Restaurant Deal Making EXPOSED! With Patrick and Andy

What happens if ICE shows up at your restaurant’s door? The restaurant industry has long depended on immigrant labor, but with increased ICE enforcement, owners face new threats to their staffing and operations. From heightened raids to the uncertainty about their employees’ status, restaurant owners are now asking: How do we protect our teams, our businesses, and ourselves? In this episode, immig...

What does your restaurant’s bookkeeping say about its true value? Many owners load up their books with expenses to reduce taxes, but this can obscure the actual market value of the business, especially when it’s time to sell. In this episode, we welcome back restaurant accounting expert Dan Engel, who discusses the trade-off between tax savings and clean financial records. Whether you’re thinking...

What determines the true value of your restaurant? You might have a valuation from your CPA, but does that number reflect what your business would actually sell for in today’s market? In this episode, we dive into the difference between accounting-based valuations and market-based valuations, and why understanding the true market value is key when selling a restaurant. This episode provides real-w...

What do you need to know before buying a restaurant or bar? It’s easy to get caught up in the excitement of the deal, but what you don’t know can lead to expensive mistakes down the road. In this episode, we’re covering our top five critical due diligence items that can either make or break your restaurant purchase. As former restaurateurs and seasoned brokers, we’ve seen it all. Whether you’re an...

What does it take to build a restaurant empire from scratch? We sat down with Chef Billy Ngo, a Sacramento culinary icon whose journey from humble beginnings to James Beard Award finalist is anything but ordinary. Billy didn’t follow the typical chef path—he didn’t even plan to work in restaurants. What makes Chef Billy’s story so compelling is his mix of vision and humility. This episode offers a...

Have you ever wondered what it's really like to be a food journalist in one of the most competitive restaurant scenes in the country? Today, we're pulling back the curtain on the fascinating world of food journalism with Lauren Saria, Food Editor at the San Francisco Standard. Whether you're a restaurant owner, food enthusiast, or simply curious about what goes on behind the scenes of your favorit...

Are you a restaurant owner who believes your business is a gold mine waiting for the right buyer? We've heard it all before – "I have the best location in town," "This business has tons of potential," or "We just don't have time for it anymore, but it's fantastic." As restaurant brokers, we regularly encounter these claims, but the reality of restaurant valuation is often quite different. In this...

Have you been hearing the word “tariffs” everywhere lately? Wondering what they actually mean for the restaurant industry? With owners already battling tight margins, new tariffs on imported goods could be the next big hit. From alcohol and limes to avocados and packaging materials, price hikes on core ingredients could impact restaurants across the board. In this episode, we break down what tarif...

Have you ever dreamed of opening your own coffee shop? What does it really take to create a successful concept from scratch, build it out, grow the business, and eventually sell it? In this episode, we dive deep into the nitty-gritty details with our special guest Thomas Judt, the mastermind behind The Line Coffee. Join us as Thomas shares his fascinating journey and hard-earned insights on everyt...

Have you ever wondered what it takes to find the perfect location for your restaurant or bakery? The location hunt can make or break a business, with so many critical factors to consider. How do you navigate the challenges and pitfalls to secure your ideal space? In this episode, we're joined by Melissa Chou, a veteran pastry chef who has worked at acclaimed San Francisco establishments like Aziza...

Have you ever wondered what goes on behind the scenes when buying or selling a restaurant? In the complex world of business transactions, having a trusted escrow company on your side can make all the difference. But what exactly does an escrow company do, and why are they so crucial? In this episode, we sit down with Sally Rowshan, founder and president of Secured Trust Escrow, to dive deep into t...

Are you curious about what types of restaurants are selling in today's market? Do you wonder where buyers are looking to invest in 2025? Join us as we explore the concepts in high demand, the crucial role of location, and what today's buyers are really seeking, whether it's a turnkey operation or a well-established profitable business. Get full show notes, resources, transcript, and more informati...

What a rollercoaster ride 2024 has been for the restaurant industry! As we close out the year, it's time to reflect on the challenges, triumphs, and lessons learned over the past 12 months in the California restaurant scene and throughout the US. In this special year-end episode, we sit down to discuss the state of the industry in 2024. We cover the ongoing impact of the pandemic, shifting consume...

Are you considering selling your restaurant or bar business? How can you maximize the value of your business and ensure a smooth transaction process? Last episode, we focused on the buyer. This episode is for the sellers out there, bringing you 5 tips for preparing your business for sale. From maintaining accurate financial records to being a good tenant and preparing for due diligence, this episo...

Have you ever wondered what goes on behind the scenes when buying or selling a restaurant? Every restaurant transaction is different, but in this episode, we pull back the curtain on the five most important steps we identify in pretty much every restaurant transaction. Tune in this week to learn the five key milestones you need to hit to successfully close a restaurant deal. We discuss the challen...

What’s it really like selling a restaurant? In this episode, we pull back the curtain on the complexities of the restaurant sale process with a restauranteur who's been through it all. Dave Peter, former owner of the iconic Galley Seafood Grill and Bar in Morro Bay, joins us to share his experience selling his beloved restaurant after 15 years at the helm. If you’re considering selling your restau...

Did you know that restaurant deals fall through at the last minute all the time because of the landlord? As agents, we often call landlords deal killers for a reason. Of course, most landlords are reasonable people who want to establish a long-term relationship, but navigating the landlord approval process can be one of the most challenging aspects of getting a restaurant deal done. In this episod...

Have you ever wondered what it takes to build a successful restaurant empire? Most fail, but our guest this week has succeeded and built something truly fantastic. Today, we sit down with Jordan Cressman, VP of Operations and partner for Baja Sharkeez Restaurant Group. He’s here to dish out the secrets behind Baja Sharkeez and its growth to 14 locations spanning five distinct concepts. Tune in thi...

Do you feel like running your restaurant is eating up all your profits? You're not alone. Many restaurant owners struggle with streamlining operations and managing costs effectively. But what if there was a way to run your independent restaurant like a well-oiled franchise without paying hefty royalty fees? In this episode, we sit down with Fred Langley, CEO and owner of Restaurant Systems Pro. He...

Worried about signing a restaurant lease or purchase agreement without fully understanding the legal implications? You need an attorney like Roberta Economidis by your side. As a founding partner at Georgopolis and Economidis Law Group, Roberta specializes in corporate and business law with a focus on the hospitality industry. Tune in this week as Roberta breaks down the key factors to consider in...

If you’re a restaurant owner looking to sell your business, or you’re a buyer hoping to secure financing for your dream restaurant, this episode is for you. We dive into the nitty gritty details of SBA lending for restaurants with our expert guest Bob Porter, Senior Vice President in Business Development and SBA Lending for Plumas Bank. Tune in this week to gain the kind of insights that will help...

Whether you're a current restaurant owner looking to sell, an aspiring restaurateur seeking to buy, or simply interested in the behind-the-scenes world of restaurant dealmaking, this episode is packed with valuable information you won't want to miss. Steve Zimmerman is the founder and principal broker of Restaurant Realty Company. He is the OG who literally wrote the book on restaurant dealmaking,...

Ever wondered what it takes to build a thriving bar and nightlife business in a city like San Francisco? In today's episode, we sit down with Vlad Cood, a veteran of the Bay Area entertainment scene. Vlad is the owner of Butter Bar and BuzzWorks, two popular establishments in San Francisco's SoMa neighborhood. Tune in to hear Vlad's insights on navigating the complex world of entertainment permits...

Joining us this week is Dan Engel of Engel Accounting, a restaurant accountant extraordinaire who has seen the good, the bad, and the downright ugly of restaurant books over his career. Dan shares his wealth of knowledge on what makes restaurant accounting unique and we also dig into the nitty gritty of accounting best practices, from accrual vs cash basis to the various ways restaurant owners pay...

Ike Shehadeh is the visionary founder behind Ike's Love & Sandwiches, a popular sandwich chain known for its creative and delicious offerings. Starting in 2007 with a simple vision to spread love and happiness through good food, his unique and flavor-packed sandwiches quickly gained a cult following, leading to a rapid expansion. Ike's sandwich empire has grown into 100 stores across six diffe...