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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.

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.

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.

Looking to buy restaurant businesses? Check out these tips first to avoid getting blindsided when you buy restaurants. Peter Siegel, MBA with BizBen.com discusses this topic.

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.

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.

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.

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.

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.

Don't confuse a business opportunity with a going business for sale. In the broadest sense, an existing business being offered on the market is sometimes called a business opportunity. But for a buyer's purposes, seeking to invest in a business to own and operate, there are important differences.

Ensuring your vehicle undergoes regular smog check services is not only a personal responsibility but also contributes significantly to environmental protection. Recognizing the importance of smog check services opens up potential business opportunities in the thriving smog check industry.

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.

In my experience working with the "right banks and financial institutions" repayment ability sometimes overrules collateral pledged by someone needing financing for a business purchase or a down payment. Peter Siegel, MBA - BizBen's ProBuy, ProSell Lead Facilitator explores this important topic.

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.

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.

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.

Sometimes business brokers just can't win with their clients, because if an offer comes in too fast & too early then they must have lowballed the price & the seller is suspicious, and if not enough offers come in after putting the business on the market - they may look unproductive to their clients.

Valuing a small business is not guess work. It's not what some other businesses of the same type may have or may not have been sold for, it's not even what a business owner "feels" they want or deserve. It is a formula based on many factors. Peter Siegel, MBA from BizBen & others discuss this topic.

A buyer who I have been consulting with on the BizBen ProBuy Program is looking to buy a liquor store (and possible other "cash" oriented businesses). They asked me how they should verify cash being generated by the business and how to go about conducting due diligence etc.

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.

We all understand the idea of paying too much for a small business. But is there such a thing as not paying enough? That seems like an odd notion, but I'm familiar with situations in which a buyer acquired a small business for a figure substantially under what probably was market value.

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.

As the year winds down, it's tempting for business brokers to go through their old files and throw them out to make room for new client's folders, but that would be foolish. Joe Ranieri (Orange County Business broker) discusses strategies for saving files - a key annual strategy for brokers/agents.

At What Point Do You Show Key Marketing Info And Materials To Buyers? Robb Hartman, Business Broker at BizBen discusses this topic with others on this BizBen Discussion.

Recently a business owner asked me on the phone, "Why do you keep the sale of a business confidential? How do you keep the sale confidential - any good tips?" Would like to hear from other Members - what would be your answer to this business owner? ProIntermediaries on BizBen discuss this topic.

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"?