What should I check before buying a shawarma shop?

A shawarma shop looks simple: a spit, a counter and a line at lunch. Much of the work happens before the doors open. Meat is stacked and seasoned, sauces are made and vegetables are prepped, and you should ask who does it. Ask who can repeat that routine. Begin there, then work through leases, licences and the books.

Broilers and equipment

Ask about the age and service history of the vertical broilers, the hood over them, the fridges and the grill. A broiler that runs unevenly costs time and meat. Ask whether the gas and venting were set up for the current layout and whether the landlord has any say in changes. A tradesperson can tell you quickly what needs replacing.

Meat, recipes and prep

Find out who supplies the meat, on what terms and whether the owner has a personal arrangement. Ask whether the marinade and the garlic sauce are written down, and who makes them. Ask how many hours of prep happen before opening and who does them. If the owner covers most of that unpaid, add that labour to your own plan.

Trade patterns and regulars

Many shops earn most of their sales in a lunch rush and a late-night window. Ask for sales by hour and by day, and spend a few shifts watching. Notice how many customers greet the owner by name. Regulars who come for the person may not stay with a new one, so ask the seller how a handover would work and whether they will stay on for a time.