2nd Generation Phoenix QSR | New Hood & Kitchen Equipment

Skip the build-out and open next month.

This is a fully built-out, second-generation restaurant finished in 2025. It sits in a busy, well-anchored retail center in one of Phoenix’s strongest weekday lunch corridors. Every expensive, slow and permit-heavy part of opening a restaurant is already done, inspected and working. You bring your concept, your team and your menu, and you start selling.

Why this is the smartest $150,000 in Phoenix restaurants right now:

Over $237,000 in equipment at replacement cost. The price is less than it would cost to re-equip the kitchen, and the build-out comes with it.

New Type I hood, fire suppression and cookline (2025). In Arizona, that package alone runs $120,000+ and often takes up to six months of permitting and inspections to get approved and installed. It’s done.

More than $400,000 in construction and tenant improvements already in place. That includes plumbing, electrical, grease trap, walk-in cooler, finished dining room and restrooms.

Draft beer system and twin soft-serve machines, ready for burgers, shakes, desserts, craft beer or whatever you build.

Private fenced patio with outdoor seating.

Modern, finished dining room with built-in booth seating, bar-height tables, digital menu boards, self-order kiosks and POS.

Walk-in cooler, multiple reach-in refrigerators and freezers, prep tables, commercial dish machine and ice machine.

Location highlights:

Weekday lunch traffic: more than 130,000 daytime employees within 3 miles, surrounded by corporate campuses, hotels and a major freeway corridor.
Visibility: frontage on a road carrying 40,000+ vehicles per day.
Co-tenants: strong national and regional food tenants in the center drive steady traffic.
Protected category: the lease includes a category exclusive, so direct competitors can’t open in the center.

Lease:

Over 9 years of term remaining.
Competitive NNN rent with fixed annual increases, in line with the center’s current asking rates.
Assignable with landlord approval; landlord assignment fees will apply.

The math is simple. Building this restaurant from a bare shell would cost a new operator an estimated $679,000–$927,000 and roughly six months of rent before the first sale. Here you get the same result for $150,000 and can be open in weeks.

Brand option: The existing trade name, menu, recipes and signage are not included in the asking price, but they are available for purchase separately if you’d like a proven concept ready to go.

Priced to move. A full buyer package with photos, lease summary, equipment schedule and a replacement cost analysis is available once you sign an NDA.

All listing information to be verified by the buyer during due diligence.