What should I check before buying a fish and chips shop?
Before buying a fish and chips shop, check who supplies the fish and on what terms, the condition of the fryers and the oil and grease system, the ventilation, and how much of the trade is seasonal or tourist-driven. Then ask for purchases reconciled to sales, so you can see what the shop really earns across a full year.
A fish and chips shop looks simple: a menu of a few items, a counter and a row of fryers. That simplicity hides several things that decide whether the business holds up under a new owner. Fish is a perishable product bought from a small number of suppliers, the equipment works hard all day, and the trade can swing with the weather and the calendar. Start with these checks, then add your own.
The fish supply
Ask who sells the shop its fish, how long the relationship has run and whether there is any written arrangement. Find out whether the owner buys fresh or frozen, and what happens when a supplier runs short. Ask to meet the main supplier if the seller agrees. A shop whose supply rests on one personal handshake may not carry over to you, so learn early whether the supplier will keep serving a new owner.
Fryers, oil and ventilation
Have a technician look at the fryers, the filtration and the hood and exhaust system, and ask for the service records. Ask how used oil is stored and collected, and who handles the grease trap. Poor ventilation and grease build-up are common sources of repair bills and fire concerns. Ask your insurer what it will want to see, and ask your lawyer about any inspection or licence conditions that apply to the premises.
Seasonality and location
Some shops do most of their business in a short summer season or on weekends near the water, while others rely on a steady neighbourhood crowd. Ask for monthly sales over several years, and ask what a slow month looks like. If the shop leans on tourists, ask about parking, foot traffic and the lease terms, including renewal rights. Ask your lawyer what a lease that ends soon would mean.
Reading the books
Ask for fish and potato purchases alongside sales so you can see whether the two move together. Gaps deserve a plain question to the seller, not an assumption. Your accountant can review the statements, and our guide to what to check before buying a takeout-only restaurant covers the wider list.
Related reading
13 pages on the same subject, grouped by topic.
Buying
- Expert answerWhat should I check before buying a takeout-only restaurant?
- Expert answerWhat should I check before buying an independent burger restaurant?
- Expert answerWhat should I check before buying a sushi restaurant?
- Expert answerWhat does “turnkey” mean in a restaurant listing?
- Expert answerWhat costs come on top of the price when you buy a restaurant?
- Expert answerWhat should a restaurant asset purchase agreement cover?
- Expert answerDo the recipes come with a restaurant when you buy it?
- Expert answerWhat should I do in the first months after buying a restaurant?
- Expert answerHow do I transfer a food premises licence when buying a restaurant?
- Expert answerWhat should a holdback cover when you buy a restaurant?
- Expert answerShould I renovate a restaurant right after I buy it?
- Expert answerHow do I find a seafood or fish processing plant for sale?
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
- 02Restaurants CanadaIndustryRestaurants Canada - The Voice of Foodservice
- 03Business Development Bank of CanadaGovernment13 terms you need to understand before signing your commercial real estate lease
Deavo is an advertising and listings platform, not a brokerage, law firm or valuation firm. This page is general information, not legal, tax, accounting or valuation advice, and rules differ by province. Confirm anything you rely on with a qualified professional before you act on it.