rejigg

Food Service & Catering Businesses for Sale

Food service businesses stand out when revenue comes from more than one source, but the real signal is corporate catering clients and wholesale accounts that rebook or reorder every year without the owner having to chase them.

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24

Active Listings

$1.5M

Median Asking Price

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Featured Food Service & Catering Businesses

Showing 24 of 24 listings

Vineyard & Olive Mill

Produces high-quality wines, olive oils, and soaps, and offers private labeling for third-party clients with B2C and B2B sales through online, on-site, and select retail channels.
Price-
Revenue$3.8M
EBITDA$891.5K

Bakery / Cafe Franchise Location

Offers sweet and savory pastries, breads, stunning cakes, and expertly brewed drinks as a franchisee in California.
Price$1.8M
Revenue$2.7M
SDE$611.5K

Commercial Bakery & Wholesaler

Supplies fresh and frozen wholesale bakery products through preset contracts and on-demand orders, generating $27M in 2023 with $3.7M in EBITDA.
Price-
Revenue$20.2M
EBITDA$1.6M

Refrigeration & HVAC Business

Specializes in commercial kitchen equipment, refrigeration, and HVAC services for businesses such as restaurants and food trucks, generating revenue through service contracts and project-based agreements.
Price-
Revenue$1.6M
SDE$388.6K

Food Blending and Repackaging Services Business

Provides organic certified, allergen-free blending and repackaging services with private label and custom packaging options for B2B and B2C clients in a climate-controlled, FDA-registered facility.
Price-
Revenue$2.8M
EBITDA$280K

Restaurant Delivery Software

Provides an all-in-one platform offering online ordering, payment processing, delivery logistics, a CRM, marketing, and support services for the food and beverage industries.
Price-
Revenue$6M
EBITDA$0

Bar & Restaurant

Operates a restaurant and bar in historic downtown California, generating revenue from individual patrons, catering clients, and as a filming location for productions.
Price$469K
Revenue$520K
EBITDA$101.4K

Winery

Offers a variety of wines and wine tasting experiences in a scenic setting with year-round events featuring local musicians and food trucks, generating revenue through wine sales and a recurring membership program.
Price-
Revenue$1.6M
SDE$320.5K

Catering Business

Provides catering services for weddings and various social events, with a revenue model based on project referrals.
Price$1.5M
Revenue$1.7M
EBITDA$300K

Frozen Asian Food Producer

Produces handmade, authentic Asian frozen cuisine with a focus on shrimp-based meals using high-quality ingredients and traditional recipes, sold through retail channels and to food service providers.
Price$4M
Revenue$8M
EBITDA$375K

Catering Business

Specializes in catering for weddings, social events, and corporate gatherings with diverse menu options, including Island Fusion dishes, along with drop-off, pick-up, and full-service options while managing event details for a seamless experience.
Price$780K
Revenue$2.1M
SDE$415.5K

Office Snack / Pantry Delivery Service

Offers subscription-based delivery of fresh fruit, office coffee, filtered water and ice systems, pantry supplies, snacks, and beverages to improve workplace health and morale in Raleigh/Durham, NC, and Atlanta, GA.
Price-
Revenue$1.6M
SDE$300K

Seafood Distributor

Specializes in ready-to-heat seafood products for retail, food service, and restaurant clients nationwide, offering convenience-focused items like breaded oysters and flavored shrimp with 95% recurring revenue from repeat customers.
Price-
Revenue$5.6M
EBITDA$400K

Catering Company

Specializes in unique culinary experiences, event planning, and decoration services with highly customized menus and full-service coordination for weddings, corporate events, and social gatherings.
Price-
Revenue$3M
SDE$275K

Brewery and Taproom

Operates as a brewery, distillery, and taproom with three breweries, one distillery, a full kitchen, and live event space on site.
Price-
Revenue$1.3M
EBITDA$200K

Mexican Restaurant

Specializes in authentic Mexican cuisine with offerings like burritos, fajitas, and margaritas made from premium tequilas, also providing catering and hosting events across multiple locations in Illinois.
Price-
Revenue$1.7M
SDE$207.5K

Catering and Event Facility

Offers catering and event services with a variety of banquet and meeting options tailored to various menus and budget requirements.
Price-
Revenue$1M
EBITDA$200K

Boutique Vegan Winery

Produces a variety of handcrafted vegan wines for distributors, retailers, and individual consumers.
Price-
Revenue$500K
EBITDA$80K

Black Restaurant Newsletter

Offers a platform and newsletter to discover Black-owned restaurants and culinary businesses, serving over 2,000 establishments and generating revenue from annual or multi-year contracts.
Price-
Revenue$500K
EBITDA$100K

Mexican Restaurant

Operates two owned Mexican restaurant locations and two franchised locations, and sells sauces to local markets with a customer base of 85% individual consumers and 15% businesses, generating $2.2M in revenue and $330k of EBITDA in 2023.
Price$1.5M
Revenue$2.3M
EBITDA$478.1K

Jewish Deli and Restaurant Brand

Operates a modern Jewish deli and restaurant brand offering high-quality bagels, smoked fish, handcrafted sandwiches, and runs multiple restaurant concepts including a QSR-style eatery, wholesale division, and bakehouse for takeout and delivery.
Price-
Revenue$4.2M
EBITDA$750K

Pie Business

Sells pies through retail locations, nationwide channels including Walmart, and via B2B wholesalers and B2C to retail customers.
Price-
Revenue$8.2M
EBITDA$639.8K

Event Catering & Planning Business

Offers event planning and catering services for corporate events, weddings, concerts, and other special occasions on a project basis.
Price-
Revenue$7M
EBITDA$1M

Seafood Restaurant Chain

Operates five sustainable seafood restaurants with a growing events and catering business, soon launching a sixth location.
Price-
Revenue$15M
EBITDA$0
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Due diligence

What to Look For

Practical guidance from hundreds of real acquisition conversations.

Revenue Source Mix

  • Ask for revenue broken out by channel: catering, dine-in, delivery, wholesale, and retail.
  • Catering contracts and wholesale accounts that repeat year after year carry more predictable value than walk-in traffic.
  • Understand the margins by channel too, since higher-margin catering revenue often looks smaller on the top line but contributes more to the bottom.
  • Revenue spread across catering, wholesale, and dine-in means a slowdown in one channel doesn't threaten the whole business.

Lease Terms

  • Pull the lease early and understand whether it transfers to a new owner, what the remaining term looks like, and what rent increases are scheduled.
  • A lease with seven or more years remaining at a reasonable rate is a meaningful asset.
  • A lease with two years remaining is a near-term risk you need to price into the deal.

Kitchen Team and Operations

  • Ask about the kitchen manager or head chef: how long have they been there, what do they handle day to day, and would they stay after the sale.
  • Find out whether recipes, prep schedules, food safety procedures, and supplier contacts are written down.
  • A kitchen that runs on documented systems and experienced staff you don't have to retrain is a very different acquisition from one where the owner is the de facto head chef.

Catering Client Retention

  • For catering-focused businesses, ask which corporate clients or event venues have been booking year after year and what their annual spend looks like.
  • Consistent repeat catering clients function almost like recurring revenue, and even two or three large accounts that rebook annually make a meaningful difference.
  • Get a list of clients with booking history and ask which relationships would carry over naturally versus which are personal to the current owner.

Valuation

What Should You Expect to Pay?

2x-4x

SDE

Owner-operated, single revenue source, owner-dependent kitchen

4x-7x

EBITDA

Multiple revenue streams, kitchen manager in place, repeat catering clients

The spread reflects whether revenue comes from steady channels like catering contracts and wholesale versus walk-in traffic alone, and whether the kitchen runs independently without the owner present every day.

What drives a premium

Corporate catering clients and wholesale accounts that rebook or reorder year after year

Revenue spread across catering, dine-in, wholesale, and delivery with no single channel dominant

Kitchen manager or head chef with multi-year tenure who runs operations independently

Remaining lease term of seven or more years at a transferable rate with cooperative landlord

SBA Loan Calculator

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FAQ

Food Service & Catering Business Acquisition

What should I look for when buying a food service or catering business?

Start with the revenue mix: what percentage comes from catering contracts and wholesale accounts versus one-time or walk-in sources. Then look at lease terms and confirm they're transferable. Ask about the kitchen manager: how long have they been there and what do they run independently. A business with diverse revenue, a long transferable lease, and an experienced kitchen team is a fundamentally different acquisition from one dependent on a single revenue stream and the owner's daily presence. Browse food service and catering businesses for sale on Rejigg.

How much does a food service or catering business cost?

Most food service businesses sell for 2 to 7 times annual profit. Owner-operated single-location businesses with limited recurring revenue typically trade in the 2 to 4x SDE range. Businesses with catering contracts, wholesale accounts, a kitchen team in place, and a solid lease can reach 4 to 7x EBITDA. Use the SBA loan calculator to understand what different deal sizes mean for your monthly payments.

How do I evaluate a food service or catering business before buying?

Start by confirming that the sales data matches the tax returns. Point-of-sale reports, bank deposits, and tax returns should all tell the same story. Then break revenue into channels and look at margins by channel. Review the lease in detail and understand the transfer terms. Walk through the kitchen operations and ask who handles what. If possible, visit during a busy catering day to see how the team runs without the owner directing every step.

What due diligence questions should I ask about a food service or catering business?

Key starting questions: Does the sales data reconcile with bank deposits and tax returns? What are the lease terms and what does the transfer process look like? Who is the kitchen manager and what do they handle independently? Which catering clients have been booking for two or more years and what are their annual volumes? Are recipes and prep procedures documented? What is the staff turnover history? How does capacity utilization compare to peak volume?

Where can I find food service and catering businesses for sale?

Rejigg lists food service and catering businesses that have been individually sourced and vetted. You can browse food service and catering businesses for sale on Rejigg and connect directly with owners. Listings include financial and operational details so you can evaluate fit before your first conversation.

What should I know about leases when buying a food service business?

The lease is one of the most important documents in a food service acquisition. Look at the remaining term, any rent escalation clauses, and whether the landlord's consent is required for a change of ownership. A lease with strong remaining term and clear transfer provisions is a meaningful asset. If the lease is coming up for renewal or has personal guarantee requirements, factor that into how you structure the deal. Starting a landlord conversation early through the seller is far better than discovering complications mid-diligence.

How does having multiple revenue sources affect a food service acquisition?

It reduces concentration risk and gives you more ways to grow. A business that earns from catering, wholesale, delivery, and dine-in is insulated from a slowdown in any single channel in a way that a walk-in-only concept isn't. Ask for revenue and margin by channel for at least two years. Higher-margin channels like catering and direct wholesale tend to anchor the valuation even when they're not the biggest top-line contributor. That breakdown is worth getting into before you set a number.