Key features:
- £320,000+ audited turnover to December 2023, c.£6,150 per week
- Same owners for over 20 years, retiring on health grounds
- Asking price set well below normal leasehold value to fund refurbishment
- Halifax 3-pan split counter frying range in place
- Unopposed in a well-known picturesque market town
A traditional purpose-built takeaway fish & chip shop in the heart of a picturesque Lincolnshire market town, audited at over £320,000 a year — around £6,150 a week — and traded successfully by the same English owners for more than twenty years. Health issues have forced the vendors to step back, leaving the shop staff-run and the wage bill inflated, which is reflected in an asking price set well below what a chippy at this turnover would normally command. For younger, hands-on hands willing to refurbish and reintroduce a proper trading rhythm, the upside is straightforward.
Trading figures:
Gross audited turnover to December 2023 was in excess of £320,000, working out at roughly £6,150 a week. The current wage bill of around £72,000 is inflated by the vendor's health issues keeping him out of the business — the shop is presently management and staff controlled rather than owner-run. All trade is takeaway, with clear scope to introduce a delivery service and to extend the currently restricted trading hours, both of which should lift weekly takings further.
Trade equipment:
The headline item is a Frank Ford 3-pan split counter frying range with central service counter — older in styling but in good working order, and the heart of the operation. Alongside it: fridges and freezers, bain-marie, pie display cabinet, glass-door drinks fridge, cash register, microwave oven, stainless-steel sinks and shelving, upright fish keeper, 56lb peeler and chipper.
Special remarks:
Rosens would highlight that the asking price is set well below the level a fish & chip shop turning over £6,000-plus a week would normally command. The discount reflects two things: the premises need refurbishment and modernisation throughout, and profitability has been compressed by the additional staffing costs the vendor has had to carry while stepping back on health grounds. For an owner-operator or family team prepared to do the refurbishment work, run the counter themselves, and add a delivery channel and fuller trading hours, the route to materially better numbers is clearly visible in the figures already on the page.
