From delays and shifting motivation to emotional dynamics between buyers, sellers, and landlords, we discuss why trusting your instincts matters. Not every red flag is fatal, but not every deal should close. If you are navigating a restaurant transaction, this conversation will help you think clearly about when to negotiate, when to pause, and when it may be time to walk away.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/47.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

For buyers, we talk about where opportunity may be coming from and how the financing environment is influencing purchasing power. For sellers, we outline what today’s buyers are really looking for and how expectations have evolved. Whether you plan to sell this year or in the near future, this conversation will help you think a few steps ahead.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/46.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

We’re joined by Matt Granville, a longtime restaurant executive with deep experience in finance and operations, most recently serving as CFO and COO of a multi-unit barbecue concept. Together, we discuss how strong operators approach budgeting, forecasting, and prime cost management, why waiting for monthly reports is often too late, and how daily operational decisions show up directly on the P&L.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/45.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

We explore the idea of selling when a business still has momentum, clarity, and appeal, rather than waiting until fatigue, pressure, or declining performance force the decision. If selling is on your horizon, whether soon or someday, this conversation will help you think more clearly about timing, tradeoffs, and how to position yourself before the window starts to close.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/44.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

We discuss the financial habits that tend to show up in stronger operations, including cleaner books, clearer separation between personal and business expenses, and reviewing numbers across different time frames. We also share a few reflections from our own experience as operators, including the parts of running a restaurant that consistently created the most pressure.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/43.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

To close things out, we spend some time looking ahead and sharing a few personal reflections from the year, along with some holiday stories and moments that made us laugh along the way. It is a chance to wrap up the year, say thank you to everyone listening, and head into the holidays with perspective and optimism.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/42.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

Scott explains why most banks prefer SBA financing for business acquisitions. We dive into why experience matters in the application process, how seller financing can impact the deal, and why smaller SBA loans are significantly more challenging to secure than larger ones. We also explore the current lending landscape, including why recent years have been among the toughest, and what to expect as interest rates continue to change.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/41.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

We’ll explore the key players in every restaurant deal and the impact they each have on the process. By the end of this episode, you'll have a clear roadmap of what to expect during the deal process. Whether you're a first-time buyer or an experienced operator, this episode will help you understand the ins and outs of restaurant transactions and how the right team of professionals can help you achieve your goals.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/40.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

In this episode, we share the top five financial mistakes we made as former restaurant owners and that we continue to see with our clients today. From underestimating startup costs to ignoring daily cost control, we break down the real financial pitfalls that can sneak up on new operators. You’ll also hear stories from our own experiences, like Patrick’s percentage rent clause and Andy’s costly lease, and what those lessons taught us about sustainable ownership.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/39.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

In this episode, we share our own experiences and stories from clients who discovered why specialized professionals are worth every penny. We cover everything from bookkeeping errors that take months to correct to legal oversights that jeopardize deals. Having an attorney who knows restaurant leases and a CPA who understands restaurant reporting can make all the difference when it comes to avoiding compliance issues and protecting your business.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/38.

In this episode, we sit down with Matthew, co-owner of World Wrapps, to explore the trends reshaping the QSR space. Matthew shares how he revitalized his concept by embracing fresh-pressed tortillas, implementing smart technology like kiosks, and finding the right balance between automation and genuine hospitality. He demonstrates that operational efficiency and quality can coexist in a thriving quick service restaurant.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/post/quick-service-restaurant-qsr-trends.

In this episode, we break down how intent and impact can differ, and why a single post can ripple across your business and staff. We also discuss practical strategies for protecting your business while working with influencers. You’ll gain actionable insights for responding to criticism, spotting recurring feedback themes, and safeguarding your restaurant in today’s fast-moving online landscape.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/36.

You’ll learn how to navigate MAC situations, including why thorough seller disclosures are your best defense, how to handle disagreements when buyer and seller perspectives clash, and when bringing in a third-party professional can help resolve disputes. By understanding these risks and strategies, you’ll be better prepared to protect your restaurant transactions and keep deals on track, even when unexpected changes arise.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/35.

Whether you’re a restaurant owner exploring festival opportunities or curious about the business behind large-scale events, Tanya provides actionable insights for creating successful culinary experiences in high-volume settings. From managing pop-ups to navigating operational hurdles, this episode offers strategies and lessons that can be applied to your own restaurant or event ventures.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/34.

In this episode, we're joined by Jemma Jorel Lester, a California hospitality licensing specialist who spent nearly a decade mastering ABC approvals before launching Proper Pour Company. Jemma shares her expertise on everything from timeline management to the five main reasons applications get denied, offering practical insights for both buyers and sellers navigating the transfer process.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/33.

In this special crossover episode with The Restaurant Dealmaker Show, we’re joined by Steve Zimmerman, a seasoned restaurant broker with years of experience in the industry. We share the strategies we use to keep deals on track, including how to manage buyer and seller expectations, navigate landlord negotiations, and handle the due diligence process. You’ll hear examples from real transactions, learn how to avoid the common pitfalls, and be better equipped to succeed in your own restaurant transaction.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/32.

Ricky talks about his approach to buying existing restaurants with proven revenue, the value of keeping operations running during a sale, and why he sees established businesses as less risky than starting from scratch. Whether you’re a first-time buyer or a seasoned restaurateur, Ricky’s insights into deal-making will be invaluable to anyone considering an acquisition in today’s market.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/31.

In this episode, immigration attorney Helen Lawrence joins us to discuss the current state of immigration enforcement and its impact on the restaurant industry. Helen provides insight into how the administration is focusing on low-hanging fruit and what restaurants can do about the threat of ICE raids. She explains the shifting tactics of enforcement and the ways restaurant owners can prepare for the unexpected.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/30.

In this episode, we welcome back restaurant accounting expert Dan Engel, who discusses the trade-off between tax savings and clean financial records. Whether you’re thinking about selling in the near future or just want to improve your financial management, maintaining clean books will ultimately help you secure better lease terms, qualify for loans, and maximize your business’s market value.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/29.

This episode provides real-world examples, breaking down how market-based valuations take into account more than just financials—they factor in location, equipment quality, lease terms, and residual goodwill. Understanding these methods will help you better position your restaurant for sale and ensure you’re receiving the right price based on current market realities.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/28

As former restaurateurs and seasoned brokers, we’ve seen it all. Whether you’re an experienced operator or a first-time buyer, this episode provides practical insights to help you navigate the due diligence process with confidence.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/27

What makes Chef Billy’s story so compelling is his mix of vision and humility. This episode offers a behind-the-scenes look at a career built on instinct, heart, and the kind of perseverance that turns ideas into lasting impact.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/26

Whether you're a restaurant owner, food enthusiast, or simply curious about what goes on behind the scenes of your favorite dining spots, this conversation offers a fascinating glimpse into how the stories we read about food come to be.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/25

In this episode, we tackle the biggest misconceptions sellers have about what makes their restaurant valuable. Whether you're considering selling your restaurant now or in the future, this episode provides an honest broker's perspective on what truly matters to buyers and how to position your business for a successful sale.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/24

In this episode, we break down what tariffs are, how they work, and why they’re making headlines. Whether you’re currently running a restaurant or considering opening one, this episode will help you stay ahead of what could be the next major financial hurdle. Learn how to prepare now so your business can stay strong, even when the next challenge hits.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/23

Join us as Thomas shares his fascinating journey and hard-earned insights on everything from choosing the perfect location and designing an efficient layout to hiring the right team and creating a welcoming community vibe. Whether you're an aspiring coffee shop owner or a veteran restaurateur, you won't want to miss his top tips for success.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/22

In this episode, we're joined by Melissa Chou, a veteran pastry chef who has worked at acclaimed San Francisco establishments like Aziza, Mourad, and the Michelin-starred Mister Jiu's. From dealing with brokers and landlords to evaluating the specific needs of a bakery space, she offers a wealth of knowledge for anyone embarking on their own location hunt. Discover the key considerations, potential pitfalls, and the importance of surrounding yourself with the right team to make your dream space a reality.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/21

In the complex world of business transactions, having a trusted escrow company on your side can make all the difference. But what exactly does an escrow company do, and why are they so crucial?

In this episode, we sit down with Sally Rowshan, founder and president of Secured Trust Escrow, to dive deep into the intricacies of escrow services. With her extensive background in real estate and financial services, Sally brings a wealth of knowledge and experience to the table.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/20

Join us as we explore the concepts in high demand, the crucial role of location, and what today's buyers are really seeking, whether it's a turnkey operation or a well-established profitable business.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/19

In this special year-end episode, we sit down to discuss the state of the industry in 2024. We cover the ongoing impact of the pandemic, shifting consumer trends, and the resilience of restaurant owners and operators. You’ll learn about the hurdles faced by urban restaurants, the rise of suburban dining, and the opportunities that lie ahead in 2025.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/18

From maintaining accurate financial records to being a good tenant and preparing for due diligence, this episode covers the key steps you need to take to set your business up for a successful sale. Whether you're just starting to think about selling or you're ready to put your business on the market, you won't want to miss this valuable advice from two industry experts.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/17

Tune in this week to learn the five key milestones you need to hit to successfully close a restaurant deal. We discuss the challenges faced by buyers and sellers, including confidentiality, landlord approval, and financing. Whether you're a buyer or seller, this episode will arm you with the knowledge you need to navigate this process with confidence.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/16

Dave Peter, former owner of the iconic Galley Seafood Grill and Bar in Morro Bay, joins us to share his experience selling his beloved restaurant after 15 years at the helm.

If you’re considering selling your restaurant, or you’re simply curious about what goes on behind the scenes of a restaurant sale, this episode is for you. From navigating the complex escrow process to managing staff concerns, Dave offers a candid look at the emotional roller coaster of selling a restaurant.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/15

In this episode, veteran restaurant broker Keith Simpson joins us to share his expertise on how to best work with landlords. With over 51 years in the restaurant industry, including hosting the Food Network TV series Buy This Restaurant, Keith brings unparalleled insight, honesty, and humor to this tricky topic. Tune in to learn proven strategies for presenting buyers in the best light, avoiding common pitfalls, and ultimately getting that all-important lease assignment or new lease signed.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/14

Today, we sit down with Jordan Cressman, VP of Operations and partner for Baja Sharkeez Restaurant Group. He’s here to dish out the secrets behind Baja Sharkeez and its growth to 14 locations spanning five distinct concepts.

Tune in this week as Jordan shares his incredible journey from barback to restaurant mogul, working alongside the Newmans to expand their casual beach bars and eateries across the South Bay of Greater Los Angeles.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/13

In this episode, we sit down with Fred Langley, CEO and owner of Restaurant Systems Pro. He took his years of experience in the restaurant industry and started helping restaurant owners systematize, not only helping owners revolutionize their operations, but providing the support they need to navigate the complexities of running a successful restaurant.

Tune in this week as Fred shares his inspiring journey from dishwasher to restaurant owner and now, a leader in helping restaurateurs revolutionize their businesses.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/12

Tune in this week as Roberta breaks down the key factors to consider in purchase agreements and leases, and explains how working with a specialized attorney can protect your interests and prevent costly mistakes.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/11

Tune in this week to gain the kind of insights that will help you secure the funding you need for your restaurant purchase. Bob's transparent SBA loan advice and tips for getting approved will take a ton of work off your plate further down the line.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/10

Steve Zimmerman is the founder and principal broker of Restaurant Realty Company. He is the OG who literally wrote the book on restaurant dealmaking, and with over 1,000 restaurant and bar sales under his belt, Steve's insights are invaluable. In this conversation, Steve provides a fascinating look at how Restaurant Realty has weathered economic downturns like the COVID-19 pandemic, and he shares insights into the unique challenges of getting deals done in the current climate, as well as his predictions for the future of the industry. 

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/9

Vlad is the owner of Butter Bar and BuzzWorks, two popular establishments in San Francisco's SoMa neighborhood. Tune in to hear Vlad's insights on navigating the complex world of entertainment permits, dealing with rising insurance costs, adapting to changing customer trends, and his exciting plans for a new rooftop bar that could help elevate San Francisco's nightlife scene to the next level.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/8

Whether you're a restaurant owner looking to get a better handle on your books, or you're just fascinated by the behind-the-scenes of the industry, this episode is packed with valuable insights. Tune in to level up your restaurant accounting game and set your business up for success.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/7

Discover the challenges and triumphs that come with taking your first steps in the restaurant industry. Ike shares the value of self-belief and belief in your concept and goes into granular detail about making the decision to open your first restaurant and the scary first steps you take in the immediate aftermath.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/6

Expanding a restaurant to multiple locations poses many challenges, from investment to ensuring consistency across all locations, especially accounting for varying concepts and vastly different teams. How does Michael manage these complex operations and ensure a solid and sustainable customer experience across an entire restaurant group? Tune in this week to find out.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/5

Ben dipped his toe in the restaurant industry in Napa, then went on a crazy journey, traveling to North Africa and through Asia, which is where the inspiration for Heritage Eats came from. Tune in this week to discover how Heritage Eats went from an idea to a successful concept restaurant, as well as how Ben chooses locations, hires staff, and what he loves about restaurant brokerage.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/4

Discover what SB478 means for you as either a restaurant owner or a prospective restaurateur. We try to stop Jordan from getting too highbrow while still explaining exactly how SB478 will impact restaurants in California, you'll learn why we have itemized service fees in the first place, how SB478 it started with a positive intention, and we share some of the ways that implementing this law could start to get tricky.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/3

Meet Kayla Abe and David Murphy as they walk us through their journey of buying a restaurant, all the challenges they faced, and how they ultimately created something epic: a restaurant that upcycles food that would otherwise go to waste.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/2

In our first episode, we share who we are, what we do, and a streamlined introduction to the world of restaurant brokerage. We give you an overview of the potential stresses, hurdles, and deal-killers you might encounter while selling your restaurant, discuss our most memorable restaurant transactions, both good and bad, and you'll learn how we support our clients through all of it.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/1

As some of you listening already know, restaurant sales can be complicated and difficult transactions. Often that’s a dramatic understatement. On this podcast, we’re going to share our expert insights into exactly what buyers and sellers can do to make restaurant transactions easier and more successful – and we’re also going to tell you the most hilarious, tragic, and comical stories of our best and worst restaurant sale transactions. Of course, we will expose some Restaurant Industry dirt along the way, as well as introduce our listeners to related industry professionals with whom we work.

When you’re buying or selling a restaurant, you need a broker who is intimately familiar with the restaurant industry and is exclusively focused on restaurant sales. There are many industry-specific features of restaurant deals, and you need a broker who is well-versed in all of them. We’ll delve into the details of what makes restaurant deals unique, and how buyers and sellers can prepare themselves to deal with them.

If you are ready to make your restaurant deal not just possible, but successful, be sure to follow the show wherever you get your podcasts so you never miss an episode.