Robin Gagnon and Rob Morrison returned for another full edition of Deals Revealed, where they shared the latest restaurant market insights, standout listings, recent closings, and guidance for buyers, sellers, and franchisors. With seasonal activity building and buyer engagement trending upward, this week’s session provided a detailed look at the shifts shaping today’s restaurant landscape.
The broadcast opened with a look back at Black Friday and Cyber Monday performance. Both campaigns generated meaningful traction among active buyers. While the limited time promotions have ended, the interest they produced has continued, creating momentum that carried into the week. Robin and Rob noted that several highlighted listings remain available and encouraged viewers to visit WeSellRestaurants.com for current details.
The first major insight focused on an emerging priority for operators. Restaurants across the country are paying closer attention to off peak hours and finding ways to turn traditionally slow periods into profitable dayparts.
Snack menus and mini portions
Afternoon beverage specials and coffee pairings
Bakery items and grab and go choices
Beyond customer appeal, these offerings allow restaurants to grow revenue without significantly increasing labor or expanding hours. For sellers, demonstrating that off peak windows are being used effectively tells a strong story about operational planning and versatility. For buyers, it signals a restaurant with more than one way to support long term revenue.
The second insight highlighted a trend in portion control. Operators are evaluating serving sizes, plate waste, and guest satisfaction with more intentionality. This is not shrinkflation. It is purposeful design aimed at reducing waste and strengthening margins while keeping the guest experience strong.
Tiered portion sizes
Streamlined sides
Half portion lunch options
Dishes engineered for efficient execution
For sellers, a clear portion strategy communicates stability and predictability. For buyers, it reveals a disciplined approach to food cost management and kitchen operations. When portioning is aligned with guest behavior, the result is a stronger financial model and smoother service.
Listing #28674 in Illinois
Certified Pre-Owned Restaurant represented by Steve and Cyndi Weinbaum.
Listed at 375,000 with 916,433 in sales and 160,295 in owner benefit.
More than seven thousand square feet, bar seating, event space, and favorable lease terms with a real estate discussion available. Strong financials and low rent position this listing well for SBA lending.
Listing #27546 in Harrisonburg, Virginia
Turnkey restaurant, bar, nightlife, and hookah lounge represented by Don Williams.
Listed at 90,000 with a three thousand eight hundred square foot layout near James Madison University. Multiple revenue streams, entertainment capabilities, and limited operating hours create clear upside potential.
Listing #23279 in Alpharetta, Georgia
High performing Indian restaurant represented by Jeff and Kim Heidt.
Listed at 499,000 with more than 1.4 million in sales and over 230,000 in owner benefit. Surrounded by strong residential and commercial growth, fully equipped, and SBA qualified. The independent format allows full creative control.
Each listing demonstrates the variety of opportunities available across the We Sell Restaurants platform, from certified pre-owned operations to high earning independent concepts.
This week’s guidance for sellers focused on a critical element of successful listings. High quality visuals are no longer optional. They are the first impression buyers use to decide whether to engage.
Professional photography
Interior and exterior images
360 degree virtual tours
Video walk throughs
Drone footage when appropriate
Listings without photos or with outdated images consistently underperform. At We Sell Restaurants, brokers handle the entire visual process, ensuring sellers receive a polished presentation without added workload. This level of transparency encourages buyer engagement, increases signed confidentiality agreements, and leads to more qualified conversations.
For sellers preparing for the new year, letting your broker manage the visuals is one of the simplest ways to elevate your listing.
Buyers were encouraged to look beyond current revenue and identify the built in potential that may not be fully utilized. Hidden capacity can significantly influence long term value and create low cost paths to higher cash flow.
An oversized kitchen running below full capacity
A liquor license without a developed bar program
A private dining room used as storage rather than events
Dayparts such as lunch or late afternoon that remain unserved
Equipment and infrastructure designed for higher volume
Evaluating both what the restaurant is doing and what it could be doing helps buyers uncover growth that other bidders may overlook. This insight supports a more strategic approach to valuation and long term planning.
Two featured sold listings demonstrated how diverse and active the current market is.
Listing #24911 in Wilson, North Carolina
A thriving independent seafood restaurant generating nearly two million dollars in annual sales and more than a quarter million dollars in owner earnings. With a large footprint, long tenured staff, and a rare occupancy cost at approximately six percent of sales, this listing attracted strong interest.
Listing #25648 in Johnston, Rhode Island
A fully equipped café and deli generating more than four hundred fifty thousand dollars in sales. The restaurant featured a full liquor license, a large commercial kitchen, and strong visibility in a high traffic corridor.
These closings reinforced a common theme. Listings with organized financials, clear operational systems, and realistic pricing continue to convert quickly with qualified buyers.
Robin and Rob also highlighted two new listings gaining attention.
Listing #32050 in Oshkosh, Wisconsin
A high performing franchise represented by Travis Kuehl.
Listed at 649,000 with more than 1,058,000 in sales and 207,000 in owner benefit. Strong visibility, full commercial setup, an experienced team, and SBA lending availability make this a compelling turnkey option.
Listing #32442 in Fort Collins, Colorado
A long standing bar and grill represented by Jeff Marcus.
Listed at 325,000 with more than 1,630,000 in sales. Featuring a four thousand four hundred twenty square foot layout, seating for 250, a large patio, extensive kitchen equipment, and a two decade legacy in the market.
Both listings demonstrate how established operations with strong track records continue to attract serious buyer interest across multiple regions.
The broadcast highlighted recent feedback that reflects the We Sell Restaurants core value of creating a customer service experience worth sharing.
Jonathan Kepner praised Preston Scotto for his attention to detail and advocacy during a restaurant sale in North Carolina.
Another client, Erman Erdal, commended Kim and Jeff Heidt for their professionalism and responsiveness during his purchase of The Tipsy Spoon.
These testimonials underscore the commitment brokers bring to each transaction and the trust they build with clients throughout the process.
The session also highlighted growing interest in the We Sell Restaurants franchise model. Many long time operators, managers, and hospitality leaders are seeking a career path that leverages their experience without the demands of restaurant operations.
The franchise selection process includes:
Introductory call with Franchise Development Director Cat
Live informational webinar with Marissa
Delivery and review of the Franchise Disclosure Document
Validation calls with existing franchise owners
Submission of the Why Us, Why Now report
Discovery Day with the leadership team
Franchise owners gain a business model built on advising, valuation, and transactions, supported by national marketing systems and the BOSS platform. It is an opportunity for industry professionals to transition into a professional advisory role with flexibility and long term potential.
Franchisors benefit from a clear and consistent resale process. It communicates stability to candidates, protects existing owners, and supports healthy system growth. Organized resale pathways also produce better perceptions among lenders and multi unit operators.
We Sell Restaurants partners with brands to manage valuations, confidentiality, buyer qualification, and transition procedures. This structured approach strengthens brand performance and maintains unit value over time.
This week’s Deals Revealed broadcast offered a comprehensive look at the trends and opportunities shaping today’s restaurant market.
Off peak revenue strategies and portion design are driving performance
Professional visuals strengthen buyer confidence and engagement
Hidden capacity creates low cost growth potential for buyers
Well prepared listings continue to convert quickly across markets
Franchise interest remains strong among hospitality professionals seeking lifestyle balance
For those exploring next steps:
Visit WeSellRestaurants.com for full listing packages, connect with a Certified Restaurant Broker to discuss selling, and Attend a franchise webinar to explore the We Sell Restaurants model.
Whether buying, selling, or considering a new professional path, this week’s recap offers a clear view of where the market is headed and how to position yourself for success.