Restaurant Rules of Thumb

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