Sell Your Restaurant

How to sell a restaurant

A restaurant sale turns on the trading week, the lease, the licence, and what a new owner can run without you. Buyers compare lunch and dinner trade, food cost, wage cost, and whether the room still works if the head chef leaves. Put those facts in writing before the listing goes live.

Prepare the financials with the same care you would give a buyer in the dining room. Gather profit and loss statements, BAS that matches the advertised profit, and a breakdown of food, beverage and function income. Note owner wages, one-off repairs, and any rent or supply deals that end at settlement. Buyers will ask about covers on a typical week, quiet nights, and how much of the profit depends on you working service. If the public figure and the accountant's file disagree, fix that first.

The lease and any liquor licence sit beside the numbers. Record the term left, options, rent, outgoings, and whether the landlord must approve an assignment. If you hold a liquor licence, note the type, any conditions, and the steps a buyer has to take to transfer it. A licence or lease that cannot move will stall even a strong offer. Ask the landlord and, where needed, the licensing body what a buyer must show, such as experience or a bank guarantee, so those answers are ready.

Equipment and fit-out should be listed line by line. Ovens, ranges, cool rooms, dishwashers, point of sale, furniture, and any hire agreements need to be named, including what the landlord owns. A buyer will walk the kitchen and the floor with that list. If a major appliance is near replacement, say so in the pack rather than at inspection. The same goes for bookings systems, supplier accounts, and any exclusive arrangements that would have to be novated.

Choose your timing with the trading calendar in mind. List when the restaurant is operating as normal, with rostered staff and a clean recent period of figures, rather than during a shutdown or just after a key person resigns. Photos should show service as it runs, not an empty room. Once the listing is live, reply quickly. Buyers typically ask about hours, kitchen and floor staffing, food cost, supplier terms, the licence, and how long you will stay on to hand over the recipes, the book, and the relationships.

You can start with a free 30 day listing, then upgrade to the Direct to Buyers Package from $880 + GST if you want a longer campaign and more promotion. There is no commission when you sell. Keep reservation books, staff records, and exact profit out of the public page until you are comfortable with the buyer. The listing should describe the restaurant clearly. The private pack is what supports the price once an enquiry is genuine.