What makes a healthy Cafe business?
A healthy independent café in Australia typically turns over $400k–$1.2M per year, with 30–38% going to wages and 25–35% to food and beverage COGS. Anything outside those bands usually signals either an under-staffed owner-operator scenario or a structural problem.
Rent above 12% of revenue is the single biggest killer of café profitability. Brokers will tell you 'good location' justifies high rent — the numbers rarely agree.
Most cafés sell for 1.5–2.5× SDE (Seller's Discretionary Earnings). Premium sites with long leases and trained baristas can fetch up to 3×, but anything above that needs an exceptional reason.
1.5× – 2.5× SDE (Seller's Discretionary Earnings). Premium high-street cafés with 5+ year leases may reach 3× SDE.
- • Rent + outgoings exceed 12% of revenue
- • Wages above 38% (indicates owner is not on the floor)
- • Lease has less than 3 years remaining without options
- • Coffee supplier contract locks in above-market beans
- • Owner can't produce 3 years of POS Z-reports
- • Strong morning trade (60%+ of daily revenue before 11am)
- • Diversified revenue: catering, wholesale beans, weekends
- • Trained baristas willing to stay post-settlement
- • Lease term 5+ years with option to renew
- 1. Can I see daily POS Z-reports for the last 24 months?
- 2. What's the current coffee supplier agreement (price/kg, exclusivity, term)?
- 3. How many staff are on the books vs. cash-in-hand?
- 4. What's the rent review cycle and CPI cap?
- 5. Are weekend trading days included in the average?