Summary:
A profitable, fully fitted restaurant and takeaway in Southampton city centre with no franchise ties. 58% of sales come from delivery, Unit 2 sublet income of £13,200 covers two-thirds of the rent, and the kitchen is ready for your own concept. £387K turnover and £47.4K net profit (FY Feb 2026). Asking £65,000, with a free 2-month handover.
An Honest Word on the Location:
Marlands footfall is lower than some other city-centre sites, and the price reflects that. But this business does not depend on passing trade:
58% of sales come through delivery platforms, so customers come to the business wherever it is.
Turnover of £387,000 and net profit of £47,400 were achieved in this location;year End Feb 2026.
A lean team of one full-time chef keeps wage costs low, with the owner helping only about 15 hours a week.
All property costs (net rent, service charge and business rates: £35,416 a year) are already paid out of these figures. The £47,400 is what is left after them.
At £69,000 against £47,400 net profit, the price pays back in roughly 1.5 years.
We would rather you hear it from us than discover it on a viewing. Come and see the numbers for yourself.
With a 4.6★ Google rating, 5★ Food Standards Agency hygiene score and strong ratings on major delivery platforms, this site combines low risk with high growth potential.
Buyer Incentives: (Landlord terms):
The landlord granted the current owner 3 months rent-free and a 3-year break clause. Similar terms, including a 3-month rent-free period and a possible 1–2 year break clause, are expected to be available to an incoming tenant, subject to landlord agreement.
What this means for you: a short break clause caps your downside. If your concept does not work here, you are not locked in for the long term.
Free 2-month handover and set-up support:
Area: What the owner will help with
Operation: Full training on kitchen and front-of-house operations
New menu: Rearranging the kitchen layout for your new menu or concept
Back office: Supplier accounts, stock management and ordering
Company set-up: Guidance on setting up your company, tax and VAT
Staffing: Retaining the current full-time chef or recruiting new staff
Equipment: Maintenance tips and know-how for all kitchen equipment
IT & payments: IT equipment, plus backup plans for internet and card payments
Two Ways to Make It Yours:
Route 1 – Launch your own concept:
For chefs, food entrepreneurs and existing operators who want ready-fitted premises without the cost, approvals and delay of a full fit-out. There is no brand or franchise tie, so you can introduce your own menu, name and identity from day one.
Route 2 – Keep trading, then evolve at your own pace:
Take over a profitable, established noodle bar with income from day one, then add your own dishes gradually. The popular "Build Your Own Noodle Box" menu is unique in the area, and the existing chef and supplier set-up stay in place while you develop your ideas.
Fit-Out & Growth Opportunities:
Included equipment:
Front kitchen (open plan): 4-burner induction wok range, extractor canopy with full ducting, twin-basket fryer, rice cookers, Williams refrigerated counters
Back kitchen: stainless steel prep counters, commercial fridges and freezers, large Williams fridge, five chest freezers, Scandia walk-in freezer
Premises: bright 50-cover dining area, Daikin air-conditioning and heating, CCTV, alarm, generous storage and a private office
Ideal For:
Chefs and food entrepreneurs with their own menu or concept who need a ready-built kitchen
Restaurant and takeaway owners looking to add a second site at low cost
Investors and multi-site operators: currently run by one full-time chef, with the owner in for only about 15 hours a week
First-time buyers wanting a low-risk start with income from day one
Operators wanting to run the noodle bar while launching a coffee, pizza or grill offer alongside
