Restaurant Deal Making EXPOSED! With Patrick and Andy

What happens when a restaurant receives a Yelp review so ridiculous that it becomes an opportunity for a good laugh? For restaurant owners, online reviews can be frustrating, personal, and sometimes downright absurd. But knowing which feedback to take seriously and which to let go can make a big difference in how you run your business. In this episode, we're joined by Chef Brenda, owner of Brenda'...

Most restaurant owners spend a lot of time thinking about how to open and grow a business, but what about how they eventually plan to leave it? A restaurant exit strategy isn't something to figure out only when you're ready to sell. The decisions you make along the way can have a major impact on what your business is worth when that time comes. In this episode, we break down what goes into plannin...

What financial mistakes could be quietly costing your restaurant thousands of dollars? Even when sales look strong, poor cost tracking, unchecked expenses, and financial habits that seem small in the moment can add up quickly and make it harder to see when your business is heading in the wrong direction. In this episode, we're joined by returning guest Dan Engel, restaurant accountant and owner of...

When negotiating a restaurant deal, how do you know when to stand your ground and when to let something go? Buyers can spend so much time negotiating small details that they risk losing sight of the issues that can actually affect the success of the business. In this episode, we break down what really matters when negotiating a restaurant acquisition and where buyers can sometimes go too far. We l...

What happens when the business you built for freedom starts controlling your life instead? Many restaurant and franchise owners find themselves working long hours, making every decision, and feeling like they can never truly step away. In this episode, we look at how owners can get out of that cycle and build a business that works for them. We’re joined by business coach, speaker, and former multi...

What does it mean to sell a restaurant that has been part of a community for 50 years? For Dennis and Bill, owners of Orphan Andy's, the decision marks the end of an era and the beginning of a new chapter. In this episode, they reflect on the journey of building one of the city's most beloved diners and what it means to pass that legacy on. We're joined by Dennis and Bill to look back on the story...

Have you ever wondered why buying or selling a restaurant takes so much longer than expected? While many people assume a deal can close within a few weeks, restaurant transactions involve multiple parties, approvals, and milestones that can significantly extend the timeline. In this episode, we break down the restaurant transaction timeline from the moment a buyer and seller reach an agreement thr...

What do restaurant owners need to know about insurance in today’s market? From rising premiums and stricter coverage requirements to wildfire risk and liquor liability, securing the right policy has become more complicated than ever. In this episode, we break down the key insurance issues restaurant owners, buyers, and operators should understand before problems arise. We’re joined by Greg Gurovic...

What has changed most in the restaurant industry over the last 25 years? While the fundamentals of hospitality, great food, and hard work remain the same, the way restaurants operate has evolved dramatically. In this episode, we look back at how technology, consumer behavior, labor, and operating costs have reshaped the business and what those changes mean for restaurant owners today. In this epis...

What does “turnkey” really mean when it comes to restaurant listings? While the term is often used to suggest a buyer can walk in and start operating with minimal effort, the reality is often much more complicated. In this episode, we discuss why buyers should look beyond the label and understand what costs and requirements may still be waiting beneath the surface. In this episode, we break down s...

What shapes the public perception of the restaurant industry today? Traditional journalism, social media influencers, and online narratives all compete for attention, but they often approach restaurant stories from very different angles. In this episode, we explore how those perspectives influence the way restaurant openings, closures, and industry trends are understood by the public. In this epis...

What goes into curating the food experience for one of the country’s largest music festivals? With nearly 100 restaurants serving more than 225,000 attendees over a single weekend, the Outside Lands food lineup is about far more than great food. It’s a carefully built reflection of Bay Area dining trends, operational strategy, and brand exposure. In this episode, we welcome back Tanya Kollar, Food...

What stands out after 50 episodes about restaurant deals? From navigating leases and due diligence to understanding timing, financials, and risk, certain themes come up again and again. We celebrate our 50th episode by each sharing our top three favorite and most impactful conversations from the show. We revisit topics like when to walk away from a deal, the right time to sell, financial disciplin...

What happens when someone with years of restaurant experience buys their first business? You might expect the process to be smoother, but even seasoned operators face challenges when stepping into ownership for the first time. In this episode, we continue our conversation on what virgin buyers want to know, but with a different perspective. We’re joined by Joshua Rabbie, owner of Benny’s Tacos in...

Buying a restaurant can be exciting, but for “virgin buyers,” the process can also feel overwhelming. From writing your first offer to figuring out whether a listing is actually worth pursuing, there are many questions that come up long before a deal ever reaches the finish line. In this episode, we sit down with Drew Butler, owner of Market Pizza by Drew Butler in Culver City, to talk through the...

When should you walk away from a restaurant deal? Not every transaction is meant to close, and knowing the difference between a solvable challenge and a true red flag can save you time, money, and stress. In this episode, we talk about the real reasons restaurant deals fall apart and how to recognize when pushing forward no longer makes sense. From delays and shifting motivation to emotional dynam...

What should restaurant buyers and sellers be preparing for in 2026? As the year unfolds, we are seeing clear themes emerge that are shaping how deals are getting done and who is stepping into the market. Some of these shifts have been building for years, while others are newer developments that are changing expectations on both sides of the table. In this episode, we share the three areas we belie...

How should restaurant owners and operators think about 2026 from a financial perspective? In this episode, we step back and talk through what it really takes to stay profitable in the current restaurant landscape, from planning ahead and adapting to cost pressure to building the right financial mindset for the year ahead. We’re joined by Matt Granville, a longtime restaurant executive with deep ex...

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, a...

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 financ...

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 person...

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 res...

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. &nb...

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,...

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 d...