Food Service Businesses for sale in South Africa

Any premises handling food should hold a valid Certificate of Acceptability under the hygiene regulations. Check the named person, address, approved activities and inspection history, and confirm reissue requirements with municipal environmental health officers.

No assumption is safe because liquor licensing is provincial. Verify the holder, premises, conditions, renewals and any objections, then obtain written guidance on the transfer or new-application process before making completion unconditional.

Review temperature logs, cleaning schedules, pest control, supplier traceability, staff training, complaints, samples and corrective actions. Compare records with storage and kitchen conditions, and investigate any municipal notices, closures, recalls or recurring hygiene failures.

Reconcile point-of-sale reports, delivery-platform statements, card settlements, cash deposits and VAT returns by day and channel. Test voids, discounts and refunds, and separate sustainable trading from once-off events or owner-funded turnover.

Count stock on the completion date and exclude expired, spoiled, opened or consigned items under an agreed valuation method. Verify ownership, finance, maintenance and condition of kitchen equipment, extraction systems and backup power.

Check advance bookings, customer deposits, vouchers, delivery-platform balances, employee leave, supplier credits and landlord obligations. Allocate refunds and unused benefits clearly, and confirm responsibility for repairs, reinstatement, grease traps and municipal compliance work.