What determines the true value of your restaurant? You might have a valuation from your CPA, but does that number reflect what your business would actually sell for in today’s market? In this episode, we dive into the difference between accounting-based valuations and market-based valuations, and why understanding the true market value is key when selling a restaurant.This episode provides real-world examples, breaking down how market-based valuations take into account more than just financials—they factor in location, equipment quality, lease terms, and residual goodwill. Understanding these methods will help you better position your restaurant for sale and ensure you’re receiving the right price based on current market realities.Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/28

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