Description
Established, profitable full-service restaurant with its own commercial real estate in Charlotte County, Florida. The restaurant has served the local market for more than 15 years from the same freestanding building on the county's main retail corridor. It has an established name, a recognizable concept, a loyal customer following and thousands of ratings across major dining and delivery platforms.
The menu is broad American and Southern-inspired: ribs, chicken, seafood, sandwiches, specialty platters, family meals, popular side dishes and select meats prepared using traditional smoking techniques. Beer and wine are served, with draft beer added in 2026. The business serves customers through full-service dine-in, takeout and online ordering, two third-party delivery platforms, family and group meals, and catering for private and business events. Dine-in is about 60 percent of sales, takeout and delivery the rest, and lunch and dinner are close to even. Sales over the last twelve months were about $1.25 million, with food cost running near one-third of sales. The business runs on a semi-absentee model: about 15 hourly employees, front and back of house, are paid through a professional employer organization, and the owner is not on the floor day to day. It fits either an owner-operator who wants to step in and grow, or an investor who keeps the current structure. During the 2025–2026 season the current owner invested in the operating platform: upgrades to equipment and building infrastructure, a modern restaurant POS system, additional staff training, and financial reporting brought to current restaurant-industry standards. The result is a business that runs on systems rather than on the owner.
The sale includes the operating business and the real estate: a freestanding single-story commercial building of approximately 3,000 square feet with about 2,500 square feet of restaurant space, on a corridor carrying approximately 45,500 vehicles a day. The property is commercially zoned, with dedicated striped parking, an outdoor patio and central HVAC. Owning the building means no landlord, no lease renewals and no rent increases. Financing is the other advantage. The property and business carry existing private financing from the prior owner: about $6,500 a month at 6.2 percent fixed through December 2027, then adjusting to prime plus 2 percent. A qualified buyer with about $300,000 down may assume this financing with the noteholder's consent, without bank underwriting. The owner is relocating. Terms are subject to noteholder approval, buyer qualification and satisfactory due diligence.
Facilities & Assets
Freestanding single-story building, about 3,000 sq ft gross with 2,500 sq ft of restaurant space: two dining areas seating about 100, a patio with about 20 seats, a full commercial kitchen with two hood systems and an in-ground grease trap, dedicated parking and central HVAC. Real estate is included.
Equipment for full-service operation: fryers, charbroiler, flat-top, salamander, six-burner range, convection and dual ovens, three refrigerated prep tables, large walk-in cooler and freezer, upright and glass-door refrigeration, dishwasher, ice machine, eight-head soda system, six-head draft beer system, smoking equipment, slicer, POS, cameras, TVs, dining-room furniture and smallwares. About $10,000 of inventory included. Intangibles: trade name and goodwill, recipes and preparation methods, website with online ordering, restaurant phone number, social media and delivery-platform accounts, and transferable vendor relationships.
Support & Training
The seller will provide 10 days of transition and training at no cost and will sign a 5-year non-compete agreement within 10 miles. Market & Competition
Charlotte County is a growing retirement and family market with a strong seasonal population from January through April. The restaurant sits on the county's main commercial corridor.
Direct competition in its category is thin: a food truck open three days a week until 7 pm, and a small shop with a weak rating and a handful of reviews. The one national chain in the category on the same corridor closed in 2026. Neither remaining competitor has a full dining room, alcohol, delivery, or a patio.
This restaurant is the only one in its category locally open seven days for lunch and dinner, with about 120 seats, beer and wine on tap, two delivery platforms, and its own online ordering. Its review base is ten times that of anyone else in the area. Owning the building keeps occupancy costs fixed while competitors lease.
The gap left by the chain's exit is the opportunity: families and seasonal visitors who used to go there now have one full-service option in the category, and it is this one.
Growth & Expansion
Catering and group orders exist but are not marketed; a catering menu for offices, leagues and community events adds high-ticket orders from the same kitchen.
The kitchen opens at 11 am. The location ran as a diner before the current concept and customers still ask for breakfast; a morning service adds a third daypart in hours the building earns nothing today.
Weekday evenings and the June–September off-season have spare capacity; specials, music nights and the loyalty program in the new POS fill seats already paid for.
Happy hour and game days raise alcohol sales, now under 3 percent of revenue against a 15–20 percent norm.
Third-party delivery is about 17 percent of sales; moving part of it to the restaurant's own online ordering saves platform fees.
