Bistros for sale in Canada

Verify licence status, conditions, approved areas and transfer requirements with the provincial regulator. Physically count wine and spirits, checking invoices, vintage, storage, opened bottles and whether any stock is consigned or supplier-owned.

Compare the operating layout with approved occupancy, patio permits and liquor boundaries. Check seasonal renewal, insurance and accessibility requirements, because outdoor seats may produce meaningful revenue without being permanently transferable to new ownership.

Determine who owns recipes, designs menus, purchases ingredients and maintains regular clientele. Review the chef’s employment terms and notice period, and test whether food quality and margins can continue with a replacement team.

Measure covers, average spend, table turns and labour by lunch, dinner and day of week. Separate private events and promotions, then include complimentary meals, discounts, breakage and reservation no-shows when calculating sustainable margins.

Review assignment, renewal, permitted use, exclusivity, patio rights, signage, exhaust and restoration obligations. Investigate landlord consent and neighbouring noise or odour complaints before attributing value to the location and fitted premises.

Reconcile gift cards, reservation deposits, event prepayments and loyalty credits to the point-of-sale system. Estimate redemption and refund costs, and specify whether these balances reduce the price or transfer with matching cash.