This well established restaurant is currently run absentee and only five days a week and the addition of an extra two days a week could significantly increase sales and profits. The restaurant is small is size which makes it easier to operate than larger sized restaurants. The business has a display kitchen and a combination of counter and booth seats. Some of the equipment includes as follows: 12' type 1 hood with fire suppression system, microwave, panini press, 1 door undercounter refrigerator, 3 - 2 door undercounter refrigerators (1 with sandwich station), double basket fryer, 6' flat grill over 2 ovens, 4 burners, 2 refrigerated drawers, 15" char broiler, toaster, 2 coffee makers, 3 food warmers, hand sink, POS system with 1 monitor and 2 printers, 2 compartment ice cream freezer, sink, 3 spindle milkshake mixer, blender, holding oven, slicer, 2 compartment sink, single milkshake mixer, ice machine, 2 full door freezer, 3 full door refrigerator, 3 - full door refrigerators, commercial cryovac machine, table model mixing machine, sink + rinse hose, 5 compartment soda machine, 2 full door refrigerator, full door freezer and mop sink, etc. There is also a storage area, prep area, ADA restroom and storage area.