What are the biggest challenges that can derail a restaurant deal? Restaurant transactions are complex, with multiple parties involved: buyers, sellers, landlords, lenders, and health departments. Any one of these parties hitting a snag can cause months of hard work to unravel in a matter of days. Having been both restaurant owners and now brokers, we understand the emotional and financial stakes that come with these deals.

In this special crossover episode with The Restaurant Dealmaker Show, we’re joined by Steve Zimmerman, a seasoned restaurant broker with years of experience in the industry. We share the strategies we use to keep deals on track, including how to manage buyer and seller expectations, navigate landlord negotiations, and handle the due diligence process. You’ll hear examples from real transactions, learn how to avoid the common pitfalls, and be better equipped to succeed in your own restaurant transaction.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/32.

What happens behind the scenes of a successful restaurant acquisition? In this episode, we explore the sale of Steins Beer Garden in Mountain View, where seasoned operator Ricky Singh shares how he navigated a competitive bidding process to acquire a well-established restaurant in the heart of Silicon Valley.

Ricky talks about his approach to buying existing restaurants with proven revenue, the value of keeping operations running during a sale, and why he sees established businesses as less risky than starting from scratch. Whether you’re a first-time buyer or a seasoned restaurateur, Ricky’s insights into deal-making will be invaluable to anyone considering an acquisition in today’s market.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/31.

What happens if ICE shows up at your restaurant’s door? The restaurant industry has long depended on immigrant labor, but with increased ICE enforcement, owners face new threats to their staffing and operations. From heightened raids to the uncertainty about their employees’ status, restaurant owners are now asking: How do we protect our teams, our businesses, and ourselves?

In this episode, immigration attorney Helen Lawrence joins us to discuss the current state of immigration enforcement and its impact on the restaurant industry. Helen provides insight into how the administration is focusing on low-hanging fruit and what restaurants can do about the threat of ICE raids. She explains the shifting tactics of enforcement and the ways restaurant owners can prepare for the unexpected.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/30.

What does your restaurant’s bookkeeping say about its true value? Many owners load up their books with expenses to reduce taxes, but this can obscure the actual market value of the business, especially when it’s time to sell.

In this episode, we welcome back restaurant accounting expert Dan Engel, who discusses the trade-off between tax savings and clean financial records. Whether you’re thinking about selling in the near future or just want to improve your financial management, maintaining clean books will ultimately help you secure better lease terms, qualify for loans, and maximize your business’s market value.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/29.

What determines the true value of your restaurant? You might have a valuation from your CPA, but does that number reflect what your business would actually sell for in today’s market? In this episode, we dive into the difference between accounting-based valuations and market-based valuations, and why understanding the true market value is key when selling a restaurant.

This episode provides real-world examples, breaking down how market-based valuations take into account more than just financials—they factor in location, equipment quality, lease terms, and residual goodwill. Understanding these methods will help you better position your restaurant for sale and ensure you’re receiving the right price based on current market realities.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/28

What do you need to know before buying a restaurant or bar? It’s easy to get caught up in the excitement of the deal, but what you don’t know can lead to expensive mistakes down the road. In this episode, we’re covering our top five critical due diligence items that can either make or break your restaurant purchase.

As former restaurateurs and seasoned brokers, we’ve seen it all. Whether you’re an experienced operator or a first-time buyer, this episode provides practical insights to help you navigate the due diligence process with confidence.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/27

What does it take to build a restaurant empire from scratch? We sat down with Chef Billy Ngo, a Sacramento culinary icon whose journey from humble beginnings to James Beard Award finalist is anything but ordinary. Billy didn’t follow the typical chef path—he didn’t even plan to work in restaurants.

What makes Chef Billy’s story so compelling is his mix of vision and humility. This episode offers a behind-the-scenes look at a career built on instinct, heart, and the kind of perseverance that turns ideas into lasting impact.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/26

Have you ever wondered what it's really like to be a food journalist in one of the most competitive restaurant scenes in the country? Today, we're pulling back the curtain on the fascinating world of food journalism with Lauren Saria, Food Editor at the San Francisco Standard.

Whether you're a restaurant owner, food enthusiast, or simply curious about what goes on behind the scenes of your favorite dining spots, this conversation offers a fascinating glimpse into how the stories we read about food come to be.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/25

Are you a restaurant owner who believes your business is a gold mine waiting for the right buyer? We've heard it all before – "I have the best location in town," "This business has tons of potential," or "We just don't have time for it anymore, but it's fantastic." As restaurant brokers, we regularly encounter these claims, but the reality of restaurant valuation is often quite different.

In this episode, we tackle the biggest misconceptions sellers have about what makes their restaurant valuable. Whether you're considering selling your restaurant now or in the future, this episode provides an honest broker's perspective on what truly matters to buyers and how to position your business for a successful sale.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/24

Have you been hearing the word “tariffs” everywhere lately? Wondering what they actually mean for the restaurant industry? With owners already battling tight margins, new tariffs on imported goods could be the next big hit. From alcohol and limes to avocados and packaging materials, price hikes on core ingredients could impact restaurants across the board.

In this episode, we break down what tariffs are, how they work, and why they’re making headlines. Whether you’re currently running a restaurant or considering opening one, this episode will help you stay ahead of what could be the next major financial hurdle. Learn how to prepare now so your business can stay strong, even when the next challenge hits.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/23