Restaurant Rules of Thumb

The following chart gives you rules of thumb for many different types of restaurants. It comes from Charles Perkins, president of Boston Restaurant Group, Boston, MA. Charlie is one of the leading restaurant brokers in the country.

Bagels	30% of annual sales	Not as much interest today
Bars	50% of annual sales	Very much in demand everywhere
Bar & Grill (50% Liquor)	40% of annual sales	Very popular
Barbecue	30% of annual sales	Limited pool of buyers
Bistros	30% of annual sales	Typically chef owned
Brew Pubs	40% of annual sales
Billiard Parlors	40% of annual sales	Limited pool of buyers
Cajun	30% of annual sales	Not big  in New England
Catering Businesses	30-40% of annual sales	Seller may have to stay
Caribbean	30% of annual sales
Chicken	30% of annual sales
Chinese	30% of annual sales	Of reported sales
Coffee House	30% of annual sales	Higher ingredient cost
Continental	30% of annual sales	Heavy/rich menus not in vogue today
Deli	30-40% of annual sales	Higher value if only 5/6 days
Diners	30% of annual sales
Fine Dining	30% of annual sales
Gourmet Shops	20% of annual sales	Plus cost of inventory which can be expensive.
Hamburgers	30% of annual sales
Ice Cream	35-40% of annual sales	Higher volume in warmer climate
Irish	40% of annual sales	If high liquor sales
Italian	30% of annual sales	Value down today
Mexican	30% of annual sales
Night Clubs	20% of annual sales	High risk rate lowers value
Pancake House	30% of annual sales
Pizza (if delivery)	30% of annual sales
Pizza (if no delivery)	40% of annual sales
Sandwiches	40% of annual sales
Seafood	30% of annual sales	Very high food costs
Sports Bars	40% of annual sales	Beverage sales over 40%
Steakhouse	30% of annual sales	Very high food costs