Selling your Restaurant: What should you know?

Sell a restaurant

Are you selling your restaurant in today’s market? What should you know about selling a restaurant before you start? The Restaurant resale market is much different from the housing resale market. Only 2%-5% of Restaurant Buyers inquiring about restaurants for sale will purchase a restaurant.

Dominique Maddox of EATS Broker thinks restaurant owners are shocked to know the following data:

– Only 30%-40% of restaurants listed for sale will sell to a new buyer.

– Selling a restaurant is like a slower cooker, not a pressure cooker. The process can take 6-8 months when selling a restaurant.

– The Landlord is the KING/QUEEN of the transaction. Without a lease or purchase of the building, a transaction cannot close.

– The biggest between selling a restaurant and compared to residential real estate is that people need a house/shelter to live and survive. People don’t need a restaurant but want a restaurant.

EATS Broker describes additional points to consider when it’s time to sell a restaurant:

Confidentiality: When a restaurant is listed for sale, they are put on sites like, BizQuest, Business for Sale, Loopnet, and others. The address is not provided to the general public when selling a restaurant without signing a non-disclosure for most listings.

Experienced Restaurant Brokers will request buyers that want additional information on the restaurant for sale to sign a non-disclosure agreement. The Restaurant Broker at EATS Broker will usually pre-screen buyers by requesting a copy of a bank statement, 401K statement, or Letter from the Bank before providing financials and the name of the restaurant for certain listings depending on the listing price.

Broker Commission is paid by the Seller based on the listing agreement signed by Broker and Seller. When selling a restaurant listed under $1 million, restaurant owners should expect to pay a Restaurant Broker 10%-15% of the purchase price. Once the listing price is over $1 million, Restaurant Brokers tend to use a tier commission structure.

A Restaurant Broker does not get paid a commission on the following items:

-Inventory Cost: The items on the inventory listed included meats, dairy products, liquor, wine, beer, dry products, and frozen products. Inventory includes all the items used to make the food or serve the drinks.

-Security Deposits: Any deposits held by the landlord, vendor, supplier, or misc. source a Restaurant Broker does not get paid a commission on.

For more information on the restaurant market and other available consulting services or a complimentary restaurant valuation, contact Dallas, Texas, Restaurant Broker Dominique Maddox at 404-993-4448 or email at [email protected]. Visit our website at