What’s the right time to sell a restaurant or bar? It’s a question every owner eventually faces, and one that rarely has a simple answer. In this episode, we talk through how timing affects value, options, and outcomes, and why selling at the right moment often has less to do with urgency and more to do with preparation.

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.

How do smart restaurant owners start the year by strengthening their business? In this episode, we talk about why January is a natural moment to step back and evaluate how a restaurant is really operating. We explore how reviewing financials, questioning assumptions, and looking closely at costs can help owners build a healthier business, whether or not a sale is coming soon.

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.

What kind of year was 2025 for restaurant deals? In this episode, we look back on the past year and talk through what stood out most to us as brokers working closely with restaurant owners, buyers, and sellers. We reflect on how the year unfolded, what surprised us, and what stayed consistent even as conditions shifted.

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.

Securing an SBA loan for a restaurant isn't easy. Banks understand the risks involved, especially given the high failure rate of restaurants. In this episode, we sit down with Scott Cisneros, a senior loan officer at City National Bank, who specializes in SBA 7a loans for restaurant acquisitions. With decades of lending experience and a reputation for straightforward advice, Scott is a trusted resource for brokers and buyers navigating restaurant financing.

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.

What happens from the moment you find a restaurant listing to the day escrow closes? Buying or selling a restaurant is an exciting journey, but the process can be overwhelming if you're unfamiliar with each step. In this episode, we break down the entire transaction process. Understanding what happens along the way can be the difference between a smooth deal and a transaction that falls apart.

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.

What are the biggest financial mistakes new restaurant owners make? We’ve seen them all, and we’ve made many of them ourselves. When you’re opening a restaurant, it’s easy to focus on the excitement and overlook the numbers. But running out of working capital, mispricing your menu, or overpaying for your lease can turn a dream into a financial strain faster than you think.

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.

What’s the real cost of working with a general attorney or accountant who doesn’t specialize in restaurants? We’ve seen firsthand how relying on the wrong professionals can create major problems, from messy books to painful lease negotiations, and how quickly these issues can spiral into expensive fixes. Running a restaurant is complex enough without learning the hard way that your CPA or lawyer doesn’t understand your industry.

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.

How can quick service restaurants stay relevant in a market that changes overnight? Matthew Blair knows what happens when a concept stops evolving. After selling his original World Wrapps and buying it back eight years later, he saw firsthand how a brand that pioneered global fusion wraps could lose its edge when consumer expectations shifted.

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.