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Established and fully equipped restaurant with all the bells and whistles. This is fine dining at its finest. Beautiful furniture and fixtures. A spacious open floor plan of 5,000 square feet. Offers private booth seating and a full bar.This kitchen is a chef’s playground with a type 1 hood, walk-in refrigeration, plenty of storage space, and room enough for a big chef to make big things and all the little chef helpers.This is located in the downtown area, where there is a huge customer base for you to cater to. There are colleges, theaters, and businesses galore just a walk or short drive away. So, for customers and possible employees, you’d be looking good.There is excellent potential with this restaurant, as the current owner is an ABSENTEE OWNER here. Current owner is paying full staff to include an executive chef and a front of the house manager. On top of this, the restaurant only serves dinners 4 nights a week. (For a total of only open 24 hours a week). The lease here is also somewhat worth bragging about, with lots of time left on it and at only $5,500 per month.This restaurant does over half a million in sales annually, but with an owner-operator in place daily, these sales could stretch to $600,000 or $700,000 annually with a solid six-figure net income.Other kinds of food concepts that probably would do well here are a diner or Indian cuisine. Or perhaps take advantage of this space and sublease this restaurant out in the mornings to a Chef du Petit Dejeuner (which means breakfast chef). It’s win-win as the breakfast chef could get a very low sublease but have access to a beautiful restaurant set up. Also, for you, the new owner, it’s an excellent extra passive income. That sentence even tastes good!!!
This establishment delivers an engaging, interactive dining experience built around individual hot pots and a rotating conveyor belt stocked with meats, seafood, noodles, vegetables, dumplings, and other fresh ingredients. Guests select their preferred broth — including options like spicy Sichuan, Tom Yum, beef, and kimchi — and customize their meals by choosing ingredients directly from the rotary line. The casual, self-serve setup appeals to groups, families, and solo diners looking for variety and flexibility. The concept also creates operational advantages for restaurant owners. Because customers cook their own food at the table, the kitchen requires less hands-on cooking labor compared to traditional full-service restaurants. Prep work is streamlined around ingredient preparation, broth management, and restocking the conveyor system, helping improve efficiency while reducing back-of-house staffing demands. The self-serve format can also support faster table turnover and a more consistent dining experience during busy hours. Reviews frequently praise the flavorful broths, broad ingredient selection, and entertaining rotary-style setup that makes each visit customizable and social. Guests especially enjoy the personal hot pots, which allow everyone at the table to prepare meals exactly to their liking. Overall, This business stands out as a unique destination for customizable Asian comfort food with an efficient, experience-driven restaurant model.
Well-established pizza and bar operation located in a highly desirable Tacoma setting, attracting a diverse mix of local residents, business professionals, and visiting tourists. The space is impeccably maintained within a classic brick building, enhanced by soaring ceilings and expansive, light-filled windows. A turnkey opportunity supported by a loyal following and strong community reputation.
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