Similar businesses sell at 1.9x to 4.8x SDE. Compare live listings and connect with sellers.
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3,799 SqFt Fully Equipped Bakery & Production-Scale Commercial Kitchen Far NW Side of Chicago - For Lease! "Rare Turnkey Food-Production Opportunity in Chicago's Gladstone Park/Norwood Park Trade Area" Exceptional opportunity to lease the entire 3,799 sqft ground floor of this historic bakery property at 5742-5744 N Milwaukee Ave on Chicago's far nw side. Formerly associated with the longtime Gladstone Park Bakery & currently home to New Paradise Bakery, this established food-service location combines an attractive customer-facing bakery/café with a large, fully equipped commercial production kitchen - ready for the next operator. The 2-story building dates to 1920, while the ground-floor bakery underwent a major renovation in 2022, including updated plumbing/electrical systems & extensive food-production improvements. Rather than taking over an empty shell & spending substantial time/capital designing, permitting & equipping a commercial kitchen, a new tenant can step into an established food-production facility with the infrastructure already in place. EXTRAORDINARY EQUIPMENT PACKAGE The landlord-owned FF&E remain with the premises for the lease term & renewals, providing an enormous head start for the next operator. The extensive equipment package includes a Middleby Marshall 6-shelf oven, Hobart rolling rack oven w/racks, multiple Hobart commercial mixers, twin-arm dough mixer, spiral mixer, Baxter proofers, 2-pass dough sheeter, Baker's Pride mini pizza oven, 12' exhaust hood, fryers, range w/flat-top grill, Hobart slicer, gelato machine, milk pasteurizer, cookie dough stamper, shrink-wrap machine, dough racks & numerous commercial prep tables. Cold-storage capacity is equally impressive with a 18'x10' walk-in cooler & 20'x20' walk-in freezer + additional refrigeration & freezers. The retail area is also nicely outfitted with refrigerated pastry display cases, gelato display case, sandwich station, POS, tables & seating, allowing an operator to combine high-volume production with a customer-facing retail component. BAKERY LOCATION WITH HISTORY This address has a long association with baking on Chicago's nw side. The former Gladstone Park Bakery became a neighborhood institution known especially for decorated cakes. New Paradise subsequently transformed the property into a Sicilian-inspired bakery, café & gelateria which opened here in 2022 following extensive renovations. That history gives the next tenant something virtually impossible to recreate in a new location - a property that area residents already recognize as a destination for baked goods/specialty foods. Truly a unique opportunity to lease a large, fully built-out & extensively equipped bakery/commercial kitchen on 1 of Chicago's established nw side commercial corridors. Bring your concept, recipes & staff - the expensive infrastructure is already here! PRIME MILWAUKEE AVE LOCATION Located along the well-established Milwaukee Ave commercial corridor serving Gladstone Park, Norwood Park, Jefferson Park & surrounding nw side neighborhoods, the property benefits from a dense residential customer base, strong household incomes & excellent accessibility. MULTIPLE POSSIBLE USES A rare chance to lease a fully equipped, production-scale bakery/commercial kitchen with established retail frontage & deep equipment package, avoiding the tremendous cost/time involved in building one from scratch. The combination of substantial production capacity & retail frontage makes this property ideally suited for an established bakery expanding to another location, wholesale bakery, commissary/central production kitchen, catering company, specialty food manufacturer, ghost kitchen or multi-brand delivery operation. As well as a café, pizzeria, deli or prepared-food concept. Existing refrigeration, ovens, mixers, proofing equipment, display cases & production infrastructure provide tremendous flexibility! Listed by Brian O'Kelly at EatZ & Associates
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The Company is a family-owned manufacturer of fresh and smoked sausage, smoked beef brisket and BBQ products. The family opened a counter service BBQ restaurant that supplies all the sausage products by the Company’s own plant. Revenue is diversified across five channels - grocery, restaurant, multi state food service distribution, nationwide e-commerce and catering. Owned real estate included in the sale. Both the restaurant and manufacturing properties are owned by affiliated real estate entities and are included in the sale, eliminating landlord risk. Long-tenured, non-owner General Managers run day-to-day operations at both divisions, supporting a smooth ownership transition. This communication relates solely to a potential change-of-control M&A transaction involving an eligible privately held company. It is intended only for prospective acquirers who will acquire control and actively participate in management and is not an offer or solicitation of securities. If these criteria do not apply to you, this communication is not intended for you; please do not access or review the transaction materials.
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ABC 47 license available for a bona fide eating establishment in San Diego County. The establishment must serve food. The license can be placed anywhere in San Diego County, with the exception of certain ZIP codes/areas, including: Hillcrest North Park Ocean Beach Pacific Beach Buyer Responsibilities: 10% commission All applicable closing costs
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Multi-Unit Papa John Pizza Franchise Restaurants – Orange County, CA For sale Asking Price: $1,750,000 Gross Revenue: $5,253,508 EBITDA: $481,723 Location: Orange County, California Industry: Franchise Pizza / QSR Sale Type: Multi-Unit Package Exceptional Multi-Unit Franchise Opportunity in Orange County Rare opportunity to acquire an established multi-unit Papa John’s Pizza franchise portfolio located in desirable Orange County, California. The restaurants generate approximately $5.25 million in combined annual gross sales with approximately $481,723 in EBITDA, providing an incoming operator with substantial existing revenue and an established operating platform. These are operating restaurants with existing customer bases, trained employees, delivery infrastructure, equipment, and established systems already in place. A new owner can step into an established multi-unit operation rather than face the time, expense, construction risk, permitting, and customer-development process associated with opening multiple restaurants from the ground up.
The Company operates a federally inspected food production facility together with a modern, high-volume convenience store, run as one integrated platform. TTM revenue is approximately $9.5M with approximately $1.5M of adjusted EBITDA, a roughly 16% margin, with both owned properties included in the sale. The production facility manufactures a branded specialty food line sold through regional retail chains, independent stores, distributors, and an online channel, supplies product to the Company's own store as its signature point of difference, and provides custom processing services to a loyal base of commercial and consumer customers across a broad regional draw. Federal inspection status creates a meaningful barrier to entry and structural demand from commercial customers who require an inspected facility, and the facility operates at capacity with no sales or marketing spend. The recently built convenience store offers fuel, a made-to-order kitchen, grocery, beer, tobacco, and lottery, and rings hundreds of thousands of transactions annually with an average basket driven by food rather than fuel-only stops. Fuel volumes are supported by modern storage infrastructure and established supply relationships. The platform benefits from a tenured team at both locations, combined purchasing power, and clear growth levers: a store-in-store rollout for a multi-unit operator, wholesale expansion with a first dedicated sales resource, and added production capacity on owned land. Ownership is pursuing a full sale of both operating companies and the real estate in connection with retirement and will support an approximately six-month transition.
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Move-In Ready Step into a fully operational, professionally equipped kitchen and bistro space — no buildout required, no permits to pull. With over $50,000 in food-grade equipment already in place, this is a rare low-barrier entry point into one of California's most food-forward markets. The Space At 1,750 sq. ft., the layout supports both retail front-of-house service and high-volume back-of-house production simultaneously. The kitchen is built for serious output: a three-burner Chinese range, two stock ranges, a four-burner range, deep fryer, full walk-in cooler, three freezers (including a 3-door unit), refrigerated prep table, ice maker, and both a drink and wine fridge. Everything is in place for day-one operations. The Opportunity The current owners used this space for food production and are relocating to a larger facility — the business is available because they've outgrown it, not because of performance issues. That leaves the door open for: - A café or specialty coffee concept (neighboring deli drives consistent daily foot traffic) - A ghost kitchen or delivery-first brand (ideal kitchen infrastructure, parking on-site) - A catering or meal prep operation (high-capacity equipment, flexible layout) - A new restaurant concept with immediate dine-in or to-go capability Location & Lease Positioned next to a high-traffic deli in a desirable Alameda County corridor, the space benefits from built-in customer flow and convenient on-site parking — a genuine competitive advantage in this market. A favorable lease is in place at $5,964/month; lease terms available upon inquiry. The Ask $50,000 — representing the full value of furniture, fixtures, and equipment. Cash offers preferred. Inquire for full details including lease length and to schedule a walk-through.
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The company is nationwide mobile bartending service, operating in 35 states with a tech-driven model that manages 400–500 events monthly. Founded in 2017, the company generates $2M+ annual revenue with 25%+ net margins, leveraging scalable Google Ads (500% ROAS) and a proprietary logistics app. The business offers high growth potential through expanded ad spend and software automation. The current owner seeks a full exit due to burnout, presenting a rare opportunity in the fragmented $5B+ event services market. This communication relates solely to a potential change-of-control M&A transaction involving an eligible privately held company. It is intended only for prospective acquirers who will acquire control and actively participate in management and is not an offer or solicitation of securities. If these criteria do not apply to you, this communication is not intended for you; please do not access or review the transaction materials.
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This thriving women-owned dispensary occupies the only cannabis-legal municipality in an affluent New Jersey shore community, enjoying zero local competition. The business has demonstrated strong early traction with $211K revenue in just 8 months (64.5% gross margins) and a clear path to $4M+ annual revenue at maturity. The turnkey operation includes pre-qualification for the area's first consumption lounge license - a rare competitive moat in this growing market. Strategic expansion plans include: a 5,000 sq ft lounge buildout ($3M projected cost), delivery services rollout, and acquisition of underperforming stores to scale the proven brand. Located in a high-foot-traffic downtown corridor surrounded by restaurants and entertainment venues, the business serves premium demographics with average customer spends of $200. This is a unique opportunity to acquire a scalable cannabis operation with first-mover advantages in one of New Jersey's wealthiest markets. The business offers multiple near-term revenue streams including lounge memberships, events, and expanded retail. Ownership will provide training and transition support. This communication relates solely to a potential change-of-control M&A transaction involving an eligible privately held company. It is intended only for prospective acquirers who will acquire control and actively participate in management and is not an offer or solicitation of securities. If these criteria do not apply to you, this communication is not intended for you; please do not access or review the transaction materials.
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This established BBQ food truck specializes in fresh, made-to-order barbecue and comfort food, serving the late-night crowd near this state University. Known for its flavorful offerings and signature “Yum Yum” sauce, the business has built a loyal following among college students seeking quality food during hours when few other options are available. The food truck operates seasonally, approximately 40 days per year, creating a strong sense of anticipation and urgency each time it opens. This limited schedule presents a significant growth opportunity for a new owner to expand operations and capitalize on consistent demand. The surrounding area offers minimal late-night food competition, especially during the academic year when the student population is most active. In addition to extended service days, the business is well-positioned to add catering services to events, student organizations, and local businesses. There are also promising opportunities to establish a presence at local fairs, festivals, and community gatherings throughout the region. With its recognizable branding, fully equipped trailer, and proven popularity, this food truck is ready for new ownership to take it to the next level. This is a turn-key operation with scalable potential and a strong market fit for late-night, mobile dining.
The Company is a chef-founded, certified food manufacturer that develops and produces sauces, dressings, marinades, soups, and prepared condiments for national broadline distributors, retail grocery chains, and branded foodservice operators. Founded by an elite, internationally credentialed executive chef and built around a simple thesis: pair real culinary craft with industrial manufacturing discipline, the Company wins contracts that pure-play manufacturers can't touch on flavor, and pure-play chefs can't touch on scale. Leadership has stayed remarkably stable, with the senior team averaging well over a decade of tenure and indicating a willingness to remain through and beyond a transition.
National transaction benchmarks for food manufacturing businesses.
Under $500K
$500K to $2M
Over $2M
A variety of factors can cause businesses to trade outside this range, including earnings quality, operational transferability, key-person risk, growth trajectory, and geography, so a listing priced above or below the typical multiple usually reflects real differences in the underlying business.
Cofounder & CEO
Key diligence, valuation, financing, and transition considerations for buyers evaluating food manufacturing acquisitions.
Determine whether the business owns brands or manufactures for others. A branded maker controls its margins, its shelf relationships, and its marketing risk; a co-packer or private-label manufacturer trades brand risk for customer-concentration risk. These are different valuation problems, and the median earnings near 140,000 mean little until you know which model generates it.
Verify food-safety registration, certifications, and inspection history first. Food manufacturers operate under federal and state food-safety regimes, and many customers require specific third-party certifications. A lapse or recall history is both a liability and a barrier to keeping the customers who depend on the certification.
Get revenue by customer and by channel before trusting the top line. A co-packer with one anchor customer or a brand dependent on a single retailer is fragile; diversified channels are more durable. With a revenue base near 920,000, the concentration profile, not the revenue figure, tells you how risky the earnings are.
Assess production capacity and whether the facility can grow with you. Roughly 18 percent of these businesses own their real estate, and processing equipment is both valuable and specialized. Understand current utilization, the cost to add capacity, and whether the facility is the constraint on growth.
Model the working capital tied up in ingredients, inventory, and shelf life. Food businesses carry perishable inputs, inventory cycles, and sometimes seasonal demand, all of which lock up cash. Understand spoilage, shrink, and the cash conversion cycle, and size the working capital you must fund.
Use the moderate seller-financing norm to bridge transition risk. About 18 percent of these sellers advertise financing, which gives room to structure a note or earnout that keeps the seller engaged through recipe transfer, customer introductions, and certification continuity.
Answers to common buyer questions for this market.
