Buying a Restaurant

How to review a Restaurant Profit and Loss Statement

Understanding how to review a Restaurant Profit and Loss Statement is a crucial variable for a Restaurant Valuation to determine the restaurant’s actual value. Restaurants are one of the industries that the ratios on a profit and loss statement can give valuable clues on how a seller operates his/her restaurant.

Unexperienced buyers will look straight down to the Net Income number when reviewing a Profit and Loss Statement. Experienced restaurant operators/buyers will start from the top and work down; they will check the key variables’ ratios.

EATS Restaurant Brokers -5 Critical Categories to review ratio percentages on a Profit and Loss Statement:

• Sales
• Cost of Goods Sold
• Payroll
• Rent/ Occupancy
• Net Income

Let’s start from the top of the Profit and Loss Statement:

1. Sales: This category is the most critical number because all the other key variables are based on the net sales number. Today, restaurant owners can automatically pull the total sales numbers from an integrated Point of Sale( POS). Total Sales is a good indicator to show if the restaurant sales are improving or declining yearly.

2. Cost of goods sold (COGS): Refers to the direct costs of producing the goods sold by a restaurant. Cost of Goods should typically run around 28%-32% of sales. This number can increase or decrease depending on the restaurant concept.

Example:
Pizza restaurants COGS are usually lower, ranging from 25%-28%
Full-Service Restaurants COGS are higher, ranging from 33%-36%
Sub Sandwich Franchise COGS typically range from 28%-33%

3. Payroll: Includes labor cost, including hourly and salaried, payroll taxes, 401K contributions, and other employee benefits. An average payroll rate should be around 25%.
Restaurant Brokers come across some diverse Payroll expense ranges when providing restaurant valuation. Here are some scenarios:

-Low under 20%- Restaurant has family members working extensive hours, or husband and wife are working over 40 hours weekly
-Low under 20%-Owner debits some payroll expenses under Cost of Goods Sold (COGS).
-Low under 20%-The most common scenario is CASH-owner is paying employees in CASH, aka under the table.
(These factors are essential because they make a difference in the restaurant valuation)
4. Rent/ Occupancy Expense: Occupancy costs are costs related to occupying space, including; rent, real estate taxes, personal property taxes, and insurance on the building. Occupancy Costs should be between 7%-11% of sales.

EATS Restaurant Brokers Tip-PAY CLOSE ATTENTION TO THIS LINE:
Occupancy Costs that are 5% or less and 12%-18% should get an experienced Restaurant Broker’s attention providing a restaurant valuation. Leases that have a monthly occupancy cost of 12%-18% are an indication of a bad lease. This ratio number for rental occupancy can be challenging for restaurant owners trying to sell a restaurant to a buyer.

On the opposite end, Occupancy Cost that is 5% or less should be explained in detail. In most cases, the restaurant seller owns the building and pays a low mortgage, or the landlord provided reduced rent as a concession.

5. Net income (NI), also called net earnings, is calculated as sales minus the cost of goods sold, selling, general and administrative expenses, operating expenses, depreciation, interest, taxes, and other expense.

Restaurant Net Incomes usually range from 5%-10%, a well-managed restaurant can see percentages increase up to 15%.

EATS Restaurant Brokers Tip-PAY CLOSE ATTENTION TO THIS LINE:
Net Income over 20% should be analyzed and explained. Most times, sellers are not deducting all expenses, under-reporting numbers, or combining multiple restaurant expenses.

**Disclaimer if the seller provides a net income over 20% for numerous years on the TAX RETURNS, then it makes it easier to believe.

Restaurant Sellers should understand their Profit and Loss statement and be ready to explain specific ratios if they are irregular from the average ratio ranges. EATS Restaurant Brokers reviews restaurant Profit and Loss Statements daily. We understand the restaurant business down to the percentage numbers.

EATS Restaurant Brokers are Subject Matter Experts in Restaurant resales. Let us provide you a complimentary Certified Restaurant Valuation; contact us today at sales@eatsbrokers.com

or 404-993-4448.

Understanding Add Backs when Selling a Restaurant

Understanding Add Backs when Selling a Restaurant can be difficult for inexperienced restaurant buyers and restaurant sellers to understand. The real value is more than just the bottom net profit number on the profit and loss statements and tax returns.

When it’s time to sell a restaurant, how do you know what to add back to calculate the earnings before interest, taxes, depreciation, and amortization(EBITDA)? These calculations are essential to evaluate the value of the restaurant.

The EBITDA for restaurant valuations used for positive cashflow restaurants is crucial to discovering its actual value. This financial information is critical because today’s buyers will use multiples of the EBITDA to determine their offer price.

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers says, “I let restaurant owners know the only add-backs I will include are the ones accepted by SBA lending professionals. Restaurant owners deduct many personal expenses from the restaurant’s books and records, but not all costs qualify as add-backs for a Certified Restaurant Valuation.

I have years of experience of providing Restaurant Owners restaurant valuations based on the EBITDA on their financials”. Once I find out the EBITDA, I can then assign a correct multiple to find out the recommended listing price”.

EATS Restaurant Brokers-Lender add-back cheat sheet: These are the following add-backs most bank underwriters will accept.

1. Depreciation and Amortization
2. Interest- on loan payoff
3. Personal Travel and meals
4. Seller’s auto expenses, including insurance
5. One-time costs that are nor re-accruing
6. Seller discretionary expenses, ex- life insurance, salaries to family members(not working)
7. Severance and lawsuit settlements
8. Manager salary-if seller is an absentee owner

The team at EATS Restaurant Brokers has expertise in factoring in add-backs when selling a restaurant. We know which add-backs and adjustments will get approved for SBA lending. Let us provide you a complimentary Certified Business Valuation; contact us today at sales@eatsbrokers.com or 404-993-4448.

Virtual Brands do they work for restaurant owners?

By now, most people have heard about Ghost Kitchens and Virtual Brands, do they work? Virtual Brands are restaurant concepts that are online-only brands that offer pickup and delivery. Virtual Brands help restaurant owners create multiple brands to represent its existing menu.

Restaurant owners have complained about third-party platforms only allowing restaurants to choose a couple searchable terms for customers to find them on. This is a big problem because what happens if your restaurant has a diverse menu? Only 2-3 searchable terms will not cover most restaurant owners’ menus.

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers, says, “ I can see more restaurants creating Virtual Brands in 2021 to help with the decrease in business and with indoor dining restrictions. I know a restaurant owner that owns a bar/tavern; they created a Chicken Wing, Hot Dog, and Hamburger virtual brand. Now their portfolio has 4 different restaurant brands under one roof.

The most successful virtual brands understand their labor cost, food cost, marketing cost, and delivery party commission to make them profitable”.

What are the Pros and Cons for Virtual Brands? 

Pros:

-Helps restaurant owners create 2nd and 3rd streams of income

-Helps restaurant owners increase food delivery sales

-Does not require multiple locations

-Great way to add new food options to customers

-Can make money by charging for shared kitchen space to other Virtual Brand operators

Cons:

-Food cost can increase due to adding new items to the menu

– Most restaurant owners are too busy marketing and branding their central concept that they don’t have the time to focus on building up the Virtual Brand.

-Adding Virtual Brands can make restaurant owners a jack of all trades but a master of none

-Increased labor costs can be an issue with making various food cuisines.

-Virtual Brands don’t allow you to promote your primary restaurant

-Google Reviews are usually done on brick-and-mortar locations and not Virtual Brands

Virtual Brands and Ghost Kitchens will continue to grow in 2021. Some restaurant franchise brands and restaurant owners are experiencing success with Virtual Brands and Ghost Kitchens. Others are not experiencing success because they don’t have time to build up and market the new concept. The concept of having a brick-and-mortar location for customers to dine-in is a concept that some restaurant owners are moving away from, and they are much happier with virtual brands.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

What is The Best Way to Sell a Restaurant?

The best way to sell a restaurant in today’s market with restaurants closing at a record pace since the pandemic started is a tough question to answer.

BizBuySell’s 3rd Quarter Insight Report reflects a market-driven by opportunity seekers and business owners either well-positioned to profit or forced to exit.

The Restaurant Owners forced to exit likely will have to close permanently or try to sell as an Asset Sale. When a restaurant buyer is purchasing a restaurant, they are purchasing a salary/job or buying an Asset Sale.

An Asset Sale is a restaurant that is not profitable; books and records are not clean, open for less than two years, or closed. Why would anyone buy a restaurant that is not profitable? An Asset Sale can be a quick path to restaurant ownership.

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers says, “The market in 2021 is projected to be filled with restaurants listed as an Asset Sale. The pandemic has reduced restaurant sales by 10%-50% of 2019 sales numbers for most owners. Restaurants work on narrow net margins ranging from 5%-10% starting and have little room for error. The pandemic will force many restaurant sellers to list for sale as an Asset Sale in 2021.

A large number of Restaurant Owners are trying to sell to pay back the rent owed and to get out of the lease obligations that usually come with a personal guarantor. They are selling their restaurant for pennies on the dollars”.

BizBuySell.com states that Asset Sales have become an increasingly popular path to business ownership. The only sure discount for value shoppers is likely to come by way of a business asset sale.

Restaurant buyers purchasing an Asset Sale can keep the concept the same or convert to a new idea. Restaurant Franchise Brands are taking advantage of the restaurant inventory coming available to buy and convert to their own concept. Buying an Asset Sale can save a restaurant owner thousands of dollars on build-out cost and save time to open the doors for business.

Asset Sales can be a perfect opportunity for existing restaurant owners to expand or for new restaurant owners to save money on opening a new restaurant. According to BizBuySell’s survey, 47% of buyers are considering purchasing the assets of a closed business.

EATS Restaurant Brokers recommends restaurant owners planning to sell a restaurant in 2021 to hurry to hit the market before inventory gets saturated with Asset Sales. January-April are the highest months for buyer activity on restaurants for sale.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

How to Sell a Franchise Restaurant?

The decision to sell a franchise restaurant can be challenging in today’s market. The good news is that if you own a Restaurant Franchise, buyers are lining up with interest. Close to 60%-70% of the restaurants for sale in Georgia that sell are franchise concepts.

Franchise concepts are growing right now, while independent owned restaurants are declining. Franchise Restaurants are popular because they come with a proven system, support, business model, logo, IT support, and reputation.

When it is time for a Franchisee to exit the business, they have a couple of choices on how to sell their restaurant. One of the most significant considerations when selling a franchise restaurant is, do I sell to a current franchisee? Or do I sell to a non-franchisee?

Dominique Maddox, a Restaurant Broker and Founder of EATS Restaurant Brokers says, “ selling a franchise restaurant to a current franchisee is much different from selling to a new franchisee. Current franchisees understand the brand; new franchisees need much information to educate them on the Franchise Brand, process, qualifications, training, and closing process”.

Who do you sell your restaurant to, a current Franchisee or a Non-Franchisee? EATS Restaurant Brokers discuss the Pros and Cons:

PROS Selling to an existing Franchisee:

-Dealing with an educated buyer about the franchise

-Has already been approved by the franchise

-The capability of closing a deal fast because they don’t require the standard 4-6 weeks training.

CONS of Selling to a current Franchisee:

-They usually undervalue the business

– They understand the operation of the franchise brand

-They are harder to impress

-It can be challenging for them to get financing

PROS Selling to a Non-Franchisee:

– Can get a higher offer price

– They are excited about the new opportunity

– Usually are not experienced, restaurant owners

– Can sell them the opportunity for growth or proven sales numbers

CONS Selling to a Non-Franchisee: 

– Lots of education about the buying process is needed

– Have to get approved by Franchisor

– Have to do the required training before a new franchisee can complete the sale. Training process is usually 4-6 weeks

– Closing process can take 2-4 months

Thinking about selling a restaurant contact EATS Restaurant Brokers. For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

What is a Pocket Listing Agreement?

In the real estate industry in the United States, a pocket listing or hip pocket listing is a property where a broker holds a signed listing agreement (or contract) with the seller, whether that be an “Exclusive Right to Sell” or “Exclusive Agency” agreement or contract, but which is never advertised nor entered into a multiple listing system (MLS) according to  Wikipedia.

Restaurant Brokers will usually require an exclusive listing agreement ranging for 6-12 months before working with a restaurant owner. Why would a Restaurant Broker want an exclusive agreement? Why would a seller want a pocket listing or open listing agreement?

Dominique Maddox a Restaurant Broker and Founder of EATS Restaurant Brokers says, “selling a restaurant as a pocket listing can be challenging. Not advertising a restaurant for sale on the major business brokerage websites puts a restaurant at a major disadvantage of selling. Our firm feels like a pocket listing should only be considered on listings over $2 million listing price”.

Pocket Listing Agreement- How to find them?

The reasons for a seller choosing the option of a  pocket listing may vary from the need of privacy, worries of the public finding out, employees finding out, or overall fear. Selling a restaurant vs selling a home as a pocket listing or finding listings has some different challenges.

Residential- real estate agents can easily go on the Multi Listing Services (MLS) to find a list of homes that have expired, canceled, or withdrawn. Knock on home-owners doors, or send a mailer with advertisement to gauge interest.

Restaurants- restaurant brokerage does not have a Multi Listing Service (MLS) to view expired, canceled or withdrawn listings. Restaurants usually will not have an open house or sign in front of the restaurant. Finding the owner is not as easy as knocking on the door.

Restaurant Brokers will usually have clients contact them directly to explore the option of selling a restaurant as a pocket listing.

Pocket Listing vs Open Listing Agreement

The biggest differences between the two are a Broker has signed a listing agreement (or contract) with the seller, whether that be an “Exclusive Right to Sell” or an “Exclusive Agency” agreement or contract. Brokers agree not to advertise restaurants for sale to the public but only offer exclusive buyers.

Open listing can refer to a restaurant for sale whose owner is using multiple Restaurant Brokers in order to find as many potential buyers as possible. The Broker who brings in the ready, able and willing buyer for the restaurant collects the commission. Restaurant Brokers will be reluctant to take on an open listing because of the lack of commitment by the seller to work with them exclusively.

Pocket Listing- Pros and Cons

Pros

–         Privately shop the buyer market to find out initial interest

–         Chance to test listing price

–         Exclusive buyers want to be the first to know about a successful restaurant going up for sale

–         Less chance of anybody finding out about sell

Cons

–         Not listed on The Internet’s Largest Business for Sale Marketplace

–         Finding a buyer can be more challenging

–         The lower success rate of selling

–         Restaurant Brokers usually pay less attention to these listings

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

What are the Benefits of Buying an Existing Restaurant?

The million-dollar question for buyers should be,” what are the benefits of buying an existing restaurant”? The Restaurant Industry has a high failure rate, around 60 percent of new restaurants fail within the first year. And nearly 80 percent shutter before their fifth anniversary according to CNBC.com

Knowing these tremendous odds of failure, there are precautions prospective restaurant owners can take to help their odds of being successful. The biggest precaution is to limit your exposure to unknown expenses. How do you accomplish this task? The answer is to buy an existing restaurant for sale or 2nd generation restaurant lease space.

Dominique Maddox of EATS Restaurant Brokers says, “ I have a countless number of horror stories of new restaurant owners going broke on the build-out of restaurant space. I recommend to my buyers to look for an established restaurant to keep or convert to a new concept. I have seen restaurant owners spend over $500,000 on a build-out and sell a year later for less than $100,000.”

Eats Restaurant Brokers provides 5 Reasons to Buy an Existing Restaurant:

1. Established an Open– Why wait to open a restaurant when you can buy one and be open the same day of the closing day? When you buy an established restaurant that has been open for a significant amount of time, it comes with an established customer base and goodwill.

Why wait to build up Google Reviews when you can buy a location with great reviews and an online reputation. Some restaurants come with professional websites, great social media following, and email customer marketing lists.

To a restaurant owner the sound of the POS sales system taking orders, delivery orders coming in, and pick up orders on the 1st day of ownership is a priceless feeling.

2. Staff- One of the hardest tasks for new owners is to recruit, hire, and train staff members. Established restaurants usually come with a trained employee workforce, these individuals are trained on the basic skills that are necessary for performing their roles. Inheriting experienced employees can be a valuable asset.
3.  Existing Business Relationships– The current owner has established relationships with food vendors, suppliers, printers, insurance companies, service companies for restaurants, and banks. Some of these relationships can easily be transferred at the time of closing.
4. Price and Expenses– The current seller usually has everything in place for a new buyer to take over the operations. When purchasing an established business, the buyer knows exactly what he or she is getting for the price. The buyer in most cases can review the seller’s profit and loss statements and learn from the seller’s success and failures with expense control.
5. Furniture and Fixtures– One of the biggest misconceptions for restaurant owners is that they own everything in the building. Restaurant owners can spend hundreds of thousands of dollars to install a grease trap, hood system, walk-in coolers, walk-in freezers, and sinks. Only to find out once they are ready to sell all the leasehold improvements belong to the landlord (read your lease). Building a new restaurant requires you to convert an existing space into a restaurant.

Why go thru the troubles and heartburn of a build-out when you can buy an existing restaurant, that is fully equipped with restaurant equipment for pennies on the dollar.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

Why do I need to show proof of funds

Did you know the statement “proof of funds” is not in the Merriam Webster dictionary? This information is interesting because the words, “proof of funds” are used daily in the Business Brokerage world.

Proof of Funds (POF) demonstrates how much money a person or entity has available in liquid assets. When purchasing a restaurant, you may need documentation showing your Proof of Funds to show the Seller or Listing Broker that you can cover the purchase costs of the restaurant transaction.

Dominique Maddox–Restaurant Broker and Founder of EATS Restaurant Brokers says, “I have experienced some serious heartburn from deals that I did not require a buyer’s proof of funds upfront. Restaurant Listings that are franchises with financial requirements, high-income listings, and SBA approved deals, I will require proof of funds before providing seller’s financials”.

A good Restaurant Broker will pre-approve buyers before sending the seller’s sensitive financial information to buyers for review. EATS Restaurant Brokers usually requires proof of funds in the form of a bank statement, 401 K statement, or letter from Bank. Once we have received the buyer’s financial information, we will send the restaurant name and profit and loss statements for review.

Proof of Funds should have the following information:

• Name of the account holder
• The balance of funds
• Date- needs to be within 3 months
• Letter from the bank-requires banker’s contact information

• Account Number is not needed

 Proof of Funds not accepted

• Personal Financial Statement
• Copy of partner’s financials-if not involved in the deal
• Copy of mother’s or father’s 401K statement, but they are not part of the deal
• Copy of bank statement with balance amount blacked out
• Copy of a company’s Profit and Loss statement
• A verbal statement- I have more than enough to buy this business
• A verbal statement-I’m not showing my proof of funds until I see the restaurant’s financials
• A bank statement below the required liquid asset requirement

EATS Restaurant Brokers works with two different types of buyers. 1st the buyer that is willing to send proof of funds, and 2nd the buyer that doesn’t want to show proof of funds. Whom do you think a Restaurant Broker would prefer to work with and will respond to faster?

Some buyers feel entitled to view the seller’s financial information just because the restaurant is for sale. Imagine a buyer requesting a personal viewing for a home but doesn’t want to show their personal financial information.

EATS Restaurant Brokers advice to any buyers looking to purchase a restaurant have your proof of funds ready to show. Restaurant Brokers are looking for RAW(ready, able, and willing) buyers to convert into a closed transaction. Restaurant Brokerage is a 100% commission sales job, the buyers that are serious and ready to show proof of funds get the best customer service.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

Why Buy a Restaurant? Here are Four Reasons?

It’s a golden opportunity for buyers to buy a restaurant in today’s market. BizBuySell.com states website traffic has increased with Buyers and Sellers activity. Customer traffic on the internet’s largest Business for sale site now exceeds pre-Covid-19 levels. Traffic to the website was up 19% May 2020 compared to May 2019.

Yelp recently updated its Local Economic Impact Report to provide in-depth information on the brick-and-mortar business sectors across the nation. Yelp states in March, Restaurants had the highest number of business closures, compared to other industries, and have continued to close at high rates.

53% of restaurant closures are indicated as permanent on Yelp.

What do high restaurant closures and increased seller activity on BizBuySell.com mean? It’s a great time to buy a restaurant!

EATS Restaurant Brokers Four Reasons Why it’s a great time to buy a Restaurant?

1. Cares Act SBA Loan Program

As part of the coronavirus debt relief efforts, the SBA will pay 6 months of principal, interest, and any associated fees that borrowers owe for all current 7(a), 504, and Microloans in regular servicing status as well as new 7(a), 504, and Microloans disbursed prior to September 27, 2020.

This is a great opportunity to get six months of free financing for their business. For loans made after March 27, 2020, and fully disbursed prior to September 27, 2020, SBA will begin making payments with the first payment due on the loan and will make six monthly payments.

2. Second Generation Restaurant space available. 

The high amount of restaurant closures is an opportunity for another restauranteur. Prime real estate spaces are coming available due to restaurants not reopening. This is a golden opportunity for buyers to get a second-generation restaurant space in prime retail areas.

3. Businesses with Growth Potential

Many businesses are well-positioned for a post-Covid-19 economy. Take Out and Delivery are in high demand from online ordering and increased digital exposure. Quick Service Franchises such as Wing Stop, Papa John’s, and Domino’s have seen business skyrocket since March when the Covid-19 outbreak happen.

The forced closures across the US have increased buyer’s ordering online. Restaurants that were in position with online ordering platforms are going strong.

4. Exiting Business Owners 

Many baby boomers may choose to sell or close rather than persevere through Covid-19 new guidelines for re-opening. Baby Boomers that are close to retirement are viewing the opening of the economy and increased buyer demand as the time to sell.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com

3 Types of Buyers after Covid-19

EATS Restaurant Brokers talks to 3 Types of Buyers after the Covid-19 pandemic outbreak about buying a restaurant. The conversations we had before Covid-19 were much different than the conversations now. Today’s conversations come with a collection of unknown factors.

Today’s market is buzzing with a large number of buyers and sellers entering the market.  Some want to become an entrepreneur while others want to sell a business. According to BizBuySell.com traffic has increased with Buyers and Sellers activity and now exceeds pre-Covid-19 levels. Traffic to the website was up 19% May 2020 compared to  May 2019.

Dominique Maddox of EATS Restaurant Broker says, “ it’s a golden opportunity for savvy buyers in today’s market. Restaurants that were for sale at high valuation prices before Covid-19, now need to be reevaluated and the listing price lowered”.

3 Types of Buyers in today’s market after Covid-19:

1. Sit on the sideline– these buyers are pessimistic and believe that the worst will happen with the Covid pandemic. These buyers will sit on the sideline to watch and wait. They are waiting to see what emerges next. These buyers will look but will not move forward to purchase.
2. The Savvy Buyer– has the Entrepreneur Spirit these are the people looking to buy up businesses at some attractive prices. These are the buyers looking for value at a great price. We saw this in the real estate recession in 2009 and 2010 when prices were low, the savvy buyers were bullish and bought properties.
3. The recent unemployed buyer– according to CNBC the employment-population ratio of the number of employed people as a percentage of the U.S. adult population plunged to 52.8% in May. This news means 47.2% of Americans are jobless, according to Bureau of Labor Statistics. As the coronavirus-induced shutdowns tore through the labor market, the share of the population employed dropped sharply from a recent high of 61.2% in January.

With 42 million people out of job, some of those people will be looking to buy a business. These buyers have been furloughed from corporate jobs, or buyers wanting to use their 401K to purchase a business.

For more information on the restaurant market and other available consulting services or restaurant valuations, contact Dominique Maddox at 404-993-4448 or by email at sales@eatsbrokers.com. Visit our website at www.EATSbrokers.com