How do I sell a fish and chips shop?

A buyer will want to see the regular customers and the menu laid out clearly. What buyers want to see is that the quality can be repeated. That means records for the fish, the batter and the fryers, and a clear view of how the week and the year unfold.

Fish supply and cost records

Collect invoices and supplier details for each type of fish you serve, along with notes on how you handle shortages or changes in the market. Buyers will ask who supplies you, how long the relationship has lasted and whether terms carry to a new owner. A tidy record also shows how costs have moved, which helps a buyer judge the business fairly.

Batter, recipes and handover

Write down the batter, the sauces and the cooking times so they do not live only in your head. Decide what you are willing to teach, how long you can stay for training and whether the recipes are part of the sale. Our page on whether recipes come with a restaurant explains why this belongs in the written agreement.

Fryers, oil and equipment

Pull together the service records for the fryers, the filtration and the exhaust system, along with a log of oil changes and who looks after them. Sort the equipment list into what you own, what is leased and what stays with the building. Buyers and inspectors both take these records seriously, so having them ready saves time.

Seasons, Fridays and franchise consent

Show how trade shifts across the week, the year and holidays, so a buyer can see what carries the shop. If the shop operates under a brand, ask your lawyer early what the franchise agreement says about consent, fees and the buyer’s approval. See also the page on what happens to your franchise when you sell.