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Price Of Restaurant Doesn't Add Up For Buyer



Contributed by Nathan Kohler

Business Buyer - Buying A Restaurant
dedicated business buyer searching to buy a restaurant in San Francisco or in Northern San Mateo County checks in with me occassionally in his search to buy a business and is on the list of pre-qualified list of buyers - his feedback on observing a restaurant for "traffic" to make sure the numbers add up - didn't quite do so with this visit.

Nathan's observations on this matter:

"After signing my NDA, it was off to the physical location of the restaurant to have something to eat or drink and just observe and see if things "add up".
 
This is the most enjoyable, yet challenging step, because you are trying to piece together the day to day operation of this business. You start taking notes as to the amount of revenue that the business is generating, their payroll for their employees, assets and an estimation for their cost of goods. You should already have the hard numbers, such as rent and utilities, but estimating the cash flow and trying to match it with the information that the seller is supplying, can be very puzzling.

For example, one seller was promoting the fact the his monthly revenue was $26K per month for a 5-day a week deli, however after sitting in the deli for 2 hours (during the lunch rush), I estimated that the total revenue was only $91.00 from 13 patrons, which is a far cry from the claim of $1300.00 per day in revenue. I know I wasn't there for the entire day and I did miss the breakfast crowd but as a buyer, this has to be a red flag and I immediately disqualify this opportunity from being purchased. By the way, I went to this same business during the next morning and his revenue was only about $150.00 from 7:30-9:30 am.

This can be very frustrating since I am looking to purchase a 5 day a week deli in the San Francisco Bay Area and I am traveling everyday from the Peninsula to the South Bay and then out to Walnut Creek and Livermore.

When I make a visit with high hopes and then you sit there for a couple of hours and you can obviously see that the numbers aren't matching up, it really is a waste of time, but you have to move on to the next opportunity.
 
I guess that's just part of the process."

Posted on September 16, 2007  |   Email This Blog Post   |   Print This Blog Post   |  All Contributions From Nathan Kohler

 Categories: Buying A Business, Business Buyer Experiences
 

Comments:

I know exactly how you feel. I have been looking into buying an existing franchise restaurant or building out new. I've researched about a half dozen franchisors and have been quite frustrated to find that it is really difficult to make a profit due to the high cost of running a restaurant. I too found sellers' P&Ls to not match up wtih my observations. You are on the right track with your due dilegence. Do not settle for anything less than the numbers + observations + a lot of research being 100% satisfactory and profitable. Goodluck in your search!

Posted by: Thai Nguyen

Nathan Kohler knows his research. I commend him on his hands on approach to an unconventional means of revenue research. I was actually thinking of starting my own business in the restaurant arena. Nathan, gave me another perspective in which to consider my business plan.

Posted by: Alfred Fuentes, Sure Bet Foods

Your above article is very similar to my own experience. In todays market, may be 5% of the real estate agents disclose the real numbers, all others make up the numbers . The business with false information is waste of time of the listing agent as well as prospective buyer.

Posted by: P Patelia

I have been through the same disappointment many times. However, the case like that would be a minimal disappointment with little waste of time and efforts. The worst case would be encountered when you meet a "pro" seller. This type will set up the store's revenue so that revenue will meet or beat the expected number during observation periods by issueing amazing deals to patrons. Typically the store will issue coupons like "buy one get two free," and or "$5 off any entry" to boost traffic counts during the observation. Also, it will only provide "gross revenue" during the due deligence period so that everything works out numberwise.

Posted by: Wayne Lee

Nathan, Could your poor in-store audit results be a result of off-site food sales? I've sold several restaurants where some form of catering was a substantial part of their gross sales. Also, restaurant revenue can be very seasonal. Some restaurants make most of their money during sporting events or tourist season. And finally, unless you're a seasoned restauranteur and know what to look for, the numbers may never add up. Seasoned restauranteurs are masters at hiding revenue. Even I can't find all the sources of revenue sometimes. Good luck! John Sroka

Posted by: John Sroka, The Restaurant Group | Link


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About This Blog
Peter Siegel, MBA is a nationally known consultant and author - with over 25 years experience on the topic of selling, buying, and niche financing (the purchase of), small to mid-sized businesses. His clients include: business buyers, business owners/sellers, small business advisors, and business brokers.
This Blog contains observations, tips, news, events, and case studies relating to selling or buying a small business.
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