What should I check before buying an independent burger restaurant?

A burger restaurant looks simple from the dining room, but it runs on a small number of things that must keep working: the grill, the fryers, the ventilation and a dependable supply of beef and buns. Start there. Ask to see the kitchen during a busy shift as well as a quiet one, and bring someone who has worked a line. What you see at full speed tells you more than a walk-through at three in the afternoon.

The grill, fryers and hood

Ask for the age, service history and ownership of each major piece of equipment. Find out whether anything is leased or still being paid off, because that follows the sale. Look at the hood, the filters and the grease trap, and ask who cleans them and how often. Ask to see recent inspection reports from the local health authority. Your lawyer can confirm what carries over to a new owner.

Suppliers and the menu’s recipes

Ask who supplies the beef and buns, whether there is a written agreement, and whether the terms stay in place for a new owner. Then ask who owns the recipes, the sauces and the menu names. If they live in the owner’s head, plan a handover period. This page on recipes and restaurant sales covers what to put in writing.

Where the sales come from

Ask how orders split between the counter, a drive-thru, if there is one, and delivery apps. Each channel has its own costs and its own customers. If delivery accounts and reviews sit under the owner’s personal login, ask how they will transfer. This page on drive-thru checks goes deeper on that channel.

• Equipment list with ownership and service records
• Supplier agreements and pricing terms
• Recipe and sauce documentation
• Delivery-app account ownership and reviews
• Recent health inspection reports