What should I check before buying a diner?

A diner differs from other restaurants in a few ways. A general restaurant checklist still applies, and our page on transferring a food premises licence is a good start there. This page covers the points that are particular to a diner, so you know what to ask for and what to see with your own eyes.

The grill line

Most of a diner’s output comes off one compact line. Ask to watch it during a busy stretch, not an empty afternoon. Look at the flat-top, the fryers, the ventilation over them and how cooks move between stations. Ask which pieces have been repaired or replaced, and keep the service invoices. A line that is cramped or worn can cap what the kitchen sends out.

Counter, booths and flow

Count the seats and note which ones fill first. Counter stools often turn quickly and suit solo customers. Booths hold longer visits. Sit in both at different times and watch how servers reach each. Look at the condition of the upholstery, the floor and the fixed seating, since repairs there are visible to every guest and can be costly.

Regulars and the person on the grill

Many diners depend on customers who come most days and a cook they know by name. Ask the seller who those people are, who holds the relationship, and whether the cook plans to stay. If the owner works the line, find out what you or your hire would need to learn, and how long a handover would take.

Long opening days

Diners often open early and close late, which means split shifts and a thin bench of staff. Ask how shifts are covered, who opens and who closes, and what happens when someone calls in sick. Ask how much of the floor work the owner does personally.