What It's Worth: Valuing Full-Service Restaurants
October 2020 PDF
BVR (editor)
Business Valuation Resources, LLC
Valuing restaurants has always been a dynamic and challenging process, now more than ever before given the impact of COVID-19 on eateries. To meet this challenge, a back-to-basics approach steeped in fundamentals is required in order to build a foundation on which to develop a valuation in today’s volatile environment.
This new and timely industry report from the editorial experts at BVR takes a deep dive into the unique considerations for restaurant valuation – as well as the long-term outlook for consumer preferences and financial performance. The report draws upon the best data and industry sources available and summarizes key insights and appraisal factors to help guide your professional judgment in determining a conclusion of value that is as reliable as ever.
Table of Contents
INTRODUCTION
SECTION I. VALUING A FULL-SERVICE RESTAURANT AMID COVID-19
Chapter 1. Key Considerations in Assessing the Impact of COVID-19
Chapter 2. A Veteran Valuer’s Guidance on COVID-19 and the ‘Soul’ of a Business
Chapter 3. Reopen or Not? A Method for Analyzing a COVID-Shuttered Firm
Chapter 4. Using the DCF Method After an Economic Crisis
Chapter 5. Alternate Valuation Methods in the Era of COVID-19
Chapter 6. Assessing Additional Economic Risk Due to COVID-19
SECTION II. VALUE DRIVERS AND VALUATION OF FULL-SERVICE RESTAURANTS
Chapter 7. Overview of the Restaurant Industry: Segmentation Determines All
Chapter 8. Valuation Fundamentals for Full-Service Restaurants.
Chapter 9. A Case Study Valuation of a High-End, Fine-Dining Restaurant
Chapter 10. Questions That Arise in Valuing a Full-Service Restaurant
Chapter 11. How to Take Your Restaurant Site Visit to the Next Level
Chapter 12. Valuation Approaches for Restaurants
Chapter 13. How Important is Restaurant Branding?
Chapter 14. Court Case Analyses: Lessons in Restaurant Valuation
SECTION III. MARKET TRENDS FOR FULL-SERVICE RESTAURANTS
Chapter 15. Market for Full-Service Restaurants
SECTION IV. SELLING AND SUCCESSION PLANNING OF A FULL-SERVICE RESTAURANT
Chapter 16. Buy-Sell Landscape for Restaurants
Chapter 17. Succession Planning Builds Restaurant Value
SECTION V. BENCHMARKING DATA AND RESEARCH FOR FULL-SERVICE RESTAURANTS
Chapter 18. Full-Service Restaurant Valuation Multiples Based on DealStats
Chapter 19. Business Reference Guide Rules of Thumb for a Full-Service Restaurant
Chapter 20. Full-Service Restaurant Financial Metric and Business Model Resources
