Ep #44: The Right Time to Sell

ptotah
Jan 21
2 min read

Restaurant Deal Making EXPOSED! with Patrick Totah and Andy Mirabell | Quick Service Restaurant (QSR) Trends Operators Need to Know with Matthew Blair

What’s the right time to sell a restaurant or bar? It’s a question every owner eventually faces, and one that rarely has a simple answer. In this episode, we talk through how timing affects value, options, and outcomes, and why selling at the right moment often has less to do with urgency and more to do with preparation.

We explore the idea of selling when a business still has momentum, clarity, and appeal, rather than waiting until fatigue, pressure, or declining performance force the decision. From the health of the business itself to broader market conditions and personal readiness, we share how these factors come together and why thinking ahead can make a meaningful difference.

We also reflect on our own experiences, including moments where waiting felt easier than acting, and what those decisions ultimately taught us. If selling is on your horizon, whether soon or someday, this conversation will help you think more clearly about timing, tradeoffs, and how to position yourself before the window starts to close.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

What You’ll Learn from this Episode:

Why the best time to sell often comes before you feel ready to walk away.
The difference between selling when you want to and selling when you have to.
How business health, market demand, and personal readiness intersect.
Why waiting too long can quietly erode value.
What buyers tend to look for when timing is working in a seller’s favor.
How early preparation creates more options and leverage.

Listen to the Full Episode:

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