Let me tell you something most folks won’t admit until they’ve been through it…
Selling a restaurant? It’s a wild ride. One minute you’re wiping down tables, the next you’re fielding questions from a guy named Todd about “EBITDA” like it’s the only word that matters in the universe. 🙄
I didn’t plan to sell. Not at first. But here’s how it happened—and how that one free valuation turned the whole thing around.
The Breaking Point: When Passion Starts to Taste Like Burnt Toast
I used to love the buzz of a packed dining room. Friday nights? Electric. That sound of clinking forks, laughter, the kitchen line yelling “Order up!” like it was a war chant—I lived for it.
But after a decade, the spark started flickering. I’d go home smelling like fryer oil and existential dread.
Staff turnover was insane, my liquor vendor was ghosting me, and don’t even get me started on the rent increases.
I looked in the mirror one night and thought, “Am I gonna do this until I’m 70?”
Nope.
Step One: Admit You’re Ready (Even If You’re Not)
It hit me hard. Letting go felt like failure at first. But it wasn’t. It was evolution.
And once I accepted that, I started googling things like how to sell my restaurant without getting fleeced. That’s when I saw something that caught my eye: “Free business valuation—no strings attached.”
Now normally, anything with “free” in the headline makes me suspicious. Like, okay, what’s the catch, do I have to attend a webinar with some guy in a rented Lamborghini?
But I clicked. Desperation’ll do that.
What That Free Valuation Really Showed Me
I filled out a short form. Just basic stuff—revenue, square footage, years in business, seating capacity, etc.
Two days later, I got a full breakdown in my inbox.
Now this was eye-opening.
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I found out my liquor license alone had resale value I hadn’t even considered
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My weekend brunch numbers? Total goldmine (and I’d been undercharging!)
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And the goodwill of the brand I’d built? Worth more than the kitchen equipment I’d been obsessing over
I remember pacing around my living room in socks thinking, Damn. Maybe I’ve been sitting on something valuable and didn’t even know it.
The Real Game-Changer: Knowing What Buyers Actually Want
Once I had the valuation, I knew where I stood. But better than that? I knew what buyers were looking for.
They didn’t care that I had hand-painted murals on the walls. Or that the mashed potatoes were made with my grandma’s secret technique. They wanted:
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Clean financials 🧾
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Consistent foot traffic 📈
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Systems they could plug into without babysitting a kitchen crew
So I spent the next month getting my house in order. Cleaned up the books. Documented SOPs. Even replaced the POS system (painful, but worth it).
Meeting Buyers Without Losing My Mind
Once I was prepped, I worked with a broker (not required, but helped speed things up). Because of that valuation, I didn’t walk in blind. I knew what my business was really worth.
No more lowball offers. No more “but what if we pay you in installments… over six years… with interest… maybe?” 😅
I eventually found a buyer who wanted to turn my place into a fast-casual spin-off with my old recipes. Honestly? It felt like leaving my kid with a good foster family.
What I Learned (That I Wish I’d Known Sooner)
Here’s the no-BS advice I’d give any restaurant owner:
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Get a valuation. Even if you’re thinking about selling “someday.” It costs you nothing and gives you leverage.
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Detach emotionally. Buyers aren’t buying your memories—they’re buying your margins.
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Prep like you’re staying. Ironically, the better your systems, the faster you’ll find a buyer.
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Don’t wing it. This is probably your biggest payday. Treat it that way.
Wrapping It Up Like a Warm Burrito 🌯
If you’re reading this and your gut’s been whispering, “Maybe it’s time…” — don’t ignore it.
Start with that free valuation. No pressure, no awkward sales calls (at least, not with the one I used). Just clarity. And once you know what you’ve got, you can play the game to win.
I did.
And now? I spend my evenings drinking wine on the back deck, not cleaning out grease traps at midnight. 🍷
Life’s too short to burn out in a walk-in cooler.