Restaurant values not just a matter of a simple multiple

BVWireIssue #82-4
July 29, 2009

The opportunity to perform restaurant valuations continues to be abundant, especially in the current economy, but as the Chick-Fil-A case makes clear—restaurant valuations are not always fast or easy. Too often, business appraisers might be tempted to base their value conclusions on a simple earnings multiple, neglecting additional and critical considerations.  Indeed, it would be ironic if “a restaurateur [worked] his or her entire life and then determined the value of this life’s work with a simple multiple,” says Ed Moran, author of the soon-to-be-released BVR’s Guide to Restaurant Valuation (September 2009).

How to correctly value restaurants. Moran will also host “Valuing Restaurants,” the next teleconference in BVR’s Industry Spotlight Series, on August 6, 2009. Joining Moran is experienced BV appraiser Kevin Yeanoplos and John T. Hall, a 30-year veteran of McDonald’s finance and operations. The expert panel will cover topics ranging from franchise valuations to restaurant financing, appropriate research sources and the applicability of any rules-of-thumb. Two CPE credits are available for attendees; for more information and a special, combined discounted price on “Valuing Restaurants” and BVR’s Guide to Restaurant Valuation, click here.
Please let us know if you have any comments about this article or enhancements you would like to see.