The Sale and Purchase of Restaurants / Edition 2

by John M. Stefanelli

Overview

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.

Product Details

ISBN-13:	9780471512097
Publisher:	Wiley
Publication date:	01/16/1991
Series:	Wiley Professional Restauranteur Guides , #2
Edition description:	REV
Pages:	272
Product dimensions:	6.28(w) x 9.19(h) x 0.83(d)

About the Author

John M. Stefanelli is a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada Las Vegas.

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.

Financial Analysis.

Market and Competition Survey.

Initial Investment Required.

Purchase Price, Terms, and Conditions.

CONCLUDING THE SALE.

Sales Strategy.

Purchase Strategy.

Financing Alternatives.

Closing the Sales Transaction.

Index.