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What we learned selling restaurants.
What actually moves the price of a restaurant.
No filler and no generic advice: what makes a deal collapse, and the arithmetic almost nobody does in time.
Selling your restaurant starts a year early: what to do today
By the time the buyer shows up, it's too late to tidy the books. What you do in the twelve months before weighs more on the price than the whole negotiation.
Read →How to actually verify the profitability of a restaurant that's for sale
The seller shows you a number. There are three ways to check it without relying on their word, and one of them usually moves it up rather than down.
Read →Leasing your restaurant instead of selling it: the arithmetic almost nobody does
Leasing looks like the prudent way out: you keep the asset and rent comes in every month. The arithmetic changes once you look at what happens to the business in the meantime.
Read →Write to us
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If you have a question about buying, selling or opening a restaurant in Costa Rica, send it over. The ones that keep coming up end up as articles.
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