Key features:
- £7,500–£8,500 weekly turnover, mainly staff-run
- 3-pan Kiremko high efficiency island range
- Corner pitch opposite two large student accommodation blocks
- Closes 9.00pm at the latest, low overheads
- 14 covers inside plus large forecourt with scope for outside seating
A long-running traditional fish & chip takeaway on a prominent corner site about a mile from York city centre, turning over £7,500 to £8,500 a week and currently operated mainly by staff. The shop is fitted out to a good standard around a 3-pan Kiremko high efficiency island range, closes by 9.00pm at the latest, and sits opposite two large student accommodation blocks in a densely populated catchment. The vendor is selling after six years of ownership due to other business commitments and will grant a new lease to the purchaser.
Trading figures:
The vendor reports weekly takings of £7,500 to £8,500, achieved largely under staff with a small element of delivery sales contributing to the total. The shop currently runs a simple, focused menu, and there is room to push the figures further: the large forecourt could accommodate an additional 25 to 35 outside covers across the summer months, lifting both capacity and roadside profile, and the catchment would support the addition of kebabs and pizzas alongside the core fish & chip offer. With direct owner control replacing the current staff-led operation, the upside is straightforward.
Trade equipment:
The headline item is the 3-pan Kiremko high efficiency island range, with a new pan recently fitted — Kiremko being one of the most respected names in British frying equipment. Alongside it: an EPOS computerised till, deep fat fryer, 4-ring electric hob, drinks cabinet, three chest freezers, fridge, fish keeper, camera security system, and a Bold chipper and rumbler in the potato works.
Special remarks:
A high-turnover, low-overhead corner takeaway being sold genuinely after six years of ownership, with the vendor moving on to other business commitments. A new lease will be granted to the purchaser. The business is currently run by staff and trading at £7,500 to £8,500 a week without direct owner involvement; for an owner-operator or family team prepared to take hands-on control, extend the menu, and put outside seating on the forecourt across the summer, the route to higher takings is clearly mapped out. Inspection is recommended to appreciate both the standard of the fit-out and the strength of the trading position.
