Restaurant Deal Making EXPOSED! With Patrick and Andy

On July 1st, 2024, SB478 will take effect in California. Restaurants in California will no longer be able to add service charges or other itemized fees to your restaurant checks. The ramifications of this are long and complicated, and we're diving into this polarizing topic today with managing attorney of Brick & Mortar Legal, Jordan Reis Cohen.

Discover what SB478 means for you as either a restaurant owner or a prospective restaurateur. We try to stop Jordan from getting too highbrow while still explaining exactly how SB478 will impact restaurants in California, you'll learn why we have itemized service fees in the first place, how SB478 it started with a positive intention, and we share some of the ways that implementing this law could start to get tricky.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/3

Today, we're joined by two special guests, Chef David Murphy, and Kayla Abe from Shuggie's Trash Pie + Natural Wine. David and Kayla have taken to upcycling foods in their San Francisco mission district brick-and-mortar as well as their other business, Ugly Pickle Co. They're here to discuss sustainability and upcycling in the restaurant industry.

Meet Kayla Abe and David Murphy as they walk us through their journey of buying a restaurant, all the challenges they faced, and how they ultimately created something epic: a restaurant that upcycles food that would otherwise go to waste.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/2

What are the potential pitfalls and complications when selling a restaurant? How long does it take to sell a restaurant? How can you end up on the bad end of a deal when selling your restaurant? And how can a restaurant broker help you avoid painful and costly mistakes when you've decided to sell your business? We're answering these questions on the first episode of our brand-new podcast.

In our first episode, we share who we are, what we do, and a streamlined introduction to the world of restaurant brokerage. We give you an overview of the potential stresses, hurdles, and deal-killers you might encounter while selling your restaurant, discuss our most memorable restaurant transactions, both good and bad, and you'll learn how we support our clients through all of it.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/1

We're Patrick Totah and Andy Mirabell and we are both former restaurant owners turned restaurant sales brokers. We are all too familiar with the joys and challenges of owning a restaurant – and the hurdles that can come with buying and selling a restaurant. Because of our own experiences in the restaurant business, as restaurant sales brokers, we’re on a mission to help restaurant buyers and sellers make the sale of restaurants as painless as possible. We have walked in your shoes!

As some of you listening already know, restaurant sales can be complicated and difficult transactions. Often that’s a dramatic understatement. On this podcast, we’re going to share our expert insights into exactly what buyers and sellers can do to make restaurant transactions easier and more successful – and we’re also going to tell you the most hilarious, tragic, and comical stories of our best and worst restaurant sale transactions. Of course, we will expose some Restaurant Industry dirt along the way, as well as introduce our listeners to related industry professionals with whom we work.

When you’re buying or selling a restaurant, you need a broker who is intimately familiar with the restaurant industry and is exclusively focused on restaurant sales. There are many industry-specific features of restaurant deals, and you need a broker who is well-versed in all of them. We’ll delve into the details of what makes restaurant deals unique, and how buyers and sellers can prepare themselves to deal with them.

If you are ready to make your restaurant deal not just possible, but successful, be sure to follow the show wherever you get your podcasts so you never miss an episode.