What should I check before buying a Greek restaurant?

Many Greek tavernas and grills are family businesses, and that shapes what you are really buying. Regulars may come for the people as much as the food. Before you commit, work out what part of the experience belongs to the owner personally, what belongs to the business, and how you would keep guests coming after a change in ownership.

The family on the floor

Ask who works which shifts, and how many of them are relatives who may leave with the seller. Spend some time in the room on a busy night and see who greets regulars by name. If the owner plans to stay for a transition, ask what that looks like in writing. Think honestly about whether you can step into that role, or hire someone who can.

Rotisserie, grill and ventilation

Gyro cones, charcoal or gas grills and their exhaust are the working heart of the kitchen. Ask about the age and service history of each, who owns them and what the fire and inspection records show. Charcoal cooking adds its own demands for ventilation and cleaning, so ask a qualified technician to look it over before you finalize anything.

Recipes, suppliers and the sales mix

Dips, marinades and sauces may be made in house, and they define the taste. Ask whether they are written down and whether they come with the business. Ask where the meat, cheese and olive oil come from, and whether suppliers will deal with you on the same terms. Also ask how sales split between sit-down meals, lunch counter and takeout.

Questions to put to the seller

• Which family members work in the business, and who is staying?
• Which grill, rotisserie and ventilation equipment is owned or leased?
• Are the dip, marinade and sauce recipes written down and included?
• Which suppliers have agreed terms, and will they deal with a new owner?
• How do sales split between dining room, lunch counter and takeout?