. - Average daily walk-ins: 15 on weekdays, 30 on weekends. - Revenue split: 70% from walk-ins and 30% from Swiggy/Zomato online orders. - The business operates on a franchise model, where the new owner can either continue by paying 8% of monthly revenue as franchise royalty, or choose to establish an independent restaurant, in which case we will discontinue the franchise arrangement. - Our monthly sales have declined due to the lack of available caretakers to manage the business.

Business type: Vegan restaurant and related assets available for sale in Takua Pa, offering plant-based food and vegan dining experiences. - Property overview: Single-story building with 2 first-floor bedrooms, 3 bathrooms, and one large first-floor storage space suitable for on-site staff or short-term lodging. - Dining spaces: One indoor dining room and one outdoor dining area with combined seating capacity for up to 40 customers. - Kitchen facilities: Long indoor kitchen plus an attached outdoor kitchen, fully equipped with kitchen equipment, commercial fridges and freezers. - Operations & staff: Small team of 3 employees, including chefs with 4 years experience in vegan recipe development and menu creation. - Customer base & traffic: Average daily footfall of 16–20 walk-in customers, suitable for steady local demand and tourist trade in Takua Pa. - Parking & access: On-site parking is available at both the front and rear of the property for customer convenience. - Revenue model: Income generated from dine-in sales, outdoor dining, takeout/online orders via Lazada (e-commerce), and potential additional revenue from leasing the property with business assets. - Growth opportunities: Upsell through vegan menu specials, meal-prep subscription boxes, online marketing, delivery partnerships, and expansion of e-commerce plant-based product sales.

The business is a steadily growing restaurant that experiences strong seasonal peaks in revenue while maintaining healthy performance throughout the year. - Prime location at Boat Avenue - Phuket’s most prestigious, high-footfall lifestyle district. - Client base: large and loyal expat community from the island’s most affluent area, plus high-spending tourists and steady walk-in traffic during high season. Over 20,000 customers served in the past 12 months, with 80%+ repeat visits. - Revenue model: dine-in focused, with a high average check of $35–45, supported by premium beverage sales. - Team: professional staff led by an experienced UK head chef and an award-winning bartender; strong operational management in place. - Design: full renovation completed recently, featuring stylish interiors, indoor/outdoor seating, custom-built bar, high-end equipment, and integrated sound system. The sales have slightly declined due to the renovation. - Reputation & recognition: — 5.0 on TripAdvisor (top-ranked), 4.8 on Google (hundreds of reviews) — Featured in Where to Eat Phuket and other curated local dining guides. - Brand & marketing assets: trademark, logo files, social media presence, and ready-to-use content strategy included in the sale. - Promoter experience: founded and operated by a seasoned hospitality & marketing professional with successful projects across Thailand and Europe. - The business holds both an alcohol and food license. - Growth potential: scalable concept with strong brand identity and proven operational model, ready for expansion across Phuket and beyond.