Case Study #1: Fort Lauderdale Wine Bar Transformsinto Theatrical Showcase Venue

Listing #30303 | Fort Lauderdale, Florida

The Opportunity

When a French wine enthusiast decided to relocate out of state for a new opportunity, a unique 1,260 square foot wine bar in one of Fort Lauderdale's most exclusive neighborhoods became available. Located in a vibrant shopping and entertainment district just off A1A, this turnkey operation sat within walking distance of beachfront condos, tourist hotels, and a thriving residential community.

TheProperty

This charming wine bar featured:

• Prime location in Fort Lauderdale's highest-income beach community
• 1,260 square feet plus outdoor patio seating
• 40 indoor seats and 14 outdoor seats
• Private tasting room for exclusive events
• Fully equipped kitchen (no exhaust hood)
• Commercial refrigeration, espresso machine, keg box, and wine displays
• Monthly rent of $5,286 including CAMs
• Lease through July 2026 with five-year renewal option
• Operating hours: Tuesday-Saturday, 5pm-10pm (11pm weekends)
  

The Seller's Story

The previous owner brought authentic French wine expertise to Fort Lauderdale ,having worked for wineries in France. They created a sophisticated concept centered on French wines, artisanal charcuterie boards, and carefully curated cheeses. The business hosted monthly wine tasting events and maintained a loyal clientele drawn to the authentic European atmosphere.

The Challenge

Finding the right buyer for a specialized wine bar required identifying someone who could either continue the established concept or envision a creative new use for the space. The no-exhaust-hood limitation meant traditional restaurant concepts wouldn't work, making this a unique challenge in the marketplace.

The Solution

Broker Ken Eisenband of We Sell Restaurants FL Broward Palm Beach territory connected the seller with an unexpected but perfect buyer: a theatrical special events producer. Rather than maintaining the wine bar concept, the new owner saw potential to transform the intimate space into a showcase venue for new theatrical productions.

The Results

The sale represented a successful transition that benefited all parties:

• The French wine expert secured their out-of-state opportunity
• The theatrical producer gained an ideal venue with the right ambiance, size, and location
• The space found new life supporting the arts and entertainment community
• Existing licenses transferred seamlessly
• All equipment conveyed, providing immediate operational capability
  

Why This Sale Worked

Several factors contributed to this successful transaction:

• Creative Vision: The buyer saw beyond the current use to imagine theatrical possibilities
• Perfect Fit: The intimate setting, private room, and entertainment district location aligned perfectly with the buyer's production needs
• Turnkey Operation: No buildout required meant immediate occupancy
• Expert Brokerage: Ken Eisenband's market knowledge helped match an unconventional buyer with a specialized property
  

Broker's Perspective

"It was a pleasure working with all parties," noted Ken Eisenband. The smooth transaction demonstrated how the right brokerage expertise can identify creative solutions and match sellers with buyers who might not fit traditional restaurant industry profiles.

Case Study #2: Burger Restaurant Sells in Record 23Days to Nostalgic Owner

Listing #33988 | Dahlonega, Georgia

The Opportunity

In the charming North Georgia town of Dahlonega, a 1,170 square foot, 32-seatrestaurant became available when the owners needed to focus on another business venture. With strong visibility, easy access, and an incredibly attractive$2,100 monthly rent, this second-generation space represented an exceptional value for the right buyer.

The Property

This turnkey operation featured:

• 1,170 square feet in downtown Dahlonega
• 32 seats with parking for approximately 20 vehicles
• Fully equipped kitchen with hood system and grease trap
• Fryer, flat top, table steamer, and BBQ smoker
• Multiple refrigeration units (glass door reach-in cooler, double door freezer, single door fridge, sandwich prep cooler, ice machine)
• Four prep tables, POS system, complete furniture package
• TVs and digital menu board
• Monthly rent: only $2,100
• Lease through June 2026 with renewal option
• Operating hours: 6:30am-2:30pm weekdays, 7am-2:30pm Saturday
• Asking price: $63,000

The Seller's Story

The previous owners had impressive credentials in the burger business. A decade earlier, they operated Buck's Burgers in Griffin, Georgia a restaurant that gained regional fame after being featured on the History Channel's "American Pickers" and highlighted on local news. Their expertise in creating memorable burger experiences was well-established, but competing business demands required their full attention elsewhere.

The Buyer's Story

In a remarkable twist of fate, the buyer was retiring and relocating from Griffin, Georgia to Gainesville to be closer to family. Having watched the sellers' previous restaurant gain fame in Griffin years earlier, they wanted to rekindle their own passion for creating awesome burgers. When they saw this Dahlonega opportunity, something clicked it reminded them of the sellers' old restaurant in terms of looks and location.

Record-BreakingTransaction

From listing to sold: 23 days

Broker Robert Klaus of We Sell Restaurants GA North East territory achieved this lightning-fast sale by recognizing the perfect alignment between seller and buyer. Both parties shared Griffin, Georgia roots, a passion for burger concepts, and an understanding of what makes a neighborhood burger joint successful.

The Results

This transaction delivered exceptional outcomes:

• Speed: Closed in under 30 days from initial contact
• Price: Buyer secured the property at a better price than expected
• Seamless Transition: One week of training included
• Perfect Match: Buyer's vision aligned with the property's capabilities
• Seller Relief: Owners could focus on their other business venture
• Buyer Satisfaction: Retirees found their passion project near family

ClientTestimonial

"Robert was extremely knowledgeable and easy to work with. My experience was amazing! Initial phone call to closing at a better price than I expected was under 30days. I'd absolutely recommend them!"

Why This Sale Worked

Multiple factors created this perfect storm of success:

• Shared History: Both parties' Griffin, Georgia connection created immediate rapport
• Passion Alignment: Buyer's desire to return to burgers matched the property's proven concept
• Realistic Pricing: At $63,000 with low rent, the numbers made immediate sense
• Turnkey Operation: Complete equipment package eliminated buildout delays
• Expert Brokerage: Robert Klaus quickly identified the perfect match
• Location Appeal: Dahlonega's college town and tourist traffic provided built-in customer base
• Flexible Concept: Hood system and full kitchen supported multiple menu options

Market Advantages

Dahlonega offered distinct advantages for this burger concept:

• Steady local traffic from residents
• Consistent visitor traffic from tourists
• University of North Georgia student population
• Wine country destination attracting food enthusiasts
• Limited competition in the breakfast-through-lunch daypart
• No alcohol license required, simplifying operations

Broker's Perspective

Robert Klaus's deep knowledge of the North Georgia market and keen understanding of restaurant operations enabled him to recognize that this wasn't just about selling a space, it was about matching two parties with complementary goals and shared values. His efficiency in coordinating the transaction, negotiating favorable terms, and facilitating the rapid closing demonstrated the value of experienced restaurant brokerage.

Key Takeaways from Both Transactions

These two case studies illustrate important principles in restaurant brokerage:

1.Creative Buyers Expand Possibilities The Fort Lauderdale wine bar saleshows that the best buyer isn't always from within the restaurant industry.Creative vision can transform a space in unexpected ways.

2.Speed Matters The 23-day Dahlonega sale proves that when property, pricing,and parties align, transactions can close quickly—benefiting everyone involved.

3.Shared Values Create Success The Georgia burger sale succeeded partlybecause buyer and seller shared geographic roots and passion for qualityburgers.

4.Turnkey Operations Attract Buyers Both properties offered complete,ready-to-operate setups that eliminated buildout uncertainty and expense.

5.Expert Brokerage Makes the Difference Ken Eisenband and Robert Klaus bothdemonstrated how market knowledge, creative thinking, and efficient executioncreate successful outcomes.

6.Pricing and Terms Matter The Dahlonega property's exceptional $2,100 rentand $63,000 price point made the decision easy for qualified buyers.

7.Location Drives Value Fort Lauderdale's A1A entertainment district andDahlonega's tourist/college town setting both provided built-in customertraffic.

Frequently Asked Questions

About the Selling Process

Q:How long does it typically take to sell a restaurant?

A: While every transaction is unique, our case studies demonstrate the range of possibilities. The Dahlonega burger restaurant sold in just 23 days from listing to closing a testament to proper pricing, turnkey condition, and expert brokerage. Timeline depends on factors including pricing, location, condition, terms, and market conditions. Working with experienced brokers like those at We Sell Restaurants significantly accelerates the process.

Q:Do I need restaurant industry experience to buy a restaurant?

A: Not necessarily. The Fort Lauderdale wine bar case shows that creative vision matters as much as industry experience. The buyer a theatrical special events producer successfully acquired the space for an entirely different purpose. However, if you plan to operate a traditional restaurant concept, industry experience or willingness to learn is highly valuable. Many sellers, like the Dahlonega owners, offer training periods to ensure smooth transitions.

Q:What does "turnkey operation" mean?

A: A turnkey operation means the business is fully equipped and ready to operate immediately. Both featured properties exemplified this complete with all necessary equipment, furniture, licenses, and operational systems. Buyers can literally "turn the key" and begin operating without waiting for buildouts, permits, or equipment purchases. This significantly reduces startup time and costs.

Q:How important is the lease when buying a restaurant?

A: The lease is critical. Both case studies featured favorable lease terms: the Fort Lauderdale property had rent through July 2026 with a five-year option, while Dahlonega offered an incredibly low $2,100 monthly rent through June2026. Key considerations include:

• Monthly rent amount and what's included (CAMs, utilities, etc.)
• Remaining lease term
• Renewal options
• Landlord approval requirements
• Rent escalation clauses
• Permitted use restrictions

Q:What happens to licenses when a restaurant is sold?

A: Most licenses transfer at the time of sale, as occurred with the Fort Lauderdale wine bar. However, specific requirements vary by state and locality. Your broker coordinates this process, which typically includes beer and wine licenses, health permits, business licenses, and other regulatory approvals. Some licenses may require new applications in the buyer's name.

Q:Can I change the restaurant concept after purchase?

A: Yes, within the constraints of your lease, licenses, and equipment. The Fort Lauderdale buyer completely transformed a wine bar into a theatrical venue. However, physical limitations matter that property had no exhaust hood, limiting food service options. The Dahlonega property's full hood system and grease trap supported multiple concepts from breakfast to BBQ. Always verify permitted uses with the landlord.

About Financing and Pricing

Q:How much should I expect to pay for a restaurant?

A: Pricing varies dramatically based on size, location, equipment, and revenue potential. The Dahlonega restaurant listed at $63,000, an exceptional value fora fully equipped space. Factors affecting price include:

• Equipment value and condition
• Location and foot traffic
• Lease terms and rent amount
• Revenue and profitability history
• Tenant improvements and buildout quality
• Inventory and existing supplies

Q:What financing options are available?

A: Multiple financing paths exist for restaurant purchases:

• Unsecured lending: Up to $500,000 for qualified buyers (as mentioned in the Dahlonega listing)
• SBA loans: Popular for restaurant purchases, offering favorable terms
• Conventional bank loans: For buyers with strong credit and down payment
• Seller financing: Some sellers offer payment plans
• Cash purchases: Fastest path to closing, as demonstrated in both case studies

Q:Are restaurant brokers' fees negotiable?

A: Brokerage fees are typically paid by the seller and are often built into the listing price. The value of expert representation as demonstrated by the 23-daysale in Dahlonega and the creative match in Fort Lauderdale far exceeds the cost. Professional brokers handle marketing, buyer qualification, negotiation, and transaction coordination.

About Operations and Transition

Q:How much training should I expect from the seller?

A: Training provisions vary by agreement. The Dahlonega transaction included one week of training fairly standard for restaurant sales. The Fort Lauderdale seller, though relocating, facilitated a smooth transition. Typical training covers:

• Daily operational procedures
• Supplier relationships and ordering
• Equipment operation and maintenance
• Recipe and preparation methods (if continuing concept)
• Staff management and scheduling
• Financial systems and reporting

Q:What happens to existing employees?

A: Employment transitions depend on your plans and local laws. The Fort Lauderdale wine bar was owner-operated (husband, wife, and daughter) with seasonal help, so staffing was minimal. New owners can choose to retain, replace, or modify staffing. Many buyers appreciate inheriting trained employees who know the operation, though you're not typically obligated to retain them.

Q:What if I want to change the restaurant's name?

A:You can typically change the name, as the Fort Lauderdale buyer needed to do. This involves:

• Registering a new business name
• Updating licenses and permits
• Creating new signage and branding
• Notifying suppliers and service providers
• Updating marketing materials and online presence
• Some sellers require name changes to protect their brand

Q:How do I know if a restaurant is priced fairly?

A: Professional brokers provide comparative market analysis and equipment valuations. Red flags include prices significantly above market rate, unrealistic revenue claims, or unwillingness to provide documentation. Green flags include realistic pricing (like Dahlonega's $63,000), transparent financials, and reasonable rent-to-sales ratios. Expert brokers like Robert Klaus and Ken Eisenband help buyers evaluate fair market value.

About Location and Market Selection

Q:What makes a good restaurant location?

A:Both case studies exemplify strong locations for different reasons:

FortLauderdale offered:

• High-income neighborhood demographics
• Entertainment district foot traffic
• Beach proximity with tourist and resident traffic
• Visibility and accessibility
• Complementary businesses nearby

Dahlonegaprovided:

• College town steady customer base
• Tourist destination status
• Strong visibility and parking
• Reasonable rent allowing profitability
• Limited direct competition in the daypart

Q:Should I buy in my local market or explore other areas?

A:The Dahlonega buyer relocated from Griffin to Gainesville for family reasons,showing that life circumstances often drive market selection. Consider:

• Personal knowledge of the market
• Ability to manage day-to-day operations
• Family and lifestyle preferences
• Growth trends and economic conditions
• Competition levels
• Your concept's fit with local demographics

Q:How important is parking for a restaurant?

A: Very important for most concepts. The Dahlonega property's 20-space parking lot was a significant asset, especially for a breakfast/lunch operation where quick access matters. Urban locations like Fort Lauderdale's A1A district often rely on street parking and foot traffic from nearby residences and hotels. Match parking to your concept fine dining and suburban locations need more parking than urban wine bars.

About Working with We Sell Restaurants

Q:What territories does We Sell Restaurants cover?

A:Based on these case studies, We Sell Restaurants operates in multipleterritories including:

• Florida (Broward and Palm Beach counties)
• Georgia (North East territory and beyond)
• Additional territories nationwide

ContactWe Sell Restaurants to confirm coverage in your desired market.

Q:How quickly can I expect to hear back after expressing interest?

A: Very quickly. Robert Klaus's client reported that from "initial phone call to closing" took under 30 days. Experienced brokers respond promptly to qualified inquiries, understanding that timing often determines success in competitive markets.

Q:What information should I prepare before contacting a broker?

A:For Sellers:

• Lease details and rent amount
• Equipment list and condition
• Financial statements (P&L, tax returns)
• Employee information
• Reason for selling
• Timeline and price expectations

ForBuyers:

• Desired concept type and size
• Budget and financing capacity
• Preferred locations
• Timeline for purchase
• Restaurant experience level
• Specific requirements (seating capacity, kitchen equipment, etc.)

Q:Can We Sell Restaurants help with financing?

A: Yes, as evidenced by the Dahlonega listing mentioning unsecured lending up to$500,000. Experienced brokers connect buyers with appropriate lenders and financing options, streamlining the purchase process.

Q:What if I'm not ready to buy immediately?

A: That's fine. Building relationships with brokers like Ken Eisenband and Robert Klaus allows them to understand your criteria and alert you when suitable properties become available. The Dahlonega buyer's familiarity with the sellers' previous restaurant in Griffin may have developed over years before the perfect opportunity arose.

Q:How do I know We Sell Restaurants is reputable?

A:Evidence of credibility includes:

• Client testimonial praising Robert Klaus's knowledge and service
• Successful track record (23-day sale, satisfied parties)
• Professional listing materials and marketing
• Multiple territory coverage with specialized brokers
• Detailed property information and transparent processes
• Commitment to working with all parties professionally
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General Restaurant Purchase Questions

Q:What's the biggest mistake buyers make?

A:Common pitfalls include:

• Underestimating working capital needs
• Failing to verify lease terms and renewal options
• Skipping thorough equipment inspection
• Not understanding local licensing requirements
• Overestimating revenue or underestimating expenses
• Poor concept-to-location fit
• Inadequate due diligence on financials

Workingwith experienced brokers helps avoid these mistakes.

Q:Is it better to buy an existing restaurant or start from scratch?

A:Both case studies demonstrate advantages of existing operations:

• Immediate cash flow potential
• Established customer base (especially if continuing concept)
• Proven location viability
• Existing licenses and permits
• No buildout delays or permit waiting periods
• Known equipment condition and capacity
• Faster path to profitability

Startingfrom scratch offers complete creative control but involves significantly moretime, risk, and capital.

Q:What should I look for during a restaurant walkthrough?

A:Key inspection points include:

• Equipment condition and functionality (check everything)
• Cleanliness and maintenance standards
• Kitchen workflow and efficiency
• Adequate refrigeration and storage
• Hood and ventilation systems (if applicable)
• Dining area condition and ambiance
• Restroom facilities
• Building structure and maintenance issues
• Lease compliance (permitted improvements)
• Health department compliance

Q:How do I evaluate whether a restaurant is profitable?

A:Request and review:

• Profit and loss statements (minimum 2-3 years)
• Tax returns for verification
• Bank statements showing actual deposits
• Vendor invoices and costs
• Lease and occupancy costs
• Labor costs and staffing levels
• Utility and operating expenses
• Seasonal variations in revenue

Calculatekey ratios like rent-to-sales, labor percentage, and food costs. Professionalbrokers can help interpret these numbers realistically.

Ready to Buy or Sell Your Restaurant?

These case studies demonstrate that with the right property, fair pricing, and expert brokerage, restaurant transactions can be smooth, fast, and mutually beneficial. Whether you're a seller looking to transition to new opportunities or a buyer seeking your next venture, We Sell Restaurants has the expertise to guide you through the process.

ContactWe Sell Restaurants today to discuss your restaurant buying or selling needs.

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