Priced below the replacement cost of the equipment alone. Verified revenue above $185,000 last calendar year, debt free, training included, and a location anchored by weekly cruise ship traffic in the heart of Kailua-Kona.

We built the only real fruit ice cream business in Kona. Customers pick their fruit, we blend it to order into premium ice cream or vegan coconut gelato using a specialty machine imported from New Zealand, and they watch it happen. The fruit is 100% island grown, sourced from a network of local farmers that transfers with the business. It is a simple, single-product operation with documented recipes and a short menu that tourists photograph and locals return for.

Revenue comes from three channels. The kiosk sits in an oceanfront tourist center a short walk from where cruise passengers come ashore, and our daily logs show cruise days average 65 percent more revenue than other days, tips excluded. A mobile cart works the island festival circuit and averaged $1,702 in revenue per event day last year, with a best single day above $4,800. And we hold an active wholesale account with a state hospital, in a state where the law sets local sourcing targets for public institutions.

The numbers are the strongest part of this listing. Point of sale exports, nightly bank deposits, daily cash logs, and state excise filings all reconcile, and you will receive all of them. Discretionary earnings run about $38,000 as currently staffed, with the owners working roughly four hours a week since February while staff run the operation. An owner who works the window personally earns roughly $68,000 or more, plus tips that our logs show average about $10 per hour at the register. Both figures come from the same verified records, and every adjustment from the books is documented line by line for your accountant.

Everything you need is included: about $69,000 in equipment at replacement value, including backup blenders and spare parts, a mobile cart, a titled trailer, generators, commercial freezers, and signage, plus the brand, website, review base, optimized ad account, socials, wholesale account, and all inventory on hand. The business carries no debt and no liabilities transfer.

We currently open four days a week, about 25 hours, and every number above reflects that schedule. Buyers who add cruise ship days, expand to run the cart and kiosk at the same time, or grow the institutional channel have clear, tested room to do more. Timing favors a fall buyer as well. October begins our strongest stretch of the year, and the winter high season historically runs through April, so a new owner steps into the best months first.

The center that houses the kiosk has county approval for a five million dollar renovation. Permits and design review are still in process, which realistically means a year or more of runway, and the approved plans include two purpose built food vendor kiosks. As the incumbent vendor, the new owner is the natural candidate for one, and the cart and commissary model keep the business earning through any construction.

You will not be left to figure this out alone. The sale includes two weeks of owner training, sixty days of phone support, a written operations binder, training videos, and supplier introductions. The kitchen team member who handles fruit production is staying, and the kiosk role is documented well enough to work yourself or hire out.

After building this from scratch, we are ready to focus on new ventures. We want a local owner who keeps buying island fruit, because that was the point from the beginning. Financials and full records are available after a signed confidentiality agreement. Serious inquiries receive a response within one business day.