Pranke Alan - Restaurant dealmaker : an insiders trade secrets for buying a restaurant,bar or club

Restaurant Dealmaker

Copyright 2013 by Steve Zimmerman

First edition

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission from the author, except for the inclusion of brief quotations in a review.

International Standard Book Number

978-0-9889249-0-1

Publisher: Steve Zimmerman

Cover Design and Interior: Alan Pranke

Printed in the United States of America

Restaurant Dealmaker

(ISBN 9780988924901)

Steve Zimmerman is the consummate restaurant, bar, and club dealmaker. Fortunately, he has codified his many years of broad experience in this book, one that will serve as the bible for restaurant and related acquisitions. It is the ultimate guide for the industry.

William P. Fisher, Ph.D., Darden Chair, University of Central Florida, and former Professor Cornell University School of Hotel Administration. Also CEO, National Restaurant Association, and of American Hotel & Lodging Association

Whether you already are a veteran restaurant owner, buying one, considering buying one, or even just thinking about it, Steve Zimmermans latest book Restaurant DealmakerAn Insiders Trade Secrets for Buying a Restaurant, Bar, or Club, is a must.

His father owned a chain of well-known restaurants in San Francisco, and Steve began his restaurant career at age eight stacking cheese and scooping out hamburger patties. Steve has had every job possible in his 20 plus years in the restaurant business.

Today, Steve is owner of Restaurant Realty and has been personally involved in over 800 restaurant/bar transactions and has performed over 2,500 valuations of restaurants, bars and clubs. He is, indeed, an insider and this book proves it. Ten very full chapters cover every aspect of purchasing, selling and operating a successful restaurant, bar, or club. As the old saying goes: If its not in Steves book, you really dont need to know it.

Tom West, founder and past president of several large business brokerage firms, and also a founder, past president, and former executive director of the International Business Brokers Association (IBBA). He is also the founder of Business Brokerage Press, the leading publisher of educational and informational publications and services for the Business Brokerage profession.

As a long-time successful entrepreneur preparing to enter the restaurant business, I was aware that this was a very different businessand I was far from confident about how to proceed. What did I need to know as a prospective buyer? What was the smartest way to proceed? Fortunately, I must say how pleased I am that I ended up with an advanced copy of Steves book. Every one of my questions, and much more, were answered, with great depth of information. Bottom lineIf youre considering buying a restaurant, bar, or club, I highly recommend this book.

Ted Hunter, author and radio talk show host, www.moneysmartonline.com

I have been acquainted with Steve Zimmerman for 15 years. Steve knows the restaurant and related real estate business inside and out, and when I sell a restaurant, Steve is the first, and only, person I call to handle the listing. Restaurateurs are a unique breed, and Steves intimate knowledge of the industry ensures that maximum value is achieved for his clients. His book is a must buy for the first timer, or the seasoned pro.

Noah Alper, founder of Noahs Bagels (a $100 million company)
and business consultant

I met Steve in 1995 when he represented the seller of Art & Larrys Deli in San Rafael, CA. This was one of Steves first brokerage transactions, but his creativity and tenacity were the keys to completing this transaction. The location became our third Amicis East Coast Pizzeria, and we have operated successfully there ever since. Ten years later, Steve represented the owners of a premium San Francisco property where we were able to open another Amicis. Although this was a complex transaction, it was completed both quickly and smoothly. No one understands the restaurant brokerage business better than Steve Zimmerman. This terrific book is required reading for anyone considering buying or selling a restaurant or bar.

Peter Cooperstein, President, Amicis East Coast Pizzeria, one of the highest sales-volume-per-unit independent pizza chains in the country

I have known Steve for about 20 years, through his participation in the California Association of Business Brokers (CABB) and the International Association of Business Brokers (IBBA). Steve has created a great niche in our industry, and has been very successful in our profession. His knowledge in the restaurant and bar arena is far superior to most (if not all) of us in the Business Brokerage profession. This is due, not only his tremendous experience in selling restaurants and bars over the years, but also because of the knowledge about the restaurant and bar operations he learned as a young man while working in his fathers restaurant businesses.

Steve has created a unique business model that he unselfishly shares with other business brokers in the numerous workshops that he has presented at our professional conferences over the years. A very smart businessman, he is always willing to share his ideas and knowledge at our conferences, and is the model of a successful business broker and entrepreneur. His book will be a very valuable asset to those in the restaurant and bar industry as they think about investing in, expanding, or exiting the businesses.

Ronald (Ron) Johnson, M&AMI, CBI, CBB, Chairman of ABI, Past President of the CABB, and 2007 Chairman of the IBBA

The much-referenced phrase location, location, location is no longer viable in the restaurant industry: there is too much competition. Today the mantra is: location, the right concept at that location, and the right sales-to-investment ratio. Contrary to popular belief, restaurants are no more prone to failure than any other business; its just that the industry tends to attract a lot of high-level risk takers. Anyone who spends the time to read and study Steve Zimmermans new book will get an excellent education in terms of owning and operating a successful and profitable restaurant.

Charles M. Perkins, President, The Boston Restaurant Group, Inc.

I have known Steve Zimmerman for 25 years, and worked with him for the bulk of that time. I have found him to be an invaluable resource for both buying and selling restaurant real estate for my own company as well as for clients of my consulting business. Restaurant Realtys extensive listing of properties at any given time is a veritable candy store for current and would-be restaurateurs. Steves personal commitment of time and expertise to every deal helps make most transactions and closings smooth and painless. I know of no one with more experience in the field of buying and selling restaurants than Steve Zimmerman.

Michael Dellar, Co-Founder, President & CEO, Lark Creek Restaurant Group, a $50 million plus sales company

I recently purchased a large multi-million dollar caf/bakery operation, and Steve handled the transaction for me, as well as the sellers. His knowledge of the business was helpful in making the due diligence process easy, and Restaurant Realtys expertise in completing hundreds of deals was evident in the smooth way the business closed escrow. I strongly recommend Steves book to any serious buyer or seller who wants to learn the fine points in getting the deal done.

Sunny Bajwa, owner, Basque Boulangerie, Sonoma, CA

I have known Steve for the past twenty years. He has done more than anyone else I know to create a robust marketplace for the purchase and sale of restaurants in the San Francisco Bay Area. I have recommended Steves services frequently to clients due to his knowledge, integrity and work ethic. This book is a must read for the restaurant entrepreneur.