Details - Information last confirmed on March 18, 2021
This semi-absentee operated greater Northridge Area daytime cafe is located in a high rise office building with built-in onsite tenants, potential patrons from the neighboring office complexes to try to capture the larger scale catering opportunities that may exist. This new cafe specializes in its coffee oriented beverages but also offers patrons an array of muffins, croissants, burritos, sandwiches and other offering that do not require a hood or significant food preparation. Amongst other items, equipment currently used includes a 3 door fridge, single door freezer, 2 salad prep and a general food prep table, deli slicer, panini press, food display case, a reach in soda and a reach in food cooler, shelving, a coffee / cappuccino machine, two 3 bucket sinks and an ice machine.
The finanicals are PRE-COVID; the venue has been closed during COVID19.
This business occupies 800 square feet of high visibility prime space on ground floor of the office complex. It also has a convenient 260 square foot office with food storage, preparation and refrigeration adjacent to it. In addition, there are two additional smaller dry food storage or food preparation rooms that are not utilized. Both have ultra-convenient street access, and one has a new three bucket sink. All of the business’s furniture, fixture, equipment and goodwill will be included in the sale. Approximately $5,000 in inventory will be sold at cost at close.
Since this is the only coffee shop and food service provider in the immediate vicinity, the business does not fact a lot of direct competition, but rather, competes with nearby food venues that employees would have to drive to during their breaks or otherwise have delivered. On a macro level, any caterers or delivery company’s may be considered to be competitors, however, if this venue had a more comprehensive food offering or promoted any form of a catering service, it would be highly likely to have a significant advantage due to its convenient onsite location.
New operators may wish to add a self-contained range, oven, deep fryer or other equipment that can operate with a Type II electric hood as the facility does not have a traditional hood and it would not likely make economic sense to add one. Otherwise, arrangement could be made with an offsite kitchen nearby, to utilize additional equipment to capture any potential catering opportunities or further develop the business’s potential revenue streams. Since this is semi-absentee operated, a full-time working owner would save tremendously in staffing expense, while ensuring stellar customer service and the highest average ticket sale.
Training: 2 Weeks at 20 hrs/wk
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