What should I check before buying a Lebanese restaurant?

A full-service Lebanese dining room runs on a kitchen that makes most things in house: mezze, marinades, bread and pastry. That makes the people and the recipes the centre of your review. Equipment, lease and books matter too. Find out who cooks what, and whether they would stay. This is separate from the takeout shawarma model.

House recipes and the people who know them

Ask which dishes are signature, who makes them and whether they are written down. Some recipes sit with a grandmother, a chef or the owner. Ask whether those people will stay for a handover and on what terms. Our page on whether recipes come with a restaurant explains why the agreement should say so.

Family and staff who may stay or leave

Family members often work the floor, the grill and the pastry station without formal roles. Ask who does what and who plans to leave when the sale closes. Speak with the seller about introducing you to key staff.

Catering, events and supply

Catering and event bookings can be a large part of the business. Ask for the bookings list, the repeat clients and the deposits held. Ask how the halal supply is sourced, from whom and whether the suppliers will continue to deal with you. Treat supply as a fact to confirm, not an assumption. See also what to check before buying a halal restaurant.

Equipment, lease, licence and books

• Charcoal grill, hood, ovens and refrigeration: age, repairs and who owns them.
• Lease: remaining term, renewal rights and the landlord’s consent to an assignment.
• Liquor licence, if any: confirm it exists and ask your lawyer what a transfer involves.
• Books against sales: bank deposits, point-of-sale reports and cash handling.