Key features:
- £6,500 weekly turnover, currently run under staff management
- Around £1,000 a week of that through Just Eat deliveries
- Frank Ford 3-pan high-efficiency counter range
- Prominent double-fronted corner site, free parking out front
- Weekday-only trading — Saturday lunch and menu expansion both open
A well-established fish & chip takeaway and delivery business on the outskirts of Halifax town centre, currently turning over £6,500 a week under staff management on a simple traditional menu and weekday-only hours. Takings have doubled since our client took the shop on, driven by product quality and a loyal local following. The sale is due to other business interests, and the vendor is open to serious offers for a quick deal — with a clear runway for a hands-on operator to push sales further.
Trading figures:
We are informed weekly takings average £6,500 from a simple traditional menu (no pies), achieved over comparatively easy hours and including roughly £1,000 a week of Just Eat deliveries. Because the shop is run entirely under staff management, there is genuine scope for a hands-on owner to lift sales materially. Two concrete levers sit on the table: reinstating the Saturday lunch session — which historically averaged £400–£500 including deliveries before it was paused — and broadening the menu to include pies and burgers.
Trade equipment:
The headline item is a Frank Ford 3-pan high-efficiency counter range — a quality, well-regarded piece of kit and the centrepiece of the shop. Alongside it: a Bold rumbler and chipper, electric till, four-ring gas hob, a range of base units, an under-counter drinks chiller, an upright drinks chiller, two upright fridges, two chest freezers, two stainless-steel sink units, a four-pot bain-marie and a microwave oven. A full inventory will be provided prior to completion.
Special remarks:
A genuine opportunity to step into a high-turnover Halifax chippy where the heavy lifting has already been done. Our client took the shop on when takings were low and has since doubled turnover to £6,500 a week through quality of product, building a loyal local trade in the process. The sale is driven by other business interests rather than any issue with the shop, and the business would clearly benefit from a hands-on operator with the Saturday session reinstated and the menu broadened. To underline the genuine nature of the sale, the vendor will allow a week's trial in the shop to verify takings prior to completion, plus help and advice during the handover. Serious offers will be considered.
