How to sell a restaurant
Restaurants are valued on location economics, margins and how transferable the brand and systems are without the owner-operator.
The value drivers
Strong, transferable lease and location
Consistent margins and documented systems
Brand and reputation beyond the owner
What drags the price down
The risks a buyer discounts
- Owner-operator dependence and thin margins
- Short or unfavourable lease terms
Typical valuation
typically 1.5–3× SDE, higher for established, systemised concepts.
Usual buyeroperators, franchisees and local investors
Indicative only — your defensible range is built from your actual numbers.
How to prepare a restaurant for sale
Know your number
Get a defensible valuation grounded in your normalised earnings and how buyers actually price businesses like yours.
Close the value gaps
Fix what discounts the price — the risks above — and strengthen the drivers buyers pay a premium for.
Clean the books & data room
Normalise financials and assemble a buyer-ready data room so nothing derails the deal in due diligence.
Run a managed process
Approach several qualified buyers to create competitive tension and protect both price and your leverage.
FAQ
How much is a restaurant worth?
Usually 1.5–3× SDE, driven by location economics, margins, lease terms and how well it runs without the owner. Multi-unit, systemised concepts earn more.
How do I prepare a restaurant for sale?
Secure a transferable lease, document systems, stabilise margins, and reduce owner-operator dependence so a buyer can step in.
Selling a restaurant?
We help owners value, prepare and sell — quietly, and for the best achievable price.