To sell a restaurant group, start with the operating details. New Orleans Business Brokers Base connects owners with an independent valuation partner.
Separate the locations before combining the price
A strong dining room can hide a weak second location. Prepare monthly sales, food costs, labor and occupancy expenses by site before presenting group totals.
Show which managers work across the group. A buyer needs to know whether your salary covers one role or several jobs that will need replacing.
Check what the buyer can actually take over
List leases, equipment ownership, delivery contracts and recipes. Identify personal guarantees and landlord consent requirements early. A signed purchase agreement does not release your lease guarantee.
Alcohol permissions need their own review. Do not assume a company sale lets a buyer keep operating under every existing permit.
Explain repeatable earnings
Separate unusual repairs from ongoing maintenance. Replacing worn kitchen equipment is a real future cost, even if depreciation is added back in an earnings calculation.
Keep reservation and catering information aggregated for early discussions. Share customer details only through a controlled diligence process after buyer screening.
Use the estimate form to start a private conversation, or call (504) 555-0176.