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Catering Company - Unique & Exciting Market Niche

Location  California,United States
Asking Price Range  $250K - $500K
Gross Revenues  $804399
Net Profit / Cash Flow  $141000
Cash Flow Type  Sellers Discretionary Cash
Seller Finance  No
Year Established  1997
Number of Employees  10 - 19
Relocatable  No
Number of Employees  10 - 19
Real Estate  Leased
Training  2 weeks at 20 hours/week.
Reason for Sale  Personal.
Description  This semi-absentee managed and potentially home based food catering company focuses on a unique industry that provides it a particularly unique market niche as a function of its widespread appeal as well as the simplicity of its food prep operation that does not even require a kitchen food preparation facility or a hood! The company enjoys a continuously repeating, and extraordinarily exciting, customer base that has been developed for over a decade and a half and is anticipated to remain loyal. Every aspect of the company's operation is documented and an invaluable comprehensive 35 plus page policy and procedure manual is in place for every employee in any situation. Asking Price $295,000 This business was formerly run out of a 1,000 square foot office / warehouse (without a kitchen) that leased for $1,100 per month, however it is now quasi-home based. The sale includes all of the operation's furniture, fixture and equipment, including 2 vans, a refrigerator and a freezer, as well as its invaluable goodwill with clients who are and should continue to remain customers. This niche market catering company faces competition that differs from that of traditional caterers. As it is an industry veteran with a well established client base this provides it a degree of credibility that provides it a distinct competitive advantage. As the business is and has been managed as a side project, many very simple opportunities exist for immediate growth that include engaging in marketing activities (as the owner has never marketed the business), cutting food costs up to 30% by purchasing food wholesale or from Restaurant Depot as opposed to sourcing via traditional markets, expanding the account base or entering into complementary forms of more complex food catering that perhaps would require a hood or more extensive facilities.
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