How does the business operate on a daily basis?
Managers opening store at 07h15, receiving early deliveries and allowing staff entrance to start getting ready as from 07h30 to start serving as from 08h00

The Owner will get a full update on the influx of staff and if any members of staff are MIA for the day
Owner arrives at +- 09h00 and will stay till work is done or +- 15h30

STAFF: There are 2 FOH managers plus an OPs manager who takes care of running the store
There is a F&B manager who oversees kitchen, orders, and capturing of Invoices, new dish creations, and who is the GAAP system specialist in the store
Managers work 6 days a week and alternate shifts. 1 day a week off. No weekend off
There are currently 12 waitrons and weather permitting, they are scheduled to ensure service levels stay the differentiator
Kitchen staffed to ensure backup people that when and if someone needs to go on leave, the sections do not suffer
All 3 FOH gents can fill the expeditor position to ensure good linkage betweenthe the Pass operator and waitrons
3 baristas to ensure service at crunch times
Most staff stays "under" 195 hours a month, barring managers

A "fully operational owner" will save 10 hours per month per manager on salaries

No staff member is paid a fixed salary

There is a Clock-in system
They all get paid for the hours worked
Scheduling is very important to contain costs

Waitron core also phased in and phase out as rhythm of store, highs and lows requires it

How are the clients attracted to the business?
Prime Location
Their location is easily accessible to residents and professionals in the area and even during the colder winter months, access by parking in the basement, will allow you to visit without an umbrella needed !
It is also close to a well known Lifestyle Estate, making it a convenient dining option for retirees and visitors

Diverse, High-Quality Menu
They great breakfast offering, wood-fired pizzas, fresh salads, and artisan coffee and especially their in house baked specialty cakes and desserts are great attractions.
The menu is designed to appeal to a wide range of tastes, from casual diners to health-conscious customers.

Atmosphere & Ambience
The restaurant has a modern, cozy interior with power outlets and high tables, making it ideal for both social and work-related visits.
It’s a popular spot for business meetings, casual lunches, and family outings.

Word of Mouth & Social Media
They benefit from positive word-of-mouth in local Facebook groups and community pages
While their own social media presence is modest, they are often mentioned in posts by local residents and lifestyle pages.

Community Integration
The restaurant is promoted by nearby residential estates which highlights it as a local amenity for residents

What Advertising/Marketing is carried out?
They rely on a community-driven and location-based marketing strategy, with the following key elements:

Local Community Promotion
Featured by Lifestyle Estate around them as a nearby amenity, helps attract residents and visitors from the estate
Promoted in local Facebook groups

Word of Mouth & Social Media
While not heavily active on their own social media, they benefit from positive mentions and shares by local patrons and community pages.
Their reputation for quality coffee and relaxed ambiance contributes to organic word-of-mouth marketing.

Strategic Location
Located in a busy shopping center, they benefit from high foot traffic and visibility to both casual shoppers and business professionals.

Menu & Experience
Their extensive breakfast, wood-fired pizzas, and work-friendly environment (with power outlets) are unique selling points that naturally attract a loyal customer base.
They have an big outside area that faces Table Mountain where many a stunning night under softened lighting makes a visit worth the while

Does the business have any contract work?
No

What competition exists?
In the Village Centre, they do not have competition. Their environment of a heart and warm atmosphere, distinguishes them from the " Brand Names " around them. Only non brand establishment which allows them to provide great value for money

The feeding area is well supported by the area and well supported by the 3 Retirement Villages surrounding them and there is also a Plus 65 menu for the elderly.

The Business Parks around the restaurant, are also a plus point

Their value for money price point, attracts clientele !

What are the seasonal trends?
Season as in all Hospitality do have an impact, however,r they are blessed with undercover parking in a basement, with access by means of stairs and lift for those who prefer that, and also the closest location to the well-maintained Public Toilets

The establishment does have a big inside area where we can accommodate up to 120 patrons if running a full house in winter
Inside area also serviced by a central aircon system supported by 2 split units to ensure comfort at all times

Is the business VAT Registered?
Yes

What VAT documentation is on file?
All EMP 201/ 501 in order and cleared in good standing

Are there up-to-date Management Accounts available?
Yes

What Balance Sheet and Income Statements are available?
The business trades within a CC and there are two businesses under the umbrella.
Audited statements as per end of 2024 are done and file,d but "contaminated" between two entities and will make no sense, hence the Management statements of the entity up to date

What percentage of the business is cash/credit?
Credit cards 90%

What is the age analysis of the debtors book?
Cash-driven business
All suppliers paid immeidiately - only money that is paid weekly refers back to MrD

How could the profitability of the business be improved?
Owner involvement to ensure strict FC control
Owner more active on Floor Management, cutting hours off management
The owner's involvement on the floor will enhance the service levels of waitrons, meaning fewer waitrons to be employed, saving on manpower costs

Is Seller finance available and for what amount?
None

What is the total staff complement?
The Business has strong management team.

The current owner, loves spending time in the restaurant but his health is not allowing him to be as involved as he wants to be.

His team consists of:
- An Operations Manager
- A Food and Beverage Manager
- 2 Floor Managers
- +- 34 other staff that includes waiters and kitchen staff

Give a breakdown of staff/ functions/ length of service?
Besides management as already mentioned
Kitchen operational manager is a very important key pin. This person has 14 Years experience in this restaurant.

Total allrounder - great baker as well

They also have 2 x 2nd in charge junior managers on pass for morning shift and afternoon shift

Other:
3 Grillers
2 salad/Sandwich section
1 All rounder/ roamer
3 Pizza people
2 scullers
3 baristas

Years of service between 1 month and 10 years

Do any receive special perks or incentives?
There is an add-on incentive for certain people in specialist positions, called a skill allowance.
To be discussed

Are they on contract?
90% of them are on contract
Those not on probation but will have in place by handover

Do any have management potential?
Lessons learnt not to promote from with in so no

How involved is the Owner in running the business?
The owner has reached retirement age, and he wants to scale down and exit.
He currently arrives around 09:00 at the restaurant as it is his passion to engage with the patrons and staff.
He leaves between 14:00 - 15:00
He has open lines with management at all times, and the Ops manager is empowered to act on his behalf and if in doubt he can be reached 24/7
The Owner are also fully in contact with store via CCTV and the GAAP POS system linked with distance access

When does the current lease end?
The current lease has another 3 years left.
A new 5 year lease will be given to a qualified buyer

Is there an option of renewal & what period?
There will be a new 5 year lease signed.
Yes it has been approved

What is the annual escalation %?
8%

What are the trading hours?
Monday: 08:00 – 19:00
Tuesday to Saturday: 08:00 – 22:00
Sunday: 08:30 – 17.00

What is the square meters of the business?
Approx 75sqm outside and 300 sqm inside
They have between 50 - 60 tables.

Is a copy of the lease available?
Yes

Do you require a licence?
The business has a liquor license in place, renewable by December and will be transferred

What lease deposit and/or other surety is required?
Landlords discretion

Loadshedding at the Location
Benefits of the Centre being operational during Load Shedding

1) Uninterrupted Business Operations:
Shops, restaurants, and services can continue trading without disruption.
No need to close or reduce hours due to power outages.
Customer Retention and Attraction:

2) Customers are more likely to visit this centre that remains lit, safe, and functional during load shedding.
It becomes a reliable destination for dining, shopping, and services.

3) Safety and Security:
Lighting and surveillance systems stay active, reducing risks of theft or accidents.
Customers feel safer visiting during evening hours or outages.
Preservation of Perishables and Equipment:

Benefits for the Restaurant Owner in the Centre
- If you own a restaurant in this generator-powered centre, here’s how it benefits you:
- Businesses like restaurants and pharmacies can maintain refrigeration and equipment, avoiding spoilage or damage.

Consistent Service Delivery:
You can continue cooking, serving, and processing payments without interruption.
No need to turn away customers or cancel bookings.

Competitive Advantage:
While other restaurants may close during load shedding, yours remains open—drawing in more patrons.

Customer Loyalty:
Regulars and new customers appreciate reliability, especially during power outages.
It builds trust and repeat business.

Operational Efficiency:
Kitchen appliances, POS systems, and lighting remain functional.
Staff can work without disruption, maintaining morale and productivity.

Event Hosting and Bookings:
You can confidently host events, meetings, or special dinners without fear of power cuts ruining the experience.

Approval of Tennant and Lease ?
The Landlord has requested that the restaurant, during the changing of hands, go through a minor cosmetic uplift.

The current owner has invested already a significant amount of money into the ambiance and atmosphere and we believe that a new owner, will bring their own "flair" and will enhance the general appearance as to acknowledge the landlords request.

Guidandce from the existing owner will be given as to assist.

What are the main assets of the business?
Restaurant Equipment

Are any items not included in the sale?
Coffee machines and Draft equipment not included
Remainder all belongs to the restaurant

What is their overall condition?
Good - as per the Landlord, some suggestions have been made to cosmetically give the store a facelift.

Do any require repairing?
Besides the "items" identified, piece of wooden flooring, some bling on the lights, waitron stations to be modernized, benches to be recovered with colorful fabric and outside canopy to be brought back to life - all in working condition

Which assets are on lease/HP and with whom?
There is a fax/printer that is a carry over from previous owner
Currently busy getting clarity on that

Will Seller settle or Buyer to take over?
Under discussion

Are copies of agreements available?
All available

Are they presently insured?
All equipment and business insured with Santam

Strengths?
Strengths
- Established Brand: The business is a recognized name in the Western Cape, associated with quality and consistency.
- Prime Location: Situated in a well-known Village Centre in an affluent area, make it benefit from high foot traffic and proximity to affluent residential areas.
- Diverse Menu: Offers all-day breakfast, wood-fired pizzas, and artisan coffee—appealing to a broad customer base.
- Work-Friendly Environment: Power outlets and high tables attract remote workers and business meetings.
- Loyal Clientele: Strong local following and positive word-of-mouth in community groups.

Weaknesses?
Weaknesses

- Limited Digital Marketing: Minimal presence on social media and online advertising may limit reach to younger or tech-savvy audiences.
- Dependence on Local Traffic: Business may be vulnerable to fluctuations in local footfall or seasonal changes.
- Modest Online Engagement: Lack of active engagement on platforms like Instagram or Facebook reduces brand visibility.

Opportunities?
Opportunities

- Expand Digital Marketing: Launching targeted campaigns on social media and Google Ads could significantly boost visibility.
- Introduce Loyalty Programs: Reward repeat customers and encourage referrals.
- Catering & Events: Leverage the space for private functions, corporate events, or pop-up markets.
- Menu Innovation: Perhaps add seasonal specials, vegan options, or local wine pairings to attract new demographics.

Threats?
Threats

- Local Competition: Nearby restaurants does offer some threat but the one is a steakhouse and the other caters for a much younger crowd band the other one being a Halaal outlet
- Economic Factors: Rising food costs and load shedding can impact operations and profitability.
- Changing Consumer Habits: Shift toward delivery and digital ordering may require tech upgrades.

What is the reason for the sale?
Retirement and health reasons.....exiting strategy implemented 4 years ago

Why is this a good business?
Turnkey Operation: The business is already operational with a loyal customer base and proven concept for well over 18 years

Growth Potential: With minimal investment in marketing and menu expansion, revenue could increase significantly
Menu update was done in May 2025 which gives nthe ew owner time to settle before doing another one just before the season
We have done 2 increases of +- 6% per year, which compound to 12% per year.

Strategic Location: This is a growing area with high-income residents and corporate offices.

Brand Equity: Building on the brand name offers credibility and trust from day one.

Lifestyle Appeal: The ambiance and flexible dining setup align with modern consumer preferences for casual, quality experiences.