Restaurants are one of the most prevalent business types in the U.S., with recent counts at over 600,000 of various types. Due to intensive competition there is a high failure rate. There is also substantial activity in the sale of restaurants, which creates a need for business valuation work, whether for SBA financing or for a buyer or seller. Business appraisers are challenged to account for industry risk in assigning an appropriate discount rate. Franz Ross will focus on data available from Pratt’s Stats and from other sources to extract appropriate discount rates, revenue multipliers, and gross profit multipliers, owner salaries, and revenues per square foot. Make a reservation, sit yourself down, and enjoy this five star program.
Program Agenda
Industry overview
Analysis of recent trends from traded restaurant / franchisor stocks
Analysis of restaurant types focused on Pratt’s Stats data
Non-branded fast food/ pizzerias, etc.
Branded fast food franchises
Diners and delis
Bars and nightclubs
Full service restaurants
Impact on value when real estate is owned: with case studies
Comparison of market sales with development costs
Learning Objectives
Understand how to use the 600 restaurant sales from the past eight years in Pratt’s Stats. This webinar extracts measures that have never before been made available, which will provide solid support for any restaurant valuation
Review sources outside of Pratt’s Stats as further support for the conclusions on discount rates
Understand how owner salary is a critical component in valuing restaurants, with important support for this difficult to estimate variable
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