Cafes for sale in Australia

Check food-business notification or registration, planning use, seating, outdoor dining, signage, grease trap, exhaust and trading hours. Compare the approved layout with the kitchen and customer area, then price any council, landlord or accessibility work.

If it handles unpackaged, ready-to-eat, potentially hazardous food, Standard 3.2.2A can require a food safety supervisor and trained handlers, plus evidence of critical controls for category one businesses. Inspect certificates, training records and operating logs.

Review bean prices, minimum volumes, rebates, exclusivity, loaned machines, servicing and termination. Identify equipment owned by the roaster or financier, and recalculate beverage margin if supplier terms, technical support or branding do not continue after sale.

Inspect recipes, ingredient changes, supplier labels, staff training, cross-contact procedures and customer communication. For unpackaged cafe food, required allergen information must be displayed with the food or provided accurately on request using the prescribed names.

Reconcile rosters, time records and payroll to opening hours and actual roles. Recalculate classifications, casual loadings, penalties, overtime, superannuation and leave, then replace unpaid family or owner shifts with realistic market labour costs.

Match point-of-sale data, bank deposits and delivery settlements by daypart and product. Rebuild gross margin from coffee, food, wastage and commissions, then adjust for owner labour, seasonality, rent increases, utilities, repairs and equipment renewal.