$2.5 million in revenue and $400,000 to the owner — an established Italian restaurant and pizzeria on a main east-west route across northern Broward County, open seven days for lunch and dinner with 150 seats across 4,600 sq ft. A manager and twenty staff already run the floor and the kitchen. Asking $1,000,000.
Revenue splits evenly between the pizza counter and the dining room — two businesses under one roof, each carrying its own weight. Beer and wine, no bar. The equipment is owned outright apart from the soda and coffee machines, and the restaurant is already listed on the delivery apps. Five to six years remain on the lease, which the landlord will renew.
The location sits in a dense city of 60,000 in one of Florida's largest counties, on a corridor that carries steady daily traffic. The upside is already built: scale the catering — the menu exists and the kitchen has the capacity — push the delivery apps, and book private parties into a 150-seat room.
