Each week, We Sell Restaurants, the nation’s leading restaurant brokerage firm, goes live with “Deals Revealed – The Top Restaurant News, Sales, Listings & Franchise Opportunities.” Hosted by Robin Gagnon and Rob Morrison, this show delivers exclusive restaurant market insights, emerging trends, and real listings buyers and sellers need to know about.
In this week’s episode, Robin and Rob explored innovations reshaping the restaurant industry, spotlighted active listings and recent sales, and shared valuable advice for both buyers and sellers navigating today’s market.
The restaurant industry continues to evolve rapidly, blending creativity, technology, and sustainability in new ways. This week’s top insights focused on three emerging trends: mocktail engineering, micro-farming, and blockchain-powered ingredient traceability.
What was once an afterthought is now a major revenue driver. Non-alcoholic beverage programs have become sophisticated, profitable, and Instagram-worthy. According to Robin, “It’s the creativity of a craft cocktail without the licensing headaches.”
The zero-proof market is projected to reach $30 billion by 2030, proving that customers want sophistication, not substitution. Operators who embrace this trend enjoy higher margins, lower prep costs, and broader customer appeal — from health-conscious guests to younger diners.
As Rob explained, “A strong mocktail program isn’t just a nice-to-have anymore; it’s a competitive advantage.”
Restaurants are now bringing the “farm-to-table” concept literally inside their four walls. Using hydroponic towers and LED grow walls, some operators grow herbs, greens, and small produce onsite.
“It’s theater, freshness, and savings all in one,” said Robin. Not only does it reduce costs and supply chain risk, but it also creates an unforgettable visual and sensory experience for guests.
For franchise brands, modular micro-farms can fit into small spaces, allowing scalable sustainability initiatives that strengthen brand identity and customer loyalty.
The most futuristic trend might be ingredient traceability via blockchain, but it’s already here. Diners can now scan a QR code to trace exactly where their food came from — farm to plate.
“This isn’t just tech for tech’s sake,” Rob shared. “It’s about accountability, safety, and marketing.”
For operators, blockchain provides operational efficiency and risk management. For customers, it builds trust and transparency — qualities today’s consumers value more than ever.
We Sell Restaurants featured three standout opportunities this week, each appealing to a different type of buyer.
Represented by Mark Dame, this turnkey bar and grill is priced at $125,000. Located near the waterfront, it features a full bar setup, established menu, and loyal local following. With a strong lease in place, it’s ideal for an operator ready to own a proven coastal favorite.
Represented by Scott Ruby, this seasonal franchise is priced at $149,995. The seller is open to all offers, and buyers can enjoy peak-season profits with built-in downtime during the off-season. Rob noted, “For buyers seeking lifestyle balance, this model is unbeatable.”
Represented by Travis Kuehl, this established pizza restaurant is priced at $259,000 and earning more than $80,000 annually. The pizza category continues to outperform, and this business shows the strength of consistent carryout and delivery revenue.
At this year’s Franchise Leadership & Development Conference, one message stood out — franchise resales are now a central part of brand growth.
Robin noted, “Sellers are no longer a side conversation. They’re part of the growth strategy.”
Data backs that up: FRANdata reports that 4% of all franchise units changed hands in 2024, and We Sell Restaurants’ franchise resale transactions increased 62.7% year-over-year.
The key takeaway for sellers? Timing and preparation matter. Buyers are seeking clean books, steady cash flow, and operational stability. Sellers who prepare early and price correctly are seeing the fastest closings.
While sellers benefit from today’s active market, buyers are in a strong position, too.
“In a cautious economy, buyers want predictability,” Robin explained. “A resale offers just that — existing cash flow, customers, and systems.”
Buyers can often acquire below replacement cost, avoiding build-out delays and stepping directly into profitability. For those ready to act quickly, it’s a rare window of opportunity.
This week, We Sell Restaurants celebrated successful closings across multiple markets.
Jupiter, Florida – Listing #27567
A turnkey coffee shop sold by Ted Tallman, originally priced at $99,000. Lifestyle-friendly concepts like cafés continue to attract buyers seeking simplicity and balance.
Michigan – Listing #20004
A profitable pizza restaurant sold by Gary and Mike Elle, showing continued strength in the pizza category with reliable year-round sales.
Georgia – Listing #21610
A Pelican’s SnoBalls franchise and food truck sold by Jeff and Kim Heidt, highlighting the growing demand for seasonal and mobile franchise opportunities.
These deals showcase how prepared sellers and experienced brokers create fast, successful transactions across diverse restaurant categories.
The episode also spotlighted three new listings that stand out for their strong value and location appeal:
Colorado – Listing #30617 (Jeff Marcus)
A profitable bar and grill with a mobile food truck revenue stream, priced at $349,000. Two income sources, one investment.
Texas – Listing #30445 (Jason Kullman)
A turn-key breakfast restaurant for just $89,000 — perfect for first-time buyers. The breakfast segment remains one of the most stable in the industry.
Virginia – Listing #28644 (Don Williams)
A restaurant for sale in Charlottesville’s Main Street Market, priced at $55,000. Fully equipped and ideally located for a chef-owner or catering operator ready to launch quickly.
This week’s featured testimonials underscore what We Sell Restaurants stands for — professionalism, communication, and care.
Northeast Florida – Brittney
“She was extremely detail-oriented and ensured a smooth transition for both buyer and seller.”
South Florida – Roberta Lowe
“She guided us step-by-step to ensure everything was perfect. I trusted her completely.”
As Robin said, “Every sale represents more than a transaction — it’s a relationship built on trust, expertise, and heart.”
For those who love the restaurant industry but are ready for a lifestyle change, the We Sell Restaurants franchise offers a business with freedom and great earnings potential.
As Rob put it, “It’s the restaurant business with banker’s hours.”
Franchisees gain access to BOSS, We Sell Restaurants’ proprietary back-office system, and benefit from comprehensive training, marketing, and ongoing coaching.
“Our culture is what sets us apart,” Robin said. “When you join, you’re part of a family of brokers who collaborate, celebrate wins, and build lasting success.”
Learn more at WeSellRestaurants.com/franchise.
Franchise resales are no longer an afterthought — they’re the new growth engine for smart brands.
“We handle those transitions so franchisors can focus on new development,” Robin explained. “It’s not turnover, it’s evolution.”
As Rob added, “Franchising 2.0 is here — where brands don’t just open doors, they keep every door open for the next owner.”
This week’s episode of Deals Revealed showcased what makes We Sell Restaurants the leader in the industry — market expertise, innovative insights, and real opportunities for buyers, sellers, and future franchisees.
Visit WeSellRestaurants.com to explore current listings or connect with a Certified Restaurant Broker® in your area.