Prepare the financials and establish owner benefit
Start with tax returns, profit-and-loss statements, sales records, payroll, lease documents, licenses and equipment information. Recast owner benefit before pricing so buyers can see the earnings they are underwriting.
Decide what is being sold and price it
Decide whether the opportunity is business only, business with real estate, or a business where the seller retains the property and offers a lease. Price from documented owner benefit, lease strength, equipment and buyer demand, not what it cost to open.
Market confidentially and screen buyers
Use a blind profile, qualify prospective buyers and require an NDA before identifying the business. Serious buyers receive information in stages, followed by discreet visits and a conversation with the owner.
Get a confidential view of your restaurant's value.
There is no obligation to sell and no public listing created by requesting a review.
Get my free restaurant valuation →Talk confidentially with a restaurant broker →Negotiate, complete diligence and obtain approvals
A buyer will verify financials, equipment, licenses, contracts and the lease. Landlord consent, lease assignment, franchisor approval, financing and liquor-license transfer commonly control timing. Most restaurant sales take months, not weeks, because these steps rarely move at the same speed.
Close and transition
Before closing, the parties resolve inventory, deposits, asset transfers, training and any agreed transition. Delays usually come from landlord review, licensing, buyer financing or diligence questions that should have been addressed earlier.
Start with a confidential conversation.
Get a practical review of your restaurant before you decide whether, when or how to sell.
Get a confidential view of your restaurant's value.
There is no obligation to sell and no public listing created by requesting a review.
Get my free restaurant valuation →Talk confidentially with a restaurant broker →