Food Service Businesses for sale in Australia

Yes, ownership or business-detail changes generally require contact with the local food regulatory agency. FSANZ states that food businesses must notify the authority of changes to the business name, location or activities before those changes occur.

Review inspection reports, food-safety programs, supervisor and handler training, temperature logs, allergen controls, cleaning, pest management, recalls and complaints. Confirm outstanding notices and verify that actual kitchen practices meet the Food Standards Code and local requirements.

Do not assume they will. Check the licence holder, premises, approved hours, seating, service area and conditions with the council and state regulator. Make completion conditional on transfers or new approvals where alcohol or outdoor service is material.

Check lease assignment, permitted use, exhaust, grease traps, gas, electrical capacity, fire systems, toilets, accessibility, waste, signage and outdoor dining. Confirm responsibility for repairs and make-good work and whether planned seating or hours are approved.

Identify the applicable hospitality, restaurant, fast-food or other award for each role. Test classifications, ordinary hours, penalties, overtime, allowances, superannuation and leave, then account for any service or workplace instrument transferring with employees.

Reconcile POS reports, bank settlements, delivery platforms, cash deposits and BAS by day and channel. Rebuild profit after food cost, waste, platform commissions, award wages, owner labour and GST, then compare normal weeks with holidays and events.