Sell Your Restaurant

Selling a Restaurant Takes More Than a Listing

You’ve put years into your restaurant. Selling it well means pricing it correctly, protecting confidentiality so sales and staff stay steady, and clearing the lease, license, and franchisor hurdles that sink many restaurant deals late in the process.

We handle the entire sale so you can keep running the business. Our commission is paid at closing, so we get paid when you do.

Our Restaurant Selling Process

• Valuation: SDE-based pricing supported by your lease, trends, and comparable sales
• Recasting financials: identifying owner add-backs buyers and lenders will accept
• Blind marketing: advertising your restaurant without its name or location
• Buyer screening & NDAs: verifying funds and experience before details are shared
• Lease & license coordination: landlord assignment, liquor license transfer, and franchisor approval
• Negotiation & closing: price, terms, training period, inventory, and transition

Reasons Owners Sell

Retirement, burnout, a partnership change, a new opportunity, health, or simply a great offer. Every reason is valid. The key is starting before the business shows the strain, while sales and the lease still support the strongest price.

Closing a Restaurant vs. Selling It

Even a restaurant that is struggling often has value in its equipment, its build-out, its liquor license, and its lease. Before you close the doors, talk to us about selling the business or the space to an operator who can use it.