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This live FREE workshop by Cheryl Maloney (San Francisco Business Broker Specialist) is designed for San Francisco restaurant owners who are thinking of selling and would like to know how much their restaurant or bar is worth and how to get it sold successfully. Limited seats, please RSVP via phone.

Even without meaning to be dishonest, sellers or brokers talking to someone who wants to buy a small business often make statements that are not true. And sometimes what is said is known to be a lie. The buyer is smart to carefully evaluate what they hear - six untrue statements sometimes told.

In The New Economy that we are buying and selling and businesses in, finding funding can be the most challenging part of a sale. Many buyers will have limited funding and need to finance a good portion of the sale but what happens when a buyer has NO money? Peter Siegel with BizBen explains how.

Each day, more than 10,000 Baby Boomers turn 62. Around this age, Americans, many of which are small business owners, start to think about their exit strategy from the workforce. For a small business owner, the process can be complex and their decision to retire has an impact on many others.

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.

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.

To be successful in buying a small business you must be able to look objectively at the company and determine whether or not it is a business that will be able to grow into the future. The key to long term survival is when a business is able to change and grow along with the needs of their consumer.

Lee Petsas, a Southern California business broker addresses how he handles potential business buyers when they request information on a business for sale listing. He gives his strategies and tips for handling and directing business buyer inquiries.

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.

Selling a business online, while often effective for finding the right buyer, is a strategy sellers need to execute correctly in order to be successful. That means avoiding the six common mistakes made by sellers. Peter Siegel, BizBen Founder talks about what it takes to effectively sell a business.

Owners often ask agents to sell business offerings for them. It's usually more difficult than selling houses when working to find a buyer for a business, to satisfy contingencies and close escrow. Business sales intermediaries either agents or brokers may want large fees, but often are worth it.

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.

When selling a California business, owners should use our salability checklist to determine whether the effort will be successful. Ten factors must be considered to properly prepare a business for sale. Three of the factors account for more than 50% probability of achieving success in selling!

Many California small business investors want to buy a restaurant. People always need to eat; there should be plenty of business. And some buyers think there is prestige to owning a popular eating establishment. But it isn't an easy purchase. Here's what not to do when planning to buy a restaurant.

Was chatting with a potential buyer of a restaurant in our BizBen ProBuy Program and he asked me what he should look for in due diligence when he finally did find a restaurant he was interested in. Peter Siegel, MBA with BizBen and others on BizBen explore this topic.

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.

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.

Should I Sell My Business During The Holidays Or Wait Till After The New Year? Business Broker Joe Ranieri and others chime in on this BizBen Discussion about selling a business during the Holiday Season.

When selling a small to mid-sized business, owners should have their paperwork and financial information ready to go! They should also have a short business plan of past history, current operations, and potential for the future. In this BizBen Discussion several advisors and intermediaries weigh in.

For those who don't know, a non-compete agreement is a contract between a buyer and seller of a business, which after the sale, prohibits the seller from engaging in direct competition with the business they previously sold. Joe Ranieri (Business Broker) adds this topic to a BizBen Discussion Post.

Was just asked the question from a business owner what the "typical commission" amount is for a broker and if upfront fees are common? Thought this might be a great Discussion topic on BizBen for both business owner/sellers and potentially for business buyers (buyer representation).

Was discussing this question/topic with a potential restaurant buyer the other day about the differences between a Letter Of Intent and a Business Purchase Agreement. I sell restaurants and buyers typically get ask about which document they should submit when making an offer on a business.

It's important to remember that selling a business takes time. Unlike selling a house, which can be sold relatively fast, a business can take up to six months to a year to sell. I discuss this topic with other advisors and intermediaries on this BizBen Discussion.

A couple newer brokers asked me today what thy thought the escrow process costs and if there is a large variation amongst escrow or closing companies when it comes to closing fees? Multiple ProIntermediaries and ProAdvisors discuss this topic on a BizBen Discussion.

A huge part of any exit strategy is properly planning for that moment in time when employees find out the business is for sale or, preferably, has been sold. Your workers have been kept in the dark for as long as possible. Some won't be a bit surprised. Others may be devastated.

Many factors determine whether inventory is included in the asking price. Among them are: the standard for that particular industry or type of business, the quality and age of the inventory, whether the inventory levels are cyclical, whether the inventory is the normal amount, etc. BizBen Discussion

Every day I speak to business brokers, business owner/sellers and I hear some pretty amazing stories about potential buyers of small businesses. I tend to ask them what buyer traits do you listen for to see of a potential buyer is serious? What traits or buyer actions are "deal killers"?

A seller just posed this question to me in a BizBen ProSell session. Any feedback for this business owner, potential seller? I would like to hear some feedback from my fellow BBNers on this topic. Make sure you're comfortable with the person with whom you are dealing.