Neighborhood Favorite: Acquire 2 Locations, 2 Franchisees, & Rights

Houston, TX

Seller Financing Available

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Asking Price:$965,000
Gross Revenue:$1,500,000
Rent:$9,800
FF&E:$400,000
Cash Flow:$300,000
Inventory:$25,000
EBITDA:$300,000
Established Year:1994
BUSINESS DESCRIPTION

This family-owned bakery & breakfast/lunch restaurant concept, founded in 1994, offers an exceptional opportunity for an experienced buyer to acquire two established locations, two franchisees, and development rights in Texas. Known for its high-quality products and exceptional customer service, the business has built a strong reputation in the Houston area.

Key Highlights:
-Voted Best Breakfast and Cake Establishment in Houston
-Featured in Houston Press Community, Impact, and Houstonia Magazine
-Specializes in breakfast, lunch, gourmet cookies, pies, cakes, empanadas, and more
-Offers custom gluten-free products made from scratch
-Includes an in-house commissary kitchen that serves other locations
-Strong, dedicated team in place ensuring continued success

Growth Potential:
-Expansion opportunities: Increase revenue by adding more locations and franchisees
-Wholesale potential: Sell bakery products to supermarkets, hotels, hospitals, restaurants, fast food chains, and schools
-Opening for Dinner: We are currently only open for breakfast or lunch
-Obtaining an Alcohol License: Expansion into Liquors, Spirits & Beer.

Reason for Selling:
The current owners would like to slow down and seek Buyer to take company to the next level.

GREAT Financing Options:
Owner financing available for qualified buyers with 20% down.

Contact the broker today to schedule a showing and learn more about this unique opportunity!


DETAILED INFORMATION
Location
Houston, TX
Inventory
Included in asking price
Building SF
5,000
Lease Expiration
31/10/2030
Employees
15
Furnitures, Fixture & Equipment(FF&E)
Included in Asking Price
Financing
Negotiable
Support & Training
Owners will stay on to ensure smooth transition
Reason for Selling
Retirement
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Fernando
Saldivia
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Fernando Saldivia