Restaurant Valuation

There are three forms of valuation. Which is the best and why? This manual explains what every buyer should know.

How to "Time" the Market

5 financial metrics you should know: Why occupancy, food cost, and labor costs are critical to profitability of a restaurant and common ratios.

Why You Don't Pay for "Off the Books" Income

Owner Benefit: What is it and now does it relate to Discretionary Earnings, Seller's Discretionary Cash Flow and other terms?