What should I ask about a shawarma shop’s late-night weekend crowd?
Ask for sales by hour and day, then spend a late weekend night there yourself. Find out how the shop staffs those hours, how it deals with rowdy customers and whether neighbours or the landlord have complained. Late trade can be strong, but it comes with its own people and cost demands.
Start with when the money is made. Request sales by hour and day for a good stretch of time, and see how much falls in the late evening and after midnight. Ask whether it is steady or depends on events, weather, sports nights or nearby venues. Then visit late on a weekend, order food, watch the line and note the mood.
Next, look at how those hours are staffed. Who works the late shift, how are they paid and how do they get home safely? Ask about turnover, since late work is hard to fill. Ask how the shop deals with intoxicated or aggressive customers, whether there are cameras, and whether police or the insurer have ever been involved.
Finally, ask about the neighbourhood. Are there noise, litter or hours complaints from neighbours or the landlord? Does the lease, or a local rule, limit the hours? Ask your lawyer to read the lease and your municipality about opening hours. Your insurer can tell you whether late trade changes cover. Ask the seller which nights are best and worst, and what the shop does on a slow late night so that staff are not paid for an empty room.
Key takeaways
- Get sales by hour and weekday, then visit late on a weekend.
- Ask how late shifts are staffed, paid and kept safe.
- Ask about complaints from neighbours, the landlord or police.
- Check hours limits with the lease and your municipality.
Related reading
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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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