Advice for Buying a Restaurant and Selling a Restaurant

Top 10 Restaurants for Sale in March 2016

Posted by Robin Gagnon on Apr 12, 2016 1:48:42 PM


Each month, the Restaurant Brokers at We Sell Restaurants are proud to present our Top Ten most popular Restaurant listings. This data is calculated based upon viewings, confidentiality signings and customer interactions our Brokers engage in every day. Each and every one of the following listings are unique and deserving of their ranking in this exceptional category.    

And the winner is… Restaurant Broker Eric Gagnon’s newly listed restaurant for sale in a thriving area of Fulton County. Located in a multi-level upscale retail center, this 2500 square foot space has just about everything including equipment that is all under one year old. The young and modern interior is adaptive to almost any cuisine concept so bring yours today!

Listing ID:4918  
High traffic Restaurant for Sale in high income area ready for your concept!
Lease: 5 years
Monthly Rent: $4250.00
Inside Sq. Ft. 2500
Outside Sq. Ft.

In second place we have an almost 4,000 square foot bar and grill for sale. This pub has got it all - open floor plan, over 20 HD TV’s and live music that is enjoyed by loyal patrons on several nights. There has been almost $30,000 in renovations and the large commercial kitchen will accommodate catering or a menu expansion. Presented by Restaurant Broker Eric Gagnon, all this location needs is your favorite drink added to the happy hour menu.

Listing ID:4915    
Bar for Sale - Local Pub Ready for New Owner! It's a Steal!
Lease: Expires 6/30/2016
Monthly Rent: $5900
Inside Sq. Ft. 4000
Outside Sq. Ft.

Third place goes to this easy to convert fast food restaurant in the sunshine state! The current menu features fresh hamburgers, salads, flatbreads and milkshakes but the possibilities are endless if you would like to add to the menu or change the concept. Offered by Restaurant Broker Ken Eisenband at a price of $49,000, this restaurant is a hot buy.

Listing ID:4893  
Fast Food Restaurant for Sale in Coral Springs Features Fresh Hamburgers
Lease: Expires May 1, 2017 plus two year option
Monthly Rent: $1498
Inside Sq. Ft. 600
Outside Sq. Ft. 75
City:Coral Springs

Serving up 100% certified angus beef gourmet burgers and hand-cut seasoned fries, there’s no wonder why this profitable wings and burger restaurant is high on the list at number 4. This newer establishment listed by Restaurant Broker Steve Weinbaum was an instant success generating close to $400,000 in sales in 2015. There is a license to serve beer and seating for 75 customers. 

Listing ID:4880  
Profitable Wings and Burger Restaurant for Sale in Cherokee County
Lease: 1 year left with 3 year option
Monthly Rent: $3548
Inside Sq. Ft. 2400
Outside Sq. Ft.
In at number five is this fingerlickin good chicken wing restaurant. Around for over 30 years, this well-established chicken wing franchise is a great opportunity. A 4,200 square foot family friendly facility is only the beginning. With sales of over a million dollars this restaurant offered by Restaurant Broker Dominique Maddox has all the elements for success already in place.
Listing ID:4873  
Buffalo's Cafe Franchise for Sale nets owner six figure return!
Lease: Expires May 2016
Monthly Rent: $8600
Inside Sq. Ft. 4200
Outside Sq. Ft.

Number 6 on the list is ideal for an owner looking for flexibility. Located in a busy shopping plaza close to a well-known mall, this fully equipped restaurant has seating for 74 guests that are seeking delicious breakfast and lunch. Presented by Restaurant Broker KenAllain this eatery has a little bit of everything. 
Listing ID:4866  
Restaurant for Sale! Great Breakfast and Lunch Location -- Limited Hours
Lease: expires 10/31/2022
Monthly Rent: $5600.00
Inside Sq. Ft. 2700
Outside Sq. Ft. 300sf

This quaint French restaurant in Broward County offered by Restaurant Broker Ken Eisenband is in at number 7. This bistro for sale is like no other. The extensive menu includes French favorites such as French Onion Soup and Vichyssoise to desserts such as Cherries Jubilee Flambé and Crème Brule and entrees featuring Beef, Chicken, Lamb, and Seafood. There is also a 2COP license in place so that beer and wine can be offered.

Listing ID:4856  
Bistro for Sale - Quaint French Restaurant in Broward County
Lease: Expires January 18, 2019
Monthly Rent: $3400
Inside Sq. Ft. 2200
Outside Sq. Ft. 100

 This 6000 square foot restaurant space with a bar and exterior patio for lease has earned its place on the top 10 at number 8. Diners will enjoy the upscale tile flooring, brick interior and gleaming wood bar. This space includes a 1500 gallon in-ground grease trap andAnsul fire suppression system. Presented by Restaurant Broker RobinGagnon, this space in Roswell offers a low investment with high earning potential.
Listing ID:4832  
Restaurant Space For Lease with great bar and patio in Roswell!
Lease: To be negotiated
Monthly Rent: $To be Negotiated
Inside Sq. Ft. 6000
Outside Sq. Ft.
Number 9 on the list is a gem offering low rent and low operating costs. This restaurant for sale offered by KenEisenband has commercial grade refrigeration, granite counter tops, espresso machine, in- ground grease trap, char-broiler and much more. Beer and wine is offered to guests as this business has a 2COP licenses.
Listing ID:4930  
Restaurant for Sale in Broward County! Can Convert to Any Concept
Lease: Expires August 31, 2016 plus three one year options
Monthly Rent: $1224
Inside Sq. Ft. 1200
Outside Sq. Ft.
City:Pompano Beach
Who doesn’t like to eat fresh? In at number 10 is this rare turnkey Subway located in Florida. This store is ready for takeover and the current owner will offer his expertise to a buyer for training and transfer. All equipment, furniture and fixtures transfer in the sale. With great lease terms of just $3140 a month including water and trash, it’s no surprise this ready to go store listed by Restaurant Broker Eric Gagnon made the top 10.     
Listing ID:4901  
Franchise Subway for Sale in FL -- Turnkey Location is Open & Operating
Lease: Expires in 5 years with 5 year extension option
Monthly Rent: $3170
Inside Sq. Ft. 1800
Outside Sq. Ft.

 The top ten restaurants for sale by the restaurant brokers is a dynamic list based on the inquiries from our many buyers!  While these are the most popular listings for the prior month, we have hundreds of businesses for sale on our website, including bars for sales, franchises for sale and high income opportunities. 


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Topics: restaurants for sale

Seven Unique Legal Issues When Buying a Restaurant Franchise

Posted by Pete Dosik on Apr 4, 2016 11:10:37 AM

Buying an existing restaurant offers many advantages of building a new restaurant from the ground up. If that restaurant is a franchised, however, you are engaging in two separate but related transactions: buying an operating restaurant from the current owner, and buying franchise rights from a franchisor. If you are the buyer or seller in this situation, keep in mind these additional legal issues: 

  1. Franchisor’s Approval Process. The seller’s franchise agreement will prohibit selling the restaurant without the franchisor’s prior approval. Before the seller markets the business, he or she should contact the franchisor and obtain information about the franchisor’s transfer process. A good franchisor will have a clear, written process for you to follow in connection with the sale of the franchise. 

The seller should alert the franchisor when a letter of intent if signed. The buyer and seller will want to ensure that the franchisor will approve the buyer and the proposed purchase, as well find out any conditions the franchisor will impose for its approval. 

  1. Transfer Fee. The franchise agreement will typically require payment of a transfer fee to the franchisor. This can be $10,000 or more. The buyer and seller need to decide who pays the fee. 
  1. Brand Compliance; Remodeling. Generally, the buyer needs to know if the seller is in compliance with all of the franchisor’s brand requirements, and the parties need to allocate the costs of bringing the franchised business in compliance. 

More specifically, if the restaurant does not conform the franchisor’s current “brand image” for new restaurants, the franchisor will often require the seller or buyer to “reimage” the business to the current brand image. The buyer and seller need to understand what is required, the cost involved, and who will bear the cost. 

  1. Training. If the buyer is new to the franchised brand, the buyer will usually need to attend and complete the franchisor’s training program. This will affect the length of time between signing a purchase agreement and closing the sale. 
  1. New Franchise Agreement. The franchisor will often require the buyer to sign the then-current form of franchise agreement, rather than allow the buyer to take over the existing franchise agreement. The buyer needs to be aware of any material differences in the current form, including new or higher fees. Unless the franchisor is actively encouraging the sale, the buyer will usually not have any leverage to negotiate changes to the franchise agreement. 

If the seller had a special arrangement with the franchisor, such as lower royalty rates, then the losses of these special arrangements will affect the value of the business. 

  1. Franchise Expiration. The buyer needs to understand if they are taking over the franchise for the remainder of the existing term, or if the buyer is receiving a new 10-year term (or whatever term is standard for the franchise). 
  1. Lease Expiration. If a franchisee leases its restaurant location, there is often a mismatch between the expiration of the franchise agreement and the expiration of the lease term. The problem can be even worse when the franchisor requires the buyer to sign a new franchise agreement. If the new franchise agreement has a 10-year term but the business lease has only seven years left, the buyer will need to negotiate an amendment to the lease. 
  1. Marketing Funds. If the franchise system has a regional or local marketing fund or cooperative, the buyer and seller will need to address what will happen to any unspent funds. Some franchisors will take the funds for their own use. Other may allow the buyer to take over any unspent marketing funds.

Pete DosikAbout the Author

Pete Dosik is a partner in Shipe Dosik Law LLC. His practice focuses on franchise law and business law.

Topics: buying a restaurant

Restaurant Brokers Weigh in on Growth Boom in Higher-end Fast Food

Posted by Robin Gagnon on Mar 31, 2016 3:04:44 PM


Technomic_infographic.jpgHigher-end quick service is accelerating according to industry data just released by Technomic, a research and consulting firm servicing the food and foodservice industry. President Darren Tristano just noted in a press release that " "In full service, family style restaurants succeeded on affordable value, upscale casual dining chains appealed to more affluent consumers and many traditional casual dining chains appeared to be squeezed in the middle with weaker performance."

Technomic has been bullish on fast casual for some time.  Tristano was a guest on the restaurant broker’s radio show last year where he fielded questions along with Jonathan Maze (formerly of Franchise Times and now at Nation’s Restaurant News).  The duo weighed in on the phenomenon of fast food and fast casual versus full service restaurant locations. 

According to Restaurant Broker Robin Gagnon, the growth of this category was sparked during the last economic downturn for the country.  According to her, "Full service dining never really recovered from the recession of 2008.  We saw diners trading from full service to fast casual as they sought a lower price point during challenging economic times.  At the same time that full service diners traded 'up' to fast casual, fast food customers sought this same slice of the pie as an upgraded experience over traditional fast food." 

The research giant Technomic indicates that trend continues unabated in their latest press release.  Technomic President Darren Tristano is quoted as saying, "While the performance of the top 500 chains showed moderate improvement over the prior year, consumers clearly favored patronage of fast casual and fast-food restaurants."

 The growth by units were also compared by the data giant and they cited specific restaurant chains for strong growth including Blaze Pizza at a booming 205% unit growth rate, MOD at 182%, Burger Fi at 69% and Pieology at 67%.  In all, they show 2015 Limited Service Segment sales at $212 Billion dollars. 

Does that carry over to the restaurant for sale marketplace?  Restaurant Broker Eric Gagnon says emphatically, "Yes. The fastest segment of the market in restaurant sales right now is fast casual and fast food. Buyers are looking for ventures that are less complex and easier to execute with standardized recipes and lowered need for highly skilled chefs.  They also appreciate the return on investment that can be generated from easier control over food costs, labor costs and other variables that affect profitability."

Are restaurant sales growing?  Yes, says Technomic’ s press release that says, “The 500 largest U.S. restaurant chains posted combined sales of about $288 billion last year, a 4.9 percent increase from a year earlier. Sales in the so-called fast-casual segment jumped 11.4 percent, nearly double the rate of any other segment.”  We Sell Restaurants says those numbers are in line with the financial results they are seeing on restaurant for sale as they perform valuations and prepare businesses for SBA loan approval.  It’s also an improvement over 2014 where Technomic pegged overall sales growth at 3.4%.

What’s the bottom line on growth in the restaurant industry?  All data points toward continued growth in the fast casual and fast food segments at the expense of full service dining. 

If you would like to listen to the full broadcast of the Restaurant Broker’s interview with Technomic President Darren Tristano, it can be found online at this link or on our YouTube channel at this link. 

Technomic, a Winsight company, delivers a 360-degree view of the food industry. They can be found online at

Topics: buying a restaurant

Restaurant Broker Robin Gagnon to Judge GSU Business Plan Competition

Posted by Robin Gagnon on Mar 25, 2016 11:48:57 AM

Georgia State University and the J. Mack Robinson College of Business is hosting its annual Business Plan Competition on Friday April 1, 2016 at 6pm.  Restaurant Broker Robin Gagnon of We Sell Restaurants will serve as one of the event's judges for the evening.  The public is encourated to come watch the competition,  learn what makes a good Plan and gain insight in turning your ideas into a business!


The evening will begin with networking over a "low country" bar-b-que dinner.  Following dinner, each of the finalists will make a 15 minute business plan presentation.  The first place winners will receive $20,000 plus a package of services.  Second place will receive $10,000 plus a package of services.  The top Non-Profit plan, in addition to being eligible for the main prizes, will receive a special award of $1,000.

The event is FREE - but you MUST register to attend and space is limited.  All students, faculty, alumni and community are welcome to Register at this link.  The ent will be held at GSU Centennial Hall, 100 Auburn Avenue on the Georgia State campus.  

The event is being organized by Professor Buddy Ray, the Associate Director of the Herman J. Russell, Sr. International Center for Entrepreneurship at Georgia State University.  

To learn more about the Business Plan Competition, see: 

Restaurant Broker Gagnon was invited to judge the competition after serving at a number of speaker at Entreprenuersip classes at Gerogia.  Robin Gagnon is an Entrepreneur, an expert in the restaurant industry and the franchise industry.  She is the Vice President and Chief Marketing Officer of We Sell Restaurants a business brokerage and franchisor founded by her husband Eric.  In that role she regularly works with and advises hospitality entrepreneurs.

Robin is one of handful of women in the industry working as a restaurant broker full time and has carved a principal role in the industry as a writer, speaker and advisor.  Her expert articles appear online and in print across the country.

Robin is an emeritus member of the Appalachian State University Business Advisory Council. She is also a founding member of the ASU Entrepreneurship Board. Robin is a licensed real estate salesperson in both Georgia and Florida and member of the Business Brokers of Florida and the International Franchise Association.  She has been named a National Industry Expert by Business Brokerage Press.

Prior to joining We Sell Restaurants, Robin served as Vice President of Strategic Marketing for a $4 billion dollar retailer and Director of Advertising and Director of Business Development for another Fortune 100 company.

Robin holds an undergraduate degree and an MBA from Appalachian State University where she graduated first in her class and was named "Outstanding MBA."

Food Network Casting Call - Restaurant Brokers Calling All Buyers

Posted by Robin Gagnon on Mar 11, 2016 3:25:00 PM

Is your restaurant search ready for prime time?   The creator of Food Network's American Diner Revival is on a mission to find buyers opening their first restaurant.  They have asked the Restaurant Brokers to make sure our clients know about this great opportunity.

The producers are hard at work casting and developing a new Food Network series about people preparing to open their first restaurant. It seems to us that there are great photogenic, fun and outgoing clients of We Sell Restaurants that would be perfect for this opportuity!  

Do you agree?  If so, pick up the phone or start emailing the producers. While this upcoming series sounds like a day in the life of a restaurant broker, it's a real opportunity to get prime time exposure for many of our clients.  You must be willing to have the cameras follow you as you look for the right location, pick a menu and make decisions on décor to build the restaurant of their dreams!  

Ready for Food Network?  Email and we'll put you in touch with the producers.  Make sure you mention that We Sell Restaurants and the Restaurants Brokers when you reach out to them. We're getting the popcorn ready to watch as our buyers take Food Network by storm!  



Want more information about this great opportunity?  Email and tell us why you're perfect, when you're opening and what part of the country you're in.  We'll forward your information direct to the producers. 


Topics: buying a restaurant

Restaurant Brokers Weight in on the 5 Traits of the New Diner

Posted by Robin Gagnon on Mar 3, 2016 6:30:25 PM

A great article published by the National Restaurant Association this week talked about today's diner and four key traits of today's diners.  The big takeaway -- today's customer is a far cry from your parent's generation. That's something the restaurant brokers have been talking about for years on our restaurant for sale listings.  We frequently advertise our new franchise listings as "fresh" "current" and "not your grandpa's sandwich shop." 

According to this quote taken directly from the article, "Today’s diner is more interested in food sourcing, production and sustainability than ever before, and they have specific dietary expectations. To keep up with new demand, restaurant operators are diversifyinSANY0451.jpgg menus to include healthful dishes, snacks, seasonal items, ethnic options, and more." How does that affect you in buying or selling a restaurant?  

Let's look at the five key characteristics to understand how you will be affected.  First on the article's list is value which they define as "a customer trait that values quality over quantity."  What does that mean?  According to the article, today's customers prefer dining out and the entire food experience versus cluttering their lives with more material things.  For today's restaurant buyer, make sure any concept you're launching feeds into this vision for an "experiential" type meal.  Make the decor and environment engaging.  If you're launching from scratch or buying a restaurant, make your changes around the idea of engagement of the customer.  Think small plates served over a period of time versus serving a standard appetizer followed by entree followed by desert. Alcohol pairings and tastings of alcohol definitely fit the bill for something that's more of an experience than a meal. 

The second trait of today's diner in today's article is that they are open to new culinary experiences.  That means exotic proteins, unusual sourcing and the latest flavor profiles can spell success for someone buying a restaurant a looking to expand the concept.

What's the third trait of today's customer according to this article?  They want to save the planet!  Is this starting to sound like Millennials?  It does to us too!  If you're buying a restaurant, look at retrofitting the space and think green while you're at it!  That is an easy fix with the number of suppliers that focus on a green approach.  The most important thing here is that if you're making your concept green then make sure you're getting credit for it with your customers.  Your menu or your table tents need to speak to whatever your restaurant is doing to address a key need for this customer. There are customers that will actually choose a restaurant solely by their commitment to what they term corporate consciousness. 

The fourth trait cited by this article is what they call "Watching the waistline and ingredients" and what the restaurant brokers refer to as the health conscious customer.  This includes all the "-free" ways that customers want their food like gluten free, peanut free, low-carb and more.  While menu labeling is required for larger chains, those that are buying a restaurant should definitely think about adding in as much calorie information as possible and above all, train the wait staff to know what's on the menu that fits their needs. 

The final trait of today's customer is called "Traveling the globe, one tapa at a time."  Americans are much more global in their palate and range of taste today. We can thank Anthony Bourdain, Food Network, the Cooking Channel, the Internet and just globalization in general for pushing us from our comfort zone.  If you're leasing a restaurant and starting from the ground up, this means you may not have to limit your choices at all.  Go ahead and think globally in your menu development and flavor profiles.

The bottom line.  Many people buying a restaurant are purchasing the inherent cash flow and current culinary practice of an existing restaurant.  While you want to safeguard that sales volume and customer base, a focus on these four customer traits can help you layer on additional sales and ultimately, more profit.

Topics: buying a restaurant

Restaurant Brokers Discuss the Latest Franchise Restaurant Development Deals

Posted by Robin Gagnon on Feb 1, 2016 9:41:00 AM

Topics: buying a restaurant

BizBuySell Reports 2015 Deal Flow Stabilized - Restaurant Brokers See Growth

Posted by Robin Gagnon on Jan 27, 2016 3:47:43 PM

Biz Buy Sell has released their Insight Report for the fourth quarter of 2015. This nationally-recognized economic indicator tracks the health of the United States economy by measuring sales of small businesses. 

BizBuySell says during the October to December 2015 time period, businesses sold nationwide declined by 3.6% over the prior year for the same time period.  They say, "a total of 7,222 closed transactions were reported in 2015, nearly matching the 7,494 transactions in 2014, which was the highest year-end total reported since BizBuySell started tracking data in 2007." That transaction count included 1890 restaurant sales.  

Surprisingly, the report indicates that "The restaurant industry drove much of the transaction lag in Q4 2015, experiencing an 11 percent drop from the same time last year. While transactions were down for the restaurant industry, financials were up" according to the industry giant. They also showed that the median asking price and sale price of restaurants were up from $175,000 to $185,000 and $149,000 to $160,000 respectively.  

The results from the restaurant brokers at We Sell Restaurants differed significantly from the national reporting.  The firm had a 100% growth rate over the prior year in units sold. President Eric Gagnon says, "We are continuing to achieve record growth and the specialized nature of our practice seems to be producing much greater than industry results."  Robin Gagnon, a franchise resale specialist and princple in the firm says, "Doubling our unit counts in fourth quarter was part of a annual trend for 2015.  We do see other brokers struggling to meet the same level of results.  We attribute our results at We Sell Restaurants to both stronger marketing efforts, best in class training as well as a process based system which we have franchised."

The Insight Report stated that 1590 restuarants were sold across the country in the fourth quarter at an average multiple of 2.01.  The restaurant brokers found multiples to be closer to three times earnings based on the high count of franchise restaurant resales in their inventory mix.  BizBuySell indicates an average sales price of $155,000 for restaurants and $180,000 for Bars and Taverns.  

Bizbuysell released the following chart showing national units sold by quarter since 2011 for the entire industry.  

2015 Q4 Closed Small Business Transactions

Other statistics from the report indicate growth in median income for sold businesses in this time period.  This grew to $449,462, up from $417,562 in 2014 while the median cash flow crept up to $102,000 from $100,000 in 2014.The report indicates that while transaction count delined, "Improved financials allowed sellers to both ask for and receive a higher price for their businesses in 2015. The median asking price grew 12.5 percent from $200,000 in 2014 to $225,000. The median sale price also increased a solid 7.6 percent year-over-year, from $185,000 to $199,000. The average sale to asking price ratio of 90% remained flat from 2014 to 2015."  These statistics are displayed in teh chart below. 

2015 Q4 Key Financials of Sold Small Businesses

"After a very active 2013 and 2014, this year's small drop in transactions suggests the large rush of business owners waiting to sell during the recession may have now exited the market and we are left with a more stable, balanced environment," Bob House, Group GM of and said. "Overall, the business-for-sale market remains strong. Business financial indicators are strengthening and owners are receiving stronger valuations, leveling out what has been a strong buyer's market in recent years."

BizBuySell also surved the business broker community in December of 2015. Fifty-two percent of all surveyed brokers believe the market still favors buyers, down from 59 percent in 2014 according to the survey results issued by the company. 

 "Overall, small business indicators continue to point toward a healthy market for buying and selling," House said. "While both sellers and buyers should keep their eye on the upcoming election and possible regulatory changes, it's unlikely either event would unhinge what has been an increasingly active business-for-sale environment. As small business financials improve and the market finds its balance, transaction activity should continue to be strong in 2016."

While results for restaurants lagged last year on the national level, they still represented 21% of total transactions nationally as shown in the chart below. 

2015 Q4 Small Business Sales by Sector


Source: Small business transactions reported on during the fourth quarter of 2015


Deliver It! Restaurant Brokers Examine Restaurant Delivery Models

Posted by WSR Operations on Jan 21, 2016 4:21:16 PM

January 21, 2016 – Takeout and delivery service has become the nation’s most popular way to serve its hungry customers. Next week the restaurant brokers are going on the run to talk to delivery experts about what makes this trend so popular. What is the secret on running a successful delivery service? Join the restaurant brokers we as explore America’s guilty pleasure... Takeout food!
Jennifer Pete, Vice President and Partner at Zifty, a multi-million dollar food delivery service explains the challenges associated with delivery for customers.  She says, ““Customers want it fast and they want it hot!”  These experts agree that making delivery a successful part of the restaurant business is tough since “There are a lot of moving parts.”  Customers want their food quickly, they want it at the correct temperature (whether hot or cold) and they don’t want excuses about why it didn’t show up.  Jennifer tells the restaurant brokers that delivery agents deal with “rushes the same as a restaurant faces” meaning everyone wants their food at 7:00.  Managing the delivery flow can be a logistical challenge.
The show’s second guest, Chef Jessica Swift leads a personal chef delivery service based in D.C.  She says that just working around the President’s motorcade is a challenge in and of itself.  Should restaurant owners do their own delivery?  These guests says no and cite the fact that “delivery is its own business.”  They cite the need to get drivers on board, used to the roadways and properly insured are just part of the reasons why this particular part of the restaurant business is better off outsourced rather than performed in house.
Join the restaurant brokers and their guests as they discuss the secrets on running a successful delivery business. Tune into the entire restaurant radio show on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
This Week’s Guests:
Jennifer Pete - Zifty
Jennifer Pete is vice president and partner of Zifty. was founded in 2003 and has since grown from one employee and six participating restaurants to 61 employees, 95 participating local restaurants and $2,965,063 in annual revenue in just nine short years. The company has experienced 146 percent growth over the past three years, which prompted its inclusion on the Inc. 5000 list. Jen has her focus on growing the business—a company that continues to grow by 30% each year. She's done this through by securing corporate partnerships, being passionate about the customer experience, and teaching the fine art of a handwritten note to her team. She enjoys running, obstacle courses of all varieties, traveling, chasing after her son, Seven, and their labradoodle Hudson.
Chef Jessica Swift – Chef Jess LLC

Chef Jessica Swift is an experienced chef and registered dietitian with a Master’s degree in Nutritional Sciences. Chef Jess prides herself on bridging the gap between scientific and layman’s terms for her clientele. She specializes in turning science into delicious meals to help you be your best inside and out. Meal delivery service and nutritional consulting create an excellent experience for customers too busy to cook or in need of specialized meals for dietary reasons.

About We Sell Restaurants
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resale’s. The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge, and unmatched service. They can be found online at  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: buying a restaurant

What's under the bun?

Posted by WSR Operations on Jan 8, 2016 5:50:11 PM

January 08, 2016 –  The restaurant brokers are going “under the bun!" on their weekly radio show as they speak with national experts on burgers. We are exploring beyond the basic burger to understand why this iconic American food just keeps on growing. Fast casual leaders, fast food giants and great chefs keep delivering more twists on this all American Classic. Join us as we talk to those that can explain the public's fascination with and insatiable appetite for the burger.
We interviewed three guests who are the top experts on burgers. Learn about what makes a “better burger” and why eating burgers are a true experience. George Frangos, of Farm Burger explains the importance of farm to table and difference in taste between grass-fed and grain-feed beef.
These experts describe why fresh ingredients mean so much to capture the taste of the burger. These tactics keep their hungry customers coming back for more. Join the restaurant brokers when John Adbo asks us “Where do you place your cheese? On top or bottom of the patty?” Is this question really a conspiracy or is their scientific research that makes a true difference?
Listen in as our guests discuss what is the proper way to eat your burger? Listen to the entire restaurant radio show on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
This Week’s Guests:
John Abdo – My Burger USA

The President/CEO of My Burger USA, Inc. He has been “Chief Burger Enthusiast” at My Burger since 2006, after taking over operations of his parents’ lunch-time burger joint upon graduating from the University of Notre Dame. Working to refine his family’s burger business model, he knew he had to start from the ground up and learn every angle of running the restaurant. After 5 years, it was time to expand the brand, and John opened the second My Burger restaurant in Minneapolis, MN in 2011, with the thought of capturing the Midwest better-burger market. Currently, he oversees all aspects of the small chain, and is looking towards building a formidable, sustainable and successful burger business in the Midwest US.
George Frangos – Farm Burger
He is a restaurateur that brought an immense amount of restaurant industry knowledge to the success of opening Farm Burger, having previously worked as a part of the Concentrics Hospitality Group management team and as owner/ operator of Victory 96 State Street in Portsmouth, NH. Through years spent at two of the nation’s first and finest locavore restaurants, Peter Hoffman’s Manhattan institution, Savoy, and Nora Poullon’s Restaurant Nora in Washington, D.C., Frangos developed a commitment to seasonality and sustainability since the restaurant opened. 

David “Rev” Ciancio – Schweid and Sons

David “Rev” Ciancio, is a senior creative professional with 19 years of experience in marketing and business development. Currently Rev is the Director of Marketing for Burger Maker, a family owned and operated gourmet ground beef processor located in Carlstadt, NJ. Burger Maker's high quality ground beef can be found in grocery stores and restaurants under the brand name "Schweid & Sons," which Rev helped to create and launch. His role is to take his passion for hamburgers and match it with his years of experience in branding and hospitality marketing. Restaurants like Five Guys Burgers and Fries, Fuddruckers, BurgerFi and Tasty Burger use Schweid & Sons ground beef.

About We Sell Restaurants
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resale’s. The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge, and unmatched service. They can be found online at  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: buying a restaurant