How much of a sushi restaurant’s sales come from takeout trays and party platters?

Ask the seller to pull sales by channel: eating in, picking up, delivery and large advance orders. The point-of-sale system usually holds this, but check that it is applied consistently. Large platter orders are sometimes rung in by hand or paid by e-transfer, so confirm they show up in the totals and match the bank deposits.

Then look at how repeat the platter business is. Are orders coming from the same offices, schools or families, or from one-time events? Ask how orders are taken, how far ahead and who prepares them. A platter business that depends on the owner’s personal phone number is hard to keep after the sale.

Consider capacity. Large orders can strain the kitchen at the same moment as regular service, so ask how the team handles them. Also read the lease with your lawyer; some leases limit pickup or delivery activity in the plaza. Your accountant can help you reconcile the channel numbers with the financial statements. Also ask what packaging and delivery costs the platters carry, since a large order can look better on the sales line than on the margin line.

Key takeaways

• Request sales by channel and compare them with deposits.
• Check whether platter orders recur or come from one-off events.
• Find out how orders are taken and whose phone receives them.
• Ask how the kitchen copes when large orders land at peak hours.