Selling a Restaurant

Selling a Franchise Restaurant vs Non-Franchise

What are the Pros and Cons of Selling a Franchise Restaurant vs. Non-Franchise is a common question EATS Restaurant Brokers receives from sellers? Franchise Restaurants for Sale make up 60%-70% of all restaurant sold listings annually. Why is the number so high compared to independently owned restaurants?

The hard facts are only 30%-40% of restaurants listed on the for-sale market will get sold to new buyers. Why does a Franchise Restaurant have a better chance of being sold than a non-franchise restaurant for sale?

EATS Restaurant Brokers discuss the Pros and Cons:

Franchise Restaurant for Sale 

Pros:

• Trade Name: Franchisees have the right to use an established trade name, marks, logo, and goodwill. Buyers are generally knowledgeable about the concept and menu.
• Restaurant Valuation: Franchise Restaurants usually get a higher price valuation.
• Franchise Business Consultant: New buyers are assigned a Consultant from the franchise brand to receive additional training and support.
• Books and Records: Franchise Restaurants are known to have better books and records to provide to buyers. Franchise concepts typically require Franchisees to have updated POS sales systems.
• Landlord Approval-: Landlords, are most comfortable approving restaurant concepts for lease spaces. Occasionally lease assignments will have guaranteed landlord approval for franchise concepts.
• Bank Lending: Banks view franchise restaurants as less risky loans compared to an independently owned restaurant. The approval process, at times, can be quickly done.

Cons:

• Franchise Fee: Initial Franchise Agreement Fee ranges from $20,000-$100,000+ depending on Franchise. When a restaurant transfers to a new buyer, a transfer fee is generally required, usually up to 50% of the Franchise Agreement fee.
• Royalty: This operating fee is calculated based on Gross sales ranging from 3%-10% (it could be higher).
• National Marketing Fee: Required fee each franchisee pays to the franchisor to help with the franchise marketing cost. Expenses can range from 0%-6%.
• Remodel Cost: Franchises require locations to date on current specs before a sales transfer can take place to a new buyer. Restaurant remodels cost can be prohibitive depending on the Franchise’s current location requirements. Required upgrades can range from updated tables, chairs, signage, POS system upgrade, lighting, and cooking equipment.
• Required Training: New franchisees are required to complete a certain number of hours working in the restaurant before a buyer can achieve a sales transfer. This process from start to finish can range from 2 weeks-3 months.
• Franchise Approval: Buyers have to get approved by the Franchise.
• Vendors: Franchises have a list of preferred vendors that the franchisees must use.

Independent Owned Restaurant for Sale 

Pros:

• No Royalty: Buyers are not required to pay 3%-10% to any franchise; this could equal hefty savings yearly.
• No Required Training: The buyer can schedule training with the seller, but a certain number of hours working in the new buyer’s business is not required to complete the transaction.
• Time to close: Once the buyer and seller agree to terms on an Asset Sale purchase and the landlord approves the new buyer, the deal can close. One of the most significant advantages of non-franchise sales is the lack of time to complete this deal. Instead of 2-4 months to close on a franchise concept, a buyer can close on a non-franchise restaurant in 2-4 weeks.
•  Remodel Cost: Sellers are not required to do any upgrades unless buyers request.
• National Marketing Fee: Buyers are not required to pay an automatic marketing fee to anyone.
• Freedom: Have the ability to make changes with getting franchise approval. Owners have the freedom to choose their vendors.
• Local: Customers like to support local restaurants that are not national franchise concepts.

Cons:

• Restaurant Valuation: Normally are lower than Franchise concepts. Unless the restaurant has good books and records, goodwill, and has been open and established for years.
• Training: New buyers are on their own to learn the concept, operations, employees, and marketing. The buyer usually completes no formal training before or after the sale transaction.
• Trade name: Building up the trade name is 100% the responsibility of the operator. The new owner has to maintain or establish a new identity for the restaurant. 
• Books and Records: Keeping updated and accurate books and records can be challenging for non-franchise concepts.
• Landlord approval: Landlords will frequently do more due diligence on a non-franchise concept before they approve a lease assignment. From the landlord’s standpoint, it is riskier to approve a non-franchise compared to a franchise concept.

Franchise Restaurant ownership and independently owned restaurants have tons of pros and cons to consider when buying a restaurant.

EATS Restaurant Brokers are Subject Matter Experts in Restaurant resales. Let us provide you a complimentary Certified Restaurant Valuation; contact us today at sales@eatsbrokers.com or 404-993-4448.

How to review a Restaurant Profit and Loss Statement

Understanding how to review a Restaurant Profit and Loss Statement is a crucial variable for a Restaurant Valuation to determine the restaurant’s actual value. Restaurants are one of the industries that the ratios on a profit and loss statement can give valuable clues on how a seller operates his/her restaurant.

Unexperienced buyers will look straight down to the Net Income number when reviewing a Profit and Loss Statement. Experienced restaurant operators/buyers will start from the top and work down; they will check the key variables’ ratios.

EATS Restaurant Brokers -5 Critical Categories to review ratio percentages on a Profit and Loss Statement:

• Sales
• Cost of Goods Sold
• Payroll
• Rent/ Occupancy
• Net Income

Let’s start from the top of the Profit and Loss Statement:

1. Sales: This category is the most critical number because all the other key variables are based on the net sales number. Today, restaurant owners can automatically pull the total sales numbers from an integrated Point of Sale( POS). Total Sales is a good indicator to show if the restaurant sales are improving or declining yearly.

2. Cost of goods sold (COGS): Refers to the direct costs of producing the goods sold by a restaurant. Cost of Goods should typically run around 28%-32% of sales. This number can increase or decrease depending on the restaurant concept.

Example:
Pizza restaurants COGS are usually lower, ranging from 25%-28%
Full-Service Restaurants COGS are higher, ranging from 33%-36%
Sub Sandwich Franchise COGS typically range from 28%-33%

3. Payroll: Includes labor cost, including hourly and salaried, payroll taxes, 401K contributions, and other employee benefits. An average payroll rate should be around 25%.
Restaurant Brokers come across some diverse Payroll expense ranges when providing restaurant valuation. Here are some scenarios:

-Low under 20%- Restaurant has family members working extensive hours, or husband and wife are working over 40 hours weekly
-Low under 20%-Owner debits some payroll expenses under Cost of Goods Sold (COGS).
-Low under 20%-The most common scenario is CASH-owner is paying employees in CASH, aka under the table.
(These factors are essential because they make a difference in the restaurant valuation)
4. Rent/ Occupancy Expense: Occupancy costs are costs related to occupying space, including; rent, real estate taxes, personal property taxes, and insurance on the building. Occupancy Costs should be between 7%-11% of sales.

EATS Restaurant Brokers Tip-PAY CLOSE ATTENTION TO THIS LINE:
Occupancy Costs that are 5% or less and 12%-18% should get an experienced Restaurant Broker’s attention providing a restaurant valuation. Leases that have a monthly occupancy cost of 12%-18% are an indication of a bad lease. This ratio number for rental occupancy can be challenging for restaurant owners trying to sell a restaurant to a buyer.

On the opposite end, Occupancy Cost that is 5% or less should be explained in detail. In most cases, the restaurant seller owns the building and pays a low mortgage, or the landlord provided reduced rent as a concession.

5. Net income (NI), also called net earnings, is calculated as sales minus the cost of goods sold, selling, general and administrative expenses, operating expenses, depreciation, interest, taxes, and other expense.

Restaurant Net Incomes usually range from 5%-10%, a well-managed restaurant can see percentages increase up to 15%.

EATS Restaurant Brokers Tip-PAY CLOSE ATTENTION TO THIS LINE:
Net Income over 20% should be analyzed and explained. Most times, sellers are not deducting all expenses, under-reporting numbers, or combining multiple restaurant expenses.

**Disclaimer if the seller provides a net income over 20% for numerous years on the TAX RETURNS, then it makes it easier to believe.

Restaurant Sellers should understand their Profit and Loss statement and be ready to explain specific ratios if they are irregular from the average ratio ranges. EATS Restaurant Brokers reviews restaurant Profit and Loss Statements daily. We understand the restaurant business down to the percentage numbers.

EATS Restaurant Brokers are Subject Matter Experts in Restaurant resales. Let us provide you a complimentary Certified Restaurant Valuation; contact us today at sales@eatsbrokers.com

or 404-993-4448.

The Cares Act 2-How does it help Restaurants?

The Cares Act 2 has some generous provisions to help restaurants. EATS Restaurant Brokers wants to share some great news about the latest $900 billion coronavirus relief bill. The coronavirus relief bill extends and modifies several provisions first enacted in the CARES Act, Congress’s $2.2 trillion pandemic relief law passed in March 2020.

Congress passed the relief bill to provide support to help people and businesses get through the next several months of the pandemic. Most people are aware of $284 billion’s renewed funding for the Paycheck Protection Program (PPP) to provide forgivable loans to borrowers. It is essential to note that this bill offers a simplified forgiveness application process for loans up to $150,000.

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers says, “When I reviewed the details of the Cares Act 2, I was most concerned about the benefits to the restaurant industry.

The majority of the population knows about the PPP loans, EIDL Loans, and even the deduction for Business Meals, but many do not know about the 6-months of free payments for SBA loans. The free months of non-payment will help restaurant sales transactions”.

 EATS Restaurant Brokers 3 Key Highlights from the Cares Act 2 Relief Bill

1. FREE SBA Payments for six months-NO Principal or Interest required

Restaurant buyers purchasing a restaurant between 2/1/2021 and 9/30/2021 with an SBA loan will not have to pay principal or interest for six months. The non-payments are excellent news for restaurant owners that are considering selling their restaurant in 2021. Buyers have a strong incentive to buy a restaurant before the end of September. The waived principal and interest has a limitation of up to $9,000 per month.

For example, the buyer’s monthly SBA loan payment is $10,000 per month. The SBA will waive the first $9,000 owed, and the borrower would be responsible for a $1,000 charge for the first six months. Many of the deals on main street business brokerage will have lower monthly payments than $9,000 per month.

2. Guarantee Fee Waived

This fee usually ranged from 2.5%-4% of the total loan amount to the buyer. Buyers can now take this savings on the closing cost to help fund their restaurant sales transaction.

3. SBA Guarantees 90% of the loan amount

The SBA has increased its loan guarantee to banks from 75% to now 90%. Increased SBA loan guarantee is excellent news for restaurant buyers because now banks can take more risk and approve more lending deals.

It’s an incentive filled time to sell a restaurant or buy a restaurant using funds from the banks. EATS Restaurant Brokers are Subject Matter Experts in Restaurant resales. Let us provide you a complimentary Certified Business Valuation; contact us today at sales@eatsbrokers.com or 404-993-4448.

Understanding Add Backs when Selling a Restaurant

Understanding Add Backs when Selling a Restaurant can be difficult for inexperienced restaurant buyers and restaurant sellers to understand. The real value is more than just the bottom net profit number on the profit and loss statements and tax returns.

When it’s time to sell a restaurant, how do you know what to add back to calculate the earnings before interest, taxes, depreciation, and amortization(EBITDA)? These calculations are essential to evaluate the value of the restaurant.

The EBITDA for restaurant valuations used for positive cashflow restaurants is crucial to discovering its actual value. This financial information is critical because today’s buyers will use multiples of the EBITDA to determine their offer price.

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers says, “I let restaurant owners know the only add-backs I will include are the ones accepted by SBA lending professionals. Restaurant owners deduct many personal expenses from the restaurant’s books and records, but not all costs qualify as add-backs for a Certified Restaurant Valuation.

I have years of experience of providing Restaurant Owners restaurant valuations based on the EBITDA on their financials”. Once I find out the EBITDA, I can then assign a correct multiple to find out the recommended listing price”.

EATS Restaurant Brokers-Lender add-back cheat sheet: These are the following add-backs most bank underwriters will accept.

1. Depreciation and Amortization
2. Interest- on loan payoff
3. Personal Travel and meals
4. Seller’s auto expenses, including insurance
5. One-time costs that are nor re-accruing
6. Seller discretionary expenses, ex- life insurance, salaries to family members(not working)
7. Severance and lawsuit settlements
8. Manager salary-if seller is an absentee owner

The team at EATS Restaurant Brokers has expertise in factoring in add-backs when selling a restaurant. We know which add-backs and adjustments will get approved for SBA lending. Let us provide you a complimentary Certified Business Valuation; contact us today at sales@eatsbrokers.com or 404-993-4448.

Virtual Brands do they work for restaurant owners?

By now, most people have heard about Ghost Kitchens and Virtual Brands, do they work? Virtual Brands are restaurant concepts that are online-only brands that offer pickup and delivery. Virtual Brands help restaurant owners create multiple brands to represent its existing menu.

Restaurant owners have complained about third-party platforms only allowing restaurants to choose a couple searchable terms for customers to find them on. This is a big problem because what happens if your restaurant has a diverse menu? Only 2-3 searchable terms will not cover most restaurant owners’ menus.

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers, says, “ I can see more restaurants creating Virtual Brands in 2021 to help with the decrease in business and with indoor dining restrictions. I know a restaurant owner that owns a bar/tavern; they created a Chicken Wing, Hot Dog, and Hamburger virtual brand. Now their portfolio has 4 different restaurant brands under one roof.

The most successful virtual brands understand their labor cost, food cost, marketing cost, and delivery party commission to make them profitable”.

What are the Pros and Cons for Virtual Brands? 

Pros:

-Helps restaurant owners create 2nd and 3rd streams of income

-Helps restaurant owners increase food delivery sales

-Does not require multiple locations

-Great way to add new food options to customers

-Can make money by charging for shared kitchen space to other Virtual Brand operators

Cons:

-Food cost can increase due to adding new items to the menu

– Most restaurant owners are too busy marketing and branding their central concept that they don’t have the time to focus on building up the Virtual Brand.

-Adding Virtual Brands can make restaurant owners a jack of all trades but a master of none

-Increased labor costs can be an issue with making various food cuisines.

-Virtual Brands don’t allow you to promote your primary restaurant

-Google Reviews are usually done on brick-and-mortar locations and not Virtual Brands

Virtual Brands and Ghost Kitchens will continue to grow in 2021. Some restaurant franchise brands and restaurant owners are experiencing success with Virtual Brands and Ghost Kitchens. Others are not experiencing success because they don’t have time to build up and market the new concept. The concept of having a brick-and-mortar location for customers to dine-in is a concept that some restaurant owners are moving away from, and they are much happier with virtual brands.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

What is The Best Way to Sell a Restaurant?

The best way to sell a restaurant in today’s market with restaurants closing at a record pace since the pandemic started is a tough question to answer.

BizBuySell’s 3rd Quarter Insight Report reflects a market-driven by opportunity seekers and business owners either well-positioned to profit or forced to exit.

The Restaurant Owners forced to exit likely will have to close permanently or try to sell as an Asset Sale. When a restaurant buyer is purchasing a restaurant, they are purchasing a salary/job or buying an Asset Sale.

An Asset Sale is a restaurant that is not profitable; books and records are not clean, open for less than two years, or closed. Why would anyone buy a restaurant that is not profitable? An Asset Sale can be a quick path to restaurant ownership.

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers says, “The market in 2021 is projected to be filled with restaurants listed as an Asset Sale. The pandemic has reduced restaurant sales by 10%-50% of 2019 sales numbers for most owners. Restaurants work on narrow net margins ranging from 5%-10% starting and have little room for error. The pandemic will force many restaurant sellers to list for sale as an Asset Sale in 2021.

A large number of Restaurant Owners are trying to sell to pay back the rent owed and to get out of the lease obligations that usually come with a personal guarantor. They are selling their restaurant for pennies on the dollars”.

BizBuySell.com states that Asset Sales have become an increasingly popular path to business ownership. The only sure discount for value shoppers is likely to come by way of a business asset sale.

Restaurant buyers purchasing an Asset Sale can keep the concept the same or convert to a new idea. Restaurant Franchise Brands are taking advantage of the restaurant inventory coming available to buy and convert to their own concept. Buying an Asset Sale can save a restaurant owner thousands of dollars on build-out cost and save time to open the doors for business.

Asset Sales can be a perfect opportunity for existing restaurant owners to expand or for new restaurant owners to save money on opening a new restaurant. According to BizBuySell’s survey, 47% of buyers are considering purchasing the assets of a closed business.

EATS Restaurant Brokers recommends restaurant owners planning to sell a restaurant in 2021 to hurry to hit the market before inventory gets saturated with Asset Sales. January-April are the highest months for buyer activity on restaurants for sale.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

What do Restaurant Business Brokers Do?

Restaurant Business Brokers are more similar to a quarterback on a football team than most people think. Restaurant Brokers are the quarterbacks for the sale process. Quarterbacks are known to be some of the smartest people on the team. A team that has a great quarterback has a competitive edge over another group.

Restaurant Business Brokers are responsible for coordinating all the various aspects of the restaurant sale. Restaurant Sales can be more complicated than residential real estate sales or general business brokerage. Remarkably similar to a quarterback position being a specialized position, it takes Restaurant Brokers years to specialize in the minor details of Restaurant Brokerage.

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers, says, “a Restaurant Broker and a Quarterback have to be leaders for the team.” To get a Restaurant listing to the closing table, it takes a team effort’. The more complex the deal gets, the more team members will be added.

Nobody wants the deal to get to the closing table more than the Restaurant Broker. A good Restaurant Business Broker should be able to call an audible if he or she notices the deal is falling apart”.

Facts about a Quarterback:

–         Playing a Quarterback is the most demanding position on the field.

–         Has to know all the responsibilities for every player on the offensive

–         Has to understand how the defense is trying to stop them from scoring

–         Has to be able to call audibles if play will fail

–         Quarterbacks can be expensive; they usually are the highest-paid player on the team

Facts about a Restaurant Broker:

Specializing in selling restaurants is a tough business; over 60% of Restaurant Brokers will fail within the industry in the first two years.

–         Has to know the role of every individual or professionals involved in the deal

–         Experienced Restaurant brokers should understand items that could affect the deal from closing.

–         Most deals require written amendments to get the deal closed; a Restaurant Broker needs to know when to call an audible to save a deal

–         A good Restaurant Broker should contact the lawyers, accountants, landlords, lenders, buyer, seller, and closing attorneys throughout the sales process.

–         Restaurant Brokers usually charge 10%-15% or a minimum commission of $10,000

EATS Restaurant Brokers understands the importance of running the offense to score a touchdown and get everyone paid at the closing table. Interested in selling your restaurant? Don’t just hire any Broker; hire a quarterback to get your restaurant sold.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

How to Sell a Franchise Restaurant?

The decision to sell a franchise restaurant can be challenging in today’s market. The good news is that if you own a Restaurant Franchise, buyers are lining up with interest. Close to 60%-70% of the restaurants for sale in Georgia that sell are franchise concepts.

Franchise concepts are growing right now, while independent owned restaurants are declining. Franchise Restaurants are popular because they come with a proven system, support, business model, logo, IT support, and reputation.

When it is time for a Franchisee to exit the business, they have a couple of choices on how to sell their restaurant. One of the most significant considerations when selling a franchise restaurant is, do I sell to a current franchisee? Or do I sell to a non-franchisee?

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers says, “ selling a franchise restaurant to a current franchisee is much different from selling to a new franchisee. Current franchisees understand the brand; new franchisees need much information to educate them on the Franchise Brand, process, qualifications, training, and closing process”.

Who do you sell your restaurant to, a current Franchisee or a Non-Franchisee? EATS Restaurant Brokers discuss the Pros and Cons:

PROS Selling to an existing Franchisee:

-Dealing with an educated buyer about the franchise

-Has already been approved by the franchise

-The capability of closing a deal fast because they don’t require the standard 4-6 weeks training.

CONS of Selling to a current Franchisee:

-They usually undervalue the business

– They understand the operation of the franchise brand

-They are harder to impress

-It can be challenging for them to get financing

PROS Selling to a Non-Franchisee:

– Can get a higher offer price

– They are excited about the new opportunity

– Usually are not experienced, restaurant owners

– Can sell them the opportunity for growth or proven sales numbers

CONS Selling to a Non-Franchisee: 

– Lots of education about the buying process is needed

– Have to get approved by Franchisor

– Have to do the required training before a new franchisee can complete the sale. Training process is usually 4-6 weeks

– Closing process can take 2-4 months

Thinking about selling a restaurant contact EATS Restaurant Brokers. For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

How to Sell a Restaurant- Telling the story

How to sell a restaurant in today’s market only months after the Covid-19 pandemic crippled the restaurant industry is a challenging task. EATS Restaurant Brokers understands selling a restaurant is just not about the tangible items or the goodwill. Buyers in today’s market want to know what the story is of the restaurant. How has covid affected restaurant sales?

Dominique Maddox a Restaurant Broker and Founder of EATS Restaurant Brokers says, “when I take a restaurant for sale listing, I want to know the story about the restaurant. Every Business Broker can look at the Profit and Loss statements, but most cannot tell the story of the restaurant to a buyer, because they did not ask the owners the right questions”.

When I am Telling the story of a restaurant, I want the potential buyers to understand the strengths, historical success, and possible future of a restaurant”.

EATS Restaurant Brokers provides tips to restaurant owners for “Telling the story”

1st Review the financial numbers from 2019 and get a monthly average for the sales, compare the numbers to the 2020 sales numbers. How much of a monthly decline or increase do you notice? In the past 3-months how close are monthly sales averages compared to 2020?

EATS Restaurant Brokers advice: If your sales have declined from 2019 to 2020, know your historical success. Is March-May your busiest months and your business was affected negatively by the pandemic? How were your monthly sales history from 2017-2019? What areas of your business were affected the most dining in, catering, and how are those areas now affecting sales now?

2nd Restaurant owners should understand the SWOT analysis of the business before they list for sale. SWOT analysis is a strategic planning technique used to help a person or organization identify strengths, weaknesses, opportunities, and threats related to business competition or project planning.

Restaurant owners should be about to tell the story about the strengths and opportunities of the restaurant. The strength of the business is the “Sizzle”, meaning why should a buyer considering purchasing the restaurant. Think about how is your social media, how does your menu look online, do you have Google Reviews?

EATS Restaurant Brokers advice: Provide your Restaurant Broker with selling points about your business that would encourage a buyer to purchase your restaurant. Provide information on expenses that can be reduced ex. Food cost or labor cost.  What changes can be made to improve the business, and why should a buyer make the changes?

Selling a restaurant is an art and science at the same. Telling the story of the restaurant helps a buyer understand the strengths, opportunities, and value of the business. Next time you want to sell your restaurant do not just list it for sale, tell the story!

Thinking about selling a restaurant contact EATS Restaurant Brokers. For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

Dominique Maddox of EATS Restaurant Brokers sells Papa’s Pizza To Go Franchise

Dominique Maddox of EATS Restaurant Brokers sells Papa’s Pizza To Go located at 3064 US-76, Hiawassee, GA 30546. EATS Restaurant Brokers represented buyer and seller.

The Gagnon’s were the sellers of the business, they plan to move to Florida to retire, after operating the business since 2009. The buyer ironically is moving from Florida to Hiawassee, Georgia. The buyer likes the lifestyle in Hiawassee and was tired of the Florida sun.

Dominique Maddox says, “ This is an interesting story of someone moving from Florida to buy a business in the beautiful mountains of Georgia, and the sellers are moving down south because of the weather. It’s common in the restaurant brokerage industry that a buyer located in a different state buys a restaurant in a different state and moves to that state to operate”.

Dominique Maddox is the President and Founder of EATS Restaurant Brokers and  www.EATSbrokers.com, a business brokerage firm specializing exclusively in restaurant franchise resales, restaurants for sale, bars, and nightclubs. After working with one of the nation’s largest restaurant brokerage firms for seven years, Dominique decided it was time to bring a new flavor to the Restaurant Brokerage Industry and founded EATS Restaurant Brokers.

Dominique Maddox has been selling restaurants since 2010 and has undergone intensive training in the Restaurant Brokerage Industry. Dominique attended Morehouse College on a football scholarship, he brings that same competitive spirit and energy to the field of restaurant brokerage.

EATS Restaurant Brokers are Restaurant Resale Specialists that can guide you thru the complex process of buying or selling a restaurant.

Let us show you how Restaurant Brokerage is done with flavor!

Thinking about selling a restaurant contact EATS Restaurant Brokers. For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com