How much is my Restaurant Worth? sell your restaurant sell your bar
(1) #1 selling feature - location! (2) Contemporary concepts add value - dated concepts subtract (3) Equipment age and condition (4) Health rating (5) Good books with positive cash flow (6) Stable employee base that can be retained (7) Competition +- (8) Below market leases add value. In order to market and sell by standard valuation methods, restaurant must have a favorable lease, good location and concept, be well established and have a proven stream of income. If not we attempt to market on a concept conversion basis using approximate replacement cost of assets and leasehold improvements. Restaurants continue to be difficult to sell, but will always sell with a low down payment and good terms!"
"A long term lease is important. Good books and records bring a higher price. A free-standing building will increase the price. Good chemistry between the buyer and seller is very important to getting a higher price. A fresh clean-up and painting helps a lot. Rent to sales ratio should be 6 to 8% of sales."
"You cannot sell or expect to be paid for sales or profit you cannot or will not show. Debt service should not exceed 70% of adjusted cash flow after owner's compensation. Restaurant must be established 2.5 to 3 years minimum on independents. Look at how long it has been since a remodel or upgrade, should be no longer than 5 years. How old and what condition is the FF&E? Is there any specialized equipment needed?"
"Pluses are location, location, location, and can concept be expanded."
Expenses as a percentage of annual sales
| Cost of goods | 33 to 35% (32 to 40%) |
| Payroll/Labor Costs | 15 to 20% (35 to 30%) |
| Occupancy Cost | 9 to 13% (6 to 8%) |
| Cost of goods (Fast Food - Mexican, Italian, etc.) | 30% +/- |
| Cost of goods (Full Service, Midscale, Fine Dining) | 35% +/- |
| Payroll/Labor costs (Fast Food) | 20 to 25% |
| Payroll/Labor costs (Full Service) | 30% |
| Occupancy cost | 6% +/-
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