
3 Year old carryout restaurant in the heart of downtown. Very efficient use of space allows kitchen to maximize sales while being run by one or two people. Menu is basic with some signature twista that has developed a loyal following.
The good news is that maximum capacity has not been reached so the price is low, the rent is very low. A marketing push toward office catering and delivery along with breakfast possibilitis and exppanding what you have could make profits increase while fixed costs don't move
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