Key features:
- £3,000+ weekly takings on 17.5 frying hours
- Fully staff-run, five days a week, no lunches
- Hopkins 3-pan island range behind the counter
- Corner parade pitch in affluent north Leeds suburb
- 15-year retirement sale, realistically priced
A management-operated fish & chip takeaway in a sought-after residential pocket on the outskirts of Leeds city centre, taking £3,000+ a week on just 17.5 hours of frying across five days. Same ownership for 15 years, now a genuine retirement sale and realistically priced for a quick deal. The obvious upside — longer hours, a broader menu — is sitting there for an owner-operator to take.
Trading figures:
Weekly takings are advised at £3,000+ from a simple traditional menu, achieved on only 17.5 hours of frying over five days with no lunchtime sessions at all. The scope for an owner-operator is direct: extending the opening pattern and broadening the menu — fried chicken, pizza, kebabs are all suggested by the vendor — would lift both turnover and margin from the current restricted footprint.
Trade equipment:
The headline piece is a Hopkins 3-pan island range with built-in bain-marie — the gold-standard name in British fish & chip ranges and the anchor of the fit-out. Alongside it: rumbler, chipper, fat filter, fish fridge, chest freezer, four-ring gas hob, upright drinks chiller, electric till, stainless-steel preparation table and the usual ancillary trade items. A full inventory will be provided prior to completion.
Special remarks:
A genuine retirement sale after 15 years of single ownership, offered realistically priced for a quick deal. What the buyer is taking on is a staff-run shop already turning over £3,000+ a week on the lightest possible trading pattern — five days, no lunches, closing by 8.00pm. The development path is obvious and entirely in the new owner's hands: more hours, a wider menu, and a hands-on operator at the counter. Well worth an early inspection.
