easy to run–LICENCED MEXICAN RESTAURANT. Easy to CONVERT to ITALIAN OR MEDITERANIAN.

ATTENTION PLEASE: This Business has now BEEN SAVAGELY REDUCED BY $60,000 TO JUST $190,000. One of the Partners is sick and the business is being sacrificed. You are the winner.

Detailed financials from the Accountant show $100,000 net profit to the owner.
The Plant and Equipment list values up at $250,000, so when a hard nosed accountant appraises this business, they will see immediate value-add opportunity for their client.

Mexican food is simple with very high gross profit margins. This one is easy to operate, has very low opening hours for a restaurant and with the excellent Plant and Equipment list, you are not buying ANY good will. It’s all solid value.
Mexican is a fairly specialised market, but the decor could easily be converted to Italian or Mediteranian cuisine. The new owners are not paying any good will in this low price, so this is an easy option and much more economical than starting from scratch. All it needs is a different color scheme with a bit of repainting and there is the new cuisine you want.
The Restaurant was established 6 years ago and has been kept up to date with vibrant colors and dcor as can be seen in the photos.
Please cast an envious eye over the relaxed Mexican hours of trading.
Opening hours are a very relaxed 5pm to 9pm, Monday to Thursday and on Friday, Saturday and Sunday, the doors open at 11.30am to 3pm with a siesta till 5pm when the doors open again through to 10pm closing.
The business is situated in a suburban shopping centre fronting the incredibly busy Gympie Road traffic. This shopping precinct serves a huge suburban population of mainly young families. The central location and easy parking, make eating out in this area a natural and easy choice.
The main menu is based around the Mexican theme but is not Mexican exclusively. If 5 of the party want Mexican and one of them want a steak or seafood, then, that’s on the menu too.
In addition to that, there is an extensive children’s menu which is always immensely popular.
And on top of that, the bar is well stocked with every type of beverage, liquor and after-dinner coffees and sweets that go to round off a wonderful dining experience for the whole family.
The Business operates successfully without a full Chef which relieves the pressure on staffing. There is excellent training in place for 16-17 year olds to be very competent as they work their way through a TAFE or similar course. As a matter of interest, one of the partners used to teach at a TAFE, so this kitchen is well set up staff-wise and that can be continued by the new owners. Another benefit of the present staff set up is the stability and low turnover of kitchen staff. This is hugely important in running a successful restaurant.
There is a formal training system in place for back of house and front of house, including exams that take the employees through from, novice to qualified, in their category. Further to that, there is a team-leader program with management modules in place.
All the training material will be available to the purchaser.
To show how good the training really is, this business WON the Brisbane Family Restaurant of the year 2008 in the Restaurant and Catering section and was a finalist in the State Awards as well, and was a finalist in the 2006 awards.
This suggests that a very high standard of training has been going on from the very start.
Conservatively, it costs about $3,000 per staff member to get them to a fully qualified employee status over a period of about 25 weeks. That brings the value of the staff component of the purchase price to between $45,000 and $100,000 depending on how you value the time wasted trying to find the correct employee.

The selling price makes this business and attractive opportunity compared to starting off from bare walls and floors and represents a huge discount to an as new project. A realistic as new set up cost would exceed $500,000 and would also have to be backed up by a mighty and expensive marketing campaign. So this business will always have a ready resale value. The capital cost of entry into this business keeps the opposition at bay and protects the investment.
There is plenty that can still be done to improve sales inside the restaurant, like installing a salad bar (plenty of available space) and on the outside, by improving signage and branding displays.
Some advertising and marketing is done now, but there is much more that can be done and for a creative owner or partner, huge gains to be made.
The lease still has two (2) five (5) year options to run from September 2008 and at a rate that is very favorable for a restaurant of this size. At $390 per square meter per year, this is way in front of a lot of restaurants which are in nowhere near as good a location as this one or with the potential for increases in trade as this business presents.
The kitchens…