How do I tell if a sushi spot’s lunch rush depends on one nearby office?
Ask for lunch sales by day and, if the system allows, by repeat customer or delivery address, then watch a few lunch services yourself. If most orders trace to one building or one group, the rush is fragile. A varied crowd from several buildings is a steadier base.
Begin with the sales records. Compare weekday lunch with weekday dinner and the weekend. A very high lunch share is not a problem in itself, but it raises the question of who is eating. Ask for delivery addresses, pickup names, and any corporate or group orders, and see whether a handful of names account for much of it.
Then go and watch. Sit in the shop through several lunch services, on different days, and note where people come from: how many are in office clothing, how many carry bags with a company logo, and whether the same faces return. Walk the streets nearby to see what else is open for lunch, and what could change, such as a nearby office moving out.
Ask the seller whether any of the biggest groups has a standing order or an arrangement, and whether it is written down. Read the lease with your lawyer to see how location, hours and signage affect that crowd. Ask whether the shop has tried other lunch sources, such as nearby schools, clinics or shoppers, and how those efforts turned out. A quiet word with neighbouring shops about who fills the street at noon can also help.
Key takeaways
- Compare lunch sales by day and against dinner and weekends.
- Look for repeat names and delivery addresses behind the rush.
- Watch several lunch services on different days.
- Ask whether any standing group order exists and how it is recorded.
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Due diligence
Sources
This answer is checked against primary sources. Links were last confirmed on the dates shown.
- 01Business Development Bank of CanadaGovernmentHow to conduct due diligence when buying a business
- 02Business Development Bank of CanadaGovernmentWhat are the steps to buying a business?
- 03Restaurants CanadaIndustryRestaurants Canada - The Voice of Foodservice
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