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This established food manufacturing operation is a multifaced one. The business’s several divisions include contract food manufacturing, specialty food and beverage co-packing, amnd much more. The facility’s comprehensive build-out (approx. $1 ml.) provides it remarkable versatility and efficiency. Perhaps most importantly, the company has a loyal team of seasoned management and dedicated staff that diligently oversee each aspect of the complex operation and its related logistics. Rigorous systems and documented procedure manuals were developed years ago and are adhered to in order to ensure operational efficacy.
Please note that the $4.5 million property will not be sold without the business, though the $1.0 million business may potentially be sold without the property and the owner remaining the landlord. As potential lease rates will be a function of a variety of factors, they are not being stated at the outset.
Real Property Included
The roughly 10,000 square foot manufacturing plant has no shortage of food production and preparation space, a showroom, packaging area, operations and logistics center, meeting rooms and management offices. The kitchen boasts nearly 50 feet of hood space, set-up to be reconfigured as required with interchangeable equipment as well as 3 coolers.
Customer demand trends have somewhat dictated the firm’s development. This has culminated in the enterprise becoming somewhat of a co-packer cum food-incubator with a significant ‘mind share’ presence within Southern California’s community of food and beverage innovators and trendsetters. New operators may take this operation in any number of directions. They may focus on any one or more successful components of the current business or they may concentrate on the company’s latest customer-embraced iteration as a burgeoning food and beverage service accelerator. In this capacity, the firm assists new companies in every step of recipe development, testing and certification, labeling, packaging and in some cases, direct delivery / third party distribution. As the kitchen operates at under an estimated 25% capacity the opportunity may also be ideal for an existing manufacturer that wishes to take their third-party manufacturing in-house, or to relocate an existing facility or expand via a new one.
Competition exists on several different levels for each line of business. Large and small catering companies with varying degrees of food delivery services or equipment rental components abound throughout Southern California. Similarly, an array of pre-permitted or permit ready commissary and commercial kitchens exist, as do food labs, incubators and product development specialists. Finally, while co-packers with varying specialties and abilities are omnipresent, its remarkably uncommon to find all of these under one roof with significant excess capacity and every growing demand!
Seller will train for 4 weeks at 20 hours per week or as negotiated.
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