Sale of an Equipped 450 sqm Restaurant in Versilia

A catering business currently operating in Versilia, in the territory of Pietrasanta (LU), is offered for private sale.

The restaurant is spread over two levels, with an approximate total internal surface area of about 450 sqm, in addition to outdoor spaces for customers.

The premises include spacious dining areas, a professional kitchen, dedicated stations for sushi and Asian cuisine preparation, service rooms, technical spaces, and organized preparation areas.

One of the most significant features is the presence of numerous professional equipment, purchased and installed as part of an initial total investment of approximately €250,000.

The business is already operational, and the premises can be considered either for continuing the current catering formula or for developing a new concept, subject to authorizations and lease agreements.

The sale concerns the commercial activity, the furnishings, and the equipment to be agreed upon, not the property ownership.

For confidentiality reasons, the identity of the business, its precise location, and detailed economic data will be communicated exclusively to qualified potential buyers.

• ●Premises of approximately 450 sqm internal area distributed over two levels.
• ●Professional kitchen equipped with dedicated stations for sushi and hot dishes preparation.
• ●Significant investment in professional equipment and fittings.
• ●Contemporary interiors, with spacious dining areas and an outdoor area for customers.
• ●Already established and currently operational business.
• ●Opportunity for a new operator to utilize an existing structure, reducing setup time and investment compared to a new opening.
• ●Location in Versilia, an area with a local customer base and seasonal tourist flows.

The premises offer various development possibilities for an operator in the sector.

The ample seating capacity and availability of outdoor spaces allow for greater enhancement of the premises, especially during the tourist season.

The professional equipment already in place makes it possible to consider different catering formulas, either maintaining the current concept or introducing a new format, subject to the necessary authorizations.

Further opportunities include optimizing operational management, utilizing currently underutilized spaces, and developing services dedicated to private events or groups.

The economic potential will depend on the new manager's business plan and the sustainability of operational costs.