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Valuing Restaurants
Business Valuation Resources, Aug 2009, Pages: 73
The restaurant industry represents perhaps the single most fertile ground for business appraisers: total industry employment equal to 9% of the U.S. workforce despite the fact that 91% of all restaurants have fewer than 50 employees. Yet these opportunities come with inherent valuation challenges, represented by a great deal of variety within the industry, and requiring a certain agility on the part of any appraiser working in this space. As Ed Moran, author of BVR’s soon-to-be-released Guide to Restaurant Valuation, said in his introduction to the Guide, “It seemed odd to me that a restaurateur would work his or her entire life and then determine the value of this life’s work with a simple multiple.” In “Valuing Restaurants” on August 6, Moran joined Guide contributors Kevin Yeanoplos and John Hall for an in-depth discussion of the best techniques for valuing any restaurant. Covering franchises, restaurant financing, the dos-and-don’t's of market research, which questions must be asked during any appraisal, and the useful and useless rules of thumb, this presentation is a must for anyone called to value a restaurant.
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