What should I check before buying a Caribbean restaurant?

Caribbean restaurants often grow out of one family’s cooking, and the business may include more than the dining room: a smoker out back, a patty line, a catering side. A buyer needs to see all of it. Visit at lunch and at the dinner rush, order the signature dishes and ask which parts of the operation are separate sources of income.

The smoker, drum and where they sit

Jerk is often cooked in a smoker or drum, sometimes outdoors or in a shared yard. Ask where the equipment sits, who owns the space and whether the landlord has agreed to it in writing. Ask your lawyer to read the lease for how it treats cooking, smoke and outdoor equipment. Also ask about fuel storage, cleaning routines and what the equipment would cost to replace.

Patties, roti and other side lines

Some shops sell patties or roti to stores, caterers or events. Ask whether those customers have agreements, who prepares the goods and whether the work happens in the same kitchen. A side line can be a real source of income, or it can depend on one relationship. Find out which. Be clear on what is included in the sale and what the owner keeps.

Family recipes and seasoning blends

Ask who created the recipes and who holds them. If a seasoning blend belongs to the owner’s family, the buyer should know whether it is part of the sale, licensed or simply taught. Our page on whether recipes come with a restaurant explains what to ask. Try to cook the blends with the owner before you commit.

Takeout trade and specialty suppliers

Many Caribbean restaurants do most of their business at the counter or by phone. Compare takeout figures with the point-of-sale reports, and ask how orders are taken. Then ask about the importers who supply items like peppers, flour and specialty meats. See what to check before buying a takeout-only restaurant for the questions that apply to counter sales.