Cash-Flow–Backed Catering Business – Half of Purchase Price Secured in

Asking Price$80,000

Cash Flow
Not Disclosed

EBITDANot Disclosed

Gross Revenue

Inventory$30,000
Included in asking price
FF&ENot Disclosed

Fully stocked leased kitchen with all the needed equipment for a sustainable catering company.Save

Cash-Flow–Backed Catering Business – Half of Purchase Price Secured in


Asking Price$80,000

Cash Flow
Not Disclosed

EBITDANot Disclosed

Gross Revenue

Inventory$30,000
Included in asking price
FF&ENot Disclosed


Seller Financing Available
Business Description
Fork & Fire LLC is a well-established, multi-concept culinary brand positioned at the intersection of private chef services, experiential dining, catering, and scalable food concepts. Built by an experienced chef-entrepreneur, Fork & Fire has evolved beyond a single service model into a brand ecosystem with strong revenue potential and multiple expansion pathways.
• Private Chef & Event Dining Brand – High-end private dinners, curated tasting menus, themed culinary experiences, and special events
• Contracted Revenue Model – Existing future contracts already secured, providing immediate income continuity
• Brand-Driven Concept Platform – Designed for expansion into restaurants, food halls, culinary education, and digital content

The business is structured for a smooth ownership transition with recipes, menus, systems, branding, and supplier relationships in place.
Key Assets Included in Sale
• Fork & Fire LLC (fully established business entity)
• Brand identity, name, and goodwill
• Proven menus, recipes, and culinary IP
• Existing contracts and client relationships
• Event frameworks and pricing models
• Marketing assets and brand positioning
• Equipment and inventory
About the Business
Years in Operation
3
Employees
6 (4 Full-time, 2 Part-time)
Facilities & Assets
The kitchen space is 786 square foot with an optional hallway go storage. Equipment includes 8ft chest freezer, stand up freezer, industrial main street stainless steel refrigerator, Main Street convection oven, two tier table-top induction burners, table-top refrigeration unit, standard whirlpool fridge/freezer combo, propane grill, two camp chef duo burner propane, industrial slicer, meat grinder, sausage stuffer, 300 10 3/8” porcelain dinner plates, 500 6 3/8” porcelain appetizer/salad plates, a Gordon Foods account, and much more!
Website
HTTPS://www.forkandfire231.com
Market Outlook / Competition
Very high market. The Traverse City area has become a hotspot for destination weddings and vacationers that seek private chef services. There are many other catering companies in the area, however, with the increase in destination weddings and other events there is more than enough work to be shared by all.
Opportunities for Growth
Exponential growth opportunities with plenty of room to expand. Can utilize kitchen space to conduct classes/lessons, package product for farmers markets, and anything else one would like to grow.
Real Estate
Owned or Leased
Leased
Building Sq. Ft.
786
Rent
$1,092.00 per month
Lease Expiration
5/20/2026
About the Sale
Seller Motivation
I have been offered an opportunity to travel the world as a director of culinary
Transition Support
My labor and/or execution for the 2026 contracts, can provide insight on marketing strategies with proven exposure and guaranteed bookings, a software program to calculate food cost, training in menu development and time management for event weeks, and introduction to planners and venues, as well as local purveyors.
Financing Options
30% upfront 70% within 10 months
Listing Info
ID
2450616
Listing Views
11
Business Location

Contact Seller

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Business Listed by: Josh Boyer

Listing ID: 2450616 The information on this listing has been provided by either the seller or a business broker representing the seller. BizQuest has no interest or stake in the sale of this business and has not verified any of the information and assumes no responsibility for its accuracy, veracity, or completeness. See our full Terms of Use. Learn how to avoid scams.


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