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Sell a restaurant
Sell a restaurant: prepare a clear listing on company.ch with location, guide price, revenue and handover. Choose open, discreet or anonymous visibility while private seller data stays protected.
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Sell a restaurant: covers, average spend, food and labour margin, lease, licences, staff, concept strength and owner presence
To sell a restaurant, make covers, average spend, food and labour margin, lease, licences, staff, concept strength and owner presence verifiable and show what a buyer can continue after completion. The offer should connect commercial performance with the contracts, people, assets and permissions that produce it.
Show the transferable value of a restaurant
Explain covers, average spend, food and labour margin, lease, licences, staff, concept strength and owner presence, the owner's current duties and the exact transaction perimeter. Historic results, current pipeline and forecasts should be separated so buyers can test what is recurring rather than relying on a headline turnover figure.
Prepare industry-specific records and evidence
Prepare till sales and gross margin by daypart, reservations and events, delivery data, lease and charges, permits, equipment and maintenance, staffing, supplier terms and hygiene records. Mark ownership, term, notice, transfer restrictions and any consent required; financial data and operating records should cover comparable periods.
Qualify buyers for the operating requirements
Restaurant operators and experienced owner-managers may fit when they can lead service, kitchen, staff and working capital. Screen for the capabilities that protect continuity as well as available capital, and explain which skills can be transferred during an agreed induction. Do not publish guest and employee data, private events, supplier pricing, alarm and access details and payment information. Use anonymised segments, ranges and aggregate performance to support initial evaluation, then open identifying information only for a justified review step.
Transfer work, relationships and access safely
Transfer reservations, events, deposits, menus and recipes, suppliers, stock, shifts, platform accounts, keys and landlord or authority contacts. Build a handover list for open work, responsible people, access, deadlines and introductions before the seller's availability reduces.
Related seller guidance for a restaurant
Compare the broader category or return to the main seller page: sell a company and Hospitality & tourism.
Questions to resolve before selling a restaurant
Which covers, average spend and food-and-labour margins should I show prospective buyers?
Show several comparable periods and evidence for covers, average spend, food and labour margin, lease, licences, staff, concept strength and owner presence. Reconcile financial claims with till sales and gross margin by daypart, reservations and events, delivery data, lease and charges, permits, equipment and maintenance, staffing, supplier terms and hygiene records and distinguish transferable performance from work or relationships that depend on the seller.
What lease, licence, supplier, equipment and hygiene records should be ready?
A focused file should include till sales and gross margin by daypart, reservations and events, delivery data, lease and charges, permits, equipment and maintenance, staffing, supplier terms and hygiene records. Explain gaps and exceptions before they affect valuation, warranties or the timetable.
How should I address concept dependence, owner presence and changes in local demand?
Identify which parts of covers, average spend, food and labour margin, lease, licences, staff, concept strength and owner presence depend on the seller, individual employees, major customers, suppliers, premises or permissions. Quantify concentrations and explain which safeguards or transition steps can make the operation less dependent on them.
How can bookings, staff, stock and supplier orders transfer without closing the restaurant?
Transfer reservations, events, deposits, menus and recipes, suppliers, stock, shifts, platform accounts, keys and landlord or authority contacts. Test the transfer on real open work and record who owns every remaining exception after completion.