Restaurant Deal Making EXPOSED! With Patrick and Andy

What does “turnkey” really mean when it comes to restaurant listings? While the term is often used to suggest a buyer can walk in and start operating with minimal effort, the reality is often much more complicated. In this episode, we discuss why buyers should look beyond the label and understand what costs and requirements may still be waiting beneath the surface.In this episode, we break down some of the most common surprises restaurant buyers encounter after going under contract. From change of ownership health inspections and ADA considerations to equipment maintenance records and plumbing issues, we explain why proper due diligence is essential. We also discuss the difference between a truly turnkey opportunity and what many brokers really mean when they use the term.Whether you're buying your first restaurant or your tenth, understanding these potential pitfalls can help you avoid costly surprises and make more informed decisions. This conversation is a practical reminder that restaurant infrastructure may save you time and money, but it does not eliminate the need for careful inspection and planning.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/53.If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What shapes the public perception of the restaurant industry today? Traditional journalism, social media influencers, and online narratives all compete for attention, but they often approach restaurant stories from very different angles. In this episode, we explore how those perspectives influence the way restaurant openings, closures, and industry trends are understood by the public. In this episode, we sit down with Alex Barreira, hospitality beat reporter for the San Francisco Business Times, to discuss the realities of covering the restaurant industry in today’s fast-moving media environment. We talk about how restaurant stories are sourced, how journalism differs from influencer culture, and the challenges of balancing speed, accuracy, and business impact. From public filings and restaurant closures to social media trends and investor confidence, Alex shares a behind-the-scenes look at how restaurant industry news is reported. We also discuss why restaurants often become deeply personal to the communities around them and how public perception can influence both businesses and neighborhoods. Whether you are a restaurant owner, operator, investor, or simply interested in how restaurant narratives are shaped, this conversation offers a thoughtful look at the intersection of media, business, and hospitality. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/52. If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What goes into curating the food experience for one of the country’s largest music festivals? With nearly 100 restaurants serving more than 225,000 attendees over a single weekend, the Outside Lands food lineup is about far more than great food. It’s a carefully built reflection of Bay Area dining trends, operational strategy, and brand exposure. In this episode, we welcome back Tanya Kollar, Food Program Director for Outside Lands, to go behind the scenes of the 2026 festival’s food lineup. We discuss how Tanya selects restaurants, balances legacy institutions with emerging concepts, and helps brands tailor their menus for festival success. From nostalgic staples to global cuisines and exclusive collaborations, Tanya shares how food, hospitality, and business strategy all come together at Outside Lands. We also explore what restaurants gain from participating beyond direct revenue, including marketing exposure, operational insights, and broader brand visibility. Whether you’re a restaurant owner, operator, or simply fascinated by large-scale food curation, this conversation offers a unique look at how one of the nation’s most influential food festivals is built. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/51. If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What stands out after 50 episodes about restaurant deals? From navigating leases and due diligence to understanding timing, financials, and risk, certain themes come up again and again.We celebrate our 50th episode by each sharing our top three favorite and most impactful conversations from the show. We revisit topics like when to walk away from a deal, the right time to sell, financial discipline, and the importance of working with the right professionals. Along the way, we reflect on the guests and discussions that shaped how we think about restaurant transactions and the value they’ve brought to listeners.Whether you’re revisiting past episodes or just getting started, these highlights offer a clear picture of the topics that come up most often and why they matter when buying or selling a restaurant.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/50.If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What happens when someone with years of restaurant experience buys their first business? You might expect the process to be smoother, but even seasoned operators face challenges when stepping into ownership for the first time.In this episode, we continue our conversation on what virgin buyers want to know, but with a different perspective. We’re joined by Joshua Rabbie, owner of Benny’s Tacos in Santa Monica, who brings decades of experience across kitchens, front-of-house operations, and multiple restaurant concepts. We talk through his first acquisition and the realities he faced, including what caught him off guard and what he would approach differently today.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/49.If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

Buying a restaurant can be exciting, but for “virgin buyers,” the process can also feel overwhelming. From writing your first offer to figuring out whether a listing is actually worth pursuing, there are many questions that come up long before a deal ever reaches the finish line.In this episode, we sit down with Drew Butler, owner of Market Pizza by Drew Butler in Culver City, to talk through the questions first-time buyers are asking right now. Drew joins us as someone actively searching for his first brick-and-mortar restaurant, and we walk through the realities behind restaurant listings, offers, and due diligence. Along the way, we discuss how buyers can present themselves seriously to sellers and landlords, and why preparation matters more than most people realize.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/48.If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

When should you walk away from a restaurant deal? Not every transaction is meant to close, and knowing the difference between a solvable challenge and a true red flag can save you time, money, and stress. In this episode, we talk about the real reasons restaurant deals fall apart and how to recognize when pushing forward no longer makes sense. From delays and shifting motivation to emotional dynamics between buyers, sellers, and landlords, we discuss why trusting your instincts matters. Not every red flag is fatal, but not every deal should close. If you are navigating a restaurant transaction, this conversation will help you think clearly about when to negotiate, when to pause, and when it may be time to walk away. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/47. If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What should restaurant buyers and sellers be preparing for in 2026? As the year unfolds, we are seeing clear themes emerge that are shaping how deals are getting done and who is stepping into the market. Some of these shifts have been building for years, while others are newer developments that are changing expectations on both sides of the table. In this episode, we share the three areas we believe will matter most this year. For buyers, we talk about where opportunity may be coming from and how the financing environment is influencing purchasing power. For sellers, we outline what today’s buyers are really looking for and how expectations have evolved. Whether you plan to sell this year or in the near future, this conversation will help you think a few steps ahead. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/46. If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

How should restaurant owners and operators think about 2026 from a financial perspective? In this episode, we step back and talk through what it really takes to stay profitable in the current restaurant landscape, from planning ahead and adapting to cost pressure to building the right financial mindset for the year ahead.We’re joined by Matt Granville, a longtime restaurant executive with deep experience in finance and operations, most recently serving as CFO and COO of a multi-unit barbecue concept. Together, we discuss how strong operators approach budgeting, forecasting, and prime cost management, why waiting for monthly reports is often too late, and how daily operational decisions show up directly on the P&L.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/45.If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What’s the right time to sell a restaurant or bar? It’s a question every owner eventually faces, and one that rarely has a simple answer. In this episode, we talk through how timing affects value, options, and outcomes, and why selling at the right moment often has less to do with urgency and more to do with preparation. We explore the idea of selling when a business still has momentum, clarity, and appeal, rather than waiting until fatigue, pressure, or declining performance force the decision. If selling is on your horizon, whether soon or someday, this conversation will help you think more clearly about timing, tradeoffs, and how to position yourself before the window starts to close. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/44. If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

How do smart restaurant owners start the year by strengthening their business? In this episode, we talk about why January is a natural moment to step back and evaluate how a restaurant is really operating. We explore how reviewing financials, questioning assumptions, and looking closely at costs can help owners build a healthier business, whether or not a sale is coming soon.We discuss the financial habits that tend to show up in stronger operations, including cleaner books, clearer separation between personal and business expenses, and reviewing numbers across different time frames. We also share a few reflections from our own experience as operators, including the parts of running a restaurant that consistently created the most pressure.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/43.If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What kind of year was 2025 for restaurant deals? In this episode, we look back on the past year and talk through what stood out most to us as brokers working closely with restaurant owners, buyers, and sellers. We reflect on how the year unfolded, what surprised us, and what stayed consistent even as conditions shifted. To close things out, we spend some time looking ahead and sharing a few personal reflections from the year, along with some holiday stories and moments that made us laugh along the way. It is a chance to wrap up the year, say thank you to everyone listening, and head into the holidays with perspective and optimism. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/42. If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

Securing an SBA loan for a restaurant isn't easy. Banks understand the risks involved, especially given the high failure rate of restaurants. In this episode, we sit down with Scott Cisneros, a senior loan officer at City National Bank, who specializes in SBA 7a loans for restaurant acquisitions. With decades of lending experience and a reputation for straightforward advice, Scott is a trusted resource for brokers and buyers navigating restaurant financing.  Scott explains why most banks prefer SBA financing for business acquisitions. We dive into why experience matters in the application process, how seller financing can impact the deal, and why smaller SBA loans are significantly more challenging to secure than larger ones. We also explore the current lending landscape, including why recent years have been among the toughest, and what to expect as interest rates continue to change.  Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/41. If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What happens from the moment you find a restaurant listing to the day escrow closes? Buying or selling a restaurant is an exciting journey, but the process can be overwhelming if you're unfamiliar with each step. In this episode, we break down the entire transaction process. Understanding what happens along the way can be the difference between a smooth deal and a transaction that falls apart.  We’ll explore the key players in every restaurant deal and the impact they each have on the process. By the end of this episode, you'll have a clear roadmap of what to expect during the deal process. Whether you're a first-time buyer or an experienced operator, this episode will help you understand the ins and outs of restaurant transactions and how the right team of professionals can help you achieve your goals.  Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/40. If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What are the biggest financial mistakes new restaurant owners make? We’ve seen them all, and we’ve made many of them ourselves. When you’re opening a restaurant, it’s easy to focus on the excitement and overlook the numbers. But running out of working capital, mispricing your menu, or overpaying for your lease can turn a dream into a financial strain faster than you think. In this episode, we share the top five financial mistakes we made as former restaurant owners and that we continue to see with our clients today. From underestimating startup costs to ignoring daily cost control, we break down the real financial pitfalls that can sneak up on new operators. You’ll also hear stories from our own experiences, like Patrick’s percentage rent clause and Andy’s costly lease, and what those lessons taught us about sustainable ownership.  Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/39.If you’re considering selling your business and would like a free consultation, reach out to [email protected] or visit TheRestaurantSalesBroker.com to learn more.

What’s the real cost of working with a general attorney or accountant who doesn’t specialize in restaurants? We’ve seen firsthand how relying on the wrong professionals can create major problems, from messy books to painful lease negotiations, and how quickly these issues can spiral into expensive fixes. Running a restaurant is complex enough without learning the hard way that your CPA or lawyer doesn’t understand your industry. In this episode, we share our own experiences and stories from clients who discovered why specialized professionals are worth every penny. We cover everything from bookkeeping errors that take months to correct to legal oversights that jeopardize deals. Having an attorney who knows restaurant leases and a CPA who understands restaurant reporting can make all the difference when it comes to avoiding compliance issues and protecting your business.  Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/38.

How can quick service restaurants stay relevant in a market that changes overnight? Matthew Blair knows what happens when a concept stops evolving. After selling his original World Wrapps and buying it back eight years later, he saw firsthand how a brand that pioneered global fusion wraps could lose its edge when consumer expectations shifted. In this episode, we sit down with Matthew, co-owner of World Wrapps, to explore the trends reshaping the QSR space. Matthew shares how he revitalized his concept by embracing fresh-pressed tortillas, implementing smart technology like kiosks, and finding the right balance between automation and genuine hospitality. He demonstrates that operational efficiency and quality can coexist in a thriving quick service restaurant. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/post/quick-service-restaurant-qsr-trends.

How is social media reshaping the restaurant industry, and what can owners do to protect their business? We’ve seen firsthand how TikTok videos, Instagram posts, and Yelp reviews can drive massive traffic or create unexpected backlash overnight. Unlike traditional critics with context and standards, today’s influencers are building their own brands while reviewing your business, sometimes amplifying issues unrelated to food or service. In this episode, we break down how intent and impact can differ, and why a single post can ripple across your business and staff. We also discuss practical strategies for protecting your business while working with influencers. You’ll gain actionable insights for responding to criticism, spotting recurring feedback themes, and safeguarding your restaurant in today’s fast-moving online landscape. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/36.

What happens when a restaurant deal is nearly complete and a sudden change threatens to derail it? Material adverse changes (MAC) can turn a smooth transaction into a complicated situation, and they often appear when you least expect them. From equipment failures to unexpected employee raises, the time between signing a contract and closing escrow is full of risks that can dramatically alter a business’s value. You’ll learn how to navigate MAC situations, including why thorough seller disclosures are your best defense, how to handle disagreements when buyer and seller perspectives clash, and when bringing in a third-party professional can help resolve disputes. By understanding these risks and strategies, you’ll be better prepared to protect your restaurant transactions and keep deals on track, even when unexpected changes arise. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/35.

How do festival food lineups come together, and what does it take to make them successful? In this episode, we’re talking with Food Curator Tanya Kollar, who manages food programs for major events such as Outside Lands and Lightning in a Bottle. Tanya shares how she works with chefs and restaurants to create menus that appeal to diverse audiences, balance operational realities, and meet the unique challenges of serving thousands of attendees in the middle of a festival. She explains how pop-up restaurants are changing the landscape of festival food and why thoughtful planning makes all the difference for both vendors and festival-goers. Whether you’re a restaurant owner exploring festival opportunities or curious about the business behind large-scale events, Tanya provides actionable insights for creating successful culinary experiences in high-volume settings. From managing pop-ups to navigating operational hurdles, this episode offers strategies and lessons that can be applied to your own restaurant or event ventures. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/34.

Getting a liquor license can make or break a restaurant deal. The regulatory side of alcohol businesses is often the most challenging part for entrepreneurs, filled with complex bureaucracy, paperwork, and rules that most operators dread. Yet without proper navigation of the Alcoholic Beverage Control (ABC) system, even the most promising restaurant transaction can stall for months or fall apart entirely. In this episode, we're joined by Jemma Jorel Lester, a California hospitality licensing specialist who spent nearly a decade mastering ABC approvals before launching Proper Pour Company. Jemma shares her expertise on everything from timeline management to the five main reasons applications get denied, offering practical insights for both buyers and sellers navigating the transfer process. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/33.

What are the biggest challenges that can derail a restaurant deal? Restaurant transactions are complex, with multiple parties involved: buyers, sellers, landlords, lenders, and health departments. Any one of these parties hitting a snag can cause months of hard work to unravel in a matter of days. Having been both restaurant owners and now brokers, we understand the emotional and financial stakes that come with these deals. In this special crossover episode with The Restaurant Dealmaker Show, we’re joined by Steve Zimmerman, a seasoned restaurant broker with years of experience in the industry. We share the strategies we use to keep deals on track, including how to manage buyer and seller expectations, navigate landlord negotiations, and handle the due diligence process. You’ll hear examples from real transactions, learn how to avoid the common pitfalls, and be better equipped to succeed in your own restaurant transaction.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/32.

What happens behind the scenes of a successful restaurant acquisition? In this episode, we explore the sale of Steins Beer Garden in Mountain View, where seasoned operator Ricky Singh shares how he navigated a competitive bidding process to acquire a well-established restaurant in the heart of Silicon Valley. Ricky talks about his approach to buying existing restaurants with proven revenue, the value of keeping operations running during a sale, and why he sees established businesses as less risky than starting from scratch. Whether you’re a first-time buyer or a seasoned restaurateur, Ricky’s insights into deal-making will be invaluable to anyone considering an acquisition in today’s market.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/31.

What happens if ICE shows up at your restaurant’s door? The restaurant industry has long depended on immigrant labor, but with increased ICE enforcement, owners face new threats to their staffing and operations. From heightened raids to the uncertainty about their employees’ status, restaurant owners are now asking: How do we protect our teams, our businesses, and ourselves? In this episode, immigration attorney Helen Lawrence joins us to discuss the current state of immigration enforcement and its impact on the restaurant industry. Helen provides insight into how the administration is focusing on low-hanging fruit and what restaurants can do about the threat of ICE raids. She explains the shifting tactics of enforcement and the ways restaurant owners can prepare for the unexpected.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/30.

What does your restaurant’s bookkeeping say about its true value? Many owners load up their books with expenses to reduce taxes, but this can obscure the actual market value of the business, especially when it’s time to sell.In this episode, we welcome back restaurant accounting expert Dan Engel, who discusses the trade-off between tax savings and clean financial records. Whether you’re thinking about selling in the near future or just want to improve your financial management, maintaining clean books will ultimately help you secure better lease terms, qualify for loans, and maximize your business’s market value.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/29.

What determines the true value of your restaurant? You might have a valuation from your CPA, but does that number reflect what your business would actually sell for in today’s market? In this episode, we dive into the difference between accounting-based valuations and market-based valuations, and why understanding the true market value is key when selling a restaurant.This episode provides real-world examples, breaking down how market-based valuations take into account more than just financials—they factor in location, equipment quality, lease terms, and residual goodwill. Understanding these methods will help you better position your restaurant for sale and ensure you’re receiving the right price based on current market realities.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/28

What do you need to know before buying a restaurant or bar? It’s easy to get caught up in the excitement of the deal, but what you don’t know can lead to expensive mistakes down the road. In this episode, we’re covering our top five critical due diligence items that can either make or break your restaurant purchase.As former restaurateurs and seasoned brokers, we’ve seen it all. Whether you’re an experienced operator or a first-time buyer, this episode provides practical insights to help you navigate the due diligence process with confidence.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/27

What does it take to build a restaurant empire from scratch? We sat down with Chef Billy Ngo, a Sacramento culinary icon whose journey from humble beginnings to James Beard Award finalist is anything but ordinary. Billy didn’t follow the typical chef path—he didn’t even plan to work in restaurants.What makes Chef Billy’s story so compelling is his mix of vision and humility. This episode offers a behind-the-scenes look at a career built on instinct, heart, and the kind of perseverance that turns ideas into lasting impact.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/26

Have you ever wondered what it's really like to be a food journalist in one of the most competitive restaurant scenes in the country? Today, we're pulling back the curtain on the fascinating world of food journalism with Lauren Saria, Food Editor at the San Francisco Standard.Whether you're a restaurant owner, food enthusiast, or simply curious about what goes on behind the scenes of your favorite dining spots, this conversation offers a fascinating glimpse into how the stories we read about food come to be.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/25

Are you a restaurant owner who believes your business is a gold mine waiting for the right buyer? We've heard it all before – "I have the best location in town," "This business has tons of potential," or "We just don't have time for it anymore, but it's fantastic." As restaurant brokers, we regularly encounter these claims, but the reality of restaurant valuation is often quite different.In this episode, we tackle the biggest misconceptions sellers have about what makes their restaurant valuable. Whether you're considering selling your restaurant now or in the future, this episode provides an honest broker's perspective on what truly matters to buyers and how to position your business for a successful sale.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/24

Have you been hearing the word “tariffs” everywhere lately? Wondering what they actually mean for the restaurant industry? With owners already battling tight margins, new tariffs on imported goods could be the next big hit. From alcohol and limes to avocados and packaging materials, price hikes on core ingredients could impact restaurants across the board.In this episode, we break down what tariffs are, how they work, and why they’re making headlines. Whether you’re currently running a restaurant or considering opening one, this episode will help you stay ahead of what could be the next major financial hurdle. Learn how to prepare now so your business can stay strong, even when the next challenge hits.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/23

Have you ever dreamed of opening your own coffee shop? What does it really take to create a successful concept from scratch, build it out, grow the business, and eventually sell it? In this episode, we dive deep into the nitty-gritty details with our special guest Thomas Judt, the mastermind behind The Line Coffee.Join us as Thomas shares his fascinating journey and hard-earned insights on everything from choosing the perfect location and designing an efficient layout to hiring the right team and creating a welcoming community vibe. Whether you're an aspiring coffee shop owner or a veteran restaurateur, you won't want to miss his top tips for success.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/22

Have you ever wondered what it takes to find the perfect location for your restaurant or bakery? The location hunt can make or break a business, with so many critical factors to consider. How do you navigate the challenges and pitfalls to secure your ideal space?In this episode, we're joined by Melissa Chou, a veteran pastry chef who has worked at acclaimed San Francisco establishments like Aziza, Mourad, and the Michelin-starred Mister Jiu's. From dealing with brokers and landlords to evaluating the specific needs of a bakery space, she offers a wealth of knowledge for anyone embarking on their own location hunt. Discover the key considerations, potential pitfalls, and the importance of surrounding yourself with the right team to make your dream space a reality.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/21

Have you ever wondered what goes on behind the scenes when buying or selling a restaurant?In the complex world of business transactions, having a trusted escrow company on your side can make all the difference. But what exactly does an escrow company do, and why are they so crucial?In this episode, we sit down with Sally Rowshan, founder and president of Secured Trust Escrow, to dive deep into the intricacies of escrow services. With her extensive background in real estate and financial services, Sally brings a wealth of knowledge and experience to the table.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/20

Are you curious about what types of restaurants are selling in today's market? Do you wonder where buyers are looking to invest in 2025?Join us as we explore the concepts in high demand, the crucial role of location, and what today's buyers are really seeking, whether it's a turnkey operation or a well-established profitable business.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/19

What a rollercoaster ride 2024 has been for the restaurant industry! As we close out the year, it's time to reflect on the challenges, triumphs, and lessons learned over the past 12 months in the California restaurant scene and throughout the US. In this special year-end episode, we sit down to discuss the state of the industry in 2024. We cover the ongoing impact of the pandemic, shifting consumer trends, and the resilience of restaurant owners and operators. You’ll learn about the hurdles faced by urban restaurants, the rise of suburban dining, and the opportunities that lie ahead in 2025.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/18

Are you considering selling your restaurant or bar business? How can you maximize the value of your business and ensure a smooth transaction process? Last episode, we focused on the buyer. This episode is for the sellers out there, bringing you 5 tips for preparing your business for sale.From maintaining accurate financial records to being a good tenant and preparing for due diligence, this episode covers the key steps you need to take to set your business up for a successful sale. Whether you're just starting to think about selling or you're ready to put your business on the market, you won't want to miss this valuable advice from two industry experts.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/17

Have you ever wondered what goes on behind the scenes when buying or selling a restaurant? Every restaurant transaction is different, but in this episode, we pull back the curtain on the five most important steps we identify in pretty much every restaurant transaction.Tune in this week to learn the five key milestones you need to hit to successfully close a restaurant deal. We discuss the challenges faced by buyers and sellers, including confidentiality, landlord approval, and financing. Whether you're a buyer or seller, this episode will arm you with the knowledge you need to navigate this process with confidence.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/16

What’s it really like selling a restaurant? In this episode, we pull back the curtain on the complexities of the restaurant sale process with a restauranteur who's been through it all.Dave Peter, former owner of the iconic Galley Seafood Grill and Bar in Morro Bay, joins us to share his experience selling his beloved restaurant after 15 years at the helm.If you’re considering selling your restaurant, or you’re simply curious about what goes on behind the scenes of a restaurant sale, this episode is for you. From navigating the complex escrow process to managing staff concerns, Dave offers a candid look at the emotional roller coaster of selling a restaurant.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/15

Did you know that restaurant deals fall through at the last minute all the time because of the landlord? As agents, we often call landlords deal killers for a reason. Of course, most landlords are reasonable people who want to establish a long-term relationship, but navigating the landlord approval process can be one of the most challenging aspects of getting a restaurant deal done.In this episode, veteran restaurant broker Keith Simpson joins us to share his expertise on how to best work with landlords. With over 51 years in the restaurant industry, including hosting the Food Network TV series Buy This Restaurant, Keith brings unparalleled insight, honesty, and humor to this tricky topic. Tune in to learn proven strategies for presenting buyers in the best light, avoiding common pitfalls, and ultimately getting that all-important lease assignment or new lease signed.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/14

Have you ever wondered what it takes to build a successful restaurant empire? Most fail, but our guest this week has succeeded and built something truly fantastic.Today, we sit down with Jordan Cressman, VP of Operations and partner for Baja Sharkeez Restaurant Group. He’s here to dish out the secrets behind Baja Sharkeez and its growth to 14 locations spanning five distinct concepts.Tune in this week as Jordan shares his incredible journey from barback to restaurant mogul, working alongside the Newmans to expand their casual beach bars and eateries across the South Bay of Greater Los Angeles.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/13

Do you feel like running your restaurant is eating up all your profits? You're not alone. Many restaurant owners struggle with streamlining operations and managing costs effectively. But what if there was a way to run your independent restaurant like a well-oiled franchise without paying hefty royalty fees?In this episode, we sit down with Fred Langley, CEO and owner of Restaurant Systems Pro. He took his years of experience in the restaurant industry and started helping restaurant owners systematize, not only helping owners revolutionize their operations, but providing the support they need to navigate the complexities of running a successful restaurant.Tune in this week as Fred shares his inspiring journey from dishwasher to restaurant owner and now, a leader in helping restaurateurs revolutionize their businesses.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/12

Worried about signing a restaurant lease or purchase agreement without fully understanding the legal implications? You need an attorney like Roberta Economidis by your side. As a founding partner at Georgopolis and Economidis Law Group, Roberta specializes in corporate and business law with a focus on the hospitality industry.Tune in this week as Roberta breaks down the key factors to consider in purchase agreements and leases, and explains how working with a specialized attorney can protect your interests and prevent costly mistakes.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/11

If you’re a restaurant owner looking to sell your business, or you’re a buyer hoping to secure financing for your dream restaurant, this episode is for you. We dive into the nitty gritty details of SBA lending for restaurants with our expert guest Bob Porter, Senior Vice President in Business Development and SBA Lending for Plumas Bank. Tune in this week to gain the kind of insights that will help you secure the funding you need for your restaurant purchase. Bob's transparent SBA loan advice and tips for getting approved will take a ton of work off your plate further down the line.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/10

Whether you're a current restaurant owner looking to sell, an aspiring restaurateur seeking to buy, or simply interested in the behind-the-scenes world of restaurant dealmaking, this episode is packed with valuable information you won't want to miss.Steve Zimmerman is the founder and principal broker of Restaurant Realty Company. He is the OG who literally wrote the book on restaurant dealmaking, and with over 1,000 restaurant and bar sales under his belt, Steve's insights are invaluable. In this conversation, Steve provides a fascinating look at how Restaurant Realty has weathered economic downturns like the COVID-19 pandemic, and he shares insights into the unique challenges of getting deals done in the current climate, as well as his predictions for the future of the industry. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/9

Ever wondered what it takes to build a thriving bar and nightlife business in a city like San Francisco? In today's episode, we sit down with Vlad Cood, a veteran of the Bay Area entertainment scene.Vlad is the owner of Butter Bar and BuzzWorks, two popular establishments in San Francisco's SoMa neighborhood. Tune in to hear Vlad's insights on navigating the complex world of entertainment permits, dealing with rising insurance costs, adapting to changing customer trends, and his exciting plans for a new rooftop bar that could help elevate San Francisco's nightlife scene to the next level.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/8

Joining us this week is Dan Engel of Engel Accounting, a restaurant accountant extraordinaire who has seen the good, the bad, and the downright ugly of restaurant books over his career. Dan shares his wealth of knowledge on what makes restaurant accounting unique and we also dig into the nitty gritty of accounting best practices, from accrual vs cash basis to the various ways restaurant owners pay themselves.Whether you're a restaurant owner looking to get a better handle on your books, or you're just fascinated by the behind-the-scenes of the industry, this episode is packed with valuable insights. Tune in to level up your restaurant accounting game and set your business up for success.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/7

Ike Shehadeh is the visionary founder behind Ike's Love & Sandwiches, a popular sandwich chain known for its creative and delicious offerings. Starting in 2007 with a simple vision to spread love and happiness through good food, his unique and flavor-packed sandwiches quickly gained a cult following, leading to a rapid expansion. Ike's sandwich empire has grown into 100 stores across six different states, and he joins us on the show today to share all his secrets of growing from one unit to 100.Discover the challenges and triumphs that come with taking your first steps in the restaurant industry. Ike shares the value of self-belief and belief in your concept and goes into granular detail about making the decision to open your first restaurant and the scary first steps you take in the immediate aftermath.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/6

Our guest this week is Michael Karp, the owner of Le Bon Temps Restaurant Group. With over 30 years of hospitality experience and a decade in restaurant ownership and design, Michael is the driving force behind LBT Restaurants. Michael has been instrumental in redefining the dining experience, establishing himself as a visionary leader in the restaurant industry, and he's here to show us the reality of growing a successful restaurant group.Expanding a restaurant to multiple locations poses many challenges, from investment to ensuring consistency across all locations, especially accounting for varying concepts and vastly different teams. How does Michael manage these complex operations and ensure a solid and sustainable customer experience across an entire restaurant group? Tune in this week to find out.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/5

Today, we're joined by a fantastic guest, Ben Koenig. Born Benedict Koenig IV, he is the founder of Heritage Eats, a globally-inspired multi-unit fast-casual concept in the acclaimed Napa Valley and surrounding Bay Area. Ben also owns Mothers Tacos, he's the creative force behind Napa Valley Lobster Co. and several other innovative dining ventures. Ben has the brain and background to understand what a complete food concept should look like, and what good business really is.Ben dipped his toe in the restaurant industry in Napa, then went on a crazy journey, traveling to North Africa and through Asia, which is where the inspiration for Heritage Eats came from. Tune in this week to discover how Heritage Eats went from an idea to a successful concept restaurant, as well as how Ben chooses locations, hires staff, and what he loves about restaurant brokerage.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/4