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Bar and Restaurant
A high-volume Michigan restaurant and pizzeria opposite a state park in a twenty-lake tourist region, where three-quarters of sales land between May and September.
Business Highlights
- Over $500k invested in renovations including log siding, stone wall, fenced patio, outdoor bar, interior bar, walk-in cooler and modernised bathrooms
- 179 indoor seats plus a 40-seat outdoor patio with a fenced bar area
- Directly across from a state park and near fairgrounds in a twenty-lake region
- 26-person team with a full-time general manager
- Takeout and pizza account for at least half of revenue
Considerations / Questions to Ask
- Three-quarters of sales fall in five months. How is the business funded through the off-season?
- The current owner works 10 to 12-hour days in kitchen and front of house. What does replacing that cost?
- Is the property owned or leased, and on what terms?
- Seasonal staffing is hard. How is the team recruited each year, and how much returns?
- What liquor licence is held and how does it transfer in Michigan?
Opportunities
- Takeout and pizza are already half of revenue and are the least seasonal, least labour-intensive part of the business
- The renovation capital is already spent, so a buyer inherits the asset rather than the bill
- A state park opposite and fairgrounds nearby produce footfall that does not depend on marketing
- Events and catering would use the patio and bar in the shoulder season