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Seasonal Coastal Seafood Eatery
A seasonal roadside seafood restaurant in Eastern Connecticut with hand-breaded dishes and chowder, running at SDE margins above 40% while open only six months a year.
Business Highlights
- SDE margins consistently above 40%
- Open six months a year, leaving the other six as upside
- Lease-to-own option on the land and building
- A Connecticut high school grant programme supports 4 to 5 seasonal employees each summer
- Simple, fresh seafood menu including hand-breaded dishes and chowder
Considerations / Questions to Ask
- Revenue is small. This is an owner-operator income, not an investment.
- What are the lease-to-own terms, price and timeline?
- Would a year-round season actually draw customers to a roadside clam shack in winter?
- Does the grant-funded staffing continue under a new owner?
- The seller's SDE figure for next year is a projection. Ask what it assumes.
Opportunities
- Six closed months are the most obvious growth lever in the listing
- Lease-to-own turns the property into equity over time
- Catering and events use the same kitchen in the off season
- High margins mean even a modest extension of the season adds real profit