A concise reference for food and beverage professionals who wish to sell or buy an existing foodservice operation. Based on the author's many years of personal experience, this detailed guide presents a wealth of information on valuation principles and procedures, sales terms and conditions, sales and purchase strategies. Shows how the value of a foodservice is determined from both the seller's and the buyer's point of view. It also discusses the techniques involved in finalizing a sale, including buying and selling strategies, closing procedures and alternative methods of financing the purchase. An appendix contains a case study illustrating the determination of an acceptable sales price from the seller's and the buyer's vantage points.
|Series:||Wiley Professional Restauranteur Guides Series , #2|
|Product dimensions:||6.28(w) x 9.19(h) x 0.83(d)|
Table of Contents
THE SELLER DETERMINES AN ACCEPTABLE SALES PRICE.
Value of the Real Estate.
Value of the Other Assets.
Value of the Goodwill.
Sales Price, Terms, and Conditions.
THE BUYER DETERMINES AN ACCEPTABLE SALES PRICE.
Value of the Assets and Liabilities.
Market and Competition Survey.
Initial Investment Required.
Purchase Price, Terms, and Conditions.
CONCLUDING THE SALE.
Closing the Sales Transaction.