Company: RE/MAX Commercial
Phones: 714-313-6715 Cell , 714-313-6715 Text
My mission statement as a business broker is to always provide honest, reliable information to both buyers & sellers. I specialize in Los Angeles & Orange County restaurants, fast food independents and chains, bars, gas stations, and liquor stores. Call me at 714-313-6715 Cell/Text.
I have been a business broker for close to 20 years. Having grown up in a family of business owners, I understand the stress of selling a business, and I work tirelessly for my clients so that they can smoothly run their business while I handle the sale of their business. I specialize in selling small to medium-sized businesses and service these areas: Orange and Los Angeles Counties
I am a member of the Orange County Board of Realtors. I sell any business, but my specialty is restaurants, bars, gas stations, and liquor stores. I not only can sell the business but the land underneath. I am routinely amongst the top producers in my office and share with them my vast knowledge and experience as one of the senior members of the commercial division at Re/Max TerraSol in Huntington Beach, California.
Phone me at 714-313-6715 to sell or buy a Los Angeles or Orange County small- to mid-sized business.
DRE License# 01503307
BBQ fast food - Non Franz, does mostly take out/to go orders, limited seating, seats 10-12. Full Kitchen hood and "Old Hickory" commercial smoker, along small stove, 750G grease interceptor. Est. 8 years, original owner. 2 part-time employees. Seller carry 10K @ 8%, terms acceptable to seller. Posting #: 290027 Posted by: Vito Ranieri.
This question is bound to come up from a seller to a business broker at one point in their relationship. The truth may discourage a seller who desperately needs to sell, because in all honestly, many times in can take months. All restaurants are different - Joe Ranieri, Business Broker explains. Contributor: Joe Ranieri
Choosing a business broker to sell your business can be crucial to the success of it selling. A broker who you have an exclusive listing agreement with, which I recommend vs. open listing, will essentially be your partner during the listing term in getting your business sold. Joe Ranieri explains. Contributor: Joe Ranieri
One aspect that many customers look for in a business today and will most likely moving forward is cleanliness. Overnight cleaning will become more important as we rebuild our businesses and lives, and so janitorial businesses will most likely become essential. Joe Ranieri (Business Broker) shares. Contributor: Joe Ranieri
ProIntermediary, Joe Ranieri (Business Broker) shares what buyers are looking for in this unprecedented market. COVID-19 has made curb appeal more important than ever when selling a restaurant. Sellers still have the power to attract buyers in this market with focus of a few key requirements. Contributor: Joe Ranieri
The process for making a liquor license transfer used to take approximately 55-70 days, but now because of labor shortages and work protocols, it can be up to 3 months in California, for example. The longer an escrow is open, the greater the chance of having it fall out of escrow. Contributor: Joe Ranieri
Californians love coffee, and many will find a way to get their "fix" though out the day. Many opt for convenience when getting their coffee, and when they are unable to make a coffee run, they will buy from a coffee cart. Joe Ranieri discusses all items related how to buy a coffee cart business. Contributor: Joe Ranieri
Nothing can be more exciting, and a little daunting for a new owner than finally being handed over the keys to their newly owned restaurant. Many buyers, especially those who have never been business owners before are much too eager to make the restaurant "their own". Overspending can take place. Contributor: Joe Ranieri
Let's be honest, typically it takes a while (6 months to a year) to sell a business, from listing to close of escrow, and so it's common that many sellers are anxious as the close of escrow nears with a buyer. Joe Ranieri (Business Broker) examines common seller mistakes owners should stay clear of. Contributor: Joe Ranieri
Bakeries service all occasions from weddings, birthdays, retirement, and a whole host of other special occasions. Many bakeries do a brisk retail business, but really make their money in catering. Joe Ranieri a Southern California Business Broker looks at the top tips when trying to sell a bakery. Contributor: Joe Ranieri
First, we must define, who are the Millennials? The exact years are up for debate, but Millennials were born during approximately between 1981-1986, which today would be between 22 and 37 years of age. Joe Ranieri looks at what these buyers are looking for and what qualities they seek in businesses. Contributor: Joe Ranieri
First thing you may be asking, what is a boutique gym? Simple, a boutique fitness gym is on average much smaller than your typical large-scale gym, ranging from 800 to 2,500 sq feet. In this BizBen blog post, Joe Ranieri (Southern California Business Broker) discusses this topic for gym buyers. Contributor: Joe Ranieri
For starters, a pop-up restaurant is a short-lived dining experience in a temporary location, most found in abandoned factories or warehouses, rooftops, barns, or an already existing restaurant location, so basically anywhere done legally and safely. They exist for a few days, weeks or a few months. Contributor: Joe Ranieri
Start-up costs are typically so high to build a restaurant from scratch that many current owners prefer to look for an existing restaurant that isn't doing so well and customize it as their own - second location. Joe Ranieri gives tips to restaurant owners buying a second location to expand. Contributor: Joe Ranieri
Any deal when selling a business tends to have a life of its own. Joe Ranieri discusses a restaurant deal in Orange County that has had many twists and turns. This article shows what types of issues can and do come up when selling a business or in this case a restaurant. Contributor: Joe Ranieri
Is a dog grooming business for you? Business broker Joe Ranieri ponders this question with BizBen viewers and answers this question along with other intermediaries and advisors. Some replies cover: brick and mortar vs. mobile, licenses & certifications, maintaining and growing a clientel, etc. Contributor: Vito Ranieri
Can a seller of a small business back out of an ongoing escrow? Probably, yes, it all depends how far along the escrow is, which will dictate how messy things will get for both owner & buyer. Joe Ranieri (Southern California Business Broker) gives his feedback with others on this BizBen Discussion. Contributor: Vito Ranieri
A point of back ground, back in 2016, California Governor Jerry Brown signed into law an increase to the state minimum wage from $10 to $15 per hour. The increase is gradual and goes up about a dollar a year and maxes out at $15 an hour in 2022. Here is some advice in handling this new increase. Contributor: Vito Ranieri
Butcher shops, once a vestige, are increasingly becoming popular again in many metropolitan and suburban cities. In this Discussion Post on BizBen, Joe Ranieri (Orange County & LA County Business Broker) discusses various issues of buying a butcher shop and what that entails for business buyers. Contributor: Vito Ranieri
Pool Halls/Billiards in America, currently is seeing a resurgence, mainly due to pool hall owners catering to a millennial crowd who is growing up with playing pool and other games on their phones and later mingling with others and playing the sport for real. Read about the best tips for buying one! Contributor: Vito Ranieri
My restaurant recently upgraded its beer with wine license to a full-service liquor license, and if I sell, how much can that increase my selling price? A Southern California restaurant broker specialist initiates this discussion and other advisors, business brokers, agents weigh in on this topic. Contributor: Vito Ranieri
Should small business owners/sellers or brokers/agents give potential buyers direct access to past company tax returns and financials (profit & loss statements) either before or pre the due diligence process? Multiple ProIntermediaries and ProAdvisors discuss this topic on this BizBen Discussion. Contributor: Vito Ranieri
Buying a seasonal small business restaurant can be challenging, but Joe Ranieri a business broker restaurant specialist and others in this BizBen Discussion review multiple ways to offset these factors and still get the most from buying and operating a small to mid-sized seasonal restaurant. Contributor: Vito Ranieri
Every business broker knows that a listing taken is not a listing sold, in fact the ratio of listed vs. sold could be discouraging if you really thought about it. Joe Ranieri (Orange County Business Broker) discusses what you should do if you finally have to close the doors and call it quits. Contributor: Vito Ranieri
What are some ways a broker can prevent a buyer and seller from doing a deal behind their back and what to do about it if it happens? Joe Ranieri (Orange County Business Broker) discusses ways a business broker or agent can protect themselves from buyers and sellers trying to circumvent them. Contributor: Vito Ranieri
What should you look out for when buying a beauty salon business? Buyers kept asking us so I decided to go over the basics plus a bit more and discuss items like: independent contractors vs employees, inventory considerations, licensing issues, escrow considerations, and of course valuation ranges. Contributor: Vito Ranieri
Joe Ranieri, (Orange County Business Broker) discusses how to convert restaurants: buy an existing inexpensive restaurant and then converting it to another concept. He discusses finding the right location, working with the landlord, notifying existing clients, and observing restaurant trends. Contributor: Vito Ranieri
When should the training of the new buyer of the business actually begin? Before escrow, during escrow, or only after the keys of the business are handed over to the new owner of the business. Joe Ranieri (Orange County Business Broker - Restaurant Specialist at 714-292-5448) starts this Discussion. Contributor: Vito Ranieri