This semi-absentee operated popular beach area restaurant with a separate bar area and live entertainment permitted boasts an attractive indoor outdoor flow to its two patios that create a relaxing dining experience. The venue has both covered and uncovered patio areas, a contiguous bar area with its own entrance, a semi-private dining option as well as room that could function as a special events dining room – providing it an extraordinary amount of flexibility. The kitchen has two combination ovens and stove, two deep fryers, a warmer, griddle and multiple salad prep tables, multiple freezers in addition to a walk-in cooler and freezer, dishwashing unit, three bucket sink and combination office and liquor room. It is permitted for 225 – 240 patrons.
The 5,400 square foot facility with 2,400 square feet of additional patio space leases for approximately $17,000 per month plus common area maintenance (CAM) expenses. All of the business’s furniture, fixtures, equipment and Type 47 Liquor License will be included in the sale. The name and concept are not wholly included but may be licensed as negotiated. Approximately $19,000 in beer, wine and liquor inventory will be included at cost at close in addition to asking price.
While some competition naturally exists in this popular area, this venue’s location, convenient freeway access, spacious parking lot and versatile layout with multiple dining rooms and options offered provide it a unique competitive advantage.
New operators may continue to operate the same concept with a licensing agreement for the name or they may wish to capitalize on the location, liquor license and live entertainment entitlements and the varied ambiance that the bar, each patio and the dining room create to implement any number of beach community embraced concepts. The venue could be easily adapted to a Gastropub, Mexican, Asian Tapas, Hawaiian / Polynesian Tiki concept or a high-end steakhouse with a martini bar and jazz (e.g. in the same vein as a Rosa Americana, Dukes, Trader Vics, Maestro’s, etc.).
Training: 2 Weeks at 20 hrs/wk
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