Selling a restaurant is one of the hardest decisions for a hospitality business owner. And one of the worst executed. Most sales are done urgently, without professional valuation and under financial pressure — which leads to underselling a business that could have sold for double. A well-prepared sale can take 3-6 months, but the difference between underselling and selling well can be €50,000 or more.
- You're considering closing or selling your restaurant but you don't know how much it's worth
- You have posted an ad on Milanuncios or Wallapop and you only receive very low offers
- You don't know what documentation you need for a legal and clean transfer
- You have pending debts with suppliers or Hacienda and don't know how they affect the transfer
- The landlord doesn't know that you want to transfer and you haven't reviewed the contract clauses
- You want to leave but you feel trapped because you can't find a buyer
If you recognize 2 or more of these situations, your restaurant needs a professional diagnosis.
