The Sale and Purchase of Restaurants, Second Editi
Samenvatting
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.
Specificaties
Inhoudsopgave
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<br /> Value of the Real Estate.
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<br /> Value of the Other Assets.
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<br /> Value of the Goodwill.
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<br /> Sales Price, Terms, and Conditions.
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<br /> THE BUYER DETERMINES AN ACCEPTABLE SALES PRICE.
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<br /> Value of the Assets and Liabilities.
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<br /> Financial Analysis.
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<br /> Market and Competition Survey.
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<br /> Initial Investment Required.
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<br /> Purchase Price, Terms, and Conditions.
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<br /> CONCLUDING THE SALE.
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<br /> Sales Strategy.
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<br /> Purchase Strategy.
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<br /> Financing Alternatives.
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<br /> Closing the Sales Transaction.
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<br /> Index.

