Chicken Shops for sale in Australia
- American Restaurants4
- Burger Vans1
- Cafes88
- Cake Shops16
- Catering Companies3
- Cheese Shops1
- Chinese Restaurants11
- Chinese Takeaways5
- Coffee Roasting Businesses1
- Coffee Shops21
- Cookery Schools1
- Creperie1
- Fast Food Restaurants7
- Fish & Chip Shops28
- Ice Cream Vans3
- Indian Restaurants5
- Indian Takeaways1
- Italian Restaurants7
- Kebab Shops3
- Mexican Restaurants3
- Mobile Catering Businesses4
- Other Food Service Businesses1
- Outside Catering Businesses4
- Patisseries8
- Pizza Restaurants8
- Pizza Takeaways and Delivery Shops3
- Restaurants26
- Sandwich Shops7
- Seafood Restaurants5
- Shisha Bars1
- Smoothie Bars3
- Sushi Restaurants2
- Takeaways Businesses (Other)12
- Tea Room Businesses3
- Thai Restaurants8
- Truck Stops3
- Turkish Restaurants1
North Wollongong Best Location No Competition Great Lease Very High TakingsThirroul NSWView moreAsking price:AUD $719 000
Two Profitable Takeaway Chicken Shops, Buy One or Both! Long-Running, High-Traffic Sites, Consistent ProfitsWauchope Charcoal Chickenland2/56 Hastings Street, WauchopeView moreAsking price:AUD $550 000
High Foot Traffic Nene Chicken Franchise in Willetton WAWilletton WAView moreAsking price:AUD $170 000
Charcoal Chicken and Takeaway Meals - Brisbane, QLDBrisbane QLDView moreAsking price:AUD $150 000
Business for sale by regions of Australia
FAQ
- What poultry handling controls should I inspect?Review receiving temperatures, refrigeration, thawing, raw-to-cooked separation, cleaning, handwashing and pest controls. Compare written procedures with logs and kitchen flow, because raw poultry can contaminate cooked food, utensils and preparation surfaces if controls fail.
- How should cooking, holding and cooling records be checked?Inspect probe thermometers, cooking checks, hot displays, cooling logs and corrective actions for chicken, gravy and sides. Potentially hazardous food generally must be stored or displayed at 5°C or colder or 60°C or hotter unless safety is demonstrated.
- Which supplier and recall records matter for a chicken shop?Match poultry purchases to approved suppliers, batch information, delivery checks, credits and recall procedures. Review shortages, substitutions and price changes, and confirm the business can identify affected stock and products quickly if a supplier issues a recall.
- What premises and equipment costs are easy to miss?Check food registration, planning use, fryers, rotisseries, refrigeration, exhaust, fire systems, grease traps, trade waste and cooking-oil storage. Review servicing and landlord obligations, then budget for cleaning, upgrade, replacement and end-of-lease make-good work.
- Does the shop need Standard 3.2.2A management tools?Usually yes if it handles unpackaged, ready-to-eat, potentially hazardous food. Confirm its category and verify the food safety supervisor, handler training and any required evidence records covering cooking, cooling, holding, cleaning and other critical controls.
- How can I verify a chicken shop's maintainable profit?Reconcile counter, delivery and catering sales to till and bank data. Rebuild yield from whole birds, portions, sides, oil, wastage and platform fees, then adjust for owner shifts, award penalties, utilities, rent and equipment renewal.