Fast food Franchise, gorgeous restaurant in high income area of N. Dallas. This 3,000 square feet facility is located in a high-end retail strip center, inline, surrounded by several national credit restaurants, in one of the highest income areas in N. Dallas. The owner has several other “drive through” facilities that he wants to focus on. This restaurant currently does over $700,000 in sales with an extremely low average ticket price. If you would be a hands-on owner or are a corporate buyer, the numbers should change drastically. This restaurant was opened three years ago as a franchised, inline location. A new owner could maintain the franchise status, change the concept to an independent, keep a similar concept. The space at 3,000 square feet could lend itself as a much higher end use. The business as currently operated would net a hands-on owner over $95,000. However, it could grow substantially as the sales increase and has a hands-on owner/operator manages the food costs and labor expense. The current owner has over $750,000 invested in this concept, including over $450,000 in initial leasehold improvements and over $280,000 in new furniture, fixtures and equipment. The Furniture, Fixtures, & Equipment are the best available and the finish out is gorgeous. This opportunity is priced at only $319,900, which means it will sell quickly. A huge day time population and readily available parking exist, and the location is second to none.

The restaurant is newly finished out with all of the necessary equipment to operate. 3,000 square feet with plenty of seating available for dining, including outdoor patio. The square footage was previously 4,800, and was re-demised in the middle of 2007. The sales have barely been affected. The income of the surrounding population is one of the highest in Dallas and one of the highest in the nation.

Competition: Normal competition. Growth and Expansion: This business could enjoy significant sales and profit gains in the years ahead with a renewed marketing and sales campaign, overhaul price points and minimizing the food and labor costs.

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