Month: May 2018

Why Are You Asking the Question? You have been grinding away for years, never taking a vacation, plowing almost every penny you have ever made back into the restaurants and then one day you look up from your computer screen and ask yourself the proverbial question: “Should I consider selling my restaurant business?” If this […]

Preparation is Key In the immortal words of legendary UCLA basketball coach John Wooden, “Failing to Prepare is Preparing to Fail”. In the context of selling your restaurant company, failure is typically defined as not fully optimizing the sale price. Like most things in life, the best way to maximize the probability that you will […]

What’s the Difference? The Broker introduces you to the buyer and then largely sits on the sidelines waiting to collect his commission check. The Banker is the quarterback of the team who brings a wealth of knowledge and experience to the game, is intricately involved in all facets of the transaction and is responsible for […]

The Price of a Restaurant The price restaurants change hands at is typically based on a multiple of cash flow. It is a Buyer’s expectation that the cash flow he is buying is: 1. Verifiable 2. Sustainable 3. Financeable To determine if those three tests are met the Seller starts with the actual historical cash […]

Words to Live By When Negotiating the LOI Business consultants are fond of saying: “Less is More”, but when it comes to the right strategy for negotiating a letter of intent (“LOI”) to sell your QSR business, we say: “More is More”. Here’s why: The Seller’s negotiating leverage is highest when prospective buyers are competing […]

THE BACKDROP: The APA process is going to be a painful, difficult and expensive process.  That’s just the way it is! The process doesn’t run itself. The principals need to stay in control Expect anywhere from 45 to 145 days to complete the process.  If you stay in control it will be on the shorter […]