Valuing Restaurants: A Case Study
BVR's Webinar Series
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Restaurants often feature a unique blend of familiar valuation challenges. In this webinar, featuring a case study covering the valuation of a fast food restaurant concept, Lynton Kotzin addresses the unique nuances and considerations appraisers must consider when valuing a restaurant.
- Quick overview of restaurant industry current conditions and future outlook.
- Differences between types of restaurants (quick service v. full service) and concept types and why the difference is important to the valuation analysis.
- Franchise versus non franchise locations.
- Financial analysis and industry benchmarking.
- Average Unit Volume
- Same store sales trends
- Gross Margin
- EBITDA Margin
- Growth trends
- Normalization adjustments.
- Non-recurring and extraordinary items
- Owner compensation and perquisites
- Rent adjustments
- Proper application of the market approach.
- Income approach considerations.
- Unique considerations and risk profile.
- Reasonableness tests
- Learn the unique issues to consider when valuing a fast food restaurant, including normalization adjustments, financial analysis and industry benchmarking
- Gain practical guidance on valuing a restaurant using a multi-unit fast food restaurant as a case study
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