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How to cut company in the Restaurant Evaluation

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hey everyone thank you for tuning in today weve got exciting guests coming in damn Fagan hes with commercial brokers international hes one on top of restaurant brokers in Los Angeles this video is really geared towards Los Angeles this is really all Dean does just some national franchises I guess but but not too many really has a focus on Los Angeles great guy has a lot of information for us so stay tuned and well see what he has to say Dans been in the business for how many years 16 years 16 I was doing brokerage and thats both commercial real estate and the business brokering and then prior to that I was 23 years as an owner operator of restaurants and bars that worked every every department from busboy to owner to manager to all of those kind of things so now lets just knock something now Ive always thought that people that want to own a restaurant are probably a little bit off yeah okay so you broker those restaurants Im not sure where that leaves you but amazingly just a

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How do you evaluate the value of a restaurant?

As a general rule, restaurant owners and investors often aim to sell a restaurant for 25% to 40% of its yearly sales or gross income. For example, if a restaurant has sales of $1 million a year the owner might set a price of $250,000 to $400,000.

How do I leave a review on a restaurant?

Briefly, a four-step guide to leaving a helpful restaurant review: List some basic information: the date/time of your visit, which branch (if relevant), how many at your table or who your server was; State what was unsatisfactory and explain in detail, without getting emotional;

How to do a restaurant evaluation?

Factors that Influence Restaurant Valuation 1) Cost of Assets or Equipment. Restaurant equipment is expensive, and the decision whether or not to include it in the purchase price will impact the valuation of the business. 2) The Economy. 3) Age of the Business. 4) A Loyal Customer Base. 5) Location, location, location.

What does it mean to be cut from work?

For regular professional staff, layoff is the elimination of a position due to a lack of work, a lack of funds and/or because of a reorganization. Reducing a professional staff positions percent time or months worked per year are not subject to the layoff process.

What does cut mean in restaurant?

Cut When a server has been cut from taking more tables. Double Refers to a waiter or waitress shift when they work two shifts in a row. Drop Start cooking the accompanied item.

How do you write a good restaurant review?

How do you write a good restaurant review? Provide accurate and actionable feedback for the business. Help other potential guests/diners choose the suitable establishment for their needs. Include helpful information on food, service, ambiance, and other pertinent details.

How do you assess a restaurant?

Performance Metrics Costs Average Cover (or Restaurant Revenue per Seat) What does average cover measure? Average Customer Headcount. Employee Turnover Rate. Revenue per Available Seat Hour (RevPASH) Revenue per Square Foot (Sales per Square Foot) Table Turnover. Time per Table Turn.

What is the rule of thumb for valuing a restaurant?

The general restaurant valuation rule of thumb is 2.3 x cashflow. A common issue are restaurant owners who fail to report income. The business owner will often insist that these phantom funds should be used in the pricing formula.

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