Summary
This is a cornerstone of Eastwood’s thriving dining scene, offers a rare opportunity to acquire a high-volume, authentically curated Sichuan hotpot restaurant with a fiercely loyal customer base.
Revenue
$40,000 pw
Potential
— Delivery Expansion – Activate Uber Eats and MENU Logistics for an additional $8k+/week in revenue.
— Premium Add-Ons – Introduce Sichuan street food (e.g., dan dan mian) and liquor licensing.
— Cultural Events – Host Lunar New Year hotpot festivals and chef masterclasses to drive seasonal demand.
Hours
7 Days Operation；
Sunday - Thursday 11：30 to 21:30
Friday & Saturday 11:30 to 00:00
Lease
New 5 year Lease
About the Business
【Business Overview】
This Sichuan Hotpot, a cornerstone of Eastwood’s thriving dining scene, offers a rare opportunity to acquire a high-volume, authentically curated Sichuan hotpot restaurant with a fiercely loyal customer base. Located On Eastwood Main Street, this 7-day operation generates $30,000–$50,000+ in weekly revenue (season-adjusted), driven by its commitment to traditional flavors, premium imported ingredients, and a seasoned team retained since opening.
This turnkey business presents a high-margin, low-risk opportunity for operators seeking a premium F&B asset in Sydney’s fastest-growing Asian-Australian precinct.
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【Key Investment Highlights】
—Financial Performance
• Stable Revenue – $30k+ weekly (off-peak); $40k–$50k during peak season (winter/festivals).
• High Gross Margins – 30%+ via direct Sichuan imports (spices, broths) and portion control.
• Controlled Overheads – Labor costs maintained below 22% of revenue with experienced staff.
— Prime Eastwood Positioning
• Cultural Epicenter – Serves Eastwood’s 68% Mandarin/Cantonese-speaking population (ABS 2021).
• High Foot Traffic – Adjacent to Eastwood Plaza and train station, attracting 10,000+ weekly walk-ins.
• Tourist Draw – Featured on “Sydney’s Best Hotpot” lists (Time Out, Zomato).
— Operational Excellence
• Veteran Team – Head chef and manager retained since inception, ensuring recipe consistency and customer loyalty.
• Authentic Supply Chain – Direct partnerships with Sichuan farms for premium ingredients (e.g., huajiao peppercorns, Niubaiyuan base).
• 7-Day Efficiency – Lunch and dinner service (11 am–10 pm) with 35+ tables and private dining rooms.
—Brand Equity
• 4.8/5 Google Reviews – Praised for “Sydney’s most authentic mala broth” and premium Wagyu selections.
• Social Media Presence – 12k+ WeChat followers and viral DIY hotpot tutorials.
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【Growth Levers】
— Delivery Expansion – Activate Uber Eats and MENU Logistics for an additional $8k+/week in revenue.
— Premium Add-Ons – Introduce Sichuan street food (e.g., dan dan mian) and liquor licensing.
— Cultural Events – Host Lunar New Year hotpot festivals and chef masterclasses to drive seasonal demand.
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For further information or to inspect the business, please email the broker for an NDA form or contact: Jeffrey Lei at 0405 888 800
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Disclaimer: The information contained in this advertisement is provided by the vendor and is believed to be accurate, but prospective buyers should make their own inquiries and obtain professional advice before proceeding.
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