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

Have you ever dreamed of opening your own coffee shop? What does it really take to create a successful concept from scratch, build it out, grow the business, and eventually sell it? In this episode, we dive deep into the nitty-gritty details with our special guest Thomas Judt, the mastermind behind The Line Coffee.

Join us as Thomas shares his fascinating journey and hard-earned insights on everything from choosing the perfect location and designing an efficient layout to hiring the right team and creating a welcoming community vibe. Whether you're an aspiring coffee shop owner or a veteran restaurateur, you won't want to miss his top tips for success.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/22

Have you ever wondered what it takes to find the perfect location for your restaurant or bakery? The location hunt can make or break a business, with so many critical factors to consider. How do you navigate the challenges and pitfalls to secure your ideal space?

In this episode, we're joined by Melissa Chou, a veteran pastry chef who has worked at acclaimed San Francisco establishments like Aziza, Mourad, and the Michelin-starred Mister Jiu's. From dealing with brokers and landlords to evaluating the specific needs of a bakery space, she offers a wealth of knowledge for anyone embarking on their own location hunt. Discover the key considerations, potential pitfalls, and the importance of surrounding yourself with the right team to make your dream space a reality.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/21

Have you ever wondered what goes on behind the scenes when buying or selling a restaurant?

In the complex world of business transactions, having a trusted escrow company on your side can make all the difference. But what exactly does an escrow company do, and why are they so crucial?

In this episode, we sit down with Sally Rowshan, founder and president of Secured Trust Escrow, to dive deep into the intricacies of escrow services. With her extensive background in real estate and financial services, Sally brings a wealth of knowledge and experience to the table.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/20