Internal Ref: Da Mario
Summary
Known for serving some of the best pizza in Sydney’s inner west, this pizzeria operates out of a converted warehouse in the former Rosella Cannery site on Morley Avenue.
Revenue
$2,500,000 pa
Rent
$180,000 pa
Net Profit
$370,000 pa
Location Details
36 Morley Avenue ROSEBERY NSW 2018
On the corner of the intersection of Morely and Dunning Avenues – the northwest corner of The Cannery. ROSEBERY
Potential
this is your local Italian restaurant serving delicious and authentic Italian food with traditional Italian hospitality. The best Italian food is simple ingredients done well, and we do just that! Napoletana style pizzas, homemade pastas and Italian wine.
Skills
Located at 61 Mentmore Ave, Rosebery (and taking up much of the whole block), The Cannery is a warehouse complex that dates back to 1913, and was best known for being a production site for the famous Aussie food brand Rosella. Almost a decade ago, the Cannery was converted into a retail and entertainment precinct, which pitches itself as a one-stop shop for food, wellness and lifestyle.
Hours
Currently: Dinner: Wed– Sun: from 5.00pm till 9.00 pm
Lunch: Sat and Sun: From 12 noon till 3.00 pm
Lease
Through to May 2030
Employees
Kitchen: Full Time: 1 Chef; 6 cooks; 1 Casual Kitchen hand
Front of House: Full Time: 2 including manager Casual: 6 casual service staff
Administration: Owner
Reason for Sale
The owner is working on a new project, which is daytime focussed – to gain more time with family
About the Business
Having carved out a reputation for dishing up some of the best pizza in Sydney’s inner west,in refurbished warehouse (part of the old Rosella Cannery development) on Morely Avenue. Always draws a passionate crowd. Open for dinner 5 nights from Wednesday and for lunch on the weekend – on either rose or Bianchi pizzas including the margherita ‘extra’ with buffalo mozzarella, or marinara con tonno with preserved tuna, speck e fontina with smoked prosciutto, or Gorgonzola con radicchio, all emerging from the central wood-fired oven. True to tradition, the toppings are minimal to allow the ingredients to shine. Bases are thin with puffy edges and cheeses are molten-fresh from the oven. Of course, you can get calzone or specials of risotto too - but their reputation is built on the Pizza Napoletana. With raw brick walls, exposed pipe work, huge stacks of firewood by the doors and the bright red pizza oven on show for all, the interior is a appropriately simple backdrop for some of the best pizza going around.
History
This business was started in 2011 and has been operated by the same company since then
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