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RestaurantRap Articles
 

Why 2005 Is A Good Time To Sell Your Restaurant Real Estate
August 2005 
 

How to Sell Your Restaurant, Bar or Nightclub
August 2005   and
 

Why Choose Restaurants For Sale Online To Sell Your Restaurant, Bar or Club
August 2005 
 

How to Buy A Restaurant, Bar or Nightclub
August 2005   and
 

Restaurants For Sale Online Releases 2005 Pricing Study
June 2005 
 

How California's Largest Restaurant Brokerage Has Sold Over 400 Restaurants Since 1996
April 2005 
 

The Selling Process - From the Offer Through The Close Of Escrow
January 2005 

 

The Market For Selling Restaurants
April 2004 
 

The Market For Buying Restaurants
April 2004 

 

Helpful Techniques In Negotiating Your Lease
October 2003 
 

Some Of The Major Challenges In Close The Deal
April 2003 
 

Don't Wait Until It Is Too Late!!!
January 2003 
 

Why So Many Restaurants Fail
July 2002 
 

The Advantages And Disadvantages Of Buying An Existing Restaurant Versus Developing A Restaurant From Scratch
April 2002 
 

Tips To Stay On Top During Challenging Economic Times
April 2001 
 

Advantages Of Working With An Experienced Broker In Buying And Selling A Restaurant, Bar Or Club
October 2000 
 

How To Negotiate A Good Tenant's Lease And How To Renew A Lease On Favorable Terms To The Tenant
July 2000 
 

Major Considerations In Deciding To Sell You Restaurant, Bar Or Club
April 2000 
 

The Advantages Of Reporting All Of Your Sales
October 1999 

 

When Is The Best Time To Sell Your Restaurant, Bar Or Club?
October 1999 

 

What You Should Do To Get Your Restaurant, Bar Or Club Ready For Sale
August 1999 
 

How To Maintain Strict Confidentiality In Marketing Your Restaurant For Sale
July 1999 
 

How To Find A Good Restaurant Site
May 1999 

 

 

How To Maintain Strict Confidentiality In Marketing Your Restaurant For Sale
by Steven D. Zimmerman, Restaurant Realty Company
July 1999


Confidentiality can be extremely important in marketing a business for sale as it can be a very sensitive time to keep a business running smoothly prior to a transition. Restaurants For Sale Online gives owners and broker the ability to include as much or as little information about the opportunity as they wish.

In dealing with a confidential sale we recommend brokers and owners to screen the buyer before releasing information such as the business name, address and financial information.

Screening the Buyer - In screening a prospective buyer I ask the following questions:

  1. Are they in the restaurant business? If so what is their scope of experience - have they owned, managed and/or worked in a restaurant and for how long? What kind of restaurant have they been involved with, i.e. dinner house, cafe, coffee shop, ethnic or fast food restaurant? What size of restaurant have they been involved with, i.e. square footage and number of seats?
     
  2. What kind of restaurant are they looking for?
     
  3. Do they want to buy an ongoing successful operating restaurant or are they just looking for a fully equipped restaurant with a good location?
     
  4. Who are the decision makers?
     
  5. What is their time frame?
     
  6. What is their source of cash - their own savings, family loans, bank loans, etc.?
     
  7. When will the cash be available and where is the cash?
     
  8. How is their credit and what is their financial situation? (All landlords are going to require the buyers current credit history, personal financial situation and most recent tax returns as well as their resume and business plan).

Confidentiality Statement - Have the prospective buyer sign a confidentiality statement. Once the prospective buyer answers the above questions appropriately and you or the broker is convinced that he/she is a sincere buyer you should have him/her sign a confidentiality statement which says the buyer will keep the information (name, address, financial information, etc.) delivered to him/her confidential. Additionally the buyer should be instructed to act as a regular customer when he/she goes into the restaurant and not snoop around.

 

   

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