Sell a business
Selling well
is a long game.
A restaurant, bar or hotel is rarely just a business. Selling one deserves the patience, discretion, and craft it took to build.
The process
Six stages. One steady hand.
- I
Preparing to Sell
Twelve to twenty-four months of quiet work: clean books, defensible margins, and a story a buyer can actually believe.
- II
Valuation
A grounded number, informed by comparable hospitality transactions — not a spreadsheet template.
- III
Marketing
Confidential positioning, a proper deal book, and outreach to the buyers who actually close in this industry.
- IV
Buyer Qualification
Financial capacity, operator credibility, cultural fit — vetted before you ever share a P&L.
- V
Negotiation
Structure, contingencies, transition terms. The parts of the deal that outlive the price.
- VI
Closing
A calm, orderly handoff — with the next chapter already in view.
A quiet reminder
The best time to talk to a broker is eighteen months before you think you need one.
Begin the conversation
The best deals begin
as long conversations.
Whether you're years from selling or already fielding offers, the earliest conversations are the most valuable. No pressure. No pitch. Just a considered exchange.