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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.

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.

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.

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.

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.

A BizBen blog reader emailed me this question: "I am starting due diligence this week on buying a cocktail bar With a 48 license what should I be asking for, thinking about, watching out for? Is there a list of items I should ask for?" Peter Siegel with BizBen answers this question.

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.

Four factors to consider when buying a bar. Peter Siegel with BizBen.com discusses: The advantages and disadvantages of a bar that serves food as well as liquor. Staffing, inventory control and owner involvement as they relate to a good business are summarized. Benchmarks when looking at financials.

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 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.

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!

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.

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.

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.

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.

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.

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.

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.

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 small to mid-sized restaurant can have many pitfalls, and potential restaurant buyers should know how to avoid getting burned! Several restaurant advisors weigh in with (Peter Siegel, MBA at BizBen) and discuss tips for buying a restaurant in California.

When seeking SBA loan financing many potential business buyers have wrong information about the process of securing the best financing to buy a business. Peter Siegel, MBA a business purchase financing expert delves into the myths regarding SBA financing and business purchase financing.

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.

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.

It seems like these days that's all I hear from buyers in the BizBen ProBuy Program is they want a absentee or semi-absentee business to buy. I understand why, but most buyers don't understand how difficult that is to accomplish this feat successfully. I address this with other Advisors on BizBen.

There can be many reasons why Brokers take awhile to get back to potential Buyer & to other Brokers and Agents if they are cooperating on the listing. Broker's reasons include: unprofessionalism, too busy, the listing is no longer available, the buyer doesn't sound viable, etc. We discuss them all.

The owner selling the business doesn't have recent financial information or documentation but insists revenues are increasing. Should buyers believe the seller? What should buyers do in this situation? ProIntermediaries on BizBen answer the question of verifying seller / owner's financial claims.

Buying a business with a partner/partners, family members can make one think twice about ever doing it twice! However in this BizBen Discussion Post I chat with others about identifying roles, defining goals, attorney visits, and other relating issues.

I often get asked by owners who are looking to sell their business about what type of buyers they should expect to encounter during the sales process. The answer depends on the type of business being sold, but in general there are several different types of buyers that could be encountered.