Buying, Selling & Leasing a Restaurant for Maximum Profit
365 Secrets Revealed
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The buying and selling of a restaurant can become a very complex task with multiple considerations. In many ways, the purchase of a restaurant involves more arduous planning than that of other types of businesses because of the very nature of food service establishments. This is not to say that other industries do not take on the personalities of their owners and employees. However, there is something about the food service experience that is very personal and fulfilling to its customers. We need only think back as far as the highly popular TV sitcom "Cheers" to get a wonderful picture of how ...
The buying and selling of a restaurant can become a very complex task with multiple considerations. In many ways, the purchase of a restaurant involves more arduous planning than that of other types of businesses because of the very nature of food service establishments. This is not to say that other industries do not take on the personalities of their owners and employees. However, there is something about the food service experience that is very personal and fulfilling to its customers. We need only think back as far as the highly popular TV sitcom "Cheers" to get a wonderful picture of how patrons take on the personality of a restaurant or tavern. Many even find refuge from life in that very place. As a result, the owner of such an establishment cannot simply grow weary of long hours and sell out in a few short weeks or months. Selling a food service business is a complicated process and must be entered into with care, legal knowledge and great wisdom. It is the intent of this manual to guide both the buyer and the seller through a process that can seem overwhelming and never-ending at times. Within these pages, you will also find valuable information on leasing restaurants. Leases affect a major sector of the restaurant industry, and a manual on buying and selling would not be complete without the addition of lease information. This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy to understand and willtake the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific advice. All titles in the series i
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