Chocolate Shops for sale in South Africa

Check the Certificate of Acceptability, approved production scope, cleaning, pest control, staff hygiene and temperature records. Confirm the person in charge will be updated and that any café, delivery or off-site production activity is properly covered.

Review ingredient specifications, supplier declarations, recipes, labels and controls for nuts, milk, soya, gluten and cross-contact. Compare actual production practices with customer claims, including vegan or allergen-free products, and inspect complaint and recall records.

List recipes, tempering methods, moulds, packaging artwork, product names, domains and trade marks. Confirm employees or contractors assigned relevant rights and document production knowledge so the business does not depend on the departing chocolatier's memory.

Count ingredients, packaging, work in progress and finished goods by batch, shelf life and condition. Discount heat-damaged, bloomed, short-dated or event-specific products and test whether Easter, Christmas or corporate packaging can be reused next season.

Review customer histories, signed terms, seasonal order deadlines, custom packaging, deposits, returns and payment behaviour. Confirm whether recurring retailers, hotels or corporate buyers will reorder after ownership changes and identify concentration around a few annual events.

Calculate contribution by product and channel after cocoa, fillings, packaging, labour, delivery, commissions, samples and spoilage. Compare recipe yields to production and sales, then include the cost of skilled tempering, design and seasonal overtime.