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