H ospitality business brokerage

H E A R T H S I D E G R O U P

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OFFERED FOR SALE EXCLUSIVELY BY THE HEARTHSIDE GROUP

COUNTRYMAN’S PLEASURE

RESTAURANT MENDON, VERMONT

C O U N T RY M A N ’ S P L E A S U R E R E S TAU R A N T

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CONFIDENTIALITY

The Countryman’s Pleasure Restaurant is offered exclusively for sale by the Hearthside Group. With respect for the owners and the nature of the restaurant business, it is requested that

all information regarding the sale of the property be kept completely confidential.

Please direct all inquir ies to Wendy Beach of the Hearthside Group at (802) 475-2150.

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PLEASE NOTE:

The information in this package is believed to be materially accurate, but the Hearthside Group does not guarantee its

accuracy or assume any liability thereof. It is expected that all information contained herein, as well as any additional

information provided, will be verified by a prospective purchaser and their advisers. It should be understood that

the Hearthside Group is acting exclusively as the seller’s agent. The Hearthside Group is not responsible for pr ior sales, change of pr ice or other terms, errors, omissions, or withdrawal from the market. This is not a legally binding offer to sell; all offers

will be presented and the decision to accept, object, or counter will be the sellers.

4448 Basin Harbor Road, Vergennes, Vermont 05491 www.hearthsidegroup.com wb@hearthsidegroup.com

C O U N T RY M A N ’ S P L E A S U R E R E S TAU R A N T

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In 1978, AustriAn chef, Hans Entinger, and his wife, Kathy discovered a lovely white farmhouse perched on a hillside just off Route 4 in Mendon, Vermont on the

outskirts of Rutland city. What drew them to the property was its picturesque country setting and the beautiful wood floors and original moldings that they happily discov-ered inside the farmhouse. They immediately began to envision how they could turn the farmhouse into their own restaurant. Countryman’s Pleasure was born, and the two of them have worked tirelessly ever since to develop a business that would sustain their family. Over the years, they have made numerous improvements so that the restaurant as it sits today is a totally turnkey restaurant property licensed for 103 seats with a beauti-ful bar area, several dining rooms, and landscaped grounds and parking area.

Their kids have grown up and begun lives of their own, and Hans and Kathy are ready to have more time to themselves. Hans is a talented chef who created a menu which he prepares completely from scratch and to order. The reputation of the restaurant is for high quality food in a comfortable atmosphere. Private parties and small group events are the norm. Located across the street from a large Best Western Hotel, the restaurant enjoys a combination of tourist and local clientele. He has a loyal repeat clientele among the seasonal skiers who flock to Pico and Killington and among the local Rutland citizenry.

C O U N T RY M A N ’ S P L E A S U R E R E S TAU R A N T

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Currently, hAns opens the restaurant five nights per week for dinner from 5:00 pm

to 7:00 pm. His menu is available to be seen on his website, www.countrymanspleasure.com. Hans would be happy to share recipes with a buyer and train the buyer on preparing the current menu offerings. The restaurant employs six or seven part time servers, a bartender/host, a dishwasher, and a few line cooks in the kitchen. It is a tidy operation, a well oiled machine, where most of the staff has been associated with the restaurant for many years.

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One opportunity for growth at the Countryman’s Pleasure would be to actually advertise the restaurant. While the restaurant has a good

website, and the website allows patrons to make reservations online, Hans has not pursued any advertising whatsoever in the local area. This is mainly because having been at the restaurant as long as he has been, he is happy with the predict-able business volume that comes his way. A new owner, however, could consider a much larger advertising presence. In addition, they might consider serving brunch, opening for lunch, or opening for dinner more than five nights per week.

C O U N T RY M A N ’ S P L E A S U R E R E S TAU R A N T

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The restAurAnt is designed with efficient and upscale service in mind. The private dining room downstairs has a

direct staircase to the kitchen as well as a staircase for the guests. The cellar areas are ultra clean and organized. The restaurant’s boiler is only two years old. The kitchen is spacious with distinct food prep areas and dish washing areas. There are plenty of server stations to keep service at a high level. It is a restaurant that is poised to produce quantities of food and accommodate large numbers of diners in a smooth and efficient man-ner. Yet if it is a quiet night, the intimate bar/tavern area is cozy and welcoming.

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The countrymAn’s pleAsure is a turnkey restaurant facil-ity. Its Tavern and many private rooms offer all sorts of flexibil-

ity in the kinds of business that the restaurant could accommodate. Hans and his wife run the restaurant in a way that works for them financially. Their kids are grown and decision making is geared more toward maintaining a small, steady clientele rather than trying to grow the business. This is a function of the fact that they have owned and worked the business for thirty five years. While they have capped the number of diners that they choose to handle and the hours that they choose to be open, they have never stopped taking care of the physical plant. It has been well loved and maintained, and this is obvious in the front and back of the house areas as well as outside on the grounds. It is a charming restaurant facility just waiting for the next chef owner to put his or her own stamp on this very special facility.

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COUNTRYMAN’S PLEASURE RESTAURANTFACT SHEET

LOCATION Town Line Road, Mendon Vermont Just on the outskirts of Rutland, and visible from heavily traveled Route 4 which connects

Rutland with the Killington resort area.

PRICE $495,000.00 includes the business, the property, the acreage, the furniture, fixtures, and equipment. Food, liquor, and wine inventory are additional.

LICENSED Dining for 103 people Full Liquor license

HOURS OF 5:00 am–9:00 pm, Tuesday through Saturday. OPERATION

MENU Austrian and German cuisine prepared to order and from scratch by Chef Owner, Hans Entinger

EMPLOYEES The restaurant employs seven part time servers, a dishwasher, a bartender/host, and a line cook

SQUARE +/- 3,219 square feetFOOTAGE

WATER On site well

SEWER On site septic

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COUNTRYMAN’S PLEASURE RESTAURANTFACT SHEET continued

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PUBLIC Two restrooms, one for women and one for menRESTROOMS

ROOF Composite shingle roof

HEAT Oil fired forced hot air heat is provided by boiler purchased within the past three years.

BASEMENT Immaculate. Used for storage. Boiler and oil storage tanks are located here as well as aMECHANICAL washer/dryer.AREA

WEBSITE www.countrymanspleasure.com

SECOND FLOOR The second floor offers a spacious storage area for wine and liquor. There is also a good sized chef ’s office with great natural light

KITCHEN The kitchen is a very clean, well organized, well lit, spacious, and nicely equipped space with efficient food production the priority. Organized and equipped by a chef, it is a kitchen that is functional and efficient. Equipment includes a walk-in cooler, one glass fridge, four bay wet steam table, two stainless under counter fridges approximately four feet in size, one upright freezer, two large chest freezers, two double salad sinks, two six burner stoves with ovens, one Hobart dishwasher, two bay dishwasher sink, one Hobart dough mixer

ACREAGE 1.5 acres

COUNTRYMAN’S PLEASURE RESTAURANTIS OFFERED EXCLUSIVELY AT

$495,000.00