Related Vietnamese Restaurants Blogs & Discussions

Peter Siegel, MBA Founder of BizBen and the BizBen ProBuy, ProSell Programs discusses interpreting reported earnings from sellers through tax returns, financial statements and other means when buying a small to mid-sized California small business.

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.

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.

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.

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.

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.

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.

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.

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 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.

A problem owners encounter when offering a California business for sale is that not all so-called buyers are qualified to make the purchase. It's frustrating and costly to waste time showing non-qualified buyers the business. Here are ways to identify time wasters so the focus is on real buyers.

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.

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.

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.

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.

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.

Overpricing is the number one mistake sellers and their brokers make when putting businesses on the market. Even profitable, well-managed businesses can get buried under a bad number. Brian Loring (Los Angeles County Business Broker) discusses "the tangible trap" and how to avoid it when selling.

Yes, there are ways to find businesses with growth potential that can be purchased with modest investments. But before offering any ideas about finding cheap businesses, it's important to review some of the risks involved. Peter Siegel (BizBen ProBuy Program) discusses this topic with others.

Many business buyers complain to me about business intermediaries not getting any financial information about the business they may be interested in purchasing. There are multiple reasons for this but I agree that financial information should be readily be available to interested buyers upfront.

Being prepared when potential buyers contact you about your business for sale is a good idea. Too many sellers (and brokers) are unprepared & miss good opportunities or get involved with unqualified buyers. This Discussion post and answers from ProIntermediaries on BizBen assist with this issue.

What qualities should you look for in a escrow and bulk sale service when buying/selling a business? I often get asked this question by other brokers and business sellers. See what I tell others and what other BizBen Advisors have to say on this topic in this Discussion.

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.

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.

What are the Pros & Cons of selling a business yourself? I get asked this question all the time and would like to share with other Intermediaries on BizBen all the angles of business owners taking the initiative and selling their own business.